Joel Olson
2007-10-16 16:25:37 UTC
Wensleydale
Wensleydale, named for the District of Wensleydale in Yorkshire,
England, where it was first made, is a medium hard, blue-veined cheese
made from cow's whole milk. The cheeses are similar to Stilton in size
and shape; that is, they are cylindrical and weigh 10 to 12 pounds. How-
ever, the rind does not have the melon-like appearance of Stilton;
instead, the sides may be somewhat corrugated because of the method of
bandaging. The interior is white with blue veins distributed in and be-
tween the openings. The cheese has a firm and smooth body, rather than
waxy and crumbly, and it is rich and creamy with a stronger flavor than
Stilton. The method of making differs considerably on the farms and in
the factories; however, it is in general as follows:
Evening milk is mixed with morning milk and warmed to a tempera-
ture of 84 to 90 F. Starter is added, the milk is ripened slightly, and it
is set with rennet. After a coagulation period of 90 minutes, the curd is
cut coarsely, stirred gently, and allowed to settle for 20 to 30 minutes.
Then it is warmed to setting temperature, and stirring and settling are
repeated. About 1 1/2 hours after cutting, the whey is drained off. The
curd for each cheese is tied tightly in a cloth and either pressed lightly
in
the vat or left on the draining rack for 20 to 30 minutes. Then the cloth
is removed, and the curd is cut into cubes about 4 inches in diameter.
Then it is replaced in the cloth and again pressed lightly. This process is
repeated until the curd has matted sufficiently and developed the proper
acidity; then it is broken into small pieces and salted. Sometimes the salt
is added before the curd is put into the forms; sometimes the formed
cheeses are immersed in salt brine for 3 or 4 days.
The curd is placed in cloth-lined forms and pressed. The cheeses are
turned and redressed several times, and pressed with gradually increasing
pressure until the final pressure is about 400 pounds. Then they are removed
from the forms and taken to a cool, humid room to cure. They are turned
daily at first and then every 2 or 3 days and are kept clean. The curing
period is about 6 months.
Another type of Wensleydale, which is made from curd that is cut fine and
pressed lightly, has a higher moisture content and is marketed before the
blue veining appears and before much flavor has developed. The cheeses
are 3 to 4 inches in diameter and from 3 to 5 inches thick. This white-curd
cheese is marketed sometimes before it is a month old for consumption
when it is between 1 and 2 months old.
Analysis: Moisture, 33.5 to 34.7 percent; fat, 31.0 to 33.3 percent; pro-
tein, 27.2 percent; and salt, 1.7 to 2.0 percent.
USDA Agr Handbook No. 54, Cheese Varieties and Descriptions,
George P. Sanders, issued December, 1953
Wensleydale, named for the District of Wensleydale in Yorkshire,
England, where it was first made, is a medium hard, blue-veined cheese
made from cow's whole milk. The cheeses are similar to Stilton in size
and shape; that is, they are cylindrical and weigh 10 to 12 pounds. How-
ever, the rind does not have the melon-like appearance of Stilton;
instead, the sides may be somewhat corrugated because of the method of
bandaging. The interior is white with blue veins distributed in and be-
tween the openings. The cheese has a firm and smooth body, rather than
waxy and crumbly, and it is rich and creamy with a stronger flavor than
Stilton. The method of making differs considerably on the farms and in
the factories; however, it is in general as follows:
Evening milk is mixed with morning milk and warmed to a tempera-
ture of 84 to 90 F. Starter is added, the milk is ripened slightly, and it
is set with rennet. After a coagulation period of 90 minutes, the curd is
cut coarsely, stirred gently, and allowed to settle for 20 to 30 minutes.
Then it is warmed to setting temperature, and stirring and settling are
repeated. About 1 1/2 hours after cutting, the whey is drained off. The
curd for each cheese is tied tightly in a cloth and either pressed lightly
in
the vat or left on the draining rack for 20 to 30 minutes. Then the cloth
is removed, and the curd is cut into cubes about 4 inches in diameter.
Then it is replaced in the cloth and again pressed lightly. This process is
repeated until the curd has matted sufficiently and developed the proper
acidity; then it is broken into small pieces and salted. Sometimes the salt
is added before the curd is put into the forms; sometimes the formed
cheeses are immersed in salt brine for 3 or 4 days.
The curd is placed in cloth-lined forms and pressed. The cheeses are
turned and redressed several times, and pressed with gradually increasing
pressure until the final pressure is about 400 pounds. Then they are removed
from the forms and taken to a cool, humid room to cure. They are turned
daily at first and then every 2 or 3 days and are kept clean. The curing
period is about 6 months.
Another type of Wensleydale, which is made from curd that is cut fine and
pressed lightly, has a higher moisture content and is marketed before the
blue veining appears and before much flavor has developed. The cheeses
are 3 to 4 inches in diameter and from 3 to 5 inches thick. This white-curd
cheese is marketed sometimes before it is a month old for consumption
when it is between 1 and 2 months old.
Analysis: Moisture, 33.5 to 34.7 percent; fat, 31.0 to 33.3 percent; pro-
tein, 27.2 percent; and salt, 1.7 to 2.0 percent.
USDA Agr Handbook No. 54, Cheese Varieties and Descriptions,
George P. Sanders, issued December, 1953