An incredibly traditional British territorial cheese, originally produced in Yorkshire for many years, but production has since been moved to Lancashire. Despite no longer being made in Yorkshire the cheese has retained its 'Dales cheesiness' and so we still refer to it as a Yorkshire cheese.
Made by Andy Ridley at Fortmayne Dairy to a traditional pre-war recipe. The recipe was rediscovered in the early 1990s and was first made near Middleham, the childhood home of King Richard III (hence the name) by Suzanne Stirke who set up the Dairy originally. She discovered her grandmother's old Wensleydale cheesemaking notes in the attic and decided to give it a go herself. Andy worked for Suzanne for years before taking over the business in 2011.
A traditional Yorkshire Dales cheese made using pasteurised cow's milk. This is an incredibly young cheese, aged for only 1 month as is the tradition with Wensleydales. Making it fresh, delicate, acidic and zesty, mellow with a milky sweetness. The texture is moist, the paste very pale in colour and it is a little less crumbly than other Territorials.
This is great enjoyed with a cup of tea or coffee and a slice of delicious iced fruit cake - bliss! A classic pairing for Wensleydale with with cranberries.
Have a look at Olive Magazine's recipe for Cheese Scones using Wensleydale cheese from chef John Torode.
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