Yorkshire Wensleydale PGI: Britain’s Bright and Crumbly Treasure

Bright, crumbly, and with a refreshing citrus tang, Yorkshire Wensleydale PGI is a true taste of the Dales - steeped in history yet perfect for today’s cheeseboards.

Academy of Cheese
12/12/2020
6 months ago
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A nice bit of Wensleydale

Yorkshire Wensleydale is one of Britain’s most recognisable cheeses — crumbly, fresh, and with a gentle citrus tang. Protected with PGI (Protected Geographical Indication) status, it must be made in the Wensleydale area of Yorkshire to carry the name. Although immortalised in popular culture by Wallace & Gromit’s famous cry for “a nice bit of Wensleydale”, its roots stretch far deeper, back to medieval monastic cheesemaking.

The History of Yorkshire Wensleydale PGI

The story of Wensleydale begins in the 12th century, when French Cistercian monks settled in the Yorkshire Dales. They started making cheese with sheep’s milk, inspired by Roquefort from their homeland. After the dissolution of the monasteries, local farmers carried on the tradition, eventually adapting the recipe to cows’ milk.

Yorkshire Wensleydale and the Make Post-Make Process

The Make Stage

The Make process, according to the Academy of Cheese’s classification of a Crumbly cheese, is central to Wensleydale’s unique character. Curds are first scalded to drive out whey, then drained, piled, and cut into blocks. These blocks are turned, cut again, and stirred before being salted by hand. After milling, the curd is pressed in moulds for up to two days.

The Post-Make Stage

Traditionally, the cheese may be wrapped in cloth or supported by natural materials such as wood or leaves. Maturation can be as little as a week, though most Wensleydale is enjoyed young, typically at one to two months. Some aged versions develop more complex nutty flavours over 6–12 months.

Learn how cheese is classified using the Academy’s Make/Post-Make model – read the full guide

Where is Wensleydale Made?

Yorkshire Wensleydale must be made in the Wensleydale area of the Yorkshire Dales, an upland region known for its rolling limestone pastures, drystone walls, cows grazing on lush grass and centuries-old dairying heritage. This geographical link is essential to its PGI status, safeguarding the cheese’s authenticity and reputation.

Characteristics of Yorkshire Wensleydale PGI

Yorkshire Wensleydale is known for its firm yet crumbly body that breaks delicately into moist, flaky pieces on the palate. Beneath its white to ivory paste, the cheese is often wrapped in cloth, developing a soft, velvety rind that can take on a beautiful mottled brown and grey hue as it matures. Made from fresh cow’s milk – sometimes pasteurised, sometimes raw – it reflects the skill of the maker, whether using traditional animal rennet or a vegetarian alternative. Typically formed into sturdy 5kg wheels, it’s a cheese that looks as striking on the counter as it tastes on the tongue.

What Yorkshire Wensleydale Tastes Like

Yorkshire Wensleydale has a delicate, buttery flavour, balanced by a clean, citrus sharpness. Younger cheeses are bright and lively, while more mature examples develop nuttier undertones. Its gentle acidity makes it refreshing on the palate and easy to pair with other foods and drinks.

Yorkshire Wensleydale Varieties

Whilst Yorkshire Wensleydale PGI is a geographically protected cheese, there are several makers that make their own version.

Yoredale:
- Produced by Ben and Sam Spence from Curlew Dairy, their clothbound, raw-milk Wensleydale is matured for up to four months.
Stonebeck:
- Seasonally made with the unpasteurised milk from a very small herd of rare Northern Dairy Shorthorn cows on Low Riggs Farm in Upper Nidderdale.
Fellstone:
- Tom and Clare Noblet make their raw-milk Wensleydale at Whin Yeats Farm (hence why it is often called Whin Yeats Wensleydale), situated between the Yorkshire Dales and the Lake District.
Wensleydale Creamery’s Yorkshire Wensleydale:
- This is the largest producer of pasteurised Wensleydale cheese. Known for its adaptability, it often has fruits added to the curd, creating popular flavoured varieties, popular on cheeseboards, including Wensleydale with Cranberries and Wensleydale with Apricots.

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Alternatives to Wensleydale

If you enjoy Wensleydale’s fresh, crumbly profile, you might also like:

Cotherstone – created by Joan Cross in Teeside, now made by her son Gordon, this Dales-style cheese with the pasteurised milk from their herd of Jersey Cows, resulting in a supremely indulgent cheese.
Cheshire – one of England’s oldest cheeses, there are several varieties, ranging from crumbly to creamy and aged over varying lengths of time.
Caerphilly – named after the Welsh town where it originated, this beautifully complex cheese is made by only a handful of producers, including Trethowan Brothers, Westcome Dairy and Caws Cenarth.
Lancashire – made by a number of producers to varying recipes, but Mrs Kirkhams is the last remaining raw-milk clothbound Lancashire cheesemaker, and uses a two-day curd recipe.

Eating Yorkshire Wensleydale

Yorkshire Wensleydale is as versatile as it is delicious:

Classic pairing: Enjoy it with a rich, moist slice of Christmas Cake – a beloved Yorkshire tradition.
Cheeseboard favourite: Pairs wonderfully with apples, pears, and dried fruits.
Cooking: Crumbles easily into salads, savoury tarts, and scones.
With drinks: Try it alongside a hoppy IPA, or a light red wine such as Beaujolais