Unpasteurised | Sheep’s milk

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 the 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 that abound in the area. The end result at three months old is a gentle cheese that has a rich, long, complex and multi-layered flavour, with a pliant-yet-crumbly texture.

Made by Andrew and Sally Hattan in Middlesmoor, Nidderdale, North Yorkshire.

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Ingredients: Milk, salt, cheese cultures and rennet.