![]() The art of making the cheese was passed by the monks to the farmer's wives who produced a blue variety of Wensleydale at their farmhouses. Traditionally the cheese was made using sheep's milk. These monks continued to make the cheese until the dissolution of their monasteries in 1540. Yorkshire Wensleydale or simply Wensleydale is a historic mild cheese that has been made in Wensleydale, North Yorkshire since 1150 by Cistercian monks.
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