Making my first Wensleydale today. Most of what I'm doing is taken from Jeff Hamm's make however, I had to do some conversions due to the ingredients I'm using as opposed to those he uses. We'll see how it comes out.

Anyway, here's the recipe I'll be using for mine.

3 Gallons PH whole milk + 1 quart heavy cream

1/4 tspn Flora Danica granules (Dissolved in warm milk for 30 mins)

1/8 tspn C21 buttermilk culture (Dissolved in warm milk for 30 mins)

1/2 tsp CaCl (33% solution) diluted in 1/4 cup warm water

30 drops calf rennet diluted in 1/4 cup warm water

Mold: 6” diameter

3 tbspn salt

1) Warm milk to 90f

2) Add starter and ripen 1 hour 20 minutes

3) Add CaCl

4) Add Rennet allow to set 1 hour

5) Cut to ½” cubes

6) Rest 5 minutes

7) Hold temperature, stir gently for 1 hour 30 minutes

Drain whey into pot for Ricotta

9) Form a curd cake, and cut into blocks

10) Turn every 10 minutes for 30 minutes

11) Cut into 2” cubes and keep curds warm 30 minutes

12) Mill into fine crumb (Thumbnail size, and add salt after milling)

13) Press in the pot 30 minutes @ 25 pounds

14) Flip, redress, press in the pot 30 minutes @ 25 pounds

15) Flip, redress, press in the press 1 hour @75 pounds

16) Flip, redress, press in the press 1 hour @ 100 pounds

17) Flip, redress press 12 hours @ 200 pounds

18) Flip, redress press 12 hours @ 200 pounds

19) Air dry

20) Wax

21) Cave and age (minimum 4 weeks)