Swaledale cheese
Swaledale cheese is a type of cheese originating from the Swaledale region in North Yorkshire, England. It is one of the few British cheeses granted protected geographical status under European Union law.
History[edit | edit source]
Swaledale cheese has a rich history dating back to the 11th century. It was originally made by Cistercian monks who had settled in the Swaledale region. The monks brought with them their knowledge of cheese making from Normandy, France, and began producing Swaledale cheese using the milk from local sheep.
Production[edit | edit source]
Swaledale cheese is traditionally made from sheep's milk, although cow's milk versions are also available. The cheese is made by adding rennet to the milk to form curds, which are then cut, heated, and pressed into moulds. The cheese is then aged for a period of time to develop its distinctive flavour.
Characteristics[edit | edit source]
Swaledale cheese is known for its moist, crumbly texture and mild, slightly sour taste. It has a natural, edible rind and is usually sold in small, round wheels. The cheese is often enjoyed with crackers or bread, and pairs well with a variety of wines.
Protected status[edit | edit source]
In 1996, Swaledale cheese was granted Protected Designation of Origin (PDO) status by the European Union. This means that only cheese produced in the Swaledale region using traditional methods can be called Swaledale cheese.
See also[edit | edit source]
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