Wensleydale was originally made from sheep’s milk.
Wensleydale cheese is a traditional British cheese that has been made since the 11th century, when French monks began making cheese in Wensleydale, a region of North Yorkshire. Originally made from sheep’s milk, modern Wensleydale is a pasteurized cow’s milk cheese that comes in several different varieties, from a smooth and creamy queso fresco to a tangy blue version. Dairies sometimes sell Wensleydale cheese, which can also be ordered from the companies that produce it.
Wensleydale cheese pairs well with fruit and white wines.
The tradition of making Wensleydale cheese was almost lost in the town of Hawes, the historic stronghold of Wensleydale cheese, when the Hawes cheese factory closed in 1992. Wensleydale cheesemaking was moved to another part of Yorkshire, but critics thought that the cheese just wasn’t the same. Fortunately, later that year, a consortium of cheese fans came together to reopen Hawes Dairy, which today produces a variety of Wensleydale cheeses in the traditional way, employing members of the local community and selecting milk from 36 regional farms to make their cheeses. . . As of 2008, the Hawes dairy applied for a Protected Designation of Origin (PDO) label for its cheeses, with the aim of protecting Wensleydale’s heritage, but no decision has been made.
The so-called “Real Yorkshire Wensleydale” is a fresh cheese, aged for no more than three weeks. It is a moist, crumbly cheese with a spicy touch and a slightly honeyed flavor. This cheese can also be aged for six months or more to produce mature Wensleydale cheese, which is much drier and harder. Fresh cheese is also cold-smoked to make smoked Wensleydale, which has a complex smoky flavor that some consumers find enjoyable.
You can also find Wensleydale blue cheese, once the most common form of this cheese. Blue Wensleydale has streaks of blue mold, giving it a tart, assertive flavor that deepens over time. Hawes Cream also makes Wensleydale with various inclusions, ranging from pesto to blueberries, and typically sells these versions as seasonal specials.
Wensleydale pairs very well with fruit, especially pears, and goes well with sweet or dry white wines. Some people also like the combination of fresh Wensleydale cheese spread on whole wheat bread, and the cheese can also be used in other ways depending on personal taste, from quiche to tarts.