Wensleydale is a historic fresh, mild cheese that has been made in Wensleydale, North Yorkshire since 1150 by Cistercian monks. Traditionally, sheep's milk was used, but over the time cow's milk was also used.
Wensleydale is creamy-white in colour has a supple, crumbly, moist and flaky texture. The flavour is mild, clean, and slightly sweet with hints of wild honey savour and fresh acidity. As it ages the cheese develops a fuller, deeper flavour as well becomes firmer.