Archive

April 2020

10/04/2020

Digital Days Out Saturday 11th April – Learn all about Yorkshire Cheddar!

In 2018 – we launched Yorkshire Cheddar and invited Steph Moon, Yorkshire Chef and great friend of the Creamery to visit us to see how it’s made! The Yorkshire Creamery now sell Yorkshire Cheddar – so it has a ‘new look’! This cheese packs a punch! Their signature Cheddar is strong and powerful. Aged around 15 months for exceptional, complex flavours, this cheese is rich, robust and rugged. You can buy it here in our online shop!  

10/04/2020

Digital Days Out Saturday 11th April – Cheesy Fun Facts

Here are some of the Fun Cheese Facts you’d found in and around our Yorkshire Wensleydale Cheese Experience – great for banking in your memory to tell all of your friends at school or to impress a few friends at a Cheese & Wine night! Did you know…… An average cow can spend up to eight hours a day eating! A cow has four stomachs, the first and the largest is called the rumen. The world’s smelliest cheese could be Epoisses. It is so smelly it has been banned from... Read More

10/04/2020

Digital Days Out Saturday 11th April – Be Our Guest!

Welcome to the Ultimate Wensleydale Creamery Night In! As you can’t come to us and dine in our award-winning Calvert’s Restaurant – we’re bringing our dishes to you! If you love our cheese, love to cook and are a self-professed foodie, this one is for you! In our Calvert’s Restaurant, we celebrate the best of Yorkshire Dales’ food. All of our dishes are homemade, created using locally sourced produce, with unique dishes inspired by the use of our cheese, milk and butter. From light bites to our signature dishes and... Read More

10/04/2020

Digital Days Out Friday 10th April – Cheese-making Step 5: Pitching

Throughout the cheese-making process, the starter cultures are developing and converting lactose into lactic acid, which ultimately gives the cheese its flavour and also acts as a natural preservative. When the acidity reaches a certain level, the cheese-maker decides to ‘pitch’ the vat. At this point the cheese-maker released the curds and whey from the vat onto the open working table, allowing the whey to run off. Our cheese-makers monitor the curd at ALL times, performing checks to access the development. The skill of the cheese-maker It is important that... Read More

09/04/2020

Digital Days Out Friday 10th April – Find Out How We Make Blue Cheese

Did you know; Our Wensleydale Blue has a mellow, yet full flavour, which will appeal to newcomers to blue cheese connoisseurs alike. A delicately flavoured creamy blue cheese, Handcrafted at The Wensleydale Creamery. Pairs perfect with; Ruby Port Cheeseboard matches – Yorkshire Wensleydale & Cranberry, French Camembert, Conference Pear How is it made?! We add a blue mould culture; Penicillin Roqueforti to the milk during the cheese-making process to make our Wensleydale Blue. The cheese is stored in our Maturing Room, where it is pierced, allowing air into the cheese. When the... Read More

09/04/2020

Digital Days Out Friday 10th April – Cheese-making Step 4: Cutting, stirring & scalding

The semi-solid coagulum is cut into small pieces by rotating knives and stirrers to release ‘curds and whey’. The whey is the yellow liquid and the curds are the solid pieces suspended in the whey! This is done by passing steam through the jacket of the vast, which heats the curds and why by a few degrees centigrade. The cutting process continues until the curds are about the size of baked beans. Having achieved the correct curd size, the curds are scalded. The purpose of scaling is to harden the... Read More

09/04/2020

Digital Days Out Thursday 9th April: Cheese Pairings with Friends of Wensleydale

At Wensleydale Creamery we take cheese seriously and understand a great accompaniment can elevate any cheese-tasting experience! Whether you’re hosting a cheese and wine night or treating yourself to some well-deserved ‘me time’ – we thought we’d introduce you to some of our ‘Friends’ – small business and local food producers that we stock in our online deli, and show you how our cheese pairs perfectly with their products! Wildman Chorizo Yorkshire Chorizo is made here in Yorkshire using their own recipes and the best of British pork. Their recipes... Read More

09/04/2020

Digtial Days Out Thursday 9th April: Build The Perfect Isolation Creation Cheeseboard

We know of so many of you organising virtual cheese nights, FaceTime get-togethers and online meet-ups to get through this tough time of Self Isolation. We think it’s ingenious! Staying in is the new going out! So to make it super special, we thought we’d pull together a blog on how to create “The Perfect Isolation Creation Cheeseboard”! Whether you serve your cheeseboard humble or grandiose, here are our top tips guaranteed to hit the spot. 1. Always store your cheese wrapped, in an airtight container in the fridge, away... Read More