Swaledale cheese comes from the market town of Richmond located in North Yorkshire, England. It is believed that the process of cheese making was first introduced to the small farmers in Swaledale in the 11th century by Cistercian monks who arrived from Normandy and thus the Swaledale cheese was introduced to the world.
Produced with cow's pasteurised milk, this creamy and moist cheese with a light open texture and slightly acidic taste is suitable for vegetarians. It can be enjoyed throughout the year since cows milk never go out of stock.
Swaledale tastes the best if eaten when it is between 4 and 6 weeks old. Moreover, it proves to be a fantastic cooking cheese for preparing French cheese stews Tartiflette au Reblochon.
PDO (Protected Designation of Origin)(ES). Protected designation of origińe (PDO) stands for a product for which the principal steps for production are done following a well-established technique within the same geographical area, which gives the product its characteristics. Year of registration 1996
356 kcal per 100 gr.
22.8 gr. per 100 gr.
28.3 gr. per 100 gr.
45 - 48 %
1.5 gr. per 100 gr.
1.33 gr. per 100 gr.
19.6 gr. per 100 gr.
3,3 - Individual visits per month (average)
100 - All individual visits
18 08 2016 - Date of publication of this article
01 02 2017 - Date of last edit