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Wensleydale is a British cheese named after its place of origin, Wensleydale, North Yorkshire, England. It is a sweet, creamy cheese often made with fruit and is traditionally eaten with fruit cake. It is said to have a dry texture and tangy taste. The cheese is also mentioned in the famous Monty Python Cheese Shop sketch and the Wallace and Gromit animations.
| Characteristics | Values |
|---|---|
| Texture | Dry, crumbly, firm but not dry or hard |
| Taste | Tangy, sweet, nutty, buttermilk, slightly undercooked blueberry pancake, creamy, fatty, mild |
| Smell | Ammonia, honey |
| Moisture Content | High |
| Acidity | High |
| Colour | White |
| Pairings | Fruit cake, apple, pear, crackers, crusty bread, baguette, honey, soup, cheese on toast, Red Leicester, Double Gloucester |
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What You'll Learn
Wensleydale is a sweet, creamy British cheese often made with fruit
Today, Wensleydale is known for its sweet and creamy flavour, often paired with fruits such as blueberries or cranberries. The cheese is described as having a nutty, buttermilk flavour with a hint of honey and the aroma of cut grass. It has a firm yet crumbly texture and a high moisture content. The younger version of the cheese is milder and slightly moist, with a crumbly texture.
Wensleydale is traditionally eaten with fruitcake, apple pie, or slices of pear or apple. It also pairs well with honey and crackers. The cheese is known for its versatility, as it can be enjoyed on its own or melted into dishes such as grilled cheese sandwiches or toasties. Some people even like to crumble it into soup!
The Wensleydale Creamery is the only company in the world that still makes Wensleydale using traditional methods, hand-crafting the cheese and wrapping it in muslin cheesecloth or wax. The creamery also produces flavoured versions of the cheese, such as the Wallace and Gromit brand, which has become a popular choice for consumers.
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It has a dry texture and tangy taste
Wensleydale cheese is a British cheese named after its place of origin, Wensleydale, North Yorkshire, England. It is known for its dry texture and tangy taste. The cheese is made from fresh milk drawn from cattle grazing in the limestone meadows of the Yorkshire Dales National Park, giving it a distinctive flavour. While it can be eaten young, at about a month old, Wensleydale also comes in an aged variety, with a stronger taste and crumbly texture. The younger version is milder, with a slightly moist, milky flavour.
The process of making Wensleydale cheese has evolved over time. Originally, it was made from sheep's milk and briefly aged into a soft, moist, blue cheese. By the mid-1800s, cow's milk replaced sheep's milk, and the Industrial Revolution further altered the style of the cheese, making it harder and sold when it was still white and absent of mould. Today, Wensleydale cheese is known for its dry texture, which can be attributed to its high moisture content.
The tangy taste of Wensleydale is often described as slightly sweet and creamy, with a subtle tang or nuttiness. It is said to pair well with sweet things, such as fruit cake, apples, apple pie, and honey. The contrast between the sweet and savoury flavours makes it a versatile cheese that can be enjoyed in a variety of dishes, including grilled cheese sandwiches, crackers, and toasty treats.
Wensleydale cheese has a long history, dating back to the monks who settled in the Yorkshire Dales around 1150 AD. However, it suffered a weakened reputation during the industrialisation of territorial cheeses. Despite this, it remains a firm British favourite, with a passionate collective of producers prioritising quality. The cheese has also gained popularity through its mentions in the famous Monty Python Cheese Shop sketch and the Wallace and Gromit animations.
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It is traditionally eaten with fruitcake
Wensleydale cheese is traditionally eaten with fruitcake. This is a cheese with a long history, dating back to Roman times, and it has gone through many changes over the centuries. The cheese was first made by French Cistercian monks who settled in the Yorkshire Dales around 1150 AD. They used sheep's milk and mould to create Wensleydale, which was originally a blue cheese.
By the middle of the 17th century, cows replaced sheep as the main source of milk for Wensleydale cheeses, and the recipe changed. The Industrial Revolution brought further changes, and the cheese became harder, with no bluing, and was sold quite young. Wensleydale is known for its sweet and creamy flavour, and it is often made with fruit. It is described as having a nutty, buttermilk taste with a honey aftertaste and the aroma of cut grass.
The cheese is said to pair well with sweet things, which is why it is often made with blueberries or cranberries. However, some believe that the cheese is better complemented by savoury foods, as the contrast between sweet and savoury enhances the flavour. Wensleydale is also commonly eaten with apples, apple pie, or crackers. It is a popular choice for cheese on toast, melting well when mixed with other cheeses such as Red Leicester or Double Gloucester.
The traditional pairing of Wensleydale with fruitcake is a classic example of the cheese's ability to complement sweet flavours. The cheese's creamy, slightly sweet taste can enhance the richness of a fruitcake, creating a delicious combination of flavours. This pairing has become a beloved tradition, showcasing the unique characteristics of Wensleydale cheese.
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It is named after its place of origin, Wensleydale, North Yorkshire, England
Wensleydale cheese is named after its place of origin, Wensleydale, North Yorkshire, England. The cheese was first made by French Cistercian monks (a religious order) 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.
The region, also known as The Dales, has a long history of quality cheesemaking that dates back to Roman times. The cheese made in this region is said to have been enjoyed by historical figures such as William the Conqueror. By the middle of the 17th century, cows replaced sheep as the main source of milk for Wensleydale cheese, and the Industrial Revolution brought further changes to the cheesemaking process.
During the Industrial Revolution, standardisation and large-scale factory-based production altered the character and style of Wensleydale cheese. Its texture became harder, and it was no longer brine-washed or blue. The cheese began to be sold when it was still white and absent of mould, quite young, and with a harder texture.
Today, Wensleydale cheese is known for its sweet, creamy flavour and is often made with fruit. It is described as having a nutty, buttermilk flavour with a honey aftertaste and the gentle aroma of cut grass. The cheese is also characterised by its firm yet crumbly texture and high moisture content.
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It is revered as one of the finest products made in England
Wensleydale cheese is revered as one of the finest products made in England, with a long history of quality cheesemaking that dates back to Roman times. The cheese originated in the northern county of Wensleydale, England, a few miles northwest of York, and 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, which was initially a blue cheese.
Over time, the recipe for Wensleydale cheese was passed down to farmers' wives, and by the mid-1800s, cow's milk replaced sheep's milk as the primary ingredient. The Industrial Revolution also brought about changes to the style of the cheese, making it harder and sold when it was still white and absent of mould. Despite these alterations, Wensleydale remained a beloved English delicacy.
The cheese is known for its distinctive and extraordinary flavour, attributed to the fresh milk drawn from cattle grazing in the sweet limestone meadows of the Yorkshire Dales National Park. The region's restriction on the use of artificial chemicals and fertilisers ensures an honest, natural composition of ingredients in each batch. Wensleydale is described as having a firm yet crumbly texture, with a slightly sweet and nutty flavour complemented by a honey aftertaste and a gentle aroma of cut grass.
Wensleydale's versatility in pairing with sweet and savoury foods has contributed to its popularity. It is traditionally eaten with fruitcake, apple pie, or slices of apples and pears. The cheese also pairs well with crackers, crusty bread, and other savoury foods, creating a delightful contrast of sweet and savoury flavours. Its unique taste and texture have secured Wensleydale's place as a firm British favourite, cherished by cheesemongers and aficionados alike.
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Frequently asked questions
Wensleydale is a sweet and creamy British cheese with a slight tang. It is often made with fruit and is great paired with savoury foods.
Wensleydale is traditionally eaten with fruitcake, apple pie, or slices of apple or pear.
Young Wensleydale is crumbly with a mild, milky taste.
Aged Wensleydale has a stronger taste and a less crumbly texture than young Wensleydale. It can have a slight ammonia smell.
Wensleydale cheese was first made by French Cistercian monks around 1150 AD using sheep's milk and mould. By the mid-1800s, cow's milk was used instead of sheep's milk, and the Industrial Revolution altered the style of the cheese, making it harder and less moist.
