Wensleydale cheese

On Saturday as it was raining yet again, decided to make a new cheese. Wensleydale hails from the Yorkshire Dales and I found this recipe of Greening of Gavin’s blog site. It was fairly easy although involved a bit of stirring every 15 minutes which meant I had to find other things to do in the kitchen. Stay tuned





 The recipe suggested a layer of sterilised sage leaves in the middle of the curds prior to pressing which sounded rather delicious.






 After pressing overnight, it looked like a proper cheese and dried out very nicely during the day.






 I think it will be ready for some wax tonight and it is meant to be ready to eat in about 3 weeks at the earliest