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Blue Wensleydale

A blue cheese made with pasteurised milk and vegetarian rennet by The Wensleydale Creamery, at Hawes in North Yorkshire, in the style thought to have been used by the Cistercian monks, who started making the cheese in the 12th century.

Cheeses – starting as White Wensleydale, are matured in a humidified maturing room, akin to a farmhouse or monastery cellar; dark and cool, to mature for at least 6 weeks.

These are turned regularly and pierced to facilitate the blue mould development. For more information see (

If you enjoy cooking take a minute to look at ‘Simon Scrutton French Cookery Classes’ on Google – and learn how to make top class bistro-style dishes. Suitable for beginners upwards.

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