Wensleydale is a traditional fresh, mild cheese created by Cistercian monks in Wensleydale, North Yorkshire, from 1150. The cheese was made by these monks until the collapse of their monastery in 1540.
Traditionally, it was made using sheep’s milk, but cow’s milk was also employed throughout time. The monks passed on the expertise of producing cheese to the farmer’s women, who created a blue variety of Wensleydale at their farmhouses.
Wensleydale is now mostly made from pasteurized cow’s milk. The milk comes from cows grazing on the fragrant limestone grasslands of Upper Wensleydale farms. This is what gives the cheese its distinctive taste.
Wensleydale is young and fresh and packs a milky and somewhat sweet flavor with a honeyed aftertaste. Cranberries are then mixed in to give the cheese a wonderful luscious taste. This cheese is handmade.
Cheeses (except brined ones in jars) should be stored in the crisper or the butter drawer of a refrigerator, not on the shelves themselves. This is to help regulate their temperature and humidity levels—and prevents the formation of mold. Once opened, they should not be kept in their original packaging. Soft cheeses with delicate rinds need to breathe, so they are best placed in glass containers lined with paper towels to absorb extra moisture. Leave the lid open a tiny bit for air to circulate and don’t forget to write up a label with the date you first opened the package. Kindly pay attention to the best before date label when you receive your cheese. Consume prior to date indicated.