Andy Montoya
Wensleydale is a historic cheese that has been made in Wensleydale, North Yorkshire, England, since 1150. It is known for its mild, creamy flavour with tangy notes and is typically semi-firm and flaky in texture. The cheese was first made by Cistercian monks, who passed the craft to local farmers after the dissolution of their monasteries in 1540. Today, Wensleydale is primarily produced using pasteurized cow's milk, with sheep's milk added for enhanced flavour. One popular variety is Blue Wensleydale (or Wensleydale Blue), which features natural blue veins that developed due to traditional production and storage methods. This variety is handcrafted at the Wensleydale Creamery in the Yorkshire Dales and can be purchased from their website, along with other online retailers such as Birkdale Cheese.
| Characteristics | Values |
|---|---|
| Type of Cheese | Blue Wensleydale |
| Flavour | Creamy, tangy, savoury, medium, supple, crumbly, clean, lemony |
| Texture | Smooth |
| Colour | Blue veins |
| Milk | Pasteurized cow's milk, sheep's milk |
| Pairing | Oatcakes, red onion marmalade, crisp grapes, pear slices, port, Malbec, Merlot |
| Rating | 5 out of 5 stars |
| Availability | Wensleydale Creamery, Birkdale Cheese, iGourmet, delicatessens |
| Location | Yorkshire Dales, Shropshire, Cheshire |
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What You'll Learn
Wensleydale Creamery
The history of Wensleydale Creamery dates back to 1897 when Edward Chapman established a commercial creamery in Hawes using traditional techniques and milk sourced from local farms. Over the years, the ownership of the creamery changed hands several times, facing challenges and even temporary closure in the early 1990s. However, thanks to dedicated efforts and the support of the local community, the creamery was revived and has since thrived.
The creamery has received widespread recognition for its award-winning cheeses, including the prestigious Reserve Supreme Cheese title at The Great Yorkshire Show's Cheese and Dairy Show in 2018. Their Yorkshire Wensleydale comes in several varieties, including traditional, smoked, and blended with cranberries, offering a range of flavours to suit different palates. The creamery's success extends beyond its awards, as it also plays a role in sustainable initiatives. In 2019, it was announced that cheese waste from the creamery would be used to heat 4,000 Yorkshire homes with renewable "green gas", showcasing the company's commitment to environmental responsibility.
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Birkdale Cheese
The company provides a unique subscription service that allows customers to choose from 3, 6, 9, or 12-month subscription plans, offering a convenient and customizable way to enjoy their favorite cheeses. One of the standout features of Birkdale Cheese Co. is their commitment to sourcing specialist cheeses. If a customer has a specific British or international cheese in mind that is not currently in stock, the company will go out of their way to source it for them.
While the company does not explicitly mention Wensleydale Blue cheese on their website, they specialize in providing a diverse range of cheeses to cater to their customers' preferences. Wensleydale Blue cheese, a modern take on the original Wensleydale, is a creamy and tangy cheese with natural blue veins. It is inspired by the cheese made by Cistercian monks in 1150 and has a rich history, with the name "Yorkshire Wensleydale" being protected under EU regulation since 2013.
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Shropshire and Cheshire producers
Wensleydale is a historic, mild cheese that has been made in Wensleydale, North Yorkshire, England, since 1150. The cheese was first made by Cistercian monks, who continued to produce it until 1540 when their monastery was dissolved. The art of making Wensleydale was then passed on to local farmers' wives, who created a blue variety of the cheese at their farmhouses.
Today, Wensleydale is primarily made from pasteurized cow's milk, with sheep's milk added to enhance the flavor. While the cheese is now mostly made in large commercial creameries throughout the United Kingdom, there are still producers of Wensleydale in its namesake region of North Yorkshire, as well as in Shropshire and Cheshire.
Shropshire and Cheshire are home to several producers of Wensleydale cheese, including both small artisanal cheesemakers and larger commercial operations. One notable example is the Castle Stuart Dairy in Inverness, Scotland, which created a type of blue cheese similar to Wensleydale called Shropshire Blue in the 1970s. This cheese was originally called Invernessshire Blue or Blue Stuart, but it was marketed as Shropshire Blue to increase its sales and acceptability. Unfortunately, production of Shropshire Blue ceased in 1980 when the Milk Marketing Board of Northern Scotland shut down the creamery. However, the recipe was later revived by the Long Clawson Dairy and Colston Bassett Dairy in Nottinghamshire.
Olsson's Fine Foods, a cheese shop offering a wide range of imported and domestic cheeses, also carries a variety of Shropshire Blue. This cheese is made from pasteurized cow's milk using vegetarian rennet and has an orange color derived from annatto, a natural colorant. It is matured for 12 weeks and can be served with sweet fruits like pears or peaches.
In addition to these specific examples, there are likely to be other cheesemakers in Shropshire and Cheshire who produce Wensleydale or Wensleydale Blue. These producers may offer their cheeses directly to consumers through farm shops or local markets, or they may supply local specialty food stores or cheese shops.
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Yorkshire Wensleydale status
Wensleydale is a style of cheese that was originally produced in Wensleydale, North Yorkshire, England. The term "Yorkshire Wensleydale" can only be used for cheese that is made in Wensleydale. The first creamery to produce Wensleydale commercially was established in 1897 in the town of Hawes, which is now the home of the Wensleydale Creamery.
The history of Wensleydale cheese goes back to the 12th century when it was first made by Cistercian monks who had settled in the region. These monks brought with them a recipe for making cheese from sheep's milk, and the cheese was produced in their monastery until the dissolution of the monasteries in 1540. After this, the art of making the cheese was passed down to the local farmers' wives, who created a blue variety of Wensleydale at their farmhouses.
In the early 1990s, production of Wensleydale cheese fell to low levels, and production in Wensleydale itself was at risk of being suspended. However, the cheese experienced a boost in popularity after being featured in the Wallace & Gromit franchise, with sales increasing by 23% after the release of the 2005 full-length film, "The Curse of the Were-Rabbit".
In 1992, Wensleydale Dairy Products bought the Wensleydale Creamery and sought to protect the name "Yorkshire Wensleydale" under EU regulations. In 2013, Protected Geographical Indication (PGI) status was awarded to Yorkshire Wensleydale, ensuring that the name can only be used for cheese that is made in Wensleydale.
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Wensleydale cheese history
Wensleydale cheese is a historic, mild cheese that has been produced in Wensleydale, North Yorkshire, England, since 1150. The cheese was first made by Cistercian monks who settled in the dale. The monks continued to produce the cheese until the dissolution of their monasteries in 1540, after which production was taken up by local farmers.
The cheese is known for its creamy, tangy flavour with savoury undertones, as well as its smooth, creamy texture. It is a double-cream blue cheese with blue veins similar to those found in Stilton. However, Wensleydale is much milder, less salty, and more creamy than crumbly in texture when compared to Stilton.
The process of making Wensleydale cheese involves controlling the temperature and humidity to facilitate the development of the blue mould. The cheese is turned regularly and pierced after a few weeks to allow air to come into contact with the mould spores, initiating the maturation and blue veining process. This step also transforms the texture of the cheese from chalky and crumbly to creamy.
Wensleydale cheese fell into low production in the early 1990s, but its popularity was revived by frequent references in the Wallace & Gromit series. In the films, the main character, Wallace, a cheese connoisseur, mentions Wensleydale as one of his favourite cheeses. Following the success of these films, the Wensleydale Creamery contacted Aardman Animations to create a special brand of "Wallace & Gromit Wensleydale", which sold well and further boosted sales.
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Frequently asked questions
Wensleydale Blue Cheese can be purchased from the Wensleydale Creamery, which is based in the town of Hawes in the Yorkshire Dales. It can also be purchased from the website Birkdale Cheese.
Wensleydale Blue Cheese is a creamy, tangy cheese with savoury notes. It has a delicate, mellow yet full flavour. It goes well with oatcakes and red onion marmalade, crisp grapes and slices of pear.
Wensleydale Blue Cheese is a modern take on the original matured Wensleydale cheese first made by Cistercian monks in 1150. The cheese would have naturally 'blued' due to the conditions under which it was made and stored.
