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Wensleydale cheese is a hard, crumbly cheese with a rich flavour and a creamy texture. Originally made in Wensleydale, North Yorkshire, England, it is now produced in creameries across the UK. The cheese is made from cow's milk, although it was originally made from sheep's milk.
| Characteristics | Values |
|---|---|
| Place of origin | Wensleydale, North Yorkshire, England |
| Current production | Predominantly produced in numerous creameries across the United Kingdom |
| Designation | "Yorkshire Wensleydale" is reserved for cheese made in Wensleydale |
| Texture | Fresh, moist, creamy, crumbly |
| Taste | Tangy, with a honey-like taste |
| Age | Aged no more than 3 weeks |
| Colour | White and blue |
| Vegetarian | Yes |
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What You'll Learn
Wensleydale is made from cow's milk
Yorkshire Wensleydale is a hard cheese created at the Wensleydale Creamery in Hawes, Yorkshire, England. It is handcrafted by skilled cheese-makers using locally sourced cow's milk from nearby farms. It is known for its creamy, crumbly texture and rich flavour. It is a classic British territorial cheese suitable for vegetarians.
Wensleydale 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, and the character of the cheese began to change. A little ewes' milk was still mixed in since it gave a more open texture and allowed the development of the blue mould.
Blue Wensleydale used to be much more common than the white variety. Until the 1920s, if you said "Wensleydale", it was generally accepted that you meant the blue variety. Blue Wensleydale is more acidic and has a stronger taste. It is similar in its creamy texture to Stilton, but it is much more mellow.
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It was originally made by French Cistercian monks
Wensleydale cheese was originally made by French Cistercian monks from the Roquefort region, who had settled in Wensleydale, North Yorkshire, England. They built a monastery at Fors, but some years later the monks 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 instead, and the character of the cheese began to change. A little ewes' milk was still mixed in since it gave a more open texture, and allowed the development of the blue mould.
Nowadays, Wensleydale is predominantly produced in numerous creameries across the United Kingdom, although the designation "Yorkshire Wensleydale" is reserved for cheese made in Wensleydale. Yorkshire Wensleydale is a hard, fresh, moist, and crumbly cheese with a slightly tangy, honey-like taste. It is handcrafted by skilled cheese-makers using locally sourced cow's milk from nearby farms.
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It is now predominantly produced in creameries across the UK
Wensleydale cheese was originally made in Wensleydale, North Yorkshire, England. It is now predominantly produced in creameries across the UK. The designation "Yorkshire Wensleydale" is reserved for cheese made in Wensleydale. Yorkshire Wensleydale is a hard cheese created at the Wensleydale Creamery in Hawes, Yorkshire, England. It is known for its creamy, crumbly texture and rich flavour. It is handcrafted by skilled cheese-makers using locally sourced cow's milk from nearby farms.
The 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. 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 since it gave a more open texture and allowed the development of the blue mould.
Blue Wensleydale used to be much more common than the white variety. Until the 1920s, if you said "Wensleydale", it was generally accepted that you meant the blue variety. Blue Wensleydale is more acidic and has a stronger taste. It is similar in its creamy texture to Stilton, but it is much more mellow.
In 2008, the Wensleydale Creamery applied for PDO status for the cheese so that only cheese made in Wensleydale could be labelled as Wensleydale cheese. As of 2022, PDO status has not been approved, but it looks likely that it will be.
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It is a hard, crumbly cheese
Wensleydale is a hard, crumbly cheese with a creamy texture and rich flavour. It is made from cow's milk, although originally it was made from sheep's milk. It is handcrafted by skilled cheese-makers using locally sourced milk from nearby farms.
The cheese was first made by French Cistercian monks from the Roquefort region, who had settled in Wensleydale, North Yorkshire, England. They 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. A little ewes' milk was still mixed in since it gave a more open texture, and allowed the development of the blue mould.
Blue Wensleydale is more acidic and has a stronger taste than the white variety. It is similar in its creamy texture to Stilton, but it is much more mellow. Blue Wensleydale takes six months to mature. Mature Wensleydale is aged six months or more, producing a drier, harder version of the cheese.
Real Yorkshire Wensleydale is a fresh, moist, crumbly cheese with a slightly tangy, honey-like taste. It is aged no more than three weeks.
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It is suitable for vegetarians
Wensleydale cheese is suitable for vegetarians. Originally made in Wensleydale, North Yorkshire, England, it is now produced in creameries across the United Kingdom. The cheese is made from cow's milk, with a little ewe's milk mixed in to create a more open texture and allow the development of blue mould.
The cheese is known for its creamy, crumbly texture and rich flavour. It is slightly tangy, with a honey-like taste. Wensleydale is a fresh, moist cheese that is aged no more than three weeks. Blue Wensleydale is more acidic and has a stronger taste, taking six months to mature. Mature Wensleydale is aged for six months or more, producing a drier, harder version of the cheese.
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Frequently asked questions
Wensleydale cheese is made from cow's milk. Originally, it was made from sheep's milk, but cows' milk began to be used instead in the 14th century.
Wensleydale cheese is predominantly produced in numerous creameries across the United Kingdom. The designation "Yorkshire Wensleydale" is reserved for cheese made in Wensleydale, North Yorkshire, England.
Wensleydale cheese is slightly tangy, with a honey-like taste. It is known for its creamy, crumbly texture and rich flavour.
Wensleydale cheese is aged no more than 3 weeks. Mature Wensleydale is aged 6 months or more, producing a drier, harder version of the cheese.
