The art of cheese making, perfected by the monks back in 1150, was passed down to local farmers’ wives who continued to produce the cheese in their own farmhouses. Back in the 1930’s the industrial depression made trading conditions difficult, leaving the creamery in significant debt to farmers and the dairy faced closure.
In 1935 local businessman Kit Calvert rallied support from local farmers, raising enough capital to rescue the only dairy producing cheese in the heart of Wensleydale. In 1979 with the skilled help of eleven members of the former workforce, cheese making recommenced and Real Yorkshire Wensleydale was produced in time for Christmas. Over the following years increasing demand for Wensleydale, added-value and specialty cheeses, led to the acquisition of another creamery at Kirkby Malzeard, near Ripon. Now employing over 200 people, The Wensleydale Creamery continues to enjoy global acclaim for its award-winning cheeses.
