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Wensleydale
Ah,
Wensleydale! The Mozart of cheeses. --T.S. Eliot, The Observer
There
is no longer much farmhouse Wensleydale available. But some good
Wensleydale is made in creameries, cheesemaking facilities that fall
somewhere between farmhouses and factories. One of the best is the Wensleydale
Creamery in Hawes,
Yorkshire
. It
makes several different kinds of Wensleydale, including a smoked
Wensleydale and a Wensleydale with blueberries, but it also produces a
first-rate traditional Wensleydale. A pure white cheese that is pressed to
give it a firm yet crumbly and flaky texture, it's made from milk from
cows grazing on the surrounding limestone pastures. It's ripened for only
three weeks, giving it a fresh clean aroma and a taste with distinctive
honey notes.
The
creamery in Hawes also makes a blue Wensleydale, which has more of a
pedigree than Wensleydale with blueberries but is hard to find in the
U.S.
It's
like a more mellow Stilton.
A slice
of Wensleydale is a traditional accompaniment to rich fruitcake, but the
cheese is very versatile; it can be enjoyed paired with bread and beer, or
on its own with a glass of wine.
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