I return to North Yorkshire, where I found Wensleydale cheese, to find Yorkshire Blue.
Yorkshire Blue is a traditional blue cheese made from 100% Yorkshire cow’s milk. Handcrafted, the cheese is matured over a period of 8 weeks during which the cheese is turned one at a time to ensure uniform blue veining and creaminess. Upon ripening, the cheese is buttery, sweet and mild in flavor. Extended ageing will give the Yorkshire Blue a more pronounced flavor, but it will always remain mild & creamy. This moist and spreadable cheese can be crumbled or melted into soups, sauces and baking dishes.
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.