According to the Yorkshire Wensleydale Creamery at Wensleydale.co.uk, Wensleydale cheese was made first in the valley of Wensleydale, Yorkshire, in 1150, by Cistercian monks.
The Wensleydale Creamery has existed there since 1897, and has applied for a PDO (Protected Domination of Origin) on the name "Yorkshire Wensleydale." Other producers around England, however, do make Wensleydale cheese.
In all cases, it is a pasteurized cow's milk cheese with a cheddar look and character, like most British cheeses, although it has much less acid and sharpness than a cheddar. Because the curds are only lightly pressed into the mold, the moisture content is slightly higher than a cheddar as well. After the rounds or truckles are bandaged with muslin, dried, and aged for 3-6 months, Wensleydale has a pale, cream-colored interior, a chalky-crumbly texture, and mild, tangy-sweet flavor that combines well with fruit and sweet liqueurs.
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