Cheese of the Month
Did you know cranberries are native to the US? That’s one of the reasons why they are a traditional Thanksgiving dish. Native Americans also used them as a source of red dye and as a poultice for wounds (their astringent tannins contract tissues, help stop bleeding, and they have antibiotic effects).
While cranberry sauce has become a regular at many of our T-day meals, we would like to suggest an alternative way to ingest these superberries.
This month features a traditional English cheese with an added delight of fruity tang. November’s cheese of the month: Ilchester’s Wensleydale with Cranberries! Wensleydale is historically a fresh, mild cheese that has a moist, crumbly texture. Originally, it was made by monks using sheep’s milk, but now is made using cow’s milk as well. There are several areas across the UK that produce Wensleydale, including North Yorkshire, Shropshire, and Cheshire. These creameries make five different types of Wensleydale based on the age and flavor of the cheese. The mildest variety is what you will find in Wensleydale with Cranberries.
Wensleydale with Cranberries makes a wonderful addition to a variety of hot desserts, such as the pies or crumbles that may appear on your fall menus. It can also be enjoyed alone or served with crackers. The cranberries in this Wensleydale also lead the cheese to pair well with fruity white wines like Pinot Grigio. Grab some Wensleydale Cheese with Cranberries to add that little extra something to your holiday spread.