Wensleydale with Cranberries

When I told Jay I wanted to try making Wensleydale cheese, he thought I wanted to make sheep’s cheese. (No, I have no plans to milk my sheep on a regular basis…)

Wensleydale Cheese is a type of cheese made in Wensleydale, North Yorkshire, England, brought to the area hundreds of years earlier by French monks using sheep’s milk.

Image result for wensleydale england
North Yorkshire area – No wonder James Herriot (Alf Wight) enjoyed the area so much!

One appealing aspect of Wensleydale: The creamy, citrus-y cheese blends well with additions such as cranberries (this mix is commonly found in stores). I was low on cranberries, so also added in one Cara Cara orange.

Every Wensleydale recipe I found included drastically different instructions, even the UK recipes I found. One recipe said to cut the curd into 2 inch cubes, another said 1cm cubes. The recipes did all include end instructions similar to cheddar – mix salt into curd, cut and flip slabs, etc. I was able to mimic that on a very small scale.

End result: 2.5 pounds of finished product ready to wax and age (from 2 gallons of Rosebud’s Jersey milk)


3 thoughts on “Wensleydale with Cranberries

  1. Melissa Williams

    That cheese looks Amazing! Yum 🙂
    I just discovered your blog 🙂 I am searching for a Jersey Milk cow. I am close to the Spokane area, would love to connect with you if possible.


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