Swaledale Farmhouse

Swaledale Farmhouse cheese is based on an ancient recipe developed hundreds of years ago and has similar characteristics to a farmhouse Wensleydale, a brilliant alternative, but with softer and creamier notes and perhaps a more delicate less astringent flavours.

During the 20th century, the art of cheese making declined in Swaledale and by 1980, there was only one farm producing cheese. When the Longstaff family farm stopped producing cheese, Mrs. Marjorie Longstaff passed on the original Swaledale cheese process to the founders of Swaledale Cheese Company. The process has remained unchanged since the production of cheese began in 1987, and is still used in their dairy today.

Each Swaledale Farmhouse cheese is lovingly handmade made with cows pasteurised milk and vegetarian rennet, whereas traditionally they would have been made with goats, or more likely sheeps milk gathered from the large flocks of sheep that grazed the Dales and Moorlands nearby. 

This distinctive looking cheese has a wonderfully old fashioned and rich creamy taste that many modern day cheeses just don’t have.