This cheese 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. A Wensleydale is creamy-white in colour has a supple, crumbly, moist and flaky texture. The flavour is mild, clean, and slightly sweet with hints of wild honey and fresh acidity. As it ages the cheese develops a fuller, deeper flavour as well becomes firmer. The addition of cranberries makes it even more delicious.
Wine Pairing: Shimmer Frizzante, Viognier or RoseRead More