Somerdale Wensleydale with Lemon and Honey: A Sweet Slice of Yorkshire Heritage

This beloved British cheese transforms the ancient art of Wensleydale making into a dessert-worthy delight that's been charming palates worldwide.

Estimated Reading Time: 6 min

Imagine biting into a piece of cheesecake that somehow maintains the crumbly texture of fresh cheese curds. That's the magic of Somerdale Wensleydale with Lemon and Honey, a cheese that bridges the gap between traditional British dairy craft and modern confectionery innovation. This isn't just another flavored cheese – it's a testament to nearly 900 years of Yorkshire cheesemaking tradition, enhanced with zesty lemon curd and golden honey that would make even the most discerning dessert lover swoon.

The Yorkshire Dales Legacy

The story begins in 1150, when Cistercian monks from France's Roquefort region settled in the verdant Yorkshire Dales. These monks brought sophisticated cheesemaking techniques to North Yorkshire, initially crafting a blue-veined sheep's milk cheese. By the 14th century, as cattle became more prevalent in the region, they adapted their recipe to use cow's milk, creating the white, crumbly cheese we recognize today.

What makes this cheese truly special is its Protected Geographical Indication (PGI) status, awarded to "Yorkshire Wensleydale" in December 2013. This legal protection ensures that only cheese made within the designated Wensleydale area, using milk from local farms and following traditional recipes, can carry the "Yorkshire" designation. The Somerdale variety uses this PGI-standard Wensleydale as its base, guaranteeing authenticity in every bite.

Terroir Tales: The limestone-rich soils of the Yorkshire Dales create sweet pastures that influence the mineral and aromatic profile of the milk. This unique terroir contributes to the cheese's characteristic clean, mild flavor that serves as the perfect canvas for the lemon and honey additions.

From Milk to Magic: The Production Process

Somerdale Wensleydale with Lemon and Honey starts with pasteurized cow's milk sourced exclusively from family farms within the Yorkshire Dales National Park. The High Temperature Short Time (HTST) pasteurization process heats the milk to 161°F for 15 seconds, ensuring microbiological safety while preserving the milk's natural character.

The cheesemaking process uses vegetarian rennet, making this cheese suitable for vegetarian diets. Microbial rennet provides clean, consistent enzymatic action that doesn't interfere with the delicate balance of lemon and honey flavors. The cheese undergoes a brief three-week aging period – just long enough for the flavors to meld without compromising the fresh, zesty character.

Ingredients:

• Pasteurized cow's milk
• Vegetarian (microbial) rennet
• Lemon curd (containing lemon juice, butter, sugar, and eggs)
• Honey
• Salt
• Starter cultures

The Art of Blending: What Makes It Special

Unlike many fruit-flavored cheeses that use dried ingredients, Somerdale employs authentic lemon curd. This creates a more integrated, "cheesecake-like" flavor profile that revolutionized the blended cheese category. The lemon curd provides vibrant citrus notes and essential oils that give the cheese its signature zesty character, while the honey adds a smooth, silky sweetness that balances the natural acidity of the Wensleydale base.

The cheese maintains Wensleydale's characteristic friability – its tendency to crumble into irregular pieces. This texture, combined with the moist additions of lemon curd and honey, creates a unique "crumbly yet creamy" mouthfeel that distinguishes it from other flavored cheeses.

Flavor and Texture Profile

The flavor journey begins with the clean, mild, and refreshing taste of young Wensleydale – reminiscent of fresh milk with a pleasant lactic tang. The lemon curd provides bright, zesty top notes that dance on your palate, while the honey creates a lingering sweetness that prevents the natural acidity from becoming overwhelming.

Texturally, this cheese is a study in contrasts. It appears crumbly and breaks apart easily when cut, yet feels supple and moist in your mouth. The butter and eggs in the lemon curd contribute a rich, custard-like depth that many describe as having a "cheesecake flavor."

Pro Pairing Tip: The high moisture content (approximately 46%) and added sugars make this cheese particularly perishable. Store it in the refrigerator and consume within a few days of opening for the best flavor and texture.

Perfect Pairings: Wine, Beer, and Beyond

This dessert cheese shines when paired thoughtfully. For wine lovers, Gewürztraminer is considered the gold standard – its floral notes and slight spice complement the honey beautifully while its acidity balances the richness. Crisp Chardonnay, semi-sweet Riesling, and sparkling wines like Prosecco also work wonderfully.

Beer enthusiasts should reach for styles with complementary fruit esters. Hefeweizen's banana and clove notes harmonize with the honey, while Belgian witbier's orange and coriander aromatics mirror the lemon curd. For something more adventurous, try it with a tart gose – the salinity provides a sharp contrast that highlights both the sweet and zesty elements.

Food pairings are equally exciting. The traditional Yorkshire way is with a slice of rich fruit cake, but this cheese also excels crumbled over salads with fresh berries and nuts, served alongside apple pie, or simply spread on ginger crackers for an elegant appetizer.

Spotting Quality and Avoiding Spoilage

Because of its high moisture and sugar content, this cheese requires careful handling. Normal characteristics include some surface moisture (due to honey's humectant properties) and visible yellow streaks (the lemon curd itself). However, watch for warning signs: package swelling indicates gas production from unwanted fermentation, while off-odors like ammonia or yeast suggest spoilage. Any fuzzy mold growth or slimy texture means it's time to discard the cheese.

Pro Pairing Tip: If you're in Pagosa Springs, you can find this delightful cheese at Murray's Cheese inside City Market, where the knowledgeable staff can help you select the perfect accompaniments for your cheese board.

A Global Success Story

The cheese gained international fame partly thanks to the animated series Wallace & Gromit, which helped save Wensleydale from commercial extinction in the 1990s. Today, the Wensleydale Creamery in Hawes remains the only producer of PGI Yorkshire Wensleydale, exporting to over 16 countries while maintaining traditional production methods.

Interestingly, the creamery has embraced sustainability by converting whey waste into green energy, helping heat thousands of local homes. Every batch is traceable back to the specific farms that provided the milk, ensuring quality and authenticity from pasture to plate.

The Verdict

Somerdale Wensleydale with Lemon and Honey represents the best of both worlds: respect for traditional cheesemaking heritage and innovation that creates something genuinely new and delightful. Whether you're ending a dinner party on a sweet note, creating an impressive brunch spread, or simply treating yourself to something special, this cheese delivers a uniquely satisfying experience that's both familiar and surprising.

Next time you're planning a cheese board or looking for the perfect dessert cheese, consider this Yorkshire gem. Its combination of historical authenticity, artisanal quality, and irresistible flavor makes it a worthy addition to any cheese lover's repertoire.

Sources and Further Reading

• Wensleydale Creamery - Official producer of Yorkshire Wensleydale PGI
• UK Department for Environment, Food and Rural Affairs (DEFRA) - PGI certification documentation
• Somerdale International - Brand information and product specifications
• Oxford Advanced Learner's Dictionary - Pronunciation guide
• Food and Agriculture Organization - Cheese production and safety standards