A cylindrical cow's milk cheese with an inedible natural rind. Wensleydale is moist, creamy and crumbly in texture, with a mild but tangy-tart flavor. The recipe for this cheese dates back to Cistercian monks from the 11th century, during the period of William the Conqueror.
Wensleydale is traditionally served with apple pie, but it can also be used for snacking with chutney and crusty bread.
Pair Wensleydale with dry white wines, beer or cider.
The watery part of milk that is separated from the curds during cheesemaking. There are cheeses made predominantly from whey such as Ricotta Salata.