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Oak Smoked Wensleydale
Creative Commons / Ken Walton from geograph.org.uk

Oak Smoked Wensleydale

Wensleydale is an 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 pasteurized cow’s milk with sheep’s milk added to enhance the flavor. 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 Wenslydale cheese in parts of the UK, mainly in Shropshire and Cheshire.

Oak Smoked Wensleydale is naturally smoked for 18 hours using oak chips at the Wensleydale Creamery dairy to generate a subtle, smoked flavor along with a firmer and stronger texture. The cheese is a variant of Real Yorkshire Wensleydale as it maintains the same characteristics while adopting an attractive golden beech colur.

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 flavors rule the roost. It complements fruity white wine such as Pinot Grigio.

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