Wensleydale is an exquisite traditional hard English cheese, the recipe of which is strictly followed to this day. According to historical data, it was invented by Cistercian monks who used fresh cow’s milk from their own herds, making the cheese taste especially pleasant and creamy.
Wensleydale cheese with cranberries is cooked in accordance with the classic recipe, and thanks to cranberries its taste is even more interesting. This cheese belongs to semi-hard cheese, has a unique, creamy, refreshing taste with a light, slightly sweetish tint and a honey aftertaste. The ripening period of cheese is from 6 to 12 weeks.
The cheese consistency is dense, firm, slightly crumbly, pale yellow flesh interspersed with cranberries, which gives the product a berry juiciness, original taste and perfectly complements the texture. Wensleydale with cranberries is recommended as a dessert, most often with sparkling dry wines. Also goes well with apple pie, as a filling, as well as in combination with tea or coffee. Today, Wensleydale cheese is made mainly from pasteurized cow’s milk, sheep’s milk is often added to improve taste. The product is suitable for vegetarians.