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Wensleydale is a style of cheese originally produced in Wensleydale, North Yorkshire, England, but now mostly made in large commercial creameries throughout the United Kingdom. The term " Yorkshire Wensleydale" can only be used for cheese that is made in Wensleydale.
The Wensleydale Creamery Visitor Centre. Wensleydale Creamery is a cheese manufacturer based in the town of Hawes in North Yorkshire, England. It makes several varieties of cheese, but is most notable as a producer of Yorkshire Wensleydale, a variety of Wensleydale cheese with PGI status. It is a subsidiary of the Canadian dairy company Saputo.
Kirkby Malzeard (/ ˈ k ɜːr b i ˈ m æ l z ər d /) [2] is a village and civil parish in the Harrogate district of North Yorkshire, England.There has been a creamery in the village making Wensleydale cheese for almost 100 years, first owned by Mrs Mason, then Kit Calvert, of Hawes, subsequently the Milk Marketing Board and more recently it was acquired by the Wensleydale Creamery.
Blue cheese is a general classification of cow's milk, sheep's milk, or goat's milk cheeses that have had cultures of the mould Penicillium added so that the final product is spotted or veined throughout with blue, blue-grey or blue-green mould, and carries a distinct savour, either from the mould or various specially cultivated bacteria.
Bubble-Up Hamburger Casserole. For those moments when even firing up the grill seems too hard, this casserole offers a favorite American meal in one easy pan.
Oxford Blue (cheese) – Blue cheese produced in Oxfordshire, England; Parlick Fell cheese – Sheep's milk cheese from Lancashire, England; Red Leicester – English hard cheese similar to Cheddar [2] Red Windsor – Semi-hard English cheese; Renegade Monk – Artisan blue cheese made in England
It was also the original home of Wensleydale cheese, originally made with ewes' milk. [7] In 1279 Abbot Philip of Jervaulx was murdered by one of his monks. [8] His successor, Abbot Thomas, was initially accused of the crime, but a jury later determined that he was not to blame, and another monk fled under outlawry. [9]
By the late 1990s, there were no cheesemakers in Caerphilly making the cheese for which the town is known. Realising this, Castle Dairies began making the cheese shortly after they opened in the town. Rather than using factory methods, they use the pre-war production techniques by hand.