Yielding texture, with a multi-layered gentle flavour
Stonebeck cheese offers a glimpse into the historic cheese past of the Yorkshire Dales. Quite unlike its modern-day Wensleydale counterparts, Stonebeck is made to a much-slower hands-on recipe. It is made seasonally (only spring-autumn when cows are out at pasture) with milk from the Northern Dairy Shorthorn, a native breed of cow fed on the diverse pasture and wildflower hay meadows.
The end result at three-months old is gentle cheese that has a rich, long, complex and multi-layered flavour, with pliant-yet-crumbly texture.
Made by Andrew and Sally Hattan in Middlesmoor, Nidderdale, North Yorkshire
Ingredients: Milk, salt, cheese cultures and rennet.