Blue Wensleydale

What is Blue Wensleydale Cheese?

Wensleydale is a historic, mild cheese that has been made in Wensleydale, North Yorkshire, since 1150 by Cistercian monks. These monks continued to produce the cheese until the dissolution of their monasteries in 1540. Traditionally, sheep’s milk was used, but over time, cow’s milk was also incorporated. The art of making the cheese was passed from the monks to the farmers' wives, who created a blue variety of Wensleydale at their farmhouses. Today, Wensleydale is primarily made from pasteurized cow’s milk, with sheep’s milk added to enhance the flavor. Wensleydale Creamery in the town of Hawes is seeking to protect the name Yorkshire Wensleydale Cheese under the PDO designation. However, other producers of Wensleydale cheese can be found in parts of the UK, mainly in Shropshire and Cheshire.

Blue Wensleydale (or Wensleydale Blue) is a modern take on the original, matured Wensleydale cheese first made by Cistercian monks who settled in the dale in 1150. The cheese naturally developed its blue veins due to the traditional methods of production and storage. It offers a creamy, tangy flavor with savory undertones, while its smooth texture melts effortlessly on the palate.