Yorkshire was once a large county Somerset, such as cheese and produce some of the best cheese in the country. But today is synonymous with Wensleydale especially (also thanks to Wallace and Gromit to revive the fortunes of a simple mention in his "Grand Tour" again).
Yorkshire cheese began with the arrival of French Cistercian monks who came after the Norman invasion (1066) to settle through the Dales monastic estates (with abbeys, including Jeavulx Fuentes, Fors and Bolton) and develop. Local sheep milk every valley (Nidderdale, Wensleydale, Teesdale, Swaledale and Coverdale) make a similar style cheese - firm but moist texture and loose with a delicate blue veins, said, with each Stilton ("On the Road Burgundy compete rivals Bordeaux" ).
Although the legacy of the monks still almost a thousand years later, these cheese Yorkshire changed dramatically. First, the dissolution of the monastic property (under Henry VIII in the 16th century) the obligation to spend on individual farms in the Dales cheese. Then the increasing dominance of cows' milk instead of sheep will mean that the cheese was quickly a cow cheese.
However, it is with the industrial revolution and two world wars would the cheese be almost completely wiped out in Yorkshire. This period saw a shift towards more milk for fluid consumption in the cities and factories; Therefore, the companies have stopped using milk into cheese. This change was associated with the standardization of cheese recipes supported by technological advances in the production of cheese; Farmers were asked a more consistent cheese crisp, rather than produce his unique perspective on a white Yorkshire cheese: the Wenlseydale we know today.
These discouraging signals to traditional cheese which means that after the war, more and more farmers have is to move from the cheese-making in Yorkshire to make. The last farmer producer Wensleydale in 1957 was. Wensledyale dairy (Hawes) remains the only producer of cheese in the valleys, and around Yorkshire some others remained Botton dairy. . Founded in 1955 as a Camphill community to provide opportunities for adults with learning disabilities and other special needs, yet Botton still an amazing place where adults with disabilities working with volunteers to cultivate the land, then their 46-rich unpasteurized Dairy Shorthorn cows make a range of traditional farmhouse cheese, gouda, including Yorkshire butter, hot-Dale End cheddar and Moorland Tomme.
In recent years, Yorkshire and the UK as a whole, was honored as new cheesemakers have in response to a nation more interested in looking at the food with the desire and created more local, traditional products. It is encouraging that it also search small farmers in Yorkshire to get to the cheese factory (many with Dairy Shorthorn cow rare, which produces a nice rich milk - perfect for cheese) back.
Go to page 2 of 11 in Yorkshire cheese, by Andy Swinscoe average milk selected.
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