Fellstone Wensleydale

Fellstone Wensleydale

A traditional farmhouse style Wensleydale, supple, creamy with a fresh lemon lactic finish.

£8.50 per 250g
Unpasteurised Traditional Rennet Cow
PLU 426

Key Facts

    • RegionCumbria
    • FlavourCreamy with a fresh lemon lactic finish
    • Type of MilkCow
    • PasteurisationUnpasteurised
    • Vegetarian RennetNo
    • OrganicNo

Store & Serve

All cut cheeses are cut to order and will have approximately 12 days shelf life on them from the date the order is despatched.

  • StorageKepp refrigerated.
  • Instructions for useServe at room temperature.

Nutrition

  • IngredientsCow’s Milk, Cultures, Rennet, Salt, Butter
  • AllergensMILK

Nutritional Information

  • Typical Valuesper 100g
  • Energy kJ1559
  • Energy kcal375
  • Fat28.9
  • Of which saturates16.42
  • Carbohydrates3.2
  • Of which sugars>0.1
  • Protein25.6
  • Salt0.49
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.

About

A farmhouse Wensleydale; made on the edge of the Lake District. Based on a traditional old ‘dales’ recipe of the north of England, Fellstone is aged for three months by which time it has fresh lemony-lactic flavours, with a supple, firmer texture. The cheese is made in a new dairy, right next to the milking parlour on the farm so the milk will be piped straight into the dairy from the cows - natural, creamy and a with very low carbon footprint.

Mady by Tom and Clare Noblet who farm in partnership with Max & Jenny Burrow at Whin Yeats Farm, Hutton Roof. Whin Yeats backs onto Farleton Knott in an Area of Outstanding Natural Beauty, they milk around 80 pedigree Holstein Friesian cows, which graze on their meadows throughout the summer. Falling milk prices in late 2014 prompted them to look at ways to ensure the future sustainability of the farm and cheese making emerged as a way of adding value to the great milk produced. During the summer of 2015 they built a small dairy and embarked on a new venture - making cheese using the unpasteurised milk from their pedigree cows. Following on from this, they also now bottle and sell wholesome unpasteurised milk, fresh from the cows and completely unprocessed.

They are enthusiastic about the preservation of the beautiful landscape they work and live in. Within the 7.5 acres of woodland the farm lies on, 4 acres have been planted in the last 25 years (approximately 2,000 trees). They have also created 350 metres of new hedgerows and 2 new ponds.