FRESH, NOT FROZEN
DELIVERY FREE OVER £50
PICK DELIVERY DATE AT CHECKOUT
FROM LOCAL FARMS
FRESH, NOT FROZEN
DELIVERY FREE OVER £50
PICK DELIVERY DATE AT CHECKOUT
FROM LOCAL FARMS
In Wensleydale, England, Ben and Sam Spence have reintroduced a traditional blue Wensleydale cheese, known as Yoredale Blue. Handcrafted using historical techniques, this cheese is matured for three months, during which it is pierced to encourage the growth of blue veins, changing its texture to soft and smooth and its taste to a mellow, spicy blue. The Spences, who come from a long line of Yorkshire Dales farmers, draw on decades of local cheesemaking heritage, combining ancient recipes with modern techniques to produce a distinctively rich and flavourful cheese.
£9.50
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Ben and Sam Spence, based in the town of Wensley in Wensleydale, England, have revitalized a classic with their creation: Yoredale Blue. This cheese is a modern interpretation of traditional blue Wensleydale, made by hand using age-old methods. The process starts with the cheese being bound in cloth according to the traditional Wensleydale recipe, then aged and pierced to develop distinctive blue veins. This method transforms the tart freshness typical of Wensleydale into a cheese with a soft texture and a smooth, mellow spicy-blue taste.
The Spence family has a rich history of farming in the Yorkshire Dales dating back to 1953, starting with just 20 Dairy Shorthorn cows. Three generations later, Ben, along with his wife Sam, returned to their roots in traditional cheesemaking after learning the craft at The Courtyard Dairy. Their initial venture in 2019 was a traditional Wensleydale, dubbed Yoredale—the historic name for Wensleydale—which they crafted to be slower and gentler than its modern industrial counterparts.
Their exploration into historical recipes and cheese lore revealed numerous references to a ‘Wensleydale Blue’, a highly esteemed cheese in its time. Inspired by these traditional styles, the Spences decided to craft a modern version of this blue cheese without relying on the inconsistent natural moulding of the past. They introduce carefully selected blue spores and employ a specific piercing technique at three, four, and five weeks to encourage the growth of the blue mould. After these initial stages, the cheese undergoes an additional two weeks of maturation, resulting in a total of three months of aging, which allows the blue mould to soften the cheese’s texture and enhance its flavour.
Milk, salt, cheese cultures and rennet.
Ben and Sam Spence, based in the town of Wensley in Wensleydale, England, have revitalized a classic with their creation: Yoredale Blue. This cheese is a modern interpretation of traditional blue Wensleydale, made by hand using age-old methods. The process starts with the cheese being bound in cloth according to the traditional Wensleydale recipe, then aged and pierced to develop distinctive blue veins. This method transforms the tart freshness typical of Wensleydale into a cheese with a soft texture and a smooth, mellow spicy-blue taste.
The Spence family has a rich history of farming in the Yorkshire Dales dating back to 1953, starting with just 20 Dairy Shorthorn cows. Three generations later, Ben, along with his wife Sam, returned to their roots in traditional cheesemaking after learning the craft at The Courtyard Dairy. Their initial venture in 2019 was a traditional Wensleydale, dubbed Yoredale—the historic name for Wensleydale—which they crafted to be slower and gentler than its modern industrial counterparts.
Their exploration into historical recipes and cheese lore revealed numerous references to a ‘Wensleydale Blue’, a highly esteemed cheese in its time. Inspired by these traditional styles, the Spences decided to craft a modern version of this blue cheese without relying on the inconsistent natural moulding of the past. They introduce carefully selected blue spores and employ a specific piercing technique at three, four, and five weeks to encourage the growth of the blue mould. After these initial stages, the cheese undergoes an additional two weeks of maturation, resulting in a total of three months of aging, which allows the blue mould to soften the cheese’s texture and enhance its flavour.
We deliver on a next day service throughout the UK mainland (please see below for restrictions). Your order is shipped in an insulated box.
Our delivery service allows you to pick a delivery date in advance when you reach the checkout. Our delivery days are Tuesday to Friday.
We use a courier service. They will notify you on the morning of delivery with an estimated time for delivery.
WE PROVIDE A TWO DAY SERVICE TO THE FOLLOWING AREAS. THIS IS NOT SUITABLE IN VERY HOT WEATHER These are:
Scottish Mainland – AB30, AB33-AB36, DD8, DD9, FK16
Scottish Highlands – AB37-AB38, AB42-AB45, AB53-AB56, IV21-IV24, IV26-IV28, IV40, IV52-IV54, KW1-KW14, PA36, PA40, PH30-PH33, PH34-PH41
Scottish Offshore – HS1-HS9, IV41-IV51, IV54-IV56, KA27-KA28, KW15-KW17, PA20, PA41-PA49, PA62-PA76, PH42-PH44, ZE1-ZE3 –
Northern Ireland – WE ARE UNABLE TO SHIP TO NORTHERN IRELAND AT THE MOMENT
WE’RE NOW OFFERING FREE DELIVERY IN CERTAIN POST CODE AREAS AROUND SKIPTON, ILKLEY, OTLEY, HARROGATE, RIPON, PATELY BRIDGE AND GRASSINGTON.
The post codes included are the following: HG1, HG2, HG3, HG4, LS21, LS29, BD20, BD23.
When you get to the checkout and enter your delivery address, you should automatically qualify for this option. If this doesn’t happen, please let us know.
Our delivery days will be Thursday & Friday each week. Please select the day you would prefer, we’ll be in touch if there’s a problem. If you need something on a different day, please get in touch and we’ll do our very best to help.
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