Andy Montoya
Wensleydale is a popular English cheese with a long history, dating back to 1150. It is made from cow's milk and has a crumbly texture and a slightly sweet and tangy flavour. But does it melt? Wensleydale has good melting properties, so it works well as a melting cheese. Its unique flavour and crumbly texture make it a versatile cheese that can be used in a variety of dishes, including grilled cheese sandwiches.
| Characteristics | Values |
|---|---|
| Texture | Dry, crumbly, slightly chalky, moist, open |
| Taste | Slightly sweet, tangy |
| Colour | White |
| Type of milk | Cow's milk |
| Age | Young |
| Melting properties | Good |
| Sodium content | Low |
| Nutritional value | Good source of protein, vitamins and minerals |
| History | Dates back to 1150 |
| Origin | Wensleydale region of Yorkshire, England |
| Producers | Yorkshire Creamery |
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What You'll Learn
Wensleydale cheese's melting properties
Wensleydale is a traditional English cow's milk cheese that has been produced in the northern region of England for hundreds of years. It is known for its crumbly texture and slightly sweet, tangy flavour. The cheese is white in colour and has a moist, open texture.
Wensleydale cheese has good melting properties due to its dry and crumbly texture. It can be melted to make grilled cheese sandwiches or added to dishes that require melted cheese. Its melting properties also make it a versatile ingredient that can be used in a variety of recipes.
The cheese is typically aged for three to six months and has a unique history that dates back to 1150. It was originally made by Cistercian monks who settled in the Wensleydale region of Yorkshire, England. Today, it is produced by the Wensleydale Creamery, which offers a range of different cheeses.
In addition to its melting properties, Wensleydale cheese is also known for its nutritional value. It has a lower sodium content compared to other popular types of cheese, making it a good option for individuals watching their salt intake. It is also a good source of protein and provides high amounts of several vitamins and minerals.
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The history of Wensleydale cheese
Wensleydale cheese is a popular English cheese that dates back to the year 1150. It is known for its dry, crumbly, and slightly chalky texture and is often consumed with fruit or fruit cake. The cheese was first made by monks from the Roquefort region who settled in Wensleydale, Yorkshire, England. These monks built a monastery at Fors and later moved to Jervaulx in Lower Wensleydale, bringing with them a recipe for making cheese from sheep's milk.
During the 14th century, cows' milk began to be used instead, altering the character of the cheese. A small amount of ewes' milk was still added to give the cheese an open texture and allow for the development of blue mould. At that time, Wensleydale cheese was predominantly blue, with the white variety being almost unknown. However, today, the opposite is true, and blue Wensleydale is rarely seen.
When the monastery was dissolved in 1540, local farmers continued making the cheese until the Second World War, when most milk in the country was used for the production of "Government Cheddar". Even after rationing ended in 1954, cheese-making did not return to pre-war levels. The first creamery to produce Wensleydale commercially was established in 1897 in the town of Hawes, located in the heart of the Yorkshire Dales.
Wensleydale cheese experienced a boost in popularity after being featured in the Wallace & Gromit franchise. In the 1995 short "A Close Shave," the main character, Wallace, a cheese connoisseur, mentions Wensleydale as one of his favourite cheeses. The release of the 2005 full-length Wallace & Gromit film, "The Curse of the Were-Rabbit," further increased sales of Wensleydale cheese by 23%.
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Nutritional value
Wensleydale cheese is a popular English cheese with a long history, dating back to the year 1150. It is produced in the Wensleydale region of Yorkshire, England, and is made from pasteurized cow's milk. The cheese has a dry, crumbly, and slightly chalky texture that becomes firmer and drier as it ages.
In terms of nutritional value, Wensleydale cheese is a good source of protein and provides high amounts of several vitamins and minerals. It is particularly rich in calcium, phosphorus, vitamin B12, riboflavin (B2), zinc, and iodine. A serving of Wensleydale cheese contains 0.7g total carbs, 0.5g net carbs, 9.4g fat, 6.4g protein, and 111 calories.
One of the most notable aspects of Wensleydale's nutritional profile is its lower sodium content compared to other popular cheese varieties. Per 100 grams, Wensleydale has 440 mg of sodium, which is significantly lower than that of Cheddar (653 mg), Camembert (842 mg), and Parmesan (1180 mg) cheeses. This makes Wensleydale a good option for individuals watching their salt intake.
Wensleydale cheese is often consumed alongside fruit, such as apples, and is a popular ingredient in grilled cheese sandwiches and apple crumble. Its dry and crumbly texture, as well as its good melting properties, make it a versatile cheese that can be used in a variety of dishes.
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Wensleydale cheese's texture
Wensleydale is a traditional English cow's milk cheese that dates back to 1150. It is named after the Wensleydale region of Yorkshire, England, where it was originally made by Cistercian monks.
Wensleydale is known for its crumbly texture, which can range from medium crumbly to very dry and slightly chalky. It has a white colour and a moist, open texture. The cheese is typically aged for three to six months, resulting in a young cheese with a unique, slightly sweet and tangy flavour.
The crumbly texture of Wensleydale makes it a versatile cheese that can be used in a variety of dishes. It is often consumed cold and paired with fruit, such as cranberries, apples, figs, and pears. Wensleydale is also a good melting cheese, making it suitable for grilled cheese sandwiches, toasties, and other melted cheese dishes.
In addition to its unique texture and flavour, Wensleydale cheese is also notable for its lower sodium content compared to other popular cheese varieties. Per 100 grams, Wensleydale contains 440 mg of sodium, which is significantly lower than cheeses like Cheddar, Camembert, and Parmesan. This makes Wensleydale a good option for those watching their salt intake.
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Wensleydale cheese recipes
Wensleydale is a popular English cheese that dates back to 1150. It is known for its dry, crumbly, and slightly chalky texture, and its unique characteristics make it a versatile ingredient in various recipes. Here are some mouth-watering Wensleydale cheese recipes to try:
Wensleydale Cheese Tarts
This recipe is adapted from 'Flavours of... Yorkshire Recipes'. It is a straightforward pastry to make, but you can also use store-bought pastry. First, bake the pastry blind until it is cooked through. Then, fill it with a thick white sauce flavoured with nutmeg, onions, and a generous amount of grated Wensleydale cheese. Top it with more cheese and breadcrumbs, and grill until golden brown. You can make individual tarts or a larger one to slice into portions.
Grilled Cheese Sandwich
Create a delicious grilled cheese sandwich by combining Wensleydale with plain Cheddar. Toast the sandwich open-faced on Acme bread for a tasty treat. You can also experiment with different flavours of Wensleydale, such as apples, cranberry, fig and honey, or pear.
Wensleydale with Fruits and Crackers
Wensleydale is often consumed with fruit. Try pairing it with blueberries and rosemary, or apricot and cracked black pepper. You can also spread some Wensleydale on Ritz crackers and top it with duck liver and pork mousse with port wine for an elegant bite.
Wensleydale in Salads
Wensleydale is a low-sodium cheese, making it a great option for salads. Combine it with ingredients like watermelon, spinach, rocket, red onion, and a vinaigrette dressing. You can also add other low-sodium cheeses like Emmental and avoid using cheeses like halloumi, imported blue cheese, or feta.
Wensleydale in Baked Potatoes
For a hearty meal, stuff a baked potato with Wensleydale cheese. Top it with Romaine lettuce, tomato, capers, olives, and a hard cheese like Parmesan. You can also add baked beans and a drizzle of olive oil for extra flavour.
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Frequently asked questions
Yes, Wensleydale cheese has good melting properties. It has a dry, crumbly and slightly chalky texture and is often consumed with fruit.
Wensleydale is a popular English cheese made from cow's milk. It has a crumbly texture and a slightly sweet and tangy flavour. It is typically aged for three to six months.
Wensleydale cheese has been produced in the Wensleydale region of Yorkshire, England, for hundreds of years. The earliest records of cheesemaking in the region date back to 1150 when French Cistercian monks first settled in the area and brought their cheesemaking recipes.
