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Cheddar Cheese vs Wensleydale Cheese

Origin and Certification

Cheddar Cheese originates from United Kingdom, specifically from Southwest (Somerset, Gloucester). It is not classified as a protected cheese. Wensleydale Cheese comes from United Kingdom, specifically from Yorkshire Dales. It is certified with designations including .

Milk Type and Treatment

Cheddar Cheese can be made out of milk from cow's, sometimes goat's, sheep's, or buffalo's and is typically raw, thermized, pasteurized during processing. Similarly, Wensleydale Cheese uses milk that is cow’s milk and is typically pressed during processing.

Composition and Texture

Cheddar Cheese's composition reveals that it has a fat content of at least 50% fat in dry matter and a moisture content of up to 39%. The texture is described as varies (rubbery to friable and crystalline). Similarly, Wensleydale Cheese shows that the fat content is not specified . The texture is described as firm and crumbly.

Flavor and Aroma

Cheddar Cheese's flavor profile is characterized by a general flavor of mild to sharp, buttery to brothy and savory and notes of from mild and buttery to brothy and savory, with distinctive sharpness; variations in sweetness and flavor depending on the producer. It has an aroma of varies. Similarly, Wensleydale Cheese is described by a general flavor of fresh, lemony tang and notes of creamy white color, lemony tang, milky, honeyed flavors, originally an unpressed blue cheese from sheep’s milk. The aroma is not specified..

Appearance and Aging

Cheddar Cheese's appearance can be described by its color, which is natural or dyed orange, and it is available in tiny truckles to 650-pound blocks. This variety is aged a few months to several years. Similarly, Wensleydale Cheese features a color that is creamy white, comes in various forms, and has an aging period of 1 to 4 months old.

Rind and Rennet Type

Cheddar Cheese's rind is described as varies (natural, cloth, wax, plastic), and it uses an unspecified type rennet. Information on the rind and rennet type of Wensleydale Cheese is not provided.

Cheddar Cheese Wensleydale Cheese
Country of Origin United Kingdom United Kingdom
Specific Origin Southwest (Somerset, Gloucester) Yorkshire Dales
Certification None
Milk Type Cow's, sometimes goat's, sheep's, or buffalo's Cow’s milk
Milk Treatment Raw, Thermized, Pasteurized Pressed
Fat Content At least 50% fat in dry matter
Moisture Content Up to 39%
Rind Varies (natural, cloth, wax, plastic)
Texture Varies (rubbery to friable and crystalline) Firm and crumbly
Flavor Mild to sharp, buttery to brothy and savory Fresh, lemony tang
Flavor Notes From mild and buttery to brothy and savory, with distinctive sharpness; variations in sweetness and flavor depending on the producer Creamy white color, lemony tang, milky, honeyed flavors, originally an unpressed blue cheese from sheep’s milk
Aroma Varies
Colors Natural or dyed orange Creamy white
Forms Tiny truckles to 650-pound blocks
Age A few months to several years 1 to 4 months old