Wensleydale Blue Cheese Low Res

Wensleydale Blue

Wensleydale Blue has a mellow, yet full flavour, which will appeal to newcomers to blue cheese & connoisseurs alike.

£6.25 per 250g
Pasteurised Vegetarian Rennet Cow
PLU 476

Key Facts

  • CountryEngland
  • RegionYorkshire
  • FlavourCreamy, smooth blue
  • Type of MilkCow
  • PasteurisationPasteurised
  • Vegetarian RennetYes
  • OrganicNo

Store & Serve

All cut cheeses are cut to order and will have approximately 12 days shelf life on them from the date the order is despatched

  • StorageKeep refrigerated.
  • Instructions for useServe at room temperature.
  • Recommended DrinkSweet Ales, Medium Red Wine, Paxton's Tawny Port


  • IngredientsCows' Milk, Salt, Rennet, Dairy Cultures (Milk)
  • AllergensMilk

Nutritional Information

  • Typical Valuesper 100g
  • Energy kJ1750
  • Energy kcal422
  • Fat31.6
  • Of which saturates22
  • Carbohydrates0.1
  • Of which sugars0.1
  • Protein23.1
  • Salt1.9
Name & address of food supplier

Paxton & Whitfield Ltd, 93 Jermyn Street, London SW1Y 6JE

These summary details have been prepared for information purposes only. While we have taken care in preparing this summary and believe it is accurate, it is not a substitute for reading the product packaging and label prior to use. Paxton & Whitfield is unable to accept liability for any incorrect information. If you require specific advice, please contact our mail order team on 01451 823460 or email sales@paxtonandwhitfield.co.uk.


Hawes are the only makers of Wensleydale that use only Wensleydale milk and are in the process of seeking European protection for the name, like that enjoyed by Stilton. The Wensleydale Creamery revived the production of the original type of Wensleydale cheese by emulating an ancient traditional recipe. As such Wensleydale Blue is steeped in heritage & provenance – it represents the original, matured Wensleydale cheese that was made throughout Wensleydale by the Cistercian monks, when they first settled in the dale in 1150; due to the conditions under which it was made & matured, the cheese would have naturally ‘blued’.

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