St Benedict Cheese

Description

St Benedict is a new, unpasteurised sheep’s milk cheese which has just arrived in our counter. It has a light open texture and is made using a recipe first used by Cistercian monks at Jervaulx Abbey. The ancient monks used sheep’s milk to make the first Wensleydale cheeses. Their legacy of unpasteurised, cheeses is going through a renaissance with several artisan producers following in their footsteps.

We came across St Benedict whilst on holiday in the beautiful village of Reeth, North Yorkshire. Whenever we go away on holiday we like to find local cheesemakers and so you can imagine my delight to find someone making cheese in Reeth itself! Simon Lacey started making Wensleydale cheese in Hawes before taking the plunge and setting up his own company. Since its creation in 2007, Lacey’s Cheese has gone from strength to strength. They have had to move location due to their ever expanding range of products but are now settled in Reeth. We went to visit Simon there and got to try several of his cheeses as well as his amazing sheep’s milk gelato.

Ingredients (Allergens are listed in capitals)

MILK, starter cultures, vegetarian rennet, salt