Blue Wenallt is a new cheese developed by Hannah Turner from Brooke’s Dairy in the Wye Valley. Hannah uses milk from her family farm’s herd of Jersey cows to make this rich, creamy blue, which puts us in mind of a Welsh Gorgonzola.
Hannah’s parents, Robert and Irene, started farming in east Wales over 30 years ago. They originally used all of their Jersey milk for the ice creams and sorbets that they make on the farm, but when their daughter Hannah joined the business she was keen to see if the milk would make good cheese. Luckily it did! Hannah’s first cheese, Angiddy, is similar to Brie in style, with a golden yellow centre. The newer Blue Wenallt has been a few years in development and the effort has paid off. It’s a wonderful addition to the great range of blue cheeses made here in Wales.
Blue Wenallt is made in 250g wheels.
