CHAPTER IX 

 WENSLEYDALE CHEESE-MAKING 



THE making of this cheese is practically 

 confined to the beautiful dales that render the 

 north-western portion of Yorkshire so pictur- 

 esque. As the name implies, the chief locality 

 in which it is made is Wensleydale, and here 

 the cheese has been made for centuries. This 

 dale is not only famed for its cheese, but also 

 for its variety of sheep, the so-called "blue- 

 faced Leicester" or Wensleydale. 



A study of this method of cheese-making 

 shows us that the fine pastures of the Yorkshire 

 dales, chiefly on soils derived from limestone 

 rocks, are especially adapted for producing a 

 first-class cheese-making milk. Apart from this 

 nothing special is needed in the way of food 



for the cow producing the milk used in the 

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