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Swaledale cheese.
Originally Swaledale cheese was made with the milk of Swaledale sheep or Goats milk and it was not
until the 17th Century when dairy cows were introduced into the Dales that Swaledale cheese was made from Cows milk.
The Farmers would make cheese by way of preserving the excess milk after calving time, some would be kept to feed the family and some would be bartered with Grocers and Corn Merchants, for food and flour.
By the turn of the Century numerous Creameries had been opened, milk was collected from the farms,
and taken to the creameries where cheese was made in large quantities. This started the decline of on farm cheese making in Swaledale.
And after two World Wars it was on its way to extinction. By 1980 there was only Mr & Mrs Longstaff of Harkerside above Reeth in Swaledale, still making traditional Swaledale cheese. The recipe, which was shrouded in mystery, had been handed down her family for generations.
In the early eighties Mr Longstaff died and Mrs Longstaff sold her smallholding and retired from cheese making, so Swaledale cheese was all but extinct.
In November 1986 Mrs Longstaff gave the original recipe to David & Mandy Reed and acting as chief
taster she helped them to re-establish authentic Swaledale cheese. The Swaledale Cheese Company was set up by David & Mandy Reed in February 1987. In 1995 The Swaledale Cheese Company achieved *PDO status for both Swaledale Cheese and Swaledale Ewes Cheese and over the years have won many prices for their range of cheeses.
In June of 2005 the company’s family roots were extended with the arrival of David and Mandy’s daughter & son,
Louise & Sam, to the business.
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