Wensleydale

Wensleydale began with Cistercian monks in the Yorkshire Dales, who originally made it from sheep's milk. Today it is a cow's milk cheese with a moist, crumbly, flaky texture and a fresh, mild flavour with a honeyed finish. In Yorkshire it is eaten with fruitcake, and that pairing makes more sense than it sounds: the cheese's gentle acidity cuts through the sweetness.