Christmas Shop Now Open! Pre-order today and we'll deliver in time for Christmas! Delivery just £3.95. FREE over £50.

Digital Days Out Thursday 16th April: More Cheese Facts You Didn’t Know!

Digital Days Out Thursday 16th April: More Cheese Facts You Didn't Know!

You’re now on your way to becoming a real Cheese Expert! Here are some more facts for you to soak up to help you become full of cheesy knowledge.

  1. Wensleydale Creamery were the original creators of the Yorkshire Wensleydale & Cranberries in 1995; it’s now one of our best sellers.
  2. The Wensleydale Creamery is home to the UK’s flagship Cheese Visitor Experience! We tell the story of our very special cheese through our Visitor Experience; from local farm milk, to unique methods used to craft the cheese, to tasting the finished article!
  3. Three times more starter culture is used to make Yorkshire Wensleydale cheese than Cheddar, producing higher lactic acid (starter cultures)levels, which help to create Yorkshire Wensleydale’s crumbly nature.
  4. The Kit Calvert Wensleydale is an ‘old farmhouse style’ Wensleydale, using a traditional recipe. It is named after Kit Calvert; who helped save the Wensleydale creamery from closure in 1935.
  5. A truly community-based business, Wensleydale Creamery is a major provider of rural jobs, and, along with milk payments and purchases from local suppliers contributes £13 million to the local economy annually.
  6. An average cow can spend up to eight hours a day eating!
  7. Cheese is traditionally waxed to preserve it. The wax acts as a barrier to prevent mould growth & helps the cheese to retain its moisture.
  8. We use over 29 million litres of milk per year at Wensleydale Creamery to handcraft cheese. That would fill over ninety swimming pools!
  9. In 1996 we secured contracts with local farms for the direct supply of milk to Wensleydale Creamery. Today, we still continue this relationship with our group of farmers who are dedicated to supplying quality milk to make our cheese.
  10. Through the processing of our whey, we recover 66% of the initial liquid from cheese-making as water, reducing our water consumption by 50%.
  11. Yorkshire Wensleydale cheese takes approximately 4.5 hours to make, from pasteurisation through to filling the cheese moulds!



Leave a Reply

Your email address will not be published. Required fields marked *

Subscribe to our newsletter for the latest news, events and offers from The Wensleydale Creamery

Wensleydale Creamery, Gayle Lane, Hawes, Wensleydale, North Yorkshire DL8 3RN

T: 01969 667664


Contact Us