W, X, Y, and Z – yikes!
“W” is for WENSLEYDALE
Wensleydale is a mild cheese that has been made in Wensleydale, North Yorkshire since 1150 by Cistercian monks. The 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 farmers’ 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.
A Real Yorkshire Wensleydale is creamy-white in color and has a crumbly, flaky texture. The flavor is mild and slightly sweet with hints of wild honey. Wensleydale goes well with fruit pies. Wensleydale cheeses complement fruity white wine such as Pinot Grigio.