Other Regional Cheeses

A range of award winning English cheeses from the expert cheese makers.

Dalesman provides choice and traditional values, with the quality stamp of Wensleydale Dairy Products.

 

Traditional Red Leicester

A well known territorial, Red Leicester is a cheese widely known for its distinctive deep russet red colour, obtained from a natural dye, annatto, it has a firm body and close texture.

The Wensleydale Creamery continues the tradtional method of manufacture, for their award winning Red Leicester, producing the cheese as a large, flat, round millstone shape to be sold between six to nine months of age.
Alternatively the cheese is also cloth bound and matured, to give a deep rustic farmhouse flavour, being sold between six to nine months of age.

Red Leicester is an excellent melting cheese, giving colour and great visual effect to dishes, quiche being a favourite choice, sauces and soups. Cut into chunks, it oozes out of freshly baked cheese scones. Alternatively serve Red Leicester as a ploughmans lunch or cheese buffet.

 

Traditional Double Gloucester

Double Gloucester is a rich, buttery, smooth cheese, coloured with annatto (a natural dye), to give a warm straw colour.
Wensleydale Creamery continues the traditional method of manufacture, producing the cheese as a large flat, round millstone shape, from which smaller sizes are cut for sale. Traditional Double Gloucester is sold between six to nine months of age.
Alternatively the cheese is also cloth bound and matured, to give a deep rustic farmhouse flavour, being sold between six to nine months of age.

A supreme all rounder, Double Gloucester is ideal for a simple snack with a salad or fruit, or as a ploughmans lunch. Alternatively, melted on hot toast, with a dash of Worcester sauce is also a favourite.