‘A good Wensleydale is soft and flaky, will spread like butter and has the delicate blue veining well distributed throughout the curd. The flavour is rich, sweet and creamy, not acid or bitter.’ (Ministry of Agriculture and Fisheries Bulletin No.43, 1938)
^ from the Stonebeck site
Pretty cool insight. I reckon there were almost ‘French’ levels of cheese diversity in pre ww2 uk.