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Cheese from England, Swaledale in North Yorkshire
Full-fat milk is ripened two hours with lactic culture at 28 °C, set with rennet, cut and stirred, then cut into blocks that are stacked, broken by hand and lightly pressed in muslin. After a day in brine the young cheese matures three to four weeks under a blue-grey mould coat or a wax. Made in 7 steps over 23 days – 30 days. The longest step, mature under mould or wax, takes 21–28 days (Defra) and runs at 5 °C (Defra). Added lactic culture, which ripens the milk for two hours before renneting and Greeny blue-grey surface mould on unwaxed cheeses do most of the fermenting.
| Main step | 21–28 daysSet[pfn-swaleewe][sum-swale] | Mature under mould or wax |
|---|---|---|
| Temperature | 5 °CSet[pfn-swaleewe] | Mature under mould or wax |
| Full-fat ewes' or cows' milk · Collected from farms in Swaledale and delivered daily[pfn-swaleewe][pfn-swale] |
| Lactic culture · A pre-set amount[pfn-swaleewe] |
| Rennet[pfn-swaleewe] |
| Brine · An 85% solution as read on a brinometer[pfn-swaleewe] |
| Natural mould coat or wax[pfn-swaleewe] |
| Starter: lactic culture and rennet |
Total time across the recorded steps: 23 days – 30 days
What changes: Lactic culture goes into milk warmed to 28 °C and ripens it for two hours
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Swaledale is a young Dales cheese, sold after three to four weeks, so it stays moist, open and crumbly. The curd is blocked and stacked, then broken by hand and only lightly pressed, and it is brined for a day instead of being salted in the curd.
The specification calls Swaledale a hard cheese but it is young and moist, and it does not say whether the milk is pasteurised. The NHS lists hard cheeses (pasteurised or not) and pasteurised semi-hard cheeses as safe in pregnancy, and advises against unpasteurised soft cheeses unless cooked.
Every number is labelled with how it is known. How this atlas is made
The specification says cheese-making was thought to have come to the Dales with monks from Normandy almost a thousand years ago. Swaledale cheese was first made from ewes' milk; dairy cows arrived in the 17th century. Creameries and two world wars nearly ended farm cheese-making; by 1980 only Mrs Longstaff of Harkerside still made it. In 1986 she gave her family recipe to Mr and Mrs Reed, who set up the Swaledale Cheese Company in 1987.
