Patrick Oconnell
Wensleydale is a famous and highly regarded cheese that originates from the Wensleydale region in North Yorkshire, England. It is traditionally made from cow's milk, although early versions of the cheese were made from sheep's milk. Wensleydale is known for its creamy, crumbly texture and slightly sweet and tangy flavour. But is it lactose-free?
| Characteristics | Values |
|---|---|
| Lactose-Free | No |
| Type of Cheese | Crumbly, creamy, hard cheese |
| Region | Wensleydale, North Yorkshire, England |
| Main Ingredient | Cow's milk |
| Vegetarian | Yes |
| Vegan | No, but vegan alternatives are available |
| Popularity | Famous and highly regarded |
| Colour | Rich ivory |
| Texture | Open, firm, moist, flaky |
| Flavour | Slightly sweet and tangy |
| Pairing | Fruits, crackers, bitter beers, crisp whites, fruity reds |
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What You'll Learn
Wensleydale cheese is made from cow's milk
Yorkshire Wensleydale is a creamy, crumbly hard cheese handcrafted by skilled cheese-makers using locally sourced cow's milk from nearby farms. It is made using a traditional recipe and is suitable for vegetarians. The cheese is now predominantly produced in numerous creameries across the United Kingdom, with the designation "Yorkshire Wensleydale" reserved for cheese made in Wensleydale.
The first creamery to produce Wensleydale commercially was established in 1897 in the town of Hawes. Wensleydale Dairy Products, who bought the Wensleydale Creamery in 1992, sought to protect the name "Yorkshire Wensleydale" under an EU regulation. Protected Geographical Indication status was awarded in 2013.
Wensleydale cheese experienced a boost in popularity after being featured in the Wallace & Gromit franchise. The main character of the series, Wallace, a cheese connoisseur, mentions Wensleydale as a particularly favourite cheese in the 1995 short "A Close Shave". When the 2005 full-length Wallace & Gromit film, "The Curse of the Were-Rabbit", was released, sales of Wensleydale cheeses increased by 23%.
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It is a crumbly, creamy, white cheese
Wensleydale cheese is a famous and highly regarded cheese that originates from the Wensleydale region in North Yorkshire, England. It is a crumbly, creamy, white cheese with a slightly sweet and tangy flavour. It is made from cow's milk that is heated and mixed with a starter culture and rennet to separate the curds and whey. The curds are then cut, drained, salted by hand, and pressed before being left to mature for a period of time, typically anywhere from one week to twelve months. The unique flavour of Wensleydale cheese comes from a combination of factors, including the specific bacteria strains in the starter culture, the use of cow's milk, and the careful process of maturation.
Wensleydale cheese has a rich history that dates back to the 12th century when French Cistercian monks in the area began making a sheep's milk cheese, trying to recreate Roquefort. During the 14th century, cows' milk began to be used instead, and the character of the cheese began to change. A little ewes' milk was still mixed in to give it a more open texture and allow the development of the blue mould. In 1540, the monasteries were dissolved, and the recipe for this cheese was passed to local farmers and their wives. Over time, it evolved into the crumbly cow's cheese it is today, with a firm, moist, and flaky texture and a rich ivory colour.
Wensleydale cheese is traditionally handcrafted by skilled cheese-makers using locally sourced cow's milk from nearby farms. It is a hard cheese created at the Wensleydale Creamery in Hawes, Yorkshire, England, adhering to a time-honoured recipe. It stands as a classic British territorial cheese suitable for vegetarians, as it is typically made with microbial rennet or other non-animal rennet alternatives. The cheese received a gold medal at the International Cheese and Dairy Awards in 2023, reflecting its quality and recognition in the cheese industry.
Wensleydale is a versatile cheese that can be enjoyed in a variety of ways. It is often eaten with fruit cake or Christmas cake in Yorkshire and North East England. It pairs well with fresh fruit, fruit pies, crumbles, bitter beers, crisp white wines, and fruity reds. Wensleydale is also commonly used as a flavoured cheese, especially for dessert, with Cranberry Wensleydale being one of the most popular variations. Whether enjoyed on its own, paired with fruits and crackers, or incorporated into various dishes, Wensleydale cheese is a favourite among cheese enthusiasts around the world.
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Wensleydale is a staple in many British households
Wensleydale has a rich history and a notable presence in British culture. It has been referenced by George Orwell, who rated it second only to Stilton in his 1945 essay "In Defence of English Cooking". The cheese also gained popularity through its appearance in the Wallace & Gromit franchise, with the main character, Wallace, expressing his fondness for Wensleydale as a favourite cheese.
The process of making Wensleydale involves heating cow's milk and mixing it with a starter culture and rennet to separate the curds and whey. The curds are then cut, drained, salted, pressed, and moulded before being left to mature. The unique flavour of Wensleydale is influenced by the specific bacteria strains in the starter culture and the maturation process.
Today, Yorkshire Wensleydale is a protected designation (PGI) and must be produced in the Wensleydale region. The Wensleydale Creamery in Hawes, Yorkshire, is the only creamery in the world that makes traditional Yorkshire Wensleydale, using milk sourced from local farms. While the classic variety is a favourite, Wensleydale also works well as a flavoured cheese, particularly with cranberries, making it a popular choice for festive cheeseboards.
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It is suitable for vegetarians
Wensleydale cheese is suitable for vegetarians. This is because it is typically made with microbial rennet or other non-animal rennet alternatives.
Wensleydale is a famous and highly regarded cheese that originates from the Wensleydale region in North Yorkshire, England. It is a crumbly, creamy white cheese with a slightly sweet and tangy flavour. It is traditionally made from cow's milk that is heated and mixed with a starter culture and rennet to separate the curds and whey. The curds are then cut, drained, salted by hand, and pressed before being left to mature for a period of time, typically anywhere from one week to twelve months.
The unique flavour of Wensleydale cheese comes from a combination of factors, including the specific bacteria strains in the starter culture, the use of cow's milk, and the careful process of maturation. The cheese has a long and storied history in England, with early versions of the cheese dating back to the 12th century. French Cistercian monks in the area – believed to be trying to recreate Roquefort – started making a sheep's milk cheese. In the 14th century, cows' milk began to be used instead, and the character of the cheese began to change. Today, Wensleydale is made from pasteurised cow's milk, though a small amount of ewes' milk may still be mixed in to create the blue variety of the cheese.
Wensleydale is a versatile cheese that can be enjoyed on its own or paired with fruits, crackers, or incorporated into various dishes. It is a popular choice for cheeseboards and is especially well-suited for Christmas cheeseboards, sometimes featuring festive cranberries. It also pairs well with fruit pies and crumbles, bitter beers, crisp whites, and fruity reds.
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Vegan Wensleydale cheese is also available
Wensleydale cheese is made from cow's milk and is therefore not lactose-free. However, vegan Wensleydale cheese is available as a dairy-free alternative.
Wensleydale cheese, a classic British territorial cheese, is known for its creamy, crumbly texture and rich flavour. It is handcrafted by skilled cheese-makers in Wensleydale, North Yorkshire, England, using locally sourced cow's milk. The designation "Yorkshire Wensleydale" is reserved for cheese made in Wensleydale.
Vegan Wensleydale cheese, often called "Sheese," is a dairy-free and lactose-free alternative to traditional Wensleydale cheese. It is made with coconut oil and is perfect for specialist diets, including vegan and kosher cuisines. Vegan Wensleydale Sheese is crafted by Bute Island Foods, a company dedicated to producing top-of-the-range alternatives to animal cheese. The company's directors are personally committed to ensuring that their vegan cheese alternatives match the taste and texture of their dairy counterparts.
Vegan Wensleydale Sheese is available in a variety of styles, including a Wensleydale with Cranberries option. This variety is described as tasty, fruity, and a wonderful dairy-free alternative to traditional Wensleydale cheese. It is certified vegan and kosher, palm oil-free, and a good source of protein. It can be a great addition to a vegan cheese board or cubed in salads for extra tang.
While Wensleydale cheese is not lactose-free due to its use of cow's milk, vegans, lactose-intolerant individuals, and those following specialist diets can enjoy vegan Wensleydale Sheese as a delicious and comparable alternative.
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Frequently asked questions
No, Wensleydale cheese is made from cow's milk and therefore contains lactose.
Yes, there is a vegan alternative to Wensleydale cheese, which is dairy-free and made from ingredients like water, coconut oil, and potato starch.
Traditional Wensleydale cheese is made from cow's milk, a starter culture, and rennet. The curds are then cut, salted, pressed, and matured to form the final cheese.
Wensleydale cheese has a slightly sweet and tangy flavor with a creamy, crumbly texture.
Wensleydale is a versatile cheese and can be enjoyed on its own or paired with fruits, crackers, or fruit pies. It is a popular choice for cheeseboards and goes well with bitter beers and fruity wines.
