I should hope so!
To be honest, I don’t think I’ve ever had plain Wensleydale. From experiencing it with fruit, it seems to be a bland, inoffensive cheese that is studded with stuff for that reason. But I wouldn’t be surprised if that’s not the case for good Wensleydale. Do they also age it? I know when I discovered aged gouda I was quite shocked it was the same cheese as the day-to-day gouda.
My erstwhile brother in law was a cheesemaker (may still be for all I know) - factory production stuff, you understand - and took me on a tour of the factory once. They follow the ageing of the cheese, taste-testing it every so often, as you might expect. The best stuff they age the most to make the extra-mature cheeses; lower grade cheese is shipped out earlier as the mild versions; and the really ropey stuff (relatively speaking) is what ends up mixed with random fruit, or layered with another cheese battenburg-style, or (worst of all, in my opinion) chillies. I assume that our Mexicana-style cheeses are not exported?
So as woeful as these various “enhanced” cheeses may be, at least no decent cheese was harmed in their production.
j
You are missing out. The plain stuff far exceeds mixed versions in my view. If I want a cheese plate better to do it myself. Though if making a big one I suppose the horrid hybrids add variety.
My supermarket stopped carrying this version of Wasa Crisp. 
But yes, it’s perfect with cheese.
Thanks for that, I see they list the ingredients as: Sweet Rennet Whey, Pasteurized Goat’s Milk, Pasteurized Cow’s Cream And Milk.
I wonder if it’s goat whey. I would love to try a version that’s all goat; whey, milk, and cream.
I love good goat dairy products, I’ve enjoyed goat cheddar & goat yogurt in addition to the more standard chevre and feta goat products. To the naysayers, I say bah!
Beware the Sweet Cheddar cheese!
This stuff is made with lactobacillus helviticas, and imparts a sweeter flavor to the product. I personally don’t care for it as I feel it blurs the sharpness and tang of my favorite cheddars. And I’d say ‘live and let live’ if it weren’t for the fact that some manufacturers find they can get away with lesser quality ingredients when making sweet cheddar varieties, as the sweetness covers a multitude of sins such as blandness, lack of tang, etc. It hastens the expansion of the generic cheddar product, inoffensive to most palates but truly pleasing to few.
I tried a 4 year old sweet cheddar not too long ago & was was horribly disappointed. It tasted like a cloying mediocre medium cheddar, complete with more rubbery texture associated with low quality cheddars. I was at least grateful it was labeled as ‘sweet’. I fear more of this stuff may be getting out there into the market without that designation.
Here you go. I’ve never had it, but it’s called Ekte Geitost, or “Genuine Goat Cheese”:
OOOOOOH! I’m salivating.
thanks a bunch. Pop by sometime and I’ll crack open a teenaged cheddar!
The wife and kids are itching to go back to Blue Harbor, so I may take you up on that offer!
For lunch, i had 3 Wasa crisp, one topped with Caerphilly, one with Cheshire, and one with a Cabot aged cheddar.
And a glass of juice and some poached pears a neighbor gave me.
Delicious!
But, while i like the Caerphilly well enough, I’m not going to bother to order it by mail again. I may well spring for a Cheshire again.
Well, I just popped by my local cheesemonger where I grabbed some 12 year old cheddar on sale, along with some caerphilly (never had it before, so I want to try it) and a chunk of english stilton to see if it’s trippy or not. Got to remember to look for a cheshire next time; I don’t think I’ve tried that.
Great minds think alike! I just picked up a wedge of Red Leicester, a Cabot cloth bound cheddar, and Borough Market Stilton. Holy cats is that Stilton good. The Cabot cheddar was also phenomenal. The Leicester was friendly. Nice palate cleanser between those two other cheeses.
I looked for Wensleydale, and the only kind available was cranberry. No plain. I struck out on Shropshire blue, as well.
ETA: closer reading of the Stilton informs me it’s from Colston Bassett Dairy.
Fun fact: cheese made in Stilton cannot be called “Stilton.”
What do they call it? Sparkling Notlits?
Wensleydale as mostly sold in the UK is close to Caerphilly or Cheshire cheese, but probably a bit creamier. There may be some more authentic artisanal versions for sale in places but I’ve never noticed them.
So much this. Really, if it says Kraft, run away.
My wife and several of our friends are British ex-pats. I wish I could remember the name of the cheese, but somebody brought it back from the UK with them. We were sitting around enjoying this semi-soft cheese when I and another native Californian commented that it tasted really familiar. The Brits insisted that it was very unlikely we had ever encountered this cheese on this side of the pond. My countryman commented that he used to use the stuff for bait and I instantly realized this rare import tasted exactly like Velveeta.
I’ll have to look out for those, too. Until this thread, I hadn’t heard of them.
Came home on a cold blustery day. Had toast and butter and stilton, with a cheap red as a chaser. Very good way to end the day.
It’s a pun. You know, one of those things that’s the same spelled backwards and forwards. 
Trying to parse this - lots of cheeses are made without curds. Ricotta, for one.