Milk: Cow's
Texture: Semi Firm and crumbly
Origin :UK
Yorkshire Wensleydale or simply Wensleydale is a historic fresh, mild cheese that has been made in Wensleydale, North Yorkshire since 1150 by Cistercian monks. These monks continued to make the cheese until the dissolution of their monasteries in 1540. Traditionally, sheep's milk was used, but over the time cow's milk was also used. The art of making the cheese was passed by the monks to the farmer's wives who produced a blue variety of Wensleydale at their farmhouses. Today, Wensleydale is produced mainly from pasteurised cow's milk with sheep's milk added to enhance the flavour. Wensleydale Creamery in the town of Hawes is seeking to protect the name Yorkshire Wensleydale Cheese under PDO designation. But there are other producers of Wensleydale cheese in parts of the UK, mainly in Shropshire and Cheshire.
Wensleydale Creamery produces five types of Wensleydale cheese depending on the age and flavours - Real Yorkshire Wensleydale, Mature Wensleydale, Extra Mature Wensleydale, Blue Wensleydale and Oak Smoked Wensleydale.
A Real Yorkshire Wensleydale is creamy-white in colour has a supple, crumbly, moist and flaky texture. It appears similar to a young Caerphilly. The flavour is mild, clean, and slightly sweet with hints of wild honey savour and fresh acidity. As it ages the cheese develops a fuller, deeper flavour as well becomes firmer. Yorkshire Wensleydale cheese produced by Wensleydale Creamery is available in truckles/cylinders or block shaped in varying shapes and sizes up to 25kg.
Wensleydale goes well with fruit cake, apple and is a perfect accompaniment during lunchtime or tea time. It also tastes delicious with hot desserts like fruit pies and crumbles. It is the king of cheeseboard where its fresh, milky sweetness and robust flavours rule the roost