Trying Wensleydale cheese

[Anco]

Has anyone successfully made Wensleydale-style cheese at home? I'm curious about the process, challenges, and any tips you might have. I'd love to hear your experiences before I try it myself

 

[cheesealchemist163]

I haven't actually made Wensleydale myself, but I got some guidance from a good friend. It's a bit tricky, it requires certain cultures, minimal pressing, and a cool aging process (around 50-55°F) for about 4 to 8 weeks. The biggest challenge is achieving that crumbly texture without letting it get too acidic.

 

[Rex12]

My late dad always said regular whole milk is fine, but if you want the real deal, raw milk makes it taste better.

 

[Emily88r]

Wensleydale can be rewarding if you manage the acidity curve carefully since too much lactic development early on will ruin the crumbly texture people expect. One thing not mentioned yet is that traditional recipes often call for cheddaring the curds briefly before milling. This step is a big part of what helps create the characteristic flaky break.

 

[Alan]

Wensleydale can be rewarding if you manage the acidity curve carefully since too much lactic development early on will ruin the crumbly texture people expect. One thing not mentioned yet is that traditional recipes often call for cheddaring the curds briefly before milling. This step is a big part of what helps create the characteristic flaky break.

Great insight, thanks for sharing! I remember messing up my first Wensleydale back in 2016 by skipping that cheddaring step… lesson learned the hard way. Have you found a preferred timing or pH target before milling? Let’s keep the Wensleydale wisdom flowing!

Btw, love your pic as a Daria fan myself!