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.
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)