If it wasn’t for some quick thinking dairy farmers in North Yorkshire in the UK, Wendsleydale cheese would have disappeared into history. During World War II this style of cheese ceased production as milk was allocated to producing cheddar for the war effort. Luckily, there was a group of local farmers who saved the recipe by portioning away some of the milk.
Generations later, on the other side of the world, a single cow herd on a little farm in Gippsland, Victoria, is re-creating this almost lost recipe. And boy are they doing it well! So well, in fact, that it was awarded a Gold Medal by the Australian Specialist Cheese Makers’ Association.
• Sparkling white wine
• Sweet dessert wine
• Apple pie
• Plum pudding
This delicious White Wensleydale is a young cheese with a crumbly, moist texture and tangy flavour with a refreshing after taste. The acidity is balanced with a hint of honey flavour.
Traditionally this cheese is enjoyed at Christmas time with fruit cake or plum pudding. Personally, any time of the year for White Wensleydale is good for me!
French Cistercian monks from the Roquefort region were the first to make Wensleydale cheese. The monks moved to Wensleydale with a recipe for a sheep’s milk cheese. During the 14th century the cheese went through a change as they began to use cows milk more often. At times, they would mix a little of the sheep milk in - this gave the cheese an open texture that promoted blue mould. Wenselydale was always a blue cheese but nowadays, this is a very rare sight.