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12 Hospital Street, Nantwich, CW5 5RJ

Yorkshire Fettle Cheese

This is Yorkshire’s version of the traditional Mediterranean salad style cheese and has been made by Judy Bell and her team in Thirsk, Yorkshire, since 1987.  It really is a very easy cheese to enjoy on your cheeseboard, in a salad or in your favourite dish.

How Is Yorkshire Fettle Cheese Made?

Made with whole ewes’ milk, Judy and her cheesemakers hand-make and hand-salt each cheese to encourage the piquant, lemony flavour and slightly crumbly texture. Matured over a minimum of two weeks, the salt infuses the whole cheese and locks in the fresh flavour and creamy texture as the cheeses continue to mature on in their cheese stores until ready.

Yorkshire Feta Cheese

Originally it had another name, Yorkshire Feta but it was renamed Yorkshire Fettle (meaning fine order or good shape) in 2008, due to Greece being awarded the PDO (Protected Designation of Origin) for the name Feta.

Yorkshire Cheese & Paul Hollywood

The cheese was Judy Bell’s very first cheese, produced first in 1987 and then launched as a product in 1989. It’s since won many international awards and was featured on Paul Hollywood’s BBC One cooking program, Pies & Puds.

Yorkshire Fettle cheese has a wonderfully rich and slightly lemony taste without the saltiness of a traditional Greek feta cheese that can at times be overpowering and harsh.

Yorkshire Fettle Cheese
Yorkshire Fettle Cheese
Federia Cheese

Federia Cheese

Federia cheese is made with milk from a 350 strong Holstein Friesian herd which graze on the Cheshire pastures around the village of Malpas. Anne

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