Frederic Melton
Wensleydale cheese is a creamy, crumbly hard cheese from Hawes, England, made from cow's milk. It was first made by French Cistercian monks who settled in the Yorkshire Dales around 1150 AD using sheep's milk and mould to create a blue cheese. By the 14th century, cows' milk began to be used instead, and by the mid-1800s, Wensleydale cheese was no longer brine-washed and was sold when it was still white and absent of mould. Today, Wensleydale cheese is known for its rich flavour and unique texture, and it pairs well with sweet things such as fruit cake or Christmas cake.
| Characteristics | Values |
|---|---|
| Place of origin | Wensleydale, North Yorkshire, England |
| Main ingredients | Cow's milk |
| Other ingredients | Sheep's milk, ewe's milk |
| Texture | Creamy, crumbly, flaky, moist |
| Taste | Sweet, nutty, buttermilky, honey-like, tangy |
| Colour | White |
| Age | Matured for at least six months |
| Manufacturer | Wensleydale Creamery |
Explore related products
What You'll Learn
Wensleydale cheese is made from cow's milk
Wensleydale cheese, named after the place of its origin, Wensleydale in North Yorkshire, England, is made from cow's milk. It 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 recipe for this cheese 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 to make the cheese.
Wensleydale is a creamy, crumbly hard cheese handcrafted by skilled cheesemakers using locally sourced cow's milk from nearby farms. The milk is first pasteurised and goes through a process of 'standardisation' to balance the levels of fat and protein. The cheesemakers monitor the levels of acidity to determine how long the mix should be agitated for, resulting in perfectly balanced salt levels and a distinctive flavour.
The distinctive flavour of Wensleydale cheese is also attributed to the milk sourced from cattle grazing in the limestone Wensleydale meadows and eating the wild herbs growing in the area. The region is designated an environmentally sensitive area, ensuring the natural composition of ingredients in each batch of cheese. The cheese is slightly sweet but also has a tart, nutty, buttermilk flavour with a honey aftertaste and the gentle aroma of cut grass.
Wensleydale cheese has a long history, dating back to the 14th century when it was made with cow's milk. It received protected status as originating from Yorkshire by the European Union, ensuring that only Yorkshire Wensleydale is produced in the designated area according to its traditional recipe. This cheese is also known as "Real Yorkshire Wensleydale" and has a unique provenance and heritage.
Goat Cheese and Whole30: What's the Verdict?
You may want to see also
It was originally made with sheep's milk
Wensleydale cheese, named after its place of origin, Wensleydale, North Yorkshire, England, was originally made with sheep's milk. The cheese was first made by French Cistercian monks from the Roquefort region who settled in Wensleydale around 1150 AD. They built a monastery at Fors, but later moved to Jervaulx in Lower Wensleydale, bringing with them a recipe for making cheese from sheep's milk. This recipe was used to create Wensleydale cheese, which was initially a blue cheese.
The use of sheep's milk for Wensleydale cheese continued until the 14th century when cows' milk began to be used instead. However, a small amount of ewes' milk was still mixed in to maintain the open texture that allowed the development of the blue mould. Over time, the character and style of Wensleydale cheese evolved, with the Industrial Revolution bringing further changes. The cheese was no longer brine-washed, it became harder, and it was sold when it was still white and absent of mould.
By the mid-1800s, cow's milk had completely replaced sheep's milk in the production of Wensleydale cheese. The cheese became known for its creamy, crumbly texture and rich flavour, handcrafted by skilled cheesemakers using locally sourced cow's milk from nearby farms. The designation "Yorkshire Wensleydale" is reserved for cheese made in Wensleydale, and it has received protected status as originating from Yorkshire by the European Union.
The process of making Yorkshire Wensleydale involves a fine balance of good bacteria and specific environmental factors, carefully monitored by a skilled team. The milk used is sourced directly from local farms, with herds grazing on limestone pastureland unique to the area. The milk is pasteurised and standardised to balance fat and protein levels depending on the time of year. The cheesemakers then monitor the levels of acidity to determine how long the mix should be agitated, achieving the ideal levels of fat, salt, and moisture to create the distinctive flavour of Wensleydale cheese.
Goat Cheese Conundrum: Is Tesco's Pasteurized?
You may want to see also
The cheese is named after its place of origin, Wensleydale, North Yorkshire, England
Wensleydale cheese is a variety of cheese that originated in the Wensleydale region of North Yorkshire, England, and it is this geographic location that gives the cheese its name. The name "Wensleydale" is derived from the picturesque valley of Wensleydale, which is situated in the heart of the Yorkshire Dales National Park. This area is renowned for its natural beauty, with lush green pastures, rolling hills, and the River Ure winding through it. The name "Wensleydale" is deeply rooted in the region's history and culture, and it is only fitting that the cheese produced in this area carries the same moniker.
The history of Wensleydale cheese is deeply intertwined with the monastic community that once thrived in the region. It is believed that Cistercian monks, who settled in Wensleydale in the 12th century, played a pivotal role in the development of this distinctive cheese. The monks are credited with refining the cheese-making process and establishing the traditional methods that have been passed down through the centuries. The name "Wensleydale" on the cheese pays homage to the monastic heritage and the pivotal role the monks played in shaping the culinary landscape of the region.
Over time, the art of crafting Wensleydale cheese spread beyond the monastic walls and into the local communities. Local farmers and cheese producers adopted and refined the techniques, ensuring that the cheese became an integral part of the regional cuisine. The name "Wensleydale" on the cheese not only signifies its place of origin but also carries the weight of centuries of tradition, craftsmanship, and cultural heritage. The name evokes a sense of regional pride and serves as a testament to the enduring legacy of the Yorkshire Dales and its people.
The unique characteristics of the Wensleydale region also contribute to the distinct flavor and texture of the cheese. The limestone geology of the Yorkshire Dales, combined with the lush grass of the valley, influences the milk produced by the local dairy herds. This, in turn, imparts the distinctive characteristics to the cheese, setting it apart from other varieties. The name "Wensleydale" on the cheese is a guarantee of authenticity, assuring consumers that they are experiencing a product shaped by the unique terroir and traditions of this beloved English region.
Today, Wensleydale cheese has gained recognition beyond the borders of Yorkshire and is enjoyed by cheese connoisseurs worldwide. While its fame has spread, the name "Wensleydale" remains a constant reminder of its humble beginnings in the picturesque Yorkshire Dales. This naming tradition honors the rich history and cultural significance of the cheese, ensuring that its origins are never forgotten, no matter how far it travels from its beloved homeland. The name "Wensleydale" has become synonymous with quality, tradition, and a true taste of Yorkshire.
Sheep vs Goat Cheese: What's the Real Difference?
You may want to see also
Explore related products
It is a creamy, crumbly hard cheese
Wensleydale cheese is a creamy, crumbly hard cheese. It is named after its place of origin, Wensleydale, North Yorkshire, England. It 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.
Wensleydale is a hard, creamy cheese with a crumbly texture and a rich flavour. It is handcrafted by skilled cheese-makers using locally sourced cow's milk from nearby farms. The cheese received a gold medal at the International Cheese and Dairy Awards in 2023, and it has also been granted protected status by the European Union, ensuring that only Yorkshire Wensleydale is produced in the designated area.
The process of making Wensleydale cheese is a technically skilled, three-day process that involves creating a bespoke starter culture and carefully monitoring time, temperatures, and processes. The milk used to create the cheese is sourced directly from local farms, and the herds graze on limestone pastureland unique to the area. The milk is first pasteurised and goes through a process of standardisation to balance the levels of fat and proteins.
Wensleydale cheese is a versatile cheese that can be paired with both sweet and savoury foods. It is often eaten with fruit cake or Christmas cake in Yorkshire and North East England. It is also mentioned in the Cheese Shop Sketch by the comedy group Monty Python and is the favourite cheese of Wallace and Gromit.
Goat Cheese Conundrum: Apostrophe or Not?
You may want to see also
It is suitable for vegetarians
Wensleydale cheese is suitable for vegetarians. This is because it is made from cow's or sheep's milk, which is vegetarian-friendly. The cheese originates from Wensleydale, North Yorkshire, England, and was first made by French Cistercian monks who settled in the Yorkshire Dales around 1150 AD. They used sheep's milk and mold to create the cheese, which was initially blue in color. Over time, the recipe evolved, and by the 14th century, cow's milk began to be used instead of sheep's milk. This change in milk source transformed the character of the cheese, making it harder and less brine-washed.
The Wensleydale Creamery, located in the town of Hawes, is the only manufacturer that still makes Wensleydale cheese in its original region. The creamery uses locally sourced cow's milk from nearby farms to produce the cheese, adhering to a traditional recipe. The cheese is known for its creamy, crumbly texture and rich flavor, and it has received recognition for its quality, such as the gold medal at the International Cheese and Dairy Awards in 2023.
Wensleydale cheese has a distinctive taste and texture due to the fine balance of good bacteria and specific environmental factors during its production. The milk used in the cheesemaking process is sourced from local farms, with herds grazing on limestone pastureland unique to the area. This milk is then pasteurized and standardized to balance fat and protein levels before being combined with a starter culture, which is a crucial element in turning milk into cheese. The cheesemakers carefully monitor the levels of acidity to determine the agitation time for the mixture, ensuring perfect results every time.
The final stage of creating Wensleydale cheese is grading, where experienced graders monitor each batch to ensure it meets the expected standards. A cheese iron, similar to an apple corer, is used to take a sample, and the cheese should have a sweet aroma, a fresh and creamy taste, a firm body, and a signature crumbly texture. The care and attention given to each step of the cheesemaking process are what make Wensleydale cheese special, and it continues to be a beloved and award-winning choice for cheese enthusiasts worldwide.
Goat Cheese and Phosphorus: A Healthy Balance?
You may want to see also
Frequently asked questions
No, Wensleydale cheese is made from cow's milk.
Wensleydale cheese is made from cow's milk, salt, and bacteria.
Wensleydale cheese is made in Wensleydale, North Yorkshire, England.
Wensleydale cheese is creamy with a crumbly texture and a slightly sweet and nutty taste.
