Originally made within the abbey grounds, Jervaulx Blue was a cheese much favoured by the French monks who settled in the Yorkshire Dales hundreds of years ago.

Their secrets of cheese making – perfected around 1150 – have been passed down through the generations resulting in this delicately flavoured, creamy blue cheese.

Today the cheese is still handcrafted to a time-honoured recipe using milk from local farms where the cows graze the sweet limestone meadows that are rich in wild flowers, herbs and grasses. It is this herbage that gives the milk, and hence the cheese, its special dales flavour.