Traditional, hard cheese made from cows milk, although it was originally made with ewes milk. It has a shape of cylinder with natural rind. This cheese is based on the recipe that can be traced back to the cistercian monks and is made at the Hawes dairy in the dale, the home of Traditional Wensleydale. It has a supple, crumbly moist texture. The flavour suggests wild honey balanced with fresh acidity. Wensleydale can be used as a table cheese and is very tasty with rich fruit cake. Made with pasteurised milk and vegetarian rennet.