Whin Yeats Wensleydale
milk type
Cow
ingredients
Raw Cow's MILK, Salt, Animal Rennet, Cheese Cultures
coagulant
Animal Rennet
milk treatment
Raw
location
Near Carnforth, Cumbria
milk source
Own herd
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milk type
Cow
ingredients
Raw Cow's MILK, Salt, Animal Rennet, Cheese Cultures
coagulant
Animal Rennet
milk treatment
Raw
location
Near Carnforth, Cumbria
milk source
Own herd
breed
Holstein
season
All year
average age
2-3 Months
cheesemakers
Clare & Tom Noblet
Show Less
Tom and Clare Noblet are first generation dairy farmers and turned to cheesemaking as a way of diversifying their farm's output.
Background
Tom and Clare Noblet turned to cheesemaking when a steep fall in milk prices in late 2014 made the viability of their beautiful Whin Yeats dairy farm seem increasingly tenuous, despite the time and...
Read More
Tom and Clare Noblet turned to cheesemaking when a steep fall in milk prices in late 2014 made the viability of their beautiful Whin Yeats dairy farm seem increasingly tenuous, despite the time and effort they'd invested over the previous few years in improving the farm. Cheese, they thought, would offer a way of adding value to the exceptional milk of their pedigree Holstein cows, so they signed up for cheesemaking courses and began building themselves a dairy. The farm looks out over the Lake District on one side and the Yorkshire Dales on the other, and Whin Yeats Wensleydale (also known as Fellstone) is their take on a style of cheese deeply rooted in the Dales, partly based on a 1933 Wensleydale recipe from an old Ministry of Agriculture publication shared with them by Andy Swinscoe of Courtyard Dairy.
Read Less
Our Work
As a British cheese shop, it feels essential that we have a raw milk farmhouse Wensleydale on our counter. In September 2017, our cheese buyer Bronwen visited Clare to share ideas and watch the tra...
Read More
As a British cheese shop, it feels essential that we have a raw milk farmhouse Wensleydale on our counter. In September 2017, our cheese buyer Bronwen visited Clare to share ideas and watch the traditional Wensleydale recipe in action. Since then, we have continued to support the Noblets as they develop their Wensleydale, and we expect the cheese to evolve significantly over the next few years as they refine their methods. It is fascinating how working with them has helped us to re-examine our preconceptions of what Wensleydale is: where we once expected crumbly texture and bright acidity, we have come to love the pliant texture of Whin Yeats. We continue to visit the Noblets once a month to taste the cheese, offer feedback and select the batches we are interested in maturing and selling.
Read Less
Accompaniments
Rosebud Old Yorkshire Chutney
£6.10
Rosebud Piccalilli Chutney
£7.00
Serving Suggestions
In true Yorkshire tradition, pair a slice of Wensleydale with a slab of fruit cake.
FAQs
As a general rule of thumb, we would recommend roughly between 100 and 150 grams per person for after dinner, and a bit more if cheese is the focus of the meal. If you are buying cheese to serve over a couple of days or as part of a buffet, it is advisable to buy a few larger pieces. This will both look better and keep better than many small bits. To help visualise weights, a good tip is to consider that a regular supermarket pat of butter weighs between 200 and 250 grams. If you are at all unsure please give us a call for some advice.
The best option is to keep your cheese wrapped in its paper within a box in the fridge. This will prevent the cheese from drying out and absorbing other flavours. Your cheese will arrive wrapped in waxed cheese paper, which achieves the best possible balance between maintaining humidity around the cheese and allowing it to breathe. We are happy to provide some free extra cheese paper, just search for "cheese paper" and add it to your basket. We don't recommend cling film or foil as it can cause the cheese to sweat which will negatively affect the flavour.
Whin Yeats Wensleydale
The flavours of Whin Yeats Wensleydale range from lactic and yoghurty through to mellow and buttery with a delicate hint of mushroom, while its texture varies from pliant to crumbly
Tom and Clare Noblet are first generation dairy farmers and turned to cheesemaking as a way of diversifying their farm's output.
milk type
Cow
ingredients
Raw Cow's MILK, Salt, Animal Rennet, Cheese Cultures
coagulant
Animal Rennet
milk treatment
Raw
location
Near Carnforth, Cumbria
milk source
Own herd
breed
Holstein
season
All year
average age
2-3 Months
cheesemakers
Clare & Tom Noblet
background
Tom and Clare Noblet turned to cheesemaking when a steep fall in milk prices in late 2014 made the viability of their beautiful Whin Yeats dairy farm seem increasingly tenuous, despite the time and effort they'd invested over the previous few years in improving the farm. Cheese, they thought, would offer a way of adding value to the exceptional milk of their pedigree Holstein cows, so they signed up for cheesemaking courses and began building themselves a dairy. The farm looks out over the Lake District on one side and the Yorkshire Dales on the other, and Whin Yeats Wensleydale (also known as Fellstone) is their take on a style of cheese deeply rooted in the Dales, partly based on a 1933 Wensleydale recipe from an old Ministry of Agriculture publication shared with them by Andy Swinscoe of Courtyard Dairy.
our work with this cheese
As a British cheese shop, it feels essential that we have a raw milk farmhouse Wensleydale on our counter. In September 2017, our cheese buyer Bronwen visited Clare to share ideas and watch the traditional Wensleydale recipe in action. Since then, we have continued to support the Noblets as they develop their Wensleydale, and we expect the cheese to evolve significantly over the next few years as they refine their methods. It is fascinating how working with them has helped us to re-examine our preconceptions of what Wensleydale is: where we once expected crumbly texture and bright acidity, we have come to love the pliant texture of Whin Yeats. We continue to visit the Noblets once a month to taste the cheese, offer feedback and select the batches we are interested in maturing and selling.
pairing suggestion
In true Yorkshire tradition, pair a slice of Wensleydale with a slab of fruit cake.
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