Wensleydale Blue
Most people will be familiar with Wensleydale. Very white, sharp, crumbly and often found in supermarkets, flavoured with cranberries or apricot. Few will know about the blue variety, fewer still will know that Wensleydale was once always blue.
Wensleydale Blue
In the 14th century when Cistercian monks settled in Wensleydale, Yorkshire, they started making cheese (as monks tend to do). Having come from the Roquefort region of France, the recipe they brought was for blue cheese. Somewhere in its history, it became the white cheese we are now familiar with. The blue version is now rare.
The rind is dark and gnarled, dusted in fluffy moulds. The pate is a pale yellow with dark blue veining.
Though the smell is not strong, it is somewhat reminiscent of old socks with a hint of blue.
It is quite crumbly, though not as much as its cousin, the texture is creamy and smooth. Though it may look fearsome, it has a very pleasant mild, blue flavour, with none of the expected Wensleydale acidity and a mellow lingering aftertaste. A bit Stilton like, but not as strong.
It looks a bit uncouth, but is actually very civilised.
Produced by the Wensleydale Creamery.
Reviewed by Nick & Olympia, 2012.
(3.5/5)