The Home Farmer ‘Old Roan’ farmhouse Wensleydale cheese is new to our range and you simply must give it a try. The Home Farmer’s Old Roan is a Wensleydale cheese, made by Ben and Sam Spence in Aysgarth in small batches by hand on their farm. Using a traditional recipe and unpasteurised milk from their own herd they produce a Wensleydale like they used to! Tasting notes: this cheese as creamier and less crumbly than the typical Wensleydale of our recent years, it has a complex but light flavour with a delightful freshness.
Old Roan, Wensleydale 250g
£8.25
Old Roan Wensleydale is the only farmhouse, small batch Wensleydale made with unpasteurised cows’ milk still made in Aysgarth, Yorkshire by Sam and Ben Spence at the Home Farm. The cows are milked just 5 metres from where the cheese is made and Sam and Ben own the Holstein and Fresian cow herd grazed on grass in the Yorkshire Hills, so have complete control over the provenance of the cheese. Old Roan Wensleydale is made to a traditional recipe, then cloth-bound and matured for 3-4 months giving it a beautiful, creamy texture and farmyard taste…as they say you can taste the terrior in this cheese.
Unpasteurised cows’ milk cheese.
Out of stock
Email when stock available
Pasteurisation | Raw Milk |
---|---|
Milk type | Cow |
County | Yorkshire |
Cheese make | Crumbly |
Strength | 2 |
Cheese post make | Cloth wrapped |
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Isle of Wight Blue
First made in 2006, this naturally rinded soft cheese is made with pasteurised milk. It is blue veined and is sold at 3-5 weeks of age. It has a 8 week shelf life. Being hand-made, the sizes have a minimum weight of 180g but are approximately 210g, some slightly larger some slightly smaller. When the cheese is sold at 3-4 weeks it has a relatively mild blue flavour but expect the IOW Blue to accelerate quickly so that by the time it is at the end of its Best Before date, the flavour will be a lot more spikier than when it was young.
Being naturally rinded, it is covered in green, blue, grey and white moulds. These give the cheese bags of character and the variety of surface moulds that grow on the rind will make it stand out on any cheeseboard.