Unpasteurised | Cow’s milk

Tom and Clare Noblet started making cheese in 2015 on their dairy farm on the edge of the Lake District. Based on a traditional old ‘Dales’ recipe of the north of England, Fellstone is aged for three months by which time it has the fresh lemony-lactic flavours of a good Wensleydale, with a supple, firmer texture. This is farmhouse Wensleydale how it used to be!

Made by Tom and Clare Noblet at Whin Yeats Farm, Hutton Roof, near Kirkby Lonsdale, Cumbria, England.

Ingredients (allergens in bold): Milk, salt, cheese cultures and rennet.