One of the mysteries of the English language finally explained.
A light-yellow, firm-textured cow's milk cheese made in England.
- ‘There are lots of modest veggie dishes that I prepare for lunch or dinner, such as stuffed pepper with couscous, mushroom and coriander or a lump of Wensleydale on toast.’
- ‘The white part of the cheese is milky and crumbly almost like a Wensleydale.’
- ‘Blue Wensleydale is unusually firm in texture for a blue cheese.’
- ‘The menu consisted of smoked trout, spring chicken, and strawberries and cream, ending with a serving of the Yorkshire cheese, Wensleydale.’
- ‘The farm now produces a wide range of award-winning cheeses including Lancashire, Red Leicester, Double Gloucester, Cheshire and Wensleydale.’
- ‘One of the best local cheeses is Grimbister, a fresh farmhouse cheese not dissimilar to Wensleydale.’
- ‘Stilton or a very mature Cheddar have enough of a tang to be interesting, Caerphilly or Wensleydale slightly less so.’
Named after Wensleydale in Yorkshire.
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