Thursday, January 7, 2010

Yorkshire Wensleydale Cheese Tutorial

Yorkshire Wensleydale Cheese with cranberries....mmmmm, highly recommended! Mild with just a hint of sweetness.

Start off with a cheeseboard... mine is made of cernit (granite); 1-3/8" in diameter and 1/16" thick. I added an inner ring for realism. Use whatever cutters you have on hand or make your board rectangular.

Here's my tutorial using fimo:
waxy covering:
4 parts bordeaux red to 1 part navy blue.
cranberry pieces:
4 parts bordeaux red to 1 part navy blue and a hint of carmine red. Bake and grate into slivers.
4 parts white to 2 parts champagne to 1 part light yellow. (I used a half inch ball of white to make 1 cheese)
Condition well and include some of your baked slivers. Roll into a ball. Flatten to 1/4 inch thick. My real life cheese is approximately 2-3/8" high and has an 8" diameter.
Roll out the waxy covering and cover your cheese smoothing out all seams. The easiest way is to cut a long piece the height of your cheese sides and 2 circles for the top and bottom of the cheese.
Chill in the fridge for about an hour.
Slice & lightly texture the cheese (not the covering) using a crumpled ball of tin foil.
Bake at the recommended time for your brand of clay.
When cool, paint the waxy outer wrap with a matte varnish.

Bon appetit! ....oh and don't overindulge, we have Camembert/Brie, Edam, Swiss and Danish Blue Cheese coming up.


  1. Thank you very much for the tutorial!

  2. MMMM cheese with cranberries in it, sounds delightful! Looking forward to your other cheese tutorials!