A guide to Yorkshire's cheese heritage — Wensleydale, Yorkshire Blue, and the county's revival of traditional and artisan cheesemaking.
Yorkshire, England's largest county, has a proud and enduring cheese heritage — most famously the crumbly, honeyed Wensleydale, but also a growing range of artisan cheeses born of a modern revival. Here's a guide to the cheeses of "God's own county."
A County of Cheesemakers
Yorkshire's green dales and pastures have supported cheesemaking for centuries, with monks and farmhouse dairies establishing traditions that endure today. After decline in the 20th century, the county has seen a revival, with both heritage cheeses and new artisan creations flourishing. Yorkshire cheese is typically honest, hearty, and best enjoyed simply.
Wensleydale: The Famous One
Wensleydale is Yorkshire's most famous cheese — a crumbly, moist, mild cheese with a clean, honeyed tang, originally made by Cistercian monks in the Yorkshire Dales. "Yorkshire Wensleydale" carries PGI status. It's traditionally paired with fruit cake or apple pie, and is also widely sold blended with cranberries, apricots, and other fruit. It gained worldwide fame as the favorite cheese of Wallace and Gromit.
The Fruit Cake Tradition
Yorkshire has a beloved tradition of eating Wensleydale with fruit cake — "apple pie without the cheese is like a kiss without the squeeze," as the local saying goes. The mild, crumbly cheese against rich, sweet cake is a classic Yorkshire pairing, and a great introduction to the county's sweet-and-savory sensibility.
Yorkshire Blue and Modern Cheeses
The county's modern cheesemakers have created excellent new cheeses. Yorkshire Blue is a creamy, mellow blue cheese that has won acclaim, and other producers make everything from creamy bries to aged territorial-style cheeses. This artisan revival has expanded Yorkshire's cheese offering well beyond Wensleydale, while honoring its dairy heritage.
A Revival in Full Swing
Yorkshire's cheese scene today blends the old and the new: traditional Wensleydale alongside contemporary blues, soft cheeses, and farmhouse creations. Farm shops, dairies, and cheesemongers across the dales showcase the county's range, and Yorkshire cheeses regularly win national awards. It's a tradition very much alive and growing.
How to Enjoy Yorkshire Cheese
The classic experience is a wedge of crumbly Wensleydale with a slice of fruit cake or apple pie, or with chutney and oatcakes. Add a creamy Yorkshire Blue and a local artisan cheese for variety, served with apples and crusty bread. Pair with Yorkshire ale, cider, or a cup of tea — very much in the local spirit.
Pairings
Yorkshire cheeses pair with ale, cider, and tea, as well as with fruit cake, apple pie, apples, chutney, and oatcakes. The Wensleydale-and-fruit-cake combination is the signature local pairing.
Frequently Asked Questions
What is Yorkshire's most famous cheese?
Wensleydale, a crumbly, mild, honeyed cheese from the Yorkshire Dales, originally made by Cistercian monks.
Why is Wensleydale eaten with fruit cake?
A Yorkshire tradition pairs the mild, crumbly cheese with rich fruit cake or apple pie, balancing sweet and savory.
Is Yorkshire cheese just Wensleydale?
No. A modern revival has produced excellent new cheeses, including Yorkshire Blue and a range of artisan and farmhouse cheeses.