This cheese dates back to the 11th century and originates in Wensleydale, North Yorkshire, England. It was then and there that the recipe of this cheese was introduced to the English by the French monks.  Today, the only producer is Wensleydale Dairy Products where cow milk has replaced the original sheep recipe.

How To Enjoy:

This pale white cheese has a distinctly flaky texture. The flavour profile speaks of a subtle wild honey balanced by a slightly citrus bite on the finish. Try on a simple cracker, or crumbled on a tomato salad. Equally excellent in the traditional Yorkshire way … alongside a slice of apple pie.


  • Milk Cow
  • Country England
  • Region Wenslydale, North Yorkshire
  • Type Semi-Soft