Swaledale cheese comes from the market town of Richmond located in North Yorkshire, England. It is believed that the process of cheese making was first introduced to the small farmers in Swaledale in the 11th century by Cistercian monks who arrived from Normandy and thus the Swaledale cheese was introduced to the world.
Produced with cow's pasteurised milk, this creamy and moist cheese with a light open texture and slightly acidic taste is suitable for vegetarians. It can be enjoyed throughout the year since cows milk never go out of stock.
Swaledale tastes the best if eaten when it is between 4 and 6 weeks old. Moreover, it proves to be a fantastic cooking cheese for preparing French cheese stews Tartiflette au Reblochon.