Extra Mature Wensleydale

[Beans]

Discovered a 2012 Wensleydale with basil in the back of the cheese fridge.   The 1st half was good years ago but now its fantastic.  I vacuum bagged it 3 years ago and let it sit.  Strong flavor with a slight crumbly texture.. just a perfect cracker cheese.  I have a few more odds and ends from 2012 waiting to resurface...can't wait.

[Al Lewis]

Awesome!!  AC4U!!

[Kern]

Great looking cheese.  Have another one on me!  ;)

[OzzieCheese]

Wow ! I can't leave my cheeses alone for that long...  Patience plus...and a cheese as well

-- Mal

[MarshmallowBlue]

Looks like an incredibly tasty cheese. +1C

[Al Lewis]

Wow ! I can't leave my cheeses alone for that long...  Patience plus...and a cheese as well

-- Mal

Welcome back from Tasmania!

[Denise]

Looks yummy. Have a cheese.
How did you put the basil in? Fresh leaves sterilised in boiling water, or did you dry them out for longer keeping?

[Beans]

Looks yummy. Have a cheese.
How did you put the basil in? Fresh leaves sterilised in boiling water, or did you dry them out for longer keeping?

If I remember correctly, I dried and layered across the middle.  I also used Sage a few times.
Curt

[JeffHamm]

A cheese to you for a nicely aged piece of Wensleydale.  Looks fantastic.