Kit Calvert Wensleydale is a handcrafted buttery, textured Dales’s cheese made with natural rennet. Named after the father of Wensleydale cheese ‘Kit Calvert’, whose efforts helped to save the Wensleydale Creamery from closure in 1935.
Yorkshire Wensleydale or simply Wensleydale is a historic mild cheese that has been made in Wensleydale, North Yorkshire since 1150 by Cistercian monks. 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. Today, Wensleydale is produced mainly from pasteurised cow’s milk and sheep’s milk to enhance flavour. Wensleydale Creamery in the town of Hawes is seeking to protect the name Yorkshire Wensleydale Cheese under PDO designation. But there are other producers of Wensleydale cheese in parts of the UK, mainly in Shropshire and Cheshire.
This well-known, delicious cheese is creamy-white in colour and has a supple, crumbly, moist and flaky texture. It appears similar to a young Caerphilly. The flavour is mild, clean, and slightly sweet with hints of wild honey savour and fresh acidity. As it ages the cheese develops a fuller, deeper flavour as well becomes firmer.
“…if the creamery was shut we’d nowhere for our milk. Nobody else would buy. So we would have been at a loss because a number of the farmers couldn’t attempt to make cheese off it because they hadn’t the equipment. Quite a number of them had been selling milk for years to these away merchants, and by way of being unfortunates they’d not got the renewed contracts and they’d had to fall back on the creamery when their Manchester or Leeds buyers had plenty of milk. And so therefore they were at a loss.”
Bill Mitchell interview with Kit Calvert (1979)
Please note all cheeses are hand-cut, therefore the weights listed are approximate. We work very hard to cut them as accurately as we can!