Home Farm is a relative newcomer to cheesemaking, however they have been farming from Home Farm since 1953 starting with 20 Dairy Shorthorn cows.Currently on it's third generation of farmers, Ben and Adam Spence took the decision in 2019 to diversify into cheesemaking following huge volatility in the price of milk. Farming the cows and producing the cheese at the same location means the milk only has 5 metres to travel each morning after milking!
They run the farm and cheesemaking facility, with their parents David and Susan, located in Aysgarth, Wensleydale right in the middle of the Yorkshire Dales, now with a heard of 100 grass-fed Friesian cows who graze outside from Spring through to Autumn when the weather is better.
This is a traditional raw milk clothbound farmhouse Wensleydale produced in small batches to a slow traditional handmade recipe, the cheeses are aged for 3 - 4 months. This results in a cheese that is smooth and creamy in texture, with great earthy flavours coming from the milk the happy grass-fed cows produce. There is a fresh tang with a little bitter aftertaste - a mellow cheese that is very easily eaten.
They turn the curd by hand, use tall Wensleydale hoops, bind the cheeses in cloth and age them for longer resulting in a more moist and less crumbly cheese than more modern faster made Wensleydales.
As with most Wensleydale cheeses we are firm believers in enjoying this with a slice of iced fruit cake - delicious!
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