Swaledale

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Swaledale is a classic cheese from Yorkshire, England made by David Reed and Mandy Reed in 1987 in the Swale River valley. Before the cheese is matured in a damp room, the cheese is soaked in saltwater. During the maturation process, the fungus grows on the skin of this cheese and prevents the inside of the cheese from drying out.

The cheese that often won a medal on the "British Cheese Awards" has a softer texture than Wensleydale cheese. Generally Swaledale cheese is matured for three to four weeks and is consumed when it is still soft and moist.

The cheese has a white inside and a gray leather. In the 19th century, sheep's milk used to make this cheese was stored for 3 to 4 years until it became very sharp.