Mild but not tasteless, subtle tanginess is noticeable. Smooth and crumbly.
Cheese making in North Yorkshire is thought to have originated in the 11th Century when Cistercian monks settled in local abbeys, bringing with them their French cheese recipes. On passing their knowledge to local farmers, Swaledale cheese was created. Following the decline of cheese production in North Yorshire through the 1980’s, Swaledale Cheese company is now one of only a handful of dairies in the area. This ewe milk cheese is a mild and smooth cheese, offset by a slight tang.
Our suggestion for this one is a dry Champagne. The cheese is also a fantastic cooking cheese and makes scrumptious Ewes cheese and spinach soufflé.