Whole cranberries burst with tart flavor in this raw-milk, British-style Windsordale cheese, made with a late 1800 farmhouse Wensleydale recipe. This delicious hard cheese has a honeyed aftertaste and firm, flaky texture which pairs perfectly with that additional cranberry zing.
Once opened, re-wrap cheese in waxed paper and seal in a plastic bag. Cheese should keep for a couple of weeks after opening, but if mold forms simply cut it off.
