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Cheese from England — Wensleydale, North Yorkshire, around Hawes, from Sedbergh in the west to Bedale in the east
Raw or pasteurised cow milk is soured with the creamery's own bulk starters, set with rennet, cut, scalded and stirred, then the curd is cut and turned, salted by hand, moulded and pressed. The first week of ripening happens in the dale, and the cheese is sold from 2 weeks old or aged up to 12 months.
| Cow milk, fresh raw or pasteurised | [wens-oj2013] |
| Bulk starter culture, blended daily from three mother cultures | Mesophilic aromatic cultures sub-cultured for this cheese[wens-oj2013] |
| Rennet | [wens-oj2013] |
| Salt, added to the curd by hand | The finished cheese holds at most 2.2 % sodium chloride[wens-oj2013] |
| Starter | bulk starter grown overnight from mesophilic aromatic mother cultures, typically in reconstituted skimmed milk |
Total time across the recorded steps: 15 days – 12 months
What changes: The day's blended starter is stirred into the milk in the vat
The milk is pasteurised first if pasteurised milk is used. The starter is stirred in during the ripening period, and its time is changed for fast or slow starters.
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
Raw or pasteurised cow milk is soured with the creamery's own bulk starters, set with rennet, cut, scalded and stirred, then the curd is cut and turned, salted by hand, moulded and pressed. The first week of ripening happens in the dale, and the cheese is sold from 2 weeks old or aged up to 12 months. Made in 7 steps over 15 days – 12 months. The longest step, ripen, takes 14 days – 12 months (Publication of an application 2013). Salt is up to 2.2 % (Publication of an application 2013). Mesophilic aromatic starter cultures, a mix of acid-producing and flavour-producing bacteria, run as 18 mother cultures in 3 groups of 6 does most of the fermenting.
| Main step | 14 days – 12 monthsSet[wens-oj2013] | Ripen |
|---|---|---|
| Salt | up to 2.2 %Set[wens-oj2013] | Salt by hand |
| Acidity | pH 4.4–5.4Set[wens-oj2013] | Ripen |
Yorkshire Wensleydale is a firm but crumbly and flaky British territorial cheese, slightly acidic, and it can be sold at 2 weeks old or aged up to 12 months. Its flavour rests on the creamery's own system of 18 mother cultures, and the specification says it is softer, creamier and sweeter than Wensleydale made outside the dale.
The specification sets limits for E. coli and S. aureus (under 100 colonies per gram) and requires Salmonella to be absent in 25 g. The cheese can be made from raw milk and sold at 2 weeks old. The US FDA says ageing raw-milk cheese for 60 days may not eliminate or adequately reduce E. coli O157:H7 and Salmonella, and Listeria may grow in some cheeses during ageing. The CDC says people at higher risk, including pregnant women, people 65 or older and people with weak immunity, should avoid raw-milk cheese unless it is heated to 165 °F (74 °C) or until steaming hot.
Hazards the sources name: Escherichia coli and Staphylococcus aureus must each stay below 100 colonies per gram, and Salmonella must be absent in 25 g.
Every number is labelled with how it is known. How this atlas is made
Cistercian monks who settled in the dale in the 11th and 12th centuries made the first cheese, from sheep milk; cow milk took over after the monasteries were dissolved in the 16th century, and farm wives kept the craft (173 of them were still making it in 1939). Edward Chapman opened the first creamery at Hawes in 1897; Kit Calvert rescued it in the 1930s, and in 1992 a management team bought the Hawes creamery from Dairy Crest. Today the creameries at Hawes and Kirkby Malzeard make it. The name was registered as a PGI in 2013.
