All Comparisons

Wensleydale Cheese vs Cheddar Cheese

Wensleydale Cheese

Wensleydale is a crumbly, moist cheese originally from the town of Wensleydale in Yorkshire. It can be young or matured, with the younger cheese being mild and creamy, and the aged cheese developing a more pronounced, honeyed flavor. It's often combined with fruits like cranberries or apricots.

Cheddar Cheese

Cheddar, perhaps the most famous cheese from England, originated in the village of Cheddar in Somerset. It ranges from mild to extra sharp, with aging times that can extend several years. Cheddar has a firm texture and a deep, nutty flavor that becomes increasingly complex as it matures.

Comparing the Two Cheeses


Many cheeses have some kind of protected status that makes it so they can only be produced in a certain manner and location. Wensleydale Cheese has a . Cheddar is not a protected cheese.

Milk Type and Treatment

Wensleydale Cheese is made with cow milk that is typically other. Cheddar Cheese is made with cow, goat, sheep, or buffalo milk that is typically raw, pasteurized, or thermized.

Composition and Texture

Wensleydale's texture can be described as "firm and crumbly". Cheddar Cheese has a fat content of at least 50% fat in dry matter and a moisture content of . Cheddar's texture can be described as "varies (rubbery to friable and crystalline)".

Flavor and Aroma

Wensleydale Cheese has a fresh, lemony tang flavor. Cheddar Cheese has a mild to sharp, buttery to brothy and savory flavor. Cheddar's aroma can be described as "varies".

Appearance and Aging

Wensleydale Cheese's appearance is colored creamy white and is aged 1 to 4 months old . Cheddar Cheese has a color of natural or dyed orange , comes in tiny truckles to 650-pound blocks and has an aging period of a few months to several years .

Rind and Rennet Type

Cheddar Cheese's rind is described as varies (natural, cloth, wax, plastic) .

Wensleydale Cheese Cheddar Cheese
Country of Origin United Kingdom United Kingdom
Specific Origin Yorkshire Dales Southwest (Somerset, Gloucester)
Certification None
Milk Type Cow’s milk Cow's, sometimes goat's, sheep's, or buffalo's
Milk Treatment Pressed Raw, Thermized, Pasteurized
Fat Content At least 50% fat in dry matter
Moisture Content Up to 39%
Rind Varies (natural, cloth, wax, plastic)
Texture Firm and crumbly Varies (rubbery to friable and crystalline)
Flavor Fresh, lemony tang Mild to sharp, buttery to brothy and savory
Aroma Varies
Colors Creamy white Natural or dyed orange
Forms Tiny truckles to 650-pound blocks
Age 1 to 4 months old A few months to several years
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