Wensleydale – Approx 2.5 kg

Wensleydale cheese was first made by French Cistercian monks from the Roquefort region, who had settled in Wensleydale. They built a monastery at Fors, but some years later the monks moved to Jervaulx in Lower Wensleydale. They brought with them a recipe for making cheese from sheep’s milk. During the 14th century cows’ milk began to be used instead, and the character of the cheese began to change. A little ewes’ milk was still mixed in since it gave a more open texture, and allowed the development of the blue mould. At that time, Wensleydale was almost always blue with the white variety almost unknown. Nowadays, the opposite is true, with blue Wensleydale rarely seen.[citation needed] When the monastery was dissolved in 1540, the local farmers continued making the cheese until the Second World War, during which most milk in the country was used for the making of “Government Cheddar”. Even after rationing ceased in 1954, cheese making did not return to pre-war levels.