Randy Chandler
Wensleydale is a popular English cheese with a long history, dating back to 1150. It is a staple in many British households and has a notable presence in popular British culture, with mentions in the works of Wallace and Gromit and George Orwell. The cheese is known for its creamy, crumbly texture and rich flavour, and is typically enjoyed as a young cheese, matured for around one to two months. Wensleydale is quite versatile and can be consumed in various ways, including as a dessert cheese, particularly when blended with fruits such as cranberries or apricots. It pairs well with fresh fruit, fruit pies, bitter beers, crisp white wines, and fruity reds. When storing cut Wensleydale, it is best to wrap it in cheese paper or wax paper to maintain its slightly citric scent and notes of fresh grass.
| Characteristics | Values |
|---|---|
| Flavour | Natural, wholesome, rich, sweet, mild, tart, nutty, buttermilky, fresh, honey, grassy, creamy, sour, tangy, fuller flavour |
| Texture | Moist, firm, flaky, crumbly, supple, creamy, dry, chalky |
| Aroma | Slightly citric, notes of fresh grass |
| Colour | White, blue |
| Age | Young, mature, extra-mature |
| Type | Hard, vegetarian |
| Uses | Cheeseboard, dessert, melting |
| Pairings | Fresh fruit, fruit pies, crumbles, bitter beers, crisp whites, fruity reds, light wine, cold beer, rye, crackers |
| Additives | Cranberries, apricot, cherries, brandy, gingerbread, dried oranges, orange zest |
Explore related products
What You'll Learn
How to store Wensleydale cheese
Wensleydale cheese is a popular dessert cheese, especially the blended products like Wensleydale with cranberries or apricot. It is a versatile cheese and can be used in various ways.
Once you have opened or unwrapped a Wensleydale cheese, it is a good idea to place the cheese in new wrapping and keep it fully covered and refrigerated to prevent it from drying out. You can use clean cheese paper or wax paper for best results. Wensleydale cheese is sometimes sealed in wax to keep the moisture in.
When storing a block of cut Wensleydale to be put back in the fridge, brush the crumbs away and wrap it to prevent it from drying out. Cheese is best served at room temperature, so remove the cheese from the refrigerator approximately 30 minutes to 1 hour before serving, leaving it wrapped.
Say Cheese MK11: Tips and Tricks
You may want to see also
Wensleydale cheese and wine pairing
Wensleydale is a crumbly cow's milk cheese with a rich ivory colour and an open texture. It is fresh and mild with a slightly citric scent and notes of fresh grass. It has a wholesome milky sweetness with a hint of tartness and a honey aftertaste.
When it comes to wine, Wensleydale is best paired with white wines such as Sauvignon Blanc, Gewürztraminer, and off-dry Riesling. These wines have a delicate sweetness that complements the honey flavour of the cheese. If you prefer red wine, a Cabernet or Burgundy would also pair well. For dessert, or if you're enjoying the cheese as a dessert, a port would be a lovely choice. A ruby port like Fonseca Bin 27 is an affordable and delightful option, especially when paired with Wensleydale with cranberries.
Wines with bright refreshing acidity and a hint of salty minerality on the long finish also go well with Wensleydale. A medium-bodied wine with a fresh nose of lime, basil, freshly cut green grass, and guava is a perfect partner for Wensleydale & Stem Ginger cheese. For Wensleydale & Cranberries Cheese, a concentrated, fruity aroma of citrus and melon leading to a soft, delicate palate is an ideal match.
If you're looking for a more indulgent pairing, Wensleydale with Apricot, White Chocolate, and Amaretto is a wonderful dessert cheese that can be paired with a sweet and fruity wine. For a classic wine pairing, a good quality Claret from Bordeaux is a safe bet. Oaked white wines with hints of wood, vanilla, and butter also work well with Wensleydale.
Mac and Cheese: Egg or No Egg?
You may want to see also
Wensleydale cheese on a cheeseboard
Wensleydale is a staple cheese in many British households and has a long history in England. It is a great choice for a cheeseboard and works well as a flavoured cheese, especially for dessert. The natural, mild, and sweet flavour of Wensleydale lends itself well to being paired with fresh fruit, fruit pies, and crumbles. It is also commonly paired with cranberries, with apricot being another popular variation. For a festive cheeseboard, a Wensleydale with cranberries is a great choice.
Wensleydale is a versatile cheese that can be enjoyed with a variety of drinks. It pairs well with bitter beers, crisp white wines, and fruity reds. If you're serving cranberry Wensleydale, porters and dark winter beers work well. As with most cheeses, white wines generally match well with Wensleydale. Sauvignon Blanc, Gewürztraminer, Chardonnay, Viognier, and Chenin Blanc are good choices.
When creating a cheeseboard, it is recommended to select 4-5 varieties of cheese that will give a contrast of flavours, textures, and colours. A classic cheeseboard might include a hard cheese with a strong flavour, such as an extra mature cheddar, a crumblier variety like Wensleydale, a naturally smoked variant such as smoked Wensleydale, a buttery and creamy cheese, and a blue cheese. Wensleydale Blue is a great option for newcomers to blue cheese.
To store Wensleydale, keep it wrapped in an airtight container in the fridge, away from other strong-smelling foods. This will ensure that the cheese retains its true flavour and doesn't dry out. Remove the cheese from the fridge about an hour before serving to enjoy its full flavour and texture at room temperature.
Cheesecloth: A Guide to Using It Right
You may want to see also
Explore related products
Wensleydale cheese in cooking
Wensleydale is a versatile cheese that can be used in a variety of dishes, both sweet and savoury. Here are some tips and ideas for cooking with Wensleydale cheese:
Choosing Wensleydale Cheese
When selecting Wensleydale cheese for cooking, consider the type of dish you want to prepare and choose a suitable variety of Wensleydale. The cheese comes in different ages, ranging from young to extra mature, each with distinct flavours and textures. It is also available in flavoured versions, such as cranberry, apricot, cherry and brandy, or gingerbread. These flavoured varieties pair well with desserts.
Flavour and Texture
Wensleydale has a creamy, crumbly texture and a rich, slightly sweet flavour with a hint of tartness. It is described as having a wholesome, milky sweetness, with a touch of buttermilky freshness and a honey aftertaste. This unique flavour profile makes it a great choice for both sweet and savoury dishes.
Savoury Dishes
Wensleydale's mild, supple, and flaky texture makes it an excellent melting cheese. It can be used in grilled cheese sandwiches, added to macaroni and cheese, or melted over vegetables or potatoes. Its sweetness also complements savoury dishes with fruits, such as apple or pear salads, or chutneys with apricots or cranberries. The cheese also works well in savoury bakes, quiches, and tarts, adding a creamy texture and a subtle tang.
Sweet Dishes
For sweet dishes, Wensleydale is an ideal cheese to pair with fruits. It is commonly served with fresh fruit, fruit pies, crumbles, and cakes. The sweetness of the cheese enhances the flavours of the dessert without overwhelming them. Consider adding a slice of Wensleydale to a fruit plate or using it as an ingredient in a cheesecake or fruit-topped toast.
Storage
When storing Wensleydale cheese, it is best to wrap it in clean cheese paper or wax paper to maintain its freshness and aroma. Proper storage ensures the cheese retains its moist, firm, and flaky texture.
Creative Ways to Use Squeezy Cheese
You may want to see also
Wensleydale cheese history
Wensleydale cheese was first made by French Cistercian monks from the Roquefort region, who had settled in Wensleydale in 1150. They built a monastery at Fors, but later moved to Jervaulx in Lower Wensleydale. They brought with them a recipe for making cheese from sheep's milk. During the 14th century, cows' milk began to be used, and the character of the cheese began to change. A little ewes' milk was still mixed in, as it gave a more open texture and allowed the development of blue mould. At that time, Wensleydale was almost always blue, with the white variety being almost unknown.
When the monastery was dissolved in 1540, the local farmers continued making the cheese. By the end of World War II, however, there were fewer than a dozen farms left making Wensleydale. In the 1950s, the Milk Marketing Board created strict guidelines for cheesemaking, which were based on standardised yields and percentages of ingredients rather than flavour or tradition. This led to further declines in the production of Wensleydale cheese, with only one creamery continuing to make the "real" Wensleydale.
The first creamery to produce Wensleydale commercially was established in 1897 in the town of Hawes. In 1992, Wensleydale Dairy Products bought the Wensleydale Creamery, and in 2013 the name Yorkshire Wensleydale was protected under EU regulation. In the 1990s, sales of Wensleydale cheese fell so low that production in Wensleydale itself was at risk of being suspended. However, the cheese experienced a boost in popularity after being featured in the Wallace & Gromit franchise.
Today, Wensleydale cheese is produced in numerous creameries across the United Kingdom, but only cheese made within a specific area of the Yorkshire Dales can carry the Protected Geographical Indication (PGI) status and be labelled as Yorkshire Wensleydale. Traditional Wensleydale makers produce a truly artisanal product, handcrafted using their own starter cultures and milk from local farms.
Cheese Fountain: Easy Steps to Enjoy
You may want to see also
Frequently asked questions
Wensleydale is a popular English cheese with a long history, dating back to 1150. It is a young cheese with a creamy, crumbly texture and a distinctive, mildly sour taste.
Wensleydale is made by scalding the curds and draining the whey. The curds are then piled into cubes, turned, cut finely, salted, and stirred before being put into moulds. The cheese is then wrapped in cloth and pressed for up to two days. It is typically matured for one to two months but can be matured for up to 12 months.
When storing a block of cut Wensleydale cheese, brush away any crumbs and wrap it in clean cheese paper or wax paper.
Wensleydale has a mildly sour and tangy taste with notes of fresh grass and honey. It has a creamy, crumbly texture.
Wensleydale is a versatile cheese that can be enjoyed in many ways. It is commonly consumed as a dessert cheese, especially when blended with fruits such as cranberries or apricots. It also pairs well with fresh fruit, fruit pies, bitter beers, crisp white wines, and fruity reds.
