How to Make Wensleydale with Cranberries

Inspired by a cheese I ate during the Cheese a day Challenge, I made a variation of Wensleydale with Cranberries. I've made this cheese many times and it doesn't disappoint.
Ingredients
• 10 litres (10.5 quarts) whole Cow's milk (3.4% fat)
• 1/8 teaspoon Aromatic Mesophilic culture (Flora Danica)
• 1/2 teaspoon (2.5 ml) Calcium Chloride diluted in 1/4 cup cool
non-chlorinated water
• 1/2 teaspoon (2.5 ml) Liquid Rennet diluted in 1/4 cup cool
non-chlorinated water
• 1 and 1/2 Tablespoons of Non-iodised Salt
• 3/4 cup Dried Sweet Cranberries
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[@katemassey687]

Up North we’d pronounce it York-sher or Yorkshuh, and we’d eat or (usually cranberry-less) Wensleydale cheese on a slice of fruit cake. We’re also extremely grateful to Wallace and Grommit for saving the Wensleydale creamery!

[@Badenball]

*wallace approves this*

[@Luminous_Llama]

There’s no use prevaricating about the bush

[@FicsitINC]

*I approve this*

[@jesterof84]

The Blueberry is good too ! I do miss Wallace and grommet I thought curse of the wererabit was ok my favorite bit was wrong trousers

[@hollyrodriguez3259]

I like to buy this cheese at Aldi. They do a really nice one with cranberry and one with apricot too. I think fruit and cheese makes a wonderful combination, a nice savoury taste with a hint of sweetness. I’m too impatient to craft it myself but love watching how it’s done, so thank you for showing us!

[@aethelwyrnblack4918]

I dunno lad, it's like no cheese I've ever tasted...

[@peglamphier4745]

I made this last summer and aged them for Holiday gifts and they were such a big hit I'm doing it again. Thanks for such a great recipe!

[@eduardorodriguez4899]

This one looks so good, it’s gorgeous

[@peachesjackofski8363]

This is my absolute favourite cheese!! I’m so glad I found this video!! I can’t wait for all the ingredients needed spica’s try this!!! 🙏 👏 😘

[@Harry-nt6bb]

You got it right the second time, The pronunciation of Yorkshire is Yorksheer That’s the same for any of our counties with ‘shire’ at the end. Hope that helps Love the videos!

[@jhayneartoflife6830]

Beautiful and Delicious, I love the cranberry idea.

[@Cheese52]

Great video, Gavin thank you! Love cranberries in Wensleydale so much!

[@professionalidiots101]

Cheese Louise!!! This cheese making is alchemy...... Love the video!!

[@rawhamburgerjoe]

I curd your cheesy pun, and I was like, "no whey, that's baaaaad"

[@professionalidiots101]

😆

[@johncspine2787]

Whole Foods here in the US is selling this, I’ll have to see if the source is on the label, but it..is..fantastic! Almost like ice cream.. The cranberries are pulverised though, very small bits, quite present throughout. Just a lovely cheese! It’s definitely crumbly, but melts into creaminess immediately on the tongue.

[@dwaynewladyka577]

That cheese looks so good. Cheers, Gavin.

[@Ammid13]

If you wanted to avoid the cranberries swelling you could soak them in water or whey before mixing into the curds.

[@ishy_aldean]

One of my favourite cheeses 🤩

[@richardbidinger2577]

Just like all the other cheese you've made, this looks delicious.

[@tammyd4391]

Great video... gotta try this one 🤗

[@kathyhorner2576]

2nd attempt with store bought milk looks perfect!

[@German_Mosolov]

Im happy from these video!

[@johnlord8337]

You did say that this was a lot of work - I agree. Price of gold with all that finger-work ! Better taste like heaven !!!

[@captainvegas4823]

Taste test has dropped. And that's why I'm watching this awesome video again.

[@maryavatar]

OMG! That’s my favourite cheese! Going to make it right now :) Okay, maybe on Saturday, this is not an after work project.

[@Jay-go4vw]

My favourite kind of cheese :)

[@bobriemersma]

Seems like a cheese to shred, bag, and freeze in small quantities for future use in salads. A bit labor-intensive for a sandwich cheese, though it could be a star of the cheeseboard for a small party. Maybe do both?

[@lastanetaarion]

Can't wait for the taste test :D. Wonder if ageing in vacuum pack will have any impact on the taste?

[@llywnogmawr5853]

Thanks Gavin , having had several successful attempts of cheddar, my wife loves Wensleydale cheese and she had the bright idea , I could make her Wensleydale with cranberries, happy wife happy life. Watch this space ..

[@bruceneely4859]

that looks like a great cheese, I hope it tastes as good as it looks

[@GavinWebber]

So do I Bruce!

[@femmefuntime]

Cracking good cheese, Gromit

[@battlefireskullstudios5739]

I'm gonna say the N word

[@thecreativepencil8465]

@@battlefireskullstudios5739 you can't say the N word its 2019

[@rattlesnakz9716]

@@thecreativepencil8465 ....... nonchalant Woops I said it

[@fabianstensvard5876]

@@thecreativepencil8465 but i’m wearing black shoes

[@dublinfool25]

Been watching you for over a year now. My son and I are completely fascinated by your videos. I would love to do this, but being in the US im afraid the fat content of our milk isnt the same.

[@melissakibler4966]

Alot of us Americans make his recipes!

[@dislike2092]

LOVELY CHEESE

[@IspanskiyDom]

¡Súper! ¡súper! ¡súper! No puedes imaginarte de lo mucho que me gusta este queso, pero en España es muy caro y tu vídeo es un milagro para mí! Intentaré hacer ese queso yo misma. Pero no sé si puedo conseguir el cultivo mesófilo aromático (Flora Danica) y el cuajo líquido. ¿Se pueden pedir estos ingredientes en Internet? Dime la dirección, silo sabes, por favor!!

[@benhowcroft9971]

York-sher with a flat e ! Ben from Leeds. P.s. loving your vids made my first cheese this weekend - camembert and emmentaller

[@angelicamariehackettotoole9189]

Omg sooo...beautiful 😍

[@HerrWayne45]

Doing stuff your self seems way better than store buying, which Is why i want to get into hunting and fishing

[@Artiefrog]

I always thought Wensleydale was milk from sheep. This looks great.

[@lovesgibson]

How did people safely and consistently make cheese long ago before culture starter pack things

[@starship9874]

Not sure but ive seen a documentary where they make traditional cheese just by adding lemonjuice, so no bacteria

[@MrMusickey]

Raw milk and leave it in caves or something

[@staguar]

Could I use dried cherries instead of cranberries for this recipe?

[@paintymousy]

What is the weight of this cheese product when finished?

[@johncspine2787]

Ok, yes, the label says Somerdale, Cranberry Wensleydale, ingredients pasteurized cow’s milk, salt, starter cultures, vegetarian rennet, (sweetened dried cranberries, sugar, sunflower oil), sugar. Product of United Kingdom. 19.99 per pound. Perhaps the swelling would be less if you pulverize the cranberries to fine bits like this one..wow, I’ll have to try to make this for sure..

[@benr9914]

One thumbs down? WTF. This is awesome!

[@richardbidinger2577]

The person that gave the thumbs down, they're probably lactose intolerant.

[@angelafirst38]

I have made this cheese today and it looks good , followed all your instructions I used jersey milk and now on the first 12 hours of pressing. One question how long can I keep this cheese? Would it keep longer if I cut it in quarters and vacum seal each section? Thanks for the instructions it smells good too can't wait to try it:)!!

[@GavinWebber]

Well done. Don't cut it up until after maturation has finished. Once matured, vacuum pack the pieces you desire to keep longer and store them in the kitchen fridge for well over a year.

[@angelafirst38]

Thank you :) will do that and am going to make another one for family as a new year gift as you have said it needs three months. The aroma is beautiful and just turned for the second pressing 12 hrs cant wait to taste this :)! Thank you again and as I live in Caerphilly I am going to try your recipe for Caerphilly cheese too!@@GavinWebber

[@GavinWebber]

@@angelafirst38 Best of luck!

[@jamiMusik]

French music behind English cheese? What heresy is this?! Also, nice video mate.

[@d_i_why_lee]

I think I made a mistake while making this. I have only pressed it for the first 12 hours. Its rock hard and dry. Is it because I didn't keep my curds warm? Should I bother aging it? I'm not going to press it any further.

[@bbbooij]

yorkshire, the first pronaunciation was correct :P

[@lewisarthur6778]

Set coordinates to 62 west wallaby street

[@harpertaber]

My Wensleydale with cranberries made April 8, waxed and set to age is now weeping a sticky clear fluid. Do I need to take off the was and rewax it?

[@trickytrax]

mine did the same thing actually. I removed the wax, let it dry out again for a couple of days, and rewaxed. Not sure of the end result yet though, still got a few weeks to go.

[@tooltroll]

I started whistling the W&G theme when you said to cue the music, but I had to stop to listen to you. And I was getting light-headed. ;)

[@megalosaurusstudiosdinopro7447]

I'm not dabbing. I'm looking at the floor for cheese.

[@ashpalmer1365]

"York-shur"

[@JamesTilsley1]

Ash Palmer ay up

[@kathyhorner2576]

I just made this and my curd is too dry? It didn’t knit 100% either.going to try again.

[@GavinWebber]

Possibly too much rennet, or too long stirring. Curds too dry before pressing.

[@gauravjaggi5098]

Hi one thing very important which lot of people don't know-----you don't put cranberries during the cheesemaking process as it will absorb all the salt tht is being added along with it. You first make the cheese, let it mature then later break the block add cranberries and then press again. Thts why most of the cranberry infused cheese tht u get is crumbly because of the pressing which takes after cheese block has been broken, cranberries infused and then pressed again

[@stevetaylor8161]

I've made this cheese at least 10 times, adding the cranberries in prior to pressing, and never has the cranberries absorbed the salt. Never. The cheese is crumbly because of the way it is made and it's moisture content.

[@Katy_Gorlova]

Можно перевод на русский язык, очень хочется приготовить этот сырок

[@dilanakkas6870]

Hi, I'm from Turkey. I can't find mesophilic culture, so how can i make mesophilic culture at home? Pls, help me and thank you 🙏🏼

[@thisculturedlife2220]

Buttermilk, kefir, or SOME yogurts that culture at room temperature will be a good mesophilic culture you can add. I put 1/4 to 1/2 cup of one of these (I use kefir) in instead of powdered cultures.

[@dilanakkas6870]

This Cultured Life thank you 🙏🏼

[@dilanakkas6870]

This Cultured Life do you make kefir?

[@thisculturedlife2220]

@@dilanakkas6870 Yes. You need kefir grains to start it and keep it going with fresh milk every day or two. You can put it in the fridge for a week if you need a break, but then you should feed it fresh milk again.

[@joesphdryguvygiihuuygkytfi5131]

@@dilanakkas6870 hes lying, mesophikic is cultured buttermilk 1 cup is equal to 1/8 tsp, also cultured buttermilk contains mesophilic and aromatic. Yoghurt has thermophilic. Kefir id just stupid.

[@gromit9322]

I notice that you’ve cut the starter culture down to an 1/8 tsp from your earlier videos have you changed cultures or just figured you need less culture (in fact I’ve noticed that most of your recipes use less culture now).

[@kaneelsnuiver]

Those packets usually state how much milk they can be used for, I measured the contents of a packet of MA4001 once and found out I only needed 1/16 tsp for 10 liters.

[@terrylambert8149]

It makes the shape of your lips look funny.

[@beaninater9092]

Not even wensleydale