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Cheese from England, Swaledale in North Yorkshire
Full-fat milk is ripened two hours with lactic culture at 28 °C, set with rennet, cut and stirred, then cut into blocks that are stacked, broken by hand and lightly pressed in muslin. After a day in brine the young cheese matures three to four weeks under a blue-grey mould coat or a wax.
| Full-fat ewes' or cows' milk | Collected from farms in Swaledale and delivered daily[pfn-swaleewe][pfn-swale] |
| Lactic culture | A pre-set amount[pfn-swaleewe] |
| Rennet | [pfn-swaleewe] |
| Brine | An 85% solution as read on a brinometer[pfn-swaleewe] |
| Natural mould coat or wax | [pfn-swaleewe] |
| Starter | lactic culture |
Total time across the recorded steps: 23 days – 30 days
What changes: Lactic culture goes into milk warmed to 28 °C and ripens it for two hours
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Full-fat milk is ripened two hours with lactic culture at 28 °C, set with rennet, cut and stirred, then cut into blocks that are stacked, broken by hand and lightly pressed in muslin. After a day in brine the young cheese matures three to four weeks under a blue-grey mould coat or a wax. Made in 7 steps over 23 days – 30 days. The longest step, mature under mould or wax, takes 21–28 days (Defra) and runs at 5 °C (Defra). Greeny blue-grey surface mould on unwaxed cheeses does most of the fermenting.
| Main step | 21–28 daysSet[pfn-swaleewe][sum-swale] | Mature under mould or wax |
|---|---|---|
| Temperature | 5 °CSet[pfn-swaleewe] | Mature under mould or wax |
The specification has the curd blocked and stacked, then broken by hand and only lightly pressed. The cheese is brined for 24 hours and matured for at least three to four weeks.
The specification calls Swaledale a hard cheese but also "quite firm but not hard", and it is young and moist. It does not say whether the milk is pasteurised. So do not rely on the NHS list of hard cheeses that are safe in pregnancy. For pregnancy, the NHS lists pasteurised semi-hard cheeses as safe and says foods made from unpasteurised milk, such as soft ripened goats' cheese, must be thoroughly cooked, so anyone pregnant should check the label for pasteurised milk.
Every number is labelled with how it is known. How this atlas is made
The specification says cheese-making was thought to have come to the Dales with monks from Normandy almost a thousand years ago. Swaledale cheese was first made from ewes' milk; dairy cows arrived in the 17th century. Creameries and two world wars nearly ended farm cheese-making; by 1980 only Mr and Mrs Longstaff of Harkerside still made it. Mr Longstaff died in the early 1980s and Mrs Longstaff retired, and in 1986 she gave the family recipe to Mr and Mrs Reed, who set up the Swaledale Cheese Company in 1987.
