Kamil Perry
Swaledale cheese is made in the Yorkshire Dales, an area that includes Swaledale. The origin of cheesemaking in the region is said to lie with Cistercian monks from Normandy who settled in the area in the 11th century. Their techniques were passed on to local farmers in Swaledale who continued to produce cheese. By the early 1980s, cheesemaking in Swaledale had all but stopped, until David and Mandy Reed founded the Swaledale Cheese Company.
| Characteristics | Values |
|---|---|
| Location | Swaledale, Yorkshire Dales |
| History | Cheesemaking in Swaledale dates back to the 11th century when Cistercian monks from Normandy are believed to have passed on their techniques to local farmers. |
| Decline | Cheesemaking in Swaledale declined at the start of the 20th century, and by 1980 only one farm, Harkerside above Reeth, was still making cheese. |
| Revival | In the early 1980s, Mrs Longstaff gave the original recipe for Swaledale cheese to David and Mandy Reed, who founded the Swaledale Cheese Company. |
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What You'll Learn
Swaledale cheese is made in the Yorkshire Dales
Swaledale cheese is made from locally sourced milk, which displays the "terroir" of the rich Swaledale meadows and pastures of Yorkshire. It is pasteurised prior to the cheese-making process and is extra matured, cloth-bound and has a natural rind. Swaledale cheese is based on an ancient recipe developed hundreds of years ago and has similar characteristics to a farmhouse Wensleydale, but with softer and creamier notes and a more delicate, less astringent flavour.
Cheesemaking started to decline in Swaledale at the start of the 20th century and by 1980 only one farm in Swaledale, Harkerside above Reeth, was still making cheese. In the early 1980s, this cheese stopped being produced as well, until Mrs Longstaff gave the original recipe for Swaledale cheese to David and Mandy Reed, who founded the Swaledale Cheese Company. The company has been selling artisan cheeses for over 30 years, using ancient recipes tracing back to the 11th century.
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The original recipe was created by Cistercian monks in the 11th century
Swaledale cheese is made in the Yorkshire Dales, specifically in the area of Swaledale. The original recipe was created by Cistercian monks in the 11th century, who are said to have used ewe's milk. The monks settled in the area and passed their techniques on to local farmers in Swaledale, who continued to produce cheese. The monks left the area during the dissolution of the monasteries, but their legacy lived on. By the 18th century, cheese was being produced at farmhouses within Swaledale and sold fresh with a white colour or ripe once it had developed a blue colouration. These cheeses had a high moisture content and an open texture, which allowed them to blue easily when they were matured in damp conditions.
Over time, cheesemaking in Swaledale declined, and by 1980 only one farm in Swaledale, Harkerside above Reeth, was still making cheese. However, this cheese also stopped being produced until Mrs Longstaff gave the original recipe for Swaledale cheese to David and Mandy Reed, who founded the Swaledale Cheese Company. Today, the company continues to sell artisan cheeses made with ancient recipes tracing back to the 11th century and using locally sourced milk from the rich Swaledale meadows and pastures of Yorkshire.
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The monks passed on their techniques to local farmers
Swaledale cheese is made from pasteurised cow's milk using the Wensleydale recipe. It is a round, hard cheese with a crumbly, creamy texture and subtle earthy notes. It is made in the Yorkshire Dales, specifically in Swaledale.
The origin of cheesemaking in the area is said to lie with Cistercian monks from Normandy who settled in the area in the 11th century. These monks are believed to have created the original recipe using ewe's milk and then passed on their cheese-making techniques to the local farmers of Swaledale. The monks left the area during the dissolution of the monasteries, but the local farmers continued to produce cheese. By the 18th century, cheese was being produced at farmhouses within Swaledale and sold fresh with a white colour or ripe with a blue colouration. These cheeses' high moisture content and open texture allowed them to blue easily when they were matured in damp conditions.
Cheesemaking started to decline in Swaledale at the start of the 20th century and by 1980 only one farm in Swaledale, Harkerside above Reeth, was still making cheese. In the early 1980s, this cheese stopped being produced as well, until Mrs Longstaff gave the original recipe for Swaledale cheese to David and Mandy Reed, who founded the Swaledale Cheese Company. The company has been selling artisan cheeses for over 30 years, using ancient recipes tracing back to the 11th century.
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Cheesemaking in Swaledale declined in the 20th century
Swaledale cheese is made from pasteurised cow's milk using the Wensleydale recipe. It is based on an ancient recipe developed hundreds of years ago. The Cistercian monks are believed to have created the original recipe using ewe's milk and then passed on the cheese-making techniques to the local farmers of Swaledale. The monks left during the dissolution of the monasteries, but their techniques were passed on. In the 18th century, cheese was produced at farmhouses within Swaledale and sold fresh with a white colour or ripe once they had developed a blue colouration.
Swaledale Traditional is made from locally sourced milk which displays the "Terrior" of the rich Swaledale meadows and pastures of Yorkshire. It is extra matured, cloth bound and has a natural rind. It is softer and creamier than Wensleydale, with a more delicate, less astringent flavour.
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The Swaledale Cheese Company has been selling cheese for over 30 years
Swaledale cheese is made from locally sourced milk, which displays the "Terrior" of the rich Swaledale meadows and pastures of Yorkshire. It is pasteurised prior to the cheese-making process and is extra matured, cloth-bound and has a natural rind. The cheese has similar characteristics to a farmhouse Wensleydale but with softer and creamier notes and more delicate, less astringent flavours.
Cheesemaking started to decline in Swaledale at the start of the 20th century and by 1980, only one farm in Swaledale, Harkerside above Reeth, was still making cheese. In the early 1980s, this cheese stopped being produced as well, until Mrs Longstaff gave the original recipe for Swaledale cheese to David and Mandy Reed, who founded the Swaledale Cheese Company.
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Frequently asked questions
Swaledale cheese is made in the Yorkshire Dales.
The Swaledale Cheese Company has been selling artisan cheeses for over 30 years.
Swaledale cheese is made from locally sourced milk.
