Andy Montoya
Wensleydale is a style of cheese that was originally produced in Wensleydale, North Yorkshire, England. It is known for its creamy, crumbly texture and rich flavour. The cheese is said to have been first made by French Cistercian monks who settled in the Yorkshire Dales around 1150 AD. They used sheep's milk and mould to create the cheese, which was initially a blue cheese. Over time, the recipe for Wensleydale cheese evolved, and by the mid-1800s, cow's milk was being used instead of sheep's milk. Today, Wensleydale cheese is predominantly produced in creameries across the United Kingdom, and it has gained popularity due to its references in the Wallace & Gromit series.
| Characteristics | Values |
|---|---|
| Place of origin | Wensleydale, North Yorkshire, England |
| Current production location | Large commercial creameries throughout the United Kingdom |
| Main ingredient | Cow's milk |
| Other ingredients | Cranberries, blueberries |
| Texture | Firm, creamy, slightly uneven, crumbly |
| Taste | Sweet, nutty, buttermilk, honey aftertaste |
| Aroma | Honey, gentle |
| Food pairings | Sweet foods, apples, fruitcake |
| Variants | Yorkshire Wensleydale, Extra Mature Wensleydale, Oak Smoked Wensleydale, Mature Wensleydale, Blue Wensleydale |
| Historical ingredients | Sheep's milk |
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What You'll Learn
Wensleydale cheese was originally made with sheep's milk
Wensleydale cheese, named after the place of its origin, Wensleydale in North Yorkshire, England, was originally made with sheep's milk. The cheese was first made by French Cistercian monks, a religious order, who settled in the Yorkshire Dales around 1150 AD. The monks used sheep's milk and mould to create Wensleydale cheese, which was initially a blue cheese.
The recipes for this cheese were passed on to local farmers after the dissolution of the monasteries in the late 1530s. Over time, the method of making Wensleydale cheese evolved, and by the mid-1800s, cow's milk was used instead of sheep's milk. This change occurred as cows became more prevalent and productive. The industrial revolution also influenced the style of the cheese, and it underwent several alterations. Wensleydale cheese was no longer brine-washed, it became harder, and it was sold when it was still white and absent of mould. The farmhouse-style Wensleydale cheese gradually disappeared.
In 1897, Edward Chapman founded the Wensleydale Creamery and began producing this new style of Wensleydale cheese on a large scale. The Wensleydale Creamery is now the only cheese manufacturer that still makes the cheese in Wensleydale, adhering to the traditional recipe and using locally sourced cow's milk. The cheese is known for its creamy, crumbly texture and rich flavour, and it stands as a classic British territorial cheese.
Wensleydale cheese experienced a boost in popularity after being featured in the Wallace & Gromit franchise. The main character, Wallace, a cheese connoisseur, mentions Wensleydale as his favourite cheese. This led to the creation of a special brand called "Wallace & Gromit Wensleydale", which helped increase sales and contributed to the revival of Wensleydale cheese.
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It is now predominantly made with cow's milk
Wensleydale cheese, originally made in Wensleydale, North Yorkshire, England, is now predominantly produced in numerous creameries across the United Kingdom. The cheese was first made by French Cistercian monks who settled in the Yorkshire Dales around 1150 AD. These monks used sheep's milk and mould to create Wensleydale cheese, which was originally a blue cheese. The recipes for this cheese were passed on to farmers' wives after the dissolution of the monasteries in the late 1530s.
By the mid-1800s, cow's milk was used instead of sheep's milk to make the cheese. In addition, the Industrial Revolution had altered the style of the cheese. It was no longer brine-washed, it was harder, and it was sold when it was still white and absent of mould. Farmhouse-style Wensleydale cheese mostly disappeared. Today, Wensleydale cheese is predominantly made with cow's milk. The fresh milk drawn from cattle grazing in the sweet limestone Wensleydale meadows and eating the wild herbs in the area gives the cheese its distinctive and extraordinary flavour.
The designation "Yorkshire Wensleydale" is reserved for cheese made in Wensleydale. Yorkshire Wensleydale, a hard cheese, is created at the Wensleydale Creamery in Hawes, Yorkshire, England. It is handcrafted by skilled cheese-makers using locally sourced cow's milk from nearby farms. Adhering to a traditional recipe, it stands as a classic British territorial cheese suitable for vegetarians. Notably, the cheese received a gold medal at the International Cheese and Dairy Awards in 2023.
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The cheese is creamy and crumbly
Wensleydale cheese is a creamy and crumbly cheese with a slightly sweet and nutty flavour. It is a hard cheese, originally produced in Wensleydale, North Yorkshire, England. The term "Yorkshire Wensleydale" is reserved for cheese made in Wensleydale.
The cheese is often described as having a buttermilk flavour and a honey aftertaste. It is known to pair well with sweet foods, such as apples, and is frequently made with blueberries or cranberries. The cheese is also commonly served with fruitcake. The combination of sweet and savoury flavours makes Wensleydale a popular choice for many.
Wensleydale is a style of cheese that was first made by French Cistercian monks who settled in the Yorkshire Dales around 1150 AD. These monks used sheep's milk and mould to create the cheese, which was initially a blue cheese. Over time, the recipe for Wensleydale cheese evolved, and by the mid-1800s, cow's milk was used instead of sheep's milk. Today, Wensleydale cheese is predominantly produced in numerous creameries across the United Kingdom, with the Wensleydale Creamery being the only manufacturer still making the cheese in its original region.
The process of making hard cheese, such as Wensleydale, can be time-consuming and requires a significant amount of milk. To create a 10-12 lb wheel of Wensleydale cheese, one would need about 12 to 15 gallons of fresh, rich cow's milk. The cheese-making process also involves using a starter culture and allowing the cheese to age, which can take several months to a year or more. The longer the aging process, the more flavourful and delicious the Wensleydale cheese becomes.
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It is suitable for vegetarians
Wensleydale cheese is suitable for vegetarians. This is because it is made from cow's milk, which is sourced from local farms. The cows graze in the limestone meadows of the Yorkshire Dales National Park, eating wild herbs that grow in the area. This gives Wensleydale cheese its distinctive and extraordinary flavour.
The cheese was originally made with sheep's milk by French Cistercian monks who settled in the Yorkshire Dales around 1150 AD. The recipe was passed down to farmers' wives after the dissolution of the monasteries in the 1530s. By the mid-1800s, cow's milk was used instead of sheep's milk to make the cheese.
Wensleydale is a creamy, crumbly hard cheese from Hawes, England. It has a slightly sweet but also tart flavour and is often described as having a nutty, buttermilk flavour with a honey aftertaste. The cheese is usually eaten with fruit, such as sweet apples, and is sometimes served with a version that contains cranberries.
Wensleydale cheese is known for its creamy, crumbly texture and rich flavour. It is handcrafted by skilled cheese-makers and has received recognition at the International Cheese and Dairy Awards in 2023. The cheese is also known for its circular, cubic form, which sets it apart from other cheeses such as Double Gloucester.
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Its popularity was boosted by Wallace and Gromit
Wensleydale cheese is a British cheese named after its place of origin, Wensleydale, North Yorkshire, England. It is creamy, crumbly, and full of flavour. It is made from cow's milk and uses a traditional recipe.
Wensleydale cheese was first made by French Cistercian monks who settled in the Yorkshire Dales around 1150 AD. These monks used sheep's milk and mould to create the cheese, which was originally blue. The recipe was passed on to farmers' wives after the dissolution of the monasteries in the late 1530s. By the mid-1800s, cow's milk was used instead of sheep's milk, and the style of the cheese was altered due to the Industrial Revolution.
In the 1990s, sales of Wensleydale cheese fell so low that production in Wensleydale itself was at risk of being suspended. However, its popularity was boosted by frequent references in the Wallace & Gromit series. In the 1995 short film "A Close Shave", the main character, Wallace, a cheese connoisseur, mentions Wensleydale as his favourite cheese. This led to a 23% increase in sales of Wensleydale cheeses and helped the Wensleydale Creamery during financially challenging times. The company even released a special brand of "Wallace & Gromit Wensleydale" cheese, which sold well.
The Wallace & Gromit franchise has continued to feature Wensleydale cheese in various forms, including a TV advert, a Christmas Eve episode, and a full-length film in 2005 called "The Curse of the Were-Rabbit". The Wensleydale Creamery has also released limited-edition Wallace & Gromit-themed cheeses to celebrate new films in the franchise. The association with Wallace & Gromit has raised awareness of British cheese as a whole and has been particularly beneficial for Wensleydale cheese.
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Frequently asked questions
Wensleydale cheese was originally made with sheep's milk by French Cistercian monks who settled in Yorkshire Dales in the 12th century. However, since the mid-1800s, cow's milk has been used instead.
Wensleydale cheese is named after its place of origin, Wensleydale, North Yorkshire, England. While it was originally made in Wensleydale, it is now predominantly produced in numerous creameries across the United Kingdom.
Wensleydale cheese is known for its creamy, crumbly texture and rich, slightly sweet, and nutty flavor. It is often paired with sweet foods like apples or fruitcake.
