Jervaulx Blue cheese launched by Wensleydale Creamery
Posted by admin | Under Celebrity Chefs, Cheese Thursday Apr 29, 2010
The Jervaulx Blue cheese has just been launched by the Wensleydale Creamery. The launch venue was the Launceston Place restaurant, the award-winning restaurant is home to star chef Tristan Welsh.
Although it might sound French, Jervaulx Blue is named after Yorkshire’s famous Jervaulx Abbey. The blue cheese is targeted at the sector of the market that is adopting a more continental taste and blends the traditional sharp blue cheese characteristics with a more creamy and sophisticated texture. The Wensleydale Creamery has launched the new branded blue range under the name Jervaulx Blue – not to appear more French but to reflect more than eight centuries of cheese making in the famous Yorkshire Dales.
Jervaulx Abbey was the home of the monks who originally crafted Wensleydale cheese around the year 1150. The Abbey is at one end of the Dale and the Wensleydale Creamery at the other end. The Abbey was destroyed by Henry VIII but the Wensleydale Creamery lives on and has kept the recipes pioneered by the monks alive and tasty!
David Hartley, Managing Director of The Wensleydale Creamery, said: “Jervaulx Blue has the texture and taste that will appeal to the modern British palate. We are becoming more continental in our tastes and this cheese mixes the best of the traditional British Blue with the creamy and soft texture more associated with continental cheeses. We are confident it will find favour with the customers of our supermarket, delicatessen and wholesaler clients.”
Jervaulx Blue will be available in shops from April. It comes in original new packaging depicting the window of the Abbey.
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I just discovered this amazing cheese at my local deli, The Cheshire Gap in Macclesfield. I didn’t know how to pronounce it so had to just point! Being a lifelong lover of blue cheeses I have my favourites including Blacksticks blue and the Shropshire blue but this has just joined the ranks of my must buy cheeses. Creamy, delicious, almost sweet flavour with a subtle twang of the stronger blues, this cheese is a divine fusion of the traditional blues and a heavenly creaminess. Tonight I am in cheese heaven, I have an Artisan baked granary loaf, a good wedge of Jervaulx blue, a bunch of grapes and a good Chardonnay to wash it down. I’m a very lucky woman!
Its the nicest blue cheese I have tasted in years , creamy full flavour and firm it just needs to be made clear that this is English not French. Watch out Stilton