Unlike traditional crumbly Wensleydale, Curlew Dairy use a slower, pre-war recipe which leads to a smooth and buttery texture. The flavour has all the lemon yogurt acidity you would expect from a Wensleydale, with mineral, earthy tones closer to the rind.
Curlew Dairy use unpasteurised milk, so the cheese truly reflects the ‘terroir’ of the farm. Everything from the pastures on which the cows grazed, the weather, the season and even the bacteria in the soil plays a role in determining the final flavour. The cheese is clothbound and aged in a maturing room for 3-4 months.
Vegetarian. Unpasteurised. Cow's Milk