Wensleydale with Apricots Cheese

Description

Wensleydale with Apricots

Wensleydale with Apricots is a popular option as a flavoured cheese on a cheeseboard.

Monks began making cheese with sheep milk in Yorkshire during the 12th Century. It is said that they were trying to recreate Roquefort but ended up with a drier, crumbly cheese. After the dissolution of the monasteries the recipe was given to local farmers. The cheese then morphed into the cows’ cheese we know and love today.

Hawes Creamery have become synonymous with Yorkshire Wensleydale cheese and they pride themselves on pushing the boundaries with their flavoured offerings. They are award-winning, independent cheesemakers, using traditional methods to handcraft their cheese, with milk from local farms. In 2013 they achieved protected status for their cheeses so now to be called Yorkshire Wensleydale a cheese must be made in the Wensleydale area.

The cheese comes into us in a half moon shape and it is extremely popular on our cheese towers. To make a full layer we can pair it with half a moon of Wensleydale with Cranberries or even our Sticky Toffee Cheddar for that sweet dessert/cheese combination.

Delicious when paired with an Indian Pale Ale.

Ingredients (Allergens are listed in capitals)

MILK, starter cultures, rennet, salt, sweet dried apricots