You can thank heaven for the sweet, tangy English cheese that is Wensleydale - it was first made by Cistercian monks in 1150. It's often combined with fruit in its making, like cranberries, apricots, and raisins, making it a fine summer pick. Read on for a recipe to make Wensleydale cheeseburgers.
In all cases, it is a pasteurized cow's milk cheese with a cheddar look and character, like most British cheeses, although it has much less acid and sharpness than a cheddar. Because the curds are only lightly pressed into the mold, the moisture content is slightly higher than a cheddar as well. After the rounds or truckles are bandaged with muslin, dried, and aged for 3-6 months, Wensleydale has a pale, cream-colored interior, a chalky-crumbly texture, and mild, tangy-sweet flavor that combines well with fruit and sweet liqueurs.