Hawe's Yorkshire Wensleydale By Neals Yard Dairy PGI

Hawe's Yorkshire Wensleydale By Neals Yard Dairy PGI

from 15.75

Style: Stirred Curd Wensleydale
Origin: Yorkshire, England

Availability: Now or Pre-Order for Christmas

Creamy and flaky rather than the modern cheddar style Wensleydales. A relatively modern cheese with a history dating back to inter-war Britain. Made famous and best known to cheese fans today from it’s appearance in the Wallace and Gromit Films. In 2013 the dairy was awarded PGI status for ‘Yorkshire Wensleydale’ in order to recognise and protect the important link between the cheese and the region.

Please allow up to 3 working days for delivery.

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GUIDE TO BUYING CHEESE

HOW MUCH CHEESE SHOULD I BUY?

As a rule we recommend around 125-150 grams per person for after dinner and a little bit more is the cheese is the main attraction. Think of the typical block of butter you might buy at the supermarket, cheese and butter are approximately the same weight for size. A typical block of butter weight 250g.

If you're serving a larger crowd, hosting a buffet or plan on serving the cheese over a few days we recommend buying larger pieces of cheese. They typically keep better and larger pieces of cheese always look better when presented. 

If you need help selecting your cheese then you can

  • Live Chat with us by clicking the icon on the bottom right of your screen
  • Email us
  • or Call us on 0447 800 414

CARING FOR YOUR CHEESE

Your cheese comes wrapped in the perfect paper to protect it, the paper achieves the best balance between allowing the cheese to breathe and providing the right humidity. You can order Formaticum cheese paper from our Larder section. 

Store cheeses in the darkest part of your fridge, wrapped in cheese paper, inside a small container. It will help prevent the cheese from drying out and stop it from absorbing any fridge odours. Cheese is alive, it needs a little bit of air movement, not a lot, and something to protect it from drying out. 

SERVING YOUR CHEESE

Cheese straight out of the fridge can be flat and lifeless. Slowly bring the cheese up to room temperature while still in it's wrapping. Australian Summers can be brutal on cheese so reduce the time out of the fridge according the the prevailing conditions. Try to avoid placing cheese under air conditioning vents as it will dry the cheese very quickly.