The cheese is made from locally sourced milk which displays the “Terrior” of the rich Swaledale meadows and pastures of Yorkshire. It is pasteurised prior to the cheese making process and is extra matured, cloth bound and naturally rinded. It is based on an ancient recipe developed hundreds of years ago and has similar characteristics to a farmhouse Wensleydale, a brilliant alternative, but with softer and creamier notes and a more delicate less astringent flavours.
During the 20th century the art of cheesemaking declined in Swaledale and by 1980, there was only one farm producing cheese. When the Longstaff farm stopped producing cheese, Mrs. Marjorie Longstaff passed on the original Swaledale cheese process to the founders of Swaledale Cheese Company. The process has remained unchanged since the production of cheese began in 1987, and is still used in our creamery today.
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!