Halen Môn Stonebeck Wensleydale


This batch of Stonebeck Wensleydale is an edible collaboration that celebrates artistry, craftsmanship, knowledge and the finest ingredients from land and sea. Orchestrated by Angus D. Birditt of Our Isles, this project brings together raw milk from the Yorkshire Dales and the purest sea salt from Wales, with Stonebeck farmhouse Wensleydale salted with Halen Môn Sea Salt.

*Please note that this is a limited cheese that we will only be able to send to you between Monday 28th October - Saturday 9th November.

Portion
Price
Regular price £15.50
Regular price Sale price £15.50
/
  • Spend over £39.50 to receive free delivery (England, Wales & Central Scotland)

Standard delivery is free to most postcodes in the UK for orders over £39.50. Click here for a list of postcodes where additional delivery charges apply.

For orders under £39.50, standard delivery is £8.00.

Collection from our London shops is free - choose Shop Collection at checkout.

Raw Cow's MILK, Salt, Cheese Cultures, Animal Rennet

Stonebeck is made on a truly biodiverse farm in a remote part of North Yorkshire. To get to the farm, we park in the nearby village and the Hattans collect us in their four-wheel drive.

Andrew and Sally Hattan’s Low Riggs farm is located in the Yorkshire Dales, where for hundreds of years the production of Wensleydale-style cheese played a vital role in the rural economy. The Hattan family are first generation farmers. When they embarked on their quest to make a farmhouse Wensleydale cheese of their own, they made use of cheesemaking books from 1917 and 1947, together with interviews with a 101-year-old local cheesemaker.

The milk for the cheese comes from a herd of just 30 Northern Dairy Shorthorn cows – a breed native to the Dales that is critically endangered. They subsist on almost exclusively pasture and are milked just once a day between Spring and Autumn which makes this cheese truly seasonal. The cheese is truly handmade: the curds cut and hung up in cloth bags to allow the whey to drain away, after which they are milled by a hand-turned peg mill ready for moulding and pressing in a traditional cast iron press. The next day the cheese is bound with locally made, unbleached calico and hand-sewn with a long stitch before being pressed for a final time before maturation. Over the course of the ensuing weeks, the rind will develop and the characteristically buttery flavour will intensify. The Hattans are eventually hoping to encourage the natural blueing reminiscent of the pre-war Wensleydale that inspired their recipe, though this aspect of maturation is still at the trial phase.

Andrew and Sally Hattan came to visit Neal’s Yard Dairy when they were just beginning their cheesemaking journey, and we have worked with them every step of the way: from helping to develop the recipe for their cheese, to the decision to call it a Wensleydale – a name they were reluctant to use at first, but which we convinced them to adopt on account of the cheese’s geography and style.

You may also like