Fettled in Yorkshire (Adventures in Cheese)

Our latest Adventure in Cheese is Yorkshire Fettle, a superb substitute for Greek Feta in recipes that call for it.  Made by Shepherd's Purse near Thirsk, in North Yorkshire, this is a Mediterranean salad-style cheese, which is made with milk from English ewes and its slightly tart creaminess is perfect with olives, tomatoes and lovely fresh bread.

The Shepherd's Purse website has this to say about Yorkshire Fettle,

This is Yorkshire's version of feta. Made with whole ewes’ milk, we handmake 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. We then hand-wax each truckle to lock in the fresh flavour and creamy texture. Originally called Yorkshire Feta, we renamed it Yorkshire Fettle in 2008 due to Greece being awarded the PDO (Protected Designation of Origin). This was Judy Bell’s very first cheese, produced in 1989. It’s won international awards, and was featured on Paul Hollywood's BBC One cooking program, Pies & Puds.

All I have to add is, it's yummy, try it and see for yourself!