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Royal Crest

Stonebeck Wensleydale

A raw cows' milk cheese with a yielding texture and a long, complex and multi-layered flavour,

£15.75 per 250g
Unpasteurised Traditional Rennet Cow
PLU 1487
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Perfect Accompaniment

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Bundle price: £22.25

Perfect Pairing

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Bundle price: £20.50

Key Facts

  • CountryEngland
  • Type of MilkCow
  • PasteurisationUnpasteurised
  • Vegetarian RennetNo
  • Weight TypeNet

Nutrition

  • IngredientsMilk, Starter cultures,Traditional rennet, Salt
  • AllergensMilk and derivatives

Nutritional Information

  • Typical Valuesper 100g
  • Energy kJ1581
  • Energy kcal381
  • Fat31.8
  • Of which saturates19.7
  • Carbohydrates0.1
  • Of which sugars0.1
  • Protein23.7
  • Salt1.1
Name & address of food supplier

Paxton & Whitfield Ltd, 93 Jermyn Street, London SW1Y 6JE

These summary details have been prepared for information purposes only. While we have taken care in preparing this summary and believe it is accurate, it is not a substitute for reading the product packaging and label prior to use. Paxton & Whitfield is unable to accept liability for any incorrect information. If you require specific advice, please contact our mail order team on 01451 823460 or email sales@paxtonandwhitfield.co.uk.

A raw cows' milk cheese with a yielding texture and a long, complex and multi-layered flavour.

Stonebeck Wensleydale, a true embodiment of heritage and tradition, is meticulously crafted on Low Riggs farm by Andrew and Sally Hattan who are first-generation farmers. Derived from the raw milk of their small and cherished herd of just fifteen Northern Dairy Shorthorn cows, a rare breed native to the scenic Yorkshire Dales, this cheese captures the essence of its natural surroundings. These cows graze contentedly on wildflower meadows and lush pasturelands, imparting a unique terroir to the cheese, which is soft, creamy, and richly textured, with flavours that are as complex as the landscape it hails from. Every step of its creation, from handcrafting to the gentle pressing and binding in calico, reflects the dedication to preserving the authenticity of this farmhouse delicacy.

Stonebeck Wensleydale pays homage to the farm's historical roots, reviving age-old cheese-making techniques that were once practiced until the mid-1950s. Guided by references from as far back as 1917 and 1932, and inspired by insightful interviews with a 101-year-old local cheese maker, Andrew and Sally have reimagined the classic farmhouse Wensleydale with unwavering dedication. Their commitment to integrity, authenticity, and sustainability permeates every stage of the cheese-making process.