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.
Wensleydale Creamery produces five types of Wensleydale cheese depending upon age and flavors - Real Yorkshire Wensleydale, Mature Wensleydale, Extra Mature Wensleydale, Blue Wensleydale and Oak Smoked Wensleydale.
A Real Yorkshire Wensleydale is creamy-white in color has a supple, crumbly, moist and flaky texture. It appears similar to a young Caerphilly. The flavor is mild, clean, and slightly sweet with hints of wild honey savor and fresh acidity. As it ages the cheese develops a fuller, deeper flavor 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 flavors rule the roost.
Varieties:
Oak Smoked Wensleydale is produced by naturally smoking the cheese for 18 hours using oak chips, to create a subtle, smoked flavor. It is the same as Real Yorkshire Wensleydale except for the striking golden beech color and the robust flavor imparted by the smokiness.
Mature Wensleydale is a harder, flavored variant of Wensleydale.
Extra Mature Wensleydale is the strongest Wensleydale aged for nine months.
Blue Wensleydale is a blue-veined cheese that has been the Supreme Champion winner at the British Cheese Awards 2012.
Unpasturized Wensleydale handcrafted from a single dairy herd is also available. It has a complex lemony flavor with a buttery and creamy texture.
Blended Wensleydale flavored with delicate fruits like cranberries, apricots, pineapples, ginger, garlic and chives is one of the favorites buys at the creamery.
Wensleydale cheeses complement fruity white wine such as Pinot Grigio.
- Made from cow's and sheep's milk
- Country of origin: United Kingdom
- Region: North Yorkshire
- Synonyms: Real Yorkshire Wensleydale
- Type: hard, artisan, blue-veined
- Fat content: 48%
- Texture: crumbly, open and supple
- Rind: cloth wrapped
- Color: pale yellow
Other cheeses from United Kingdom:
- hard cheeses: Acorn, Basing, Berkswell, Buffalo, Caerphilly, Cheshire, Coverdale, Double Gloucester, Duddleswell, Dunlop, Gospel Green, Hereford Hop, Isle of Mull, Lairobell, Lincolnshire Poacher, Marble Cheddar, Marbled Cheeses, Orkney Extra Mature Cheddar, Red Leicester, Seriously Strong Cheddar, Spenwood
- semi-hard cheeses: Cornish Yarg, Cotherstone, Derby, Devon Blue, Sage Derby
- semi-soft cheeses: Celtic Promise, Exmoor Blue, Harbourne Blue, Marbled Cheeses, Oxford Blue, Stinking Bishop, Waterloo, Wigmore
- soft cheeses: Bath Cheese, Beenleigh Blue, Bonchester, Bosworth, Buxton Blue, Cottage Cheese, Dunsyre Blue, Finn, Flower Marie, Golden Cross, Sharpam, Somerset Brie, Yorkshire Blue
- fresh soft cheeses: Innes Button, Vulscombe
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