Price range: £14.90 through £62.00
A true Yorkshire gem, bursting with fresh, lemony brightness and gentle honeyed notes. Properly lush — no wonder Wallace & Gromit swear by it.
This handmade, farmhouse Wensleydale is crafted in Nidderdale, North Yorkshire, using the milk of critically endangered Northern Dairy Shorthorn cows that graze wildflower meadows. Stonebeck is truly seasonal, made only when the cows are on pasture between Spring and Autumn. Young Stonebeck is soft and creamy, brimming with bright, juicy flavours, while mature wheels develop a deep, buttery richness and complex, layered finish. The earthy rind hints at wild forage, and a touch of natural floral and herbaceous notes reflect its richly biodiverse origins. Production follows historic recipes and hands-on methods, ending with each cheese bound in traditional calico before a gentle maturation.
Available in (approx) 250g, 500g, 750g portions. Freshly cut & wrapped to order.
Type: Cow | Unpasteurised | Clothbound rind | Traditional rennet
Average age: 3–6 months
Texture: Semi-hard | Supple | Creamy | Crumbly
Taste: Fresh | Juicy | Floral | Buttery | Complex
Producers: Andrew & Sally Hattan, Low Riggs Farm
Location: Nidderdale, Yorkshire, England
| Size | – 250g, – 500g, – 750g |
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