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.