Wensleydale with Fruit (England)
Young Wensleydale with its milky, creamy freshness makes an ideal partner with sweet and savoury ingredients alike. When young, Wensleydale has a milky freshness and hint of lemon.
Wensleydale is a historic fresh, mild cheese that has been made in Wensleydale, North Yorkshire since 1150 by Cistercian monks. These 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 the farmer's wives who produced a blue variety of Wensleydale at their farmhouses. Today, Wensleydale is produced mainly from pasteurised cow's milk with sheep's milk added to enhance the flavour.