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Stonebeck Wensleydale

The cows' almost-entirely grass-based diet means that Stonebeck Wensleydale has a fairly soft texture. The aim is to create a cheese with  a rich, buttery, mouth-filling flavour.

Made with raw cow's milk and animal rennet.

Stonebeck Wensleydale

Andrew and Sally are first-generation farmers who are reviving farmhouse Wensleydale production on a remote 460-acre hill farm in Yorkshire. They have used references from the early 20th century as well as interviews with a 101-year-old local cheesemaker to guide them.

Near Middlesmoor, Yorkshire

Our work with this cheese

Stonebeck is made from the milk of Northern Dairy Shorthorns, a dual-purpose (dairy and beef) breed native to the Dales.The fifteen cows in the Hattans' herd represent 10% of the global population of this critically endangered breed.




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