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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 www.wensleydale.co.uk (http://www.wensleydale.co.uk/)