Randy Chandler
Wensleydale is a creamy, crumbly hard cheese from Hawes, North Yorkshire, England. It has a rich flavour and is made from cow's milk using a traditional recipe. The cheese was first made by French Cistercian monks from the Roquefort region, who had settled in Wensleydale and built a monastery at Fors. The monks brought with them a recipe for making cheese from sheep's milk. During the 14th century, cows' milk began to be used instead, and the character of the cheese began to change. Today, Wensleydale cheese is made by skilled cheese-makers using locally sourced cow's milk and traditional techniques.
| Characteristics | Values |
|---|---|
| Place of Origin | Wensleydale, North Yorkshire, England |
| Manufacturer | Wensleydale Creamery |
| Main Ingredient | Cow's milk |
| Texture | Creamy, crumbly |
| Type | Hard cheese |
| Vegetarian | Yes |
| Colour | Golden |
| Rind | Natural |
| Flavour | Full, delicate, mellow, buttery |
| Recipe | Traditional |
| Awards | 22 awards in 2017, Reserve Supreme Cheese title in 2018, 14 awards in 2023 |
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What You'll Learn
Wensleydale's origins
Wensleydale cheese has a long history, with its origins dating back to the 12th century in the Yorkshire Dales of Northern England. The cheese was first made by French Cistercian monks from the Roquefort region, who settled in Wensleydale, a valley in the Yorkshire Dales, in 1150. 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 characteristics of the cheese. A small amount of ewes' milk was still added to give it a more open texture and allow for the development of blue mould. At that time, Wensleydale cheese was typically blue, with the white variety being almost unknown. However, today, the opposite is true, and blue Wensleydale is rarely produced.
The monks' recipe and techniques were adopted by local farmers, who continued to make the cheese until World War II. During the war, most milk in the country was used for the production of "Government Cheddar". After the war, commercial production of Wensleydale cheese resumed, with Edward Chapman establishing a creamery in Hawes, North Yorkshire, in 1897. This creamery, known as the Wensleydale Creamery, became a prominent producer of Wensleydale cheese, using traditional methods and locally sourced milk.
Over time, the Wensleydale Creamery faced various challenges, including a change in ownership and temporary closure in the 1930s. However, it was rescued by local businessman Kit Calvert, who played a crucial role in preserving the creamery and the art of Wensleydale cheese-making. Today, the Wensleydale Creamery continues to handcraft this iconic cheese, adhering to traditional recipes and techniques passed down through generations. The creamery offers visitors a glimpse into the thousand-year history of cheese-making in the region, showcasing the unique skills and traditions that have shaped the distinctive character of Wensleydale cheese.
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The role of Cistercian monks
The Cistercian monks' influence on Wensleydale cheese is evident in its original form, which was a blue cheese with a close-textured, creamy, and delicate flavour. The conditions under which the cheese was made and stored during this early period contributed to its natural "bluing". This variety, known as Wensleydale Blue, is still produced today and represents the original cheese crafted by the monks when they first arrived in the Dale.
The monks' cheesemaking practices were likely influenced by the local environment and the resources available to them. Wensleydale is located in Yorkshire, North East England, and the region's climate and geography played a role in shaping the characteristics of the cheese. The monks' choice of sheep's milk, and later the inclusion of cow's milk, reflected the agricultural practices and livestock prevalent in the area.
Additionally, the Cistercian monks' expertise in cheesemaking contributed to the development of Wensleydale's distinct flavour and texture. Their knowledge of the craft, passed down through the monastic community, influenced the techniques and processes used in cheese production. The monks' attention to detail and commitment to their craft laid the foundation for the high-quality Wensleydale cheese that is still valued today.
The legacy of the Cistercian monks in Wensleydale cheesemaking continued even after their monastery was dissolved in 1540. Local farmers adopted and preserved the cheesemaking traditions, ensuring the survival of the craft in the region. The monks' influence extended beyond their presence in Wensleydale, as their techniques and recipes formed the basis for subsequent innovations and variations in Wensleydale cheese production.
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The shift from sheep's milk to cow's milk
Wensleydale cheese was first made by French Cistercian monks from the Roquefort region, who had settled in Wensleydale. They brought with them a recipe for making cheese from sheep's milk. However, during the 14th century, cows' milk began to be used instead, marking a shift in the production of Wensleydale cheese. This change in milk source also altered the characteristics of the cheese. A small amount of ewes' milk was still added to the cows' milk as it gave a more open texture and facilitated the growth of blue mould. Thus, the original Wensleydale cheese made by the monks was blue in colour due to the conditions under which it was made and stored.
The shift from sheep's milk to cows' milk in Wensleydale cheese-making can be attributed to several factors. One reason could be the increasing availability of cows' milk in the region during the 14th century. As Wensleydale is located in North Yorkshire, England, it is possible that the climate and terrain were more suitable for cow rearing than sheep, making cows' milk a more accessible and reliable source for cheese production. Additionally, cows tend to produce larger quantities of milk compared to sheep, which would have been advantageous for the monks as their cheese-making endeavours grew.
Another factor influencing the shift could have been the taste and texture preferences of the local population. Cows' milk has a milder flavour and produces a firmer texture when used in cheese-making. By using cows' milk, the monks may have been able to cater to the tastes of a wider audience, making their cheese more marketable and economically viable. Over time, the use of cows' milk became the standard for Wensleydale cheese, with the white variety becoming more popular than the blue.
Today, Wensleydale cheese is predominantly produced in creameries across the United Kingdom, and the designation "Yorkshire Wensleydale" is reserved for cheese made in its original region. The Wensleydale Creamery, based in Hawes, North Yorkshire, is a notable producer of this variety, using locally sourced cow's milk and traditional cheese-making techniques. The creamery has won numerous awards for its Yorkshire Wensleydale, including a gold medal at the International Cheese and Dairy Awards in 2023.
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The impact of WWII on production
Wensleydale cheese, a creamy, crumbly cheese, was first made by French Cistercian monks from the Roquefort region who settled in Wensleydale, North Yorkshire, England. The monks brought with them a recipe for making cheese from sheep's milk. Over time, the recipe evolved to include cow's milk, and eventually ewe's milk, which gave the cheese a more open texture and allowed for the development of blue mould.
During World War II, Wensleydale cheese production was significantly impacted. As the war created challenges in terms of ingredient availability and distribution networks, most milk in the country was used for the making of "Government Cheddar". This diversion of milk supply from cheese production disrupted the traditional crafting of Wensleydale cheese, which relies on milk as its primary ingredient.
The war also brought about rationing, which further affected cheese production and consumption. Rationing measures limited the availability of ingredients, including milk, and restricted the amount of cheese that could be purchased by consumers. This likely disrupted the production processes and supply chains of Wensleydale cheese makers, forcing them to reduce output or adapt their recipes to work with the limited resources available.
Even after rationing ended in 1954, cheese-making did not return to pre-war levels. The war's impact on the dairy industry and traditional cheese-making practices was long-lasting, and it took time for Wensleydale cheese production to recover. The disruption caused by World War II highlights the vulnerability of food systems to global conflicts and the resilience needed to restore culinary traditions.
In the post-war period, Wensleydale cheese faced challenges in regaining its former popularity and market presence. It is worth noting that the war's impact on culinary traditions and tastes may have contributed to the slow return of cheese-making to its pre-war scale. The disruption caused by World War II to Wensleydale cheese production serves as a reminder of how historical events can shape the culinary landscape, influencing the availability and consumption of beloved regional delicacies.
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Modern-day production techniques
The traditional recipe and hand-crafting production methods remain essential to the cheese's unique character. The process begins with milk pasteurisation and vat filling, where fresh milk is brought to the creamery and pasteurised by heating to 72°C for 15 seconds to destroy harmful bacteria. The milk is then cooled and pumped into vats.
The next stage involves adding a 'starter', a blend of bacteria that occurs naturally in milk and converts lactose into lactic acid, 'souring' the milk. These starter cultures are carefully selected and grown in small quantities in the creamery's laboratory. The following day, the starter is added to churns of "starter media" and incubated overnight. Three churns of the active starter are then added to each vat of milk for Wensleydale cheese.
The milk is then allowed to ''ripen' before rennet is stirred in, causing it to 'set' and coagulate into a semi-solid junket. This semi-solid coagulum is cut into small pieces, releasing the 'curds' and 'whey'. The cutting continues until the curds reach the desired size, at which point they are scalded by passing steam around the vat to expel moisture.
The final stages involve bandaging the cheeses in muslin and drying them for 4-5 days to form a natural rind. They are then stored in a cool, dark place for 4-6 months, developing their distinctive flavour.
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Frequently asked questions
Wensleydale cheese is made from cow's milk. Originally, it was made from sheep's milk, but during the 14th century, cows' milk began to be used instead.
Wensleydale Creamery is a cheese manufacturer based in the town of Hawes in North Yorkshire, England, and is the most notable producer of Yorkshire Wensleydale.
Wensleydale cheese is a creamy, crumbly hard cheese with a rich flavour. It is suitable for vegetarians.
