Country of origin England Pasteurised Yes or no Aging time 3–6 months | Source of milk Cows (formerly ewes) Texture Medium, crumbly | |
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Region, town Wensleydale
North Yorkshire Region Wensleydale, United Kingdom Similar Gloucester cheese, Stilton cheese, Red Leicester, Caerphilly cheese, Cheshire cheese | ||
Wensleydale creamery visitors centre wensleydale cheese film and video production
Wensleydale is a style of cheese originally produced in Wensleydale, North Yorkshire, England, but now mostly made in large commercial creameries throughout the UK.
Contents
- Wensleydale creamery visitors centre wensleydale cheese film and video production
- How to make wensleydale cheese at home
- Flavour and texture
- History
- Wensleydale Creamery
- Common flavour combinations
- References
How to make wensleydale cheese at home
Flavour and texture
Good Wensleydale has a supple, crumbly, moist texture and resembles a young Caerphilly. The flavour suggests wild honey balanced with fresh acidity.
History
Wensleydale cheese was first made by French Cistercian monks from the Roquefort region, who had settled in Wensleydale. They built a monastery at Fors, but some years later the monks moved to Jervaulx in Lower Wensleydale. They brought with them a recipe for making cheese from sheep's milk. During the 14th century cows' milk began to be used instead, and the character of the cheese began to change. A little ewes' milk was still mixed in since it gave a more open texture, and allowed the development of the blue mould. At that time, Wensleydale was almost always blue with the white variety almost unknown. Nowadays, the opposite is true, with blue Wensleydale rarely seen. When the monastery was dissolved in 1540 the local farmers continued making the cheese right up until the Second World War, during which most milk in the country was used for the making of "Government Cheddar". Even after rationing ceased in 1954, cheese making did not return to pre-war levels.
Wensleydale Creamery
Wensleydale Creamery in the town of Hawes has been hand-making cheese for more than 100 years. In May 1992, Dairy Crest, a subsidiary of the Milk Marketing Board, closed the Hawes creamery with the loss of 59 jobs. This was the last creamery in the dale. Dairy Crest transferred production of Wensleydale cheese to Yorkshire's traditional rival, Lancashire. Six months later, in November 1992, following many rescue offers, a management buyout took place, led by local businessman John Gibson and the management team. With the help of eleven members of the former workforce, cheese making recommenced in Wensleydale. It now (2012) employs 190 locals and buys from 36 farms located in Wensleydale.
The main types of cheese produced by the Wensleydale Creamery are:
Wensleydale Dairy Products sought to protect the name Yorkshire Wensleydale under an EU regulation; PGI status was awarded in 2013.
Common flavour combinations
The flavour of Wensleydale is suited to combination with sweeter produce, such as fruit. A popular combination available in many restaurants and delicatessens is Wensleydale containing cranberries.
In Yorkshire, apple pie may be accompanied by white Wensleydale, giving rise to the saying 'an apple pie without the cheese is like a kiss without the squeeze'.
In Yorkshire and North East England it is often eaten with fruit cake or Christmas cake.