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. Wensleydale Creamery in the town of Hawes is seeking to protect the name Yorkshire Wensleydale Cheese under PDO designation. But there are other producers of Wensleydale cheese in parts of the UK, mainly in Shropshire and Cheshire.
Wensleydale Creamery produces five types of Wensleydale cheese depending on the age and flavours - Real Yorkshire Wensleydale, Mature Wensleydale, Extra Mature Wensleydale, Blue Wensleydale and Oak Smoked Wensleydale.
A Real Yorkshire Wensleydale is creamy-white in colour has a supple, crumbly, moist and flaky texture. It appears similar to a young Caerphilly. The flavour is mild, clean, and slightly sweet with hints of wild honey savour and fresh acidity. As it ages the cheese develops a fuller, deeper flavour as well becomes firmer. Yorkshire Wensleydale cheese produced by Wensleydale Creamery is available in truckles/cylinders or block shaped in varying shapes and sizes up to 25kg.
Wensleydale goes well with fruit cake, apple and is a perfect accompaniment during lunchtime or tea time. It also tastes delicious with hot desserts like fruit pies and crumbles. It is the king of cheeseboard where its fresh, milky sweetness and robust flavours rule the roost.
Varieties:
Oak Smoked Wensleydale is produced by naturally smoking the cheese for 18 hours using oak chips, to create a subtle, smoked flavour. It is the same as Real Yorkshire Wensleydale except for the striking golden beech colour and the robust flavour imparted by the smokiness.
Mature Wensleydale is a harder, flavoured variant of Wensleydale.
Extra Mature Wensleydale is the strongest Wensleydale aged for nine months.
Blue Wensleydale is a blue-veined cheese that has been the supreme champion winner at the British Cheese Awards 2012.
Unpasteurized Wensleydale handcrafted from a single dairy herd is also available. It has a complex lemony flavour with a buttery and creamy texture.
Blended Wensleydale, flavoured with delicate fruits like cranberries, apricots, pineapples, ginger, garlic and chives is one of the favourites buys at the creamery.
Wensleydale cheeses complement fruity white wine such as Pinot Grigio.

Wensleydale

Neal's Yard Dairy

Mature Red Leicester, aged for 60 days or more.

Neals Yard's Red Leicester

Keens Farmhouse Cheddar

At once complex and balanced, savoury and mellow, this farmhouse revival of a classic British cheese is full of flavour without any aggressive acidity. The texture is firm, chewy, and pleasantly moist.

Made with raw cow's milk and animal rennet. Clothbound with lard.

Sparkenhoe Red Leicester

Appleby’s Cheshire

St Jude is a French St Marcellin-style cheese made by Julie Cheyney in Alton, Hampshire from unpasteurized cow's milk. It is a soft cheese with a light mousse texture when young, evolving into a more fluid, and melting consistency as it ages. The flavours are fresh, milky, lemony with a silky mouthfeel that becomes more pronounced and rich as St Jude matures.

St Jude

Neal's Yard Westcombe Cheddar

Stichelton can exhibit a multitude of long lasting flavours ranging from green apples to beef stock. It has a juicy acidity and toasty, biscuity notes towards the rind. The texture tends to be soft and creamy.

ForbesLife magazine described it as a "sumptuous cheese that sets a full-flavored,succulent,complex chain of sensations going in your mouth: fruity and salty,buttery,and earthy,sharp and creamy.

Stichelton

Harbourne Blue is a semi-soft cheese made from pasteurised goat’s milk. For the first time, it was made by Robin Congdon and later on, it is produced by Ticklemore Cheese in Devon. For maturation, the cheese takes around 10 weeks and forms a crumbly, dense and melting texture.
As it is made by hands, therefore, the cheese retains its sweet, spicy taste and aromatic smell. It is suitable for vegetarians and contains 48% fat. Being a milder cheese, it can be served with wines like Sauternes, Port and Bordeaux.

Harbourne Blue

Lincolnshire Poacher

Finn is an unpasteurised, soft-white cheese produced by Charlie Westhead of Neal's Yard Creamery. It is the only triple cream cheese made in England. Firm with a rich, double creamy texture, the mild cheese is fresh and lactic when young taking on a mushroomy and nutty taste as it matures. Like other French cream cheeses, 10% additional cream is added before the actual process of cheesemaking starts. Ripened for 2-3 weeks, it is sold as a 200 gms cheese cylinder.

Finn

Ragstone is an English unpasteurized goat's milk cheese made by Charlie Westhead and Haydn Roberts at Neal Yard's Creamery. It is named after Ragstone ridge, where Neal's Yard Creamery was based in Kent. It comes in a log shape, reminiscent of well known French cheese Sainte Maure. The texture is light and creamy with creamy-white mould rind and savoury, lactic and lemony flavours.

Ragstone

Dorstone is an English unpasteurized goat's milk cheese made by Charlie Westhead and Haydn Roberts at Neal Yard's Creamery. It is named after the beautiful village of Dorstone, overlooking the river Wye in Herefordshire. It is a soft, creamy, surface-ripened cheese, curdled using animal rennet. After three days of transferring the curds to the moulds, the cheese is rolled in charcoal powder before being left for 2-3 weeks of ripening.When Dorstone is ready for eating, it has a mousse-like fluffy texture, wrinkled, blue/grey rind scattered with white, downy mould called Geotrichum, lemony-fresh flavour and just a hint of vegetabley-ness. The mouldy rind gives the cheese a savoury, nutty edge to the flavour.

Dorstone

Perroche is an English unpasteurized goat's milk cheese made by Charlie Westhead and Haydn Roberts at Neal Yard's Creamery. It is named after Beatrice Garroche who along with Perry James made this cheese in the early 1980s. It is a soft, creamy, fresh cheese, curdled using traditional animal rennet. When Perroche is ready for eating, it is moist and fluffy but has a structured texture (quite unlike for a fresh cheese). The flavours are balanced with light, brightly lemony goaty essence. It comes plain or rolled in tarragon, dill or rosemary.

Perroche

Ticklemore is a pasteurized, semi-hard goat milk cheese produced in Devon, southwest England. It was earlier invented and made by Robin Congdon of Ticklemore Dairy. But later the procedure was simplified by Mark Sharman at nearby Sharpham Creamery.
Ticklemore is a white rinded, firm-textured goat's cheese with a crumbly centre and a softer paste just below the rind. It is snowy white and delicate with small "eyes". The cheese is pressed flat by hand into a basket mould and shaped into a flattened sphere, almost resembling a flying saucer. It has a very rich and clean flavour, without the overpowering aroma of goat's cheeses, which makes it suitable for those suffering from allergies to cow's milk. The flavours are distinctive of grass and mushrooms, mild yet complex with fresh and milky tones.
The cheese is a gold winner at the British Cheese Awards 2014, Taste of the West 2014 and Global Cheese Awards 2013.

Ticklemore

Bartlett is an unpasteurized sheep's milk cheese made by brothers James & Dave Bartlett at their farm in Somerset. It is a soft, mould-ripened cheese with a wrinkled, creamy- coloured, and aromatic coat of Geotrichum candidum.  Aged for about 3-4 weeks, the cheese ripens outside-in as the moulds and yeasts digest the fats and proteins within. It has a smooth and dense paste with a complex flavour augmented by the dense richness of the sheep's milk. Flavours are a subtle balance between buttery lactic notes and savoury dried-tobacco-leaf aromas.

Bartlett

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