A drum of semihard blue cheese made with cow's milk. It has a close-textured white paste with blue veining and a natural, bandaged rind. It is a dairy cheese made with pasteurised milk and contains 48% fat. It is made with vegetable rennet so is suitable for vegetarians. It may be found weighing from 2 kg (4½ lb) to 8 kg (17 lb 10 oz). Affinage is from 9 to 12 weeks. This blue cheese was the predecessor of the present day Wensleydale and was made at Jervaulx Abbey in Yorkshire and has been recorded since the 12th Century. As with many British cheese, production was stopped during the Second World War but the cheese is now being developed again. It has a slightly bitter flavour. Winner of the British Cheese Awards Silver Medal in 1996 and 1997.