Wensleydale Orange and Chocolate by Somerdale

Selling Wensleydale with Chocolate and Orange

Selling Guide: Wensleydale Orange and Chocolate by Somerdale

1. The 30-Second Pitch

This is an adventurous and fantastic dessert cheese from England. It uses authentic, crumbly Wensleydale—the famous cheese loved by Wallace and Gromit 1—as a base, which is then blended with sweet milk chocolate chips and bright, succulent pieces of orange.3 It's a perfect 'sweet treat' for an after-dinner board, with a flavor and texture reminiscent of a rich, chocolate-orange cheesecake.4

2. Core Identity: A Modern Confection with Ancient Roots

To successfully sell this cheese, one must first understand its classification, its deep-rooted origin, and the story of the brand that curates it. This foundation allows a monger to frame the cheese correctly for the customer.

Cheese Style: Flavored British Territorial

This product is a "blended" or "flavoured" cheese.6 Its foundation is a classic British Territorial cheese, specifically White Wensleydale.4 This style is defined by its youth, freshness, and mild, clean profile.

The choice of Wensleydale as the base is a deliberate and critical component of this cheese's success. Authentic Wensleydale is known for its "natural acidity" 7 and "fresh, clean taste".5 It possesses a lactic brightness and a subtle "honeyed aroma" 5 that serves as the perfect, clean canvas for sweet additions. Unlike a sharp, savory, and brothy aged cheddar, which would clash with fruit and chocolate, this mild Wensleydale harmonizes with them.7 The cheese's inherent acidity provides balance, cutting through the richness of the chocolate and the sweetness of the orange.

Origin: North Yorkshire, England

The base Wensleydale cheese originates in the town of Wensleydale, North Yorkshire, England.1 This is not just a geographical marker; it is a mark of authenticity.

True "Yorkshire Wensleydale" is a cheese with Protected Geographical Indication (PGI) status.11 This protection ensures that any cheese bearing the name must be produced in the designated Wensleydale region, using milk sourced from local farms.14

This PGI status is the cheese's anchor to history and quality. While the final product is a modern blend, its core ingredient is a cheese with a protected, ancient lineage. This fact serves as a powerful counter-argument to any customer who might dismiss it as a mere "gimmick".16 The monger is not selling a simple novelty; they are selling a modern interpretation of a deeply traditional and protected British classic.

Producer / Affineur Story: Somerdale, Curators of British Cheese

A crucial distinction must be made: Somerdale International is not a single farmstead producer. Instead, Somerdale is the United Kingdom's leading exporter of British cheese, acting as a curator, blender, and innovator.6

Somerdale's producer story is one of partnership and innovation. Since 1990, they have built close relationships with Great Britain's most celebrated and historic cheese producers.18 Their business model is to "blend authentic English Wensleydale" 7, which means their expertise lies in sourcing the highest-quality, authentic, PGI-protected Wensleydale from their partners in North Yorkshire (such as the Wensleydale Creamery 11) and then applying their blending mastery to create new, commercially savvy, and "adventurous" cheeses for a global audience.3

The Story to Tell: "Somerdale's entire mission is to find the very best classic cheeses in Great Britain and give them a modern, innovative twist. They partner with the historic creameries in North Yorkshire to source the authentic, PGI-protected Wensleydale, and then they use their blending expertise to create these perfectly balanced, award-winning dessert cheeses."

3. Production & Technical Details

This section provides the quick-reference "spec sheet" for at-a-glance technical information, followed by a deeper explanation of each component.

| Specification | Detail | Source(s) | | :---- | :---- | :---- | | Cheese Style | Flavored British Territorial (Wensleydale) | 4 | | Country / Region | United Kingdom (North Yorkshire) | 10 | | Producer | Somerdale International (as curator/blender) | 17 | | Milk Type | Cow's Milk | 4 | | Treatment | Pasteurized | 3 | | Coagulant | Microbial Rennet | 3 | | Vegetarian Status | Vegetarian-friendly | 3 | | Gluten Free | Yes | 4 | | Aging Period | Young (approx. 3 weeks) | 20 | | Additions (Vat) | Milk Chocolate Chips (8%), Candied Orange Peel (4%), Fructose (4%) | 4 | | Rind | None (Unrinded) | 7 |

Detailed Breakdown

  • Milk & Treatment: This cheese is made from pasteurized cow's milk.3 Pasteurization ensures a safe, stable, and consistent product, making it accessible to all customers (including pregnant women) and compliant for export to international markets like the USA and Australia.6
  • Breed & Feed: The milk is sourced from "local farms" 14 within the Wensleydale PGI region. This is a commingled milk from general farm herds, not a single, heritage-breed product (such as the Northern Dairy Shorthorn used for some small-batch, raw-milk Wensleydales 22).
  • A2 Milk Status: This cheese is not considered an A2-milk product. A2 milk comes from specific breeds like Guernsey or Jersey, or heritage breeds.22 Standard dairy herds produce a mix of A1 and A2 proteins. This is not a "health food" cheese; it is an indulgence. If a customer asks about A2 status, the monger should pivot: "That's a great question. This cheese is more of an indulgent dessert. The benefits of A2 milk are most prominent in unflavored cheeses where the milk is the star. If you're interested in A2's properties, I would recommend a pure goat or sheep's milk cheese, which are all naturally A2."
  • Coagulation: The cheese is coagulated using Microbial Rennet.3 This is a major selling point. The cheese is 100% Vegetarian-friendly 21, a fact that should be highlighted on any cheese board signage or when speaking to customers.
  • Aging Period: The cheese is aged for approximately 3 weeks.20 This brief aging period is a feature, not a bug. It is essential for developing the Wensleydale's "fresh, clean" 5 lactic tang and its "moist, crumbly" 5 texture. It is sold young before it has time to develop the savory, sharp, or brothy notes of an aged territorial cheese. This youthfulness is precisely what makes it a "perfect base" 5 for sweet additions.
  • Additions: The inclusions are blended with the fresh curds after the whey has been drained but before the cheese is pressed into its final wheel or block form. The additions are Milk Chocolate Chips (8%), Candied Orange Peel (4%), and Fructose (4%).4

4. Monger's Tasting & Profile

This sensory analysis provides the evocative language needed to describe the cheese to a customer, moving from its appearance to its complex flavor and texture.

Appearance

The cheese has a high-contrast, "confetti" appearance. The paste is a stark "White Wensleydale" 4, appearing bright, moist, and chalky. This clean backdrop is heavily studded with "particulates of orange and light brown chocolate chips".4 The visual is one of indulgence and immediately signals "dessert" 5, making it a beautiful and festive addition to a holiday board.

Aroma

The aroma is layered and complex. The first note is the "fresh, clean" 5 lactic scent of the Wensleydale base, which is famously described by connoisseurs as "honeyed".5 This milky sweetness is immediately followed by the two dominant inclusions: a bright, zesty, and sweet citrus note from the candied orange, and the familiar, comforting cocoa scent of the milk chocolate.

Flavor Profile

The tasting experience is a balanced, three-part progression:

  1. Act 1 (The Base): The "mild Wensleydale" 3 hits the palate first. It is lactic, milky, and fresh, with that critical "natural acidity" 7 that provides structure and prevents the cheese from being cloying.
  2. Act 2 (The Inclusions): As the cheese softens, the "succulent pieces of orange" 3 and "milk chocolate chips" 3 bloom. The flavor is exactly as advertised: the "classic combination of chocolate and orange".3 It is "deliciously sweet" 3, with the orange providing a zesty high note and the chocolate a rich, creamy bass note.
  3. Act 3 (The Finish): The flavors meld into a cohesive, confectionery finish. The "honeyed" 5 undertone of the cheese itself melds with the chocolate and fruit, lingering on the palate pleasantly.

Texture Profile

The texture is a complex and satisfying study in contrasts. The Wensleydale base provides its signature "moist, crumbly" 5 mouthfeel. It is soft and dissolves easily on the palate. This "open texture" is then punctuated by the inclusions: the soft, satisfying chew of the candied orange peel and the gentle, clean snap of the milk chocolate chips.

5. Sales & Service: Selling the "Dessert Cheese"

This section is the commercial heart of the report, providing the narratives and practical applications to move this cheese from the counter to the customer's basket.

Selling Stories & Interesting Facts

A good story sells a cheese. This particular cheese has two excellent, distinct narratives that can be deployed based on the customer.

  • Story 1: The Cistercian Originals (The "Heritage" Pitch)
    This story provides gravitas and grounds the cheese in deep history.
    "This cheese may be a fun, modern blend, but its base recipe is nearly a thousand years old. The original Wensleydale was brought to England in 1150 by French Cistercian monks.1 They settled in the Yorkshire Dales and started making cheese from local sheep's milk.26 When King Henry VIII dissolved the monasteries in the 1540s, the recipe was saved by the local farmers' wives, who passed it down for generations.12 This is a modern twist on one of Britain's most ancient and protected cheeses."
  • Story 2: Saved by "Wallace & Gromit" (The "Pop-Culture" Pitch)
    This story builds an immediate, powerful, and positive emotional connection.
    "This is the ultimate 'feel-good' cheese, and not just because it's delicious. In the early 1990s, the last remaining creamery making traditional Wensleydale was on the brink of bankruptcy.1 By pure coincidence, the animated short 'A Grand Day Out' was released, where the main character, Wallace, famously declares Wensleydale his favorite cheese.2 The film was a global hit, sales skyrocketed by over 20% 30, and Wallace & Gromit literally saved this historic cheese from extinction.29 Every piece you buy is a nod to that amazing story!"

Pairing & Serving Suggestions

The core concept is that this cheese is the dessert. It is a "sweet treat" 5 and is "perfect for Holiday entertaining".4 It competes with savory items like olives, pickles, and cured meats. On a cheese board, it should be placed last, separated from the savory cheeses, and presented alongside other sweet accompaniments.

| Category | Recommended Pairings | Source(s) | | :---- | :---- | :---- | | Sweet Wine | Tawny Port (the number one pairing), Sauternes | 3 | | Sparkling Wine | Champagne (especially a Demi-Sec), Prosecco | 5 | | Niche Wine | Oaked Chardonnay (the citrus and vanilla notes in the wine complement the orange) | 33 | | Beer | Chocolate or Coffee Stout (a "like-for-like" pairing), Porter, Fruity Ales | 7 | | Spirits | Sherry-Cask Scotch (picks up the orange/nut notes), Armagnac (classic with chocolate), Amaro Nonino (herbal/citrus notes cut the fat) | 37 | | Food (Crackers) | Ginger Crackers / Gingersnaps, plain sweet biscuits, shortbread | 7 | | Food (Other) | Fresh raspberries, high-cacao dark chocolate (for a "compare and contrast" pairing) | 39 | | Creative Serving | Incorporate into a popover with plenty of black pepper for a savory-sweet brunch | 5 |

Serving and Upselling

  • Temperature: This cheese must be served at room temperature. It should be removed from the refrigerator at least one hour before serving.40 This allows the "honeyed" aroma to develop and the texture to soften.
  • Does it melt? NO.
    This is a critical customer intervention. Wensleydale is a high-acid, crumbly cheese; it does not "melt" in the traditional sense like a cheddar or Gruyère.7 Furthermore, the chocolate chips and added sugar will burn, scorch, and separate if heated. A customer who buys this for a grilled cheese will have a terrible experience.43
    • The Script: "This is a fantastic cheese, but please note it's for nibbling, not for melting. It's designed to be the star of a dessert board, not for cooking."

Common Customer Questions & Objections

  • "Is this very sweet?" 44
    • Answer: "Yes, it is! It's a true dessert cheese. The best way to think of it is like a rich chocolate-orange cheesecake. It's perfectly balanced by the fresh, tangy Wensleydale base and is ideal for an after-dinner treat."
  • "Is this 'real' Wensleydale?" 9
    • Answer: "It absolutely is. It's made with 'authentic English Wensleydale' from North Yorkshire 7 as the base, which has a 1,000-year history. Somerdale just adds this fun, innovative twist."
  • "This sounds weird. Is it actually good?" 16
    • Answer (The "Guide" approach): "It's one of our most adventurous cheeses!3 If you love the classic combination of chocolate and orange, you will love this. The cheese itself has a fresh, clean, almost-honeyed flavor 5 that balances the sweetness perfectly. It's a must-try for a sweet tooth."
  • "Is this cheese vegetarian?"
    • Answer: "Yes, it is. It's made with a microbial, or vegetarian, rennet, so it's 100% vegetarian-friendly." 3
  • "Is this cheese vegan?"
    • Answer: "It is not. It's a traditional dairy cheese made from pasteurized cow's milk.5 However, if you are looking for a vegan option, I can show you..."

6. Back-of-Counter: Monger's Toolkit

This section provides the essential, non-negotiable information for staff on handling, storage, and safety.

Storage & Handling

  • Monger (Bulk): The cheese arrives in large, vacuum-sealed blocks or wheels.24 It should be stored in the walk-in or cheese fridge at a consistent 35°F to 37°F.24 The vacuum-sealed shelf life is long, up to 127 days.24
  • Customer (Cut Piece): This is the most important advice a monger can give. Plastic wrap is the enemy of this cheese. It suffocates the cheese, and the trapped moisture (from a very moist cheese) combined with the high sugar content will create a slimy, high-moisture environment, accelerating spoilage and yeast growth.46
    • The Script: "The best way to store this piece is to wrap the cut side in cheese paper or parchment paper.46 Then, place that wrapped piece in an airtight container 40 and put it in the crisper drawer of your fridge.49 This lets it breathe without drying out. And remember to take it out about an hour before you serve it!"
    • Freezing: This cheese also freezes very well. Customers can be advised to wrap it tightly in foil and freeze it for up to three months.50

How to Cut & Portion

  • The Challenge: This is a "moist, crumbly" 5 cheese with large, hard inclusions (the chocolate chips). It is designed to fall apart. Fighting this natural texture will lead to waste, frustration, and a poor presentation.
  • Tools: A cheese wire is best for making the initial clean cut from the large block.
  • The "Rustic Chunk" Method (For the Monger & Customer):
    • Do not attempt to "slice" this cheese thinly. It will shatter and crumble.51
    • The Technique:
      1. Use a wire or knife to cut a thick, 1/2-inch to 1-inch slab from the block.51
      2. From there, use the knife or wire to break the slab into large, "rustic" bite-sized chunks or crumbles.52
      3. Arrange these chunks in an attractive pile on the cheese board.53 This presentation looks intentional, is easier for the customer to "spear" with a fork or toothpick, and ensures a good ratio of paste-to-inclusion in every piece.

Signs of Spoilage

  • Normal: A crumbly texture is normal. Some moisture on the surface is also common, especially if it has been wrapped in plastic (which is the first sign of trouble).
  • SPOILAGE (Do Not Sell / Discard):
    • Visual: Any mold that is not part of the cheese: blue, green, black, or white fuzzy patches.54
    • Texture: A slimy, tacky, or pasty-feeling surface.56 This is the most common and clearest sign of spoilage for a high-moisture, high-sugar cheese.
    • Aroma: Any sour, rancid, or strong ammonia/chemical smells.54 This cheese should only smell sweet, lactic, and fruity. Any off-aromas are a clear sign of spoilage, likely from yeast or bacteria feeding on the high sugar and moisture content.55

Works cited

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