Tim Parker

Thursday, November 09, 2006

Lesser known delight

It has been a long time since I’ve seen Blue Wenslydale.

We have cistercian monks to thank for this lovely cheese and although though now days almost all Wenslydale is of the white variaty, it is well worth putting in the effort to track down it’s blue brother.

Requiring six months to mature it has a full mellow flavour with a slightly sweet aftertast. Its texture I smooth and velvity but still firm.
I like eating it with semi sweet oat biskets or on weat crackers.


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