in
Hawes, North Yorkshire Wensleydale cheese was first made by
French Cistercian monks from the
Roquefort region, who settled in Wensleydale. They built a monastery at
Fors. Some years later the monks moved to
Jervaulx in Lower Wensleydale. They brought with them a recipe for making cheese from
sheep's milk. In 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 blue
mould. At that time, Wensleydale was almost always blue with the white variety almost unknown. Today the opposite is true, with blue Wensleydale rarely seen. When the monastery was dissolved in 1540, the local farmers continued making the cheese Even after rationing ceased in 1954, cheese making did not return to pre-war levels. The first creamery to produce Wensleydale commercially was established in 1897 in the town of
Hawes. Wensleydale Dairy Products, who bought the
Wensleydale Creamery in 1992, sought to protect the name
Yorkshire Wensleydale under an EU regulation.
Protected Geographical Indication status was awarded in 2013. ==References in culture==