Our Cheese of the Month this June comes from the award winning cheese makers; Shepherd’s Purse Artisan Cheeses. Their Yorkshire Fettle is a distinctively creamy cheese combining a soft, slightly crumbly texture with a sweet piquant flavour.
Yorkshire Fettle is Yorkshire’s version of feta (it was originally called Yorkshire Feta, but had to be renamed to Yorkshire Fettle in 2008 due to Greece being awarded the Protected Designation of Origin (PDO)! Made with whole ewes’ milk, they 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. Each truckle is then hand-wax to lock in the fresh flavour and creamy texture
Yorkshire Fettle was first produced in 1989, won international awards and was featured on Paul Hollywood’s BBC One cooking program, Pies & Puds!
Shephard’s Purse have given us a great serving suggestion; Quinoa, pine nut, pomegranate and Yorkshire Fettle salad. Recipe below!
Serves 4. Prep 7 mins. Cook 20 mins
100g Yorkshire Fettle cheese, crumbled
1 red onion, finely chopped
200g pomegranate seeds
85g sultanas or raisins
85g toasted pine nuts
Small pack of fresh coriander, flat leaf parsley and mint, roughly chopped
Juice of 3 lemons
1 tsp sugar
Rinse the quinoa under cold running water
Tip the quinoa into the pan and add double the amount of water
Bring to the boil, then simmer and reduce for 10-15 minutes or until tender
Spread the cooked quinoa onto a baking tray or a large chopping board to allow it to cool
Fry the pine nuts in a dry frying pan over a medium heat, stirring frequently until golden in places – this should take around 3 minutes
Break open a pomegranate and remove the seeds
Crumble Yorkshire Fettle into pieces about 1cm square
Add the sugar to the lemon juice
Finally combine all the ingredients in a large bowl and serve
For more information on Shepherd’s Purse artisan cheeses or more recipe inspiration, click here to go to their website.