Swaledale
Swaledale cheese (Swaledale Sheep cheese) is unpasteurised sheep's milk cheese from Swaledale town in North Yorkshire, England. Swaledale cheese has roots in 11th-century Cistercian monks from Normandy, who shared their techniques with local farmers. In the 18th century, these farmers produced farmhouse cheese, which could be sold fresh or ripened to develop a blue hue. Despite a decline in cheese making by the 20th century, a revival occurred when the recipe was shared with the founders of the Swaledale Cheese company in February 1987.
Swaledale cheese, made in the town of Richmond, North Yorkshire, England, is a round, full-fat hard cheese made from unpasteurized sheep's milk sourced from Swaledale's pastures. This cheese boasts a medium-firm, moist texture and a flavour profile with sweet caramel undertones from the ewes' milk. During its maturation process, Swaledale cheese is stored in humid cellars. Without a natural wax covering, it develops a grey-blue mould on its rind. The cheese typically takes three to four weeks to reach maturity.
Swaledale cheese (Swaledale Sheep cheese) is unpasteurised sheep's milk cheese from Swaledale town in North Yorkshire, England. Swaledale cheese has roots in 11th-century Cistercian monks from Normandy, who shared their techniques with local farmers. In the 18th century, these farmers produced farmhouse cheese, which could be sold fresh or ripened to develop a blue hue. Despite a decline in cheese making by the 20th century, a revival occurred when the recipe was shared with the founders of the Swaledale Cheese company in February 1987.
Swaledale cheese, made in the town of Richmond, North Yorkshire, England, is a round, full-fat hard cheese made from unpasteurized sheep's milk sourced from Swaledale's pastures. This cheese boasts a medium-firm, moist texture and a flavour profile with sweet caramel undertones from the ewes' milk. During its maturation process, Swaledale cheese is stored in humid cellars. Without a natural wax covering, it develops a grey-blue mould on its rind. The cheese typically takes three to four weeks to reach maturity.
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