First made by Cistercian monks in 1150, traditionally using ewe's milk. During the 14th century, cow's milk began to be used, although still with a little ewe's milk added. At that time, Wensleydale was nearly always blue. When the monastery was dissolved in 1540, local farmers continued to make the cheese. In 1897, production began on a larger scale, but ceased during WWII. Production resumed in the early 1950s, but at much lower volumes. The plant was closed in 1992, but rescued by former managers.

When young, Wensleydale has a milky freshness and hint of lemon not dissimilar to young Cheshire, Caerphilly or Lancashire. As it matures so the flavours become more complex with a slightly sweet honey background. The cheese is crumbly, but becomes firmer as it ages and in the case of the traditional cloth-bound cheeses much drier.

Wensleydale is considered a generic method and is also produced in other parts of the UK, although the Hawes Creamery has applied for a European protected designation for Yorkshire Wensleydale Cheese.