King Richard III
King Richard III is a traditional, clothbound cheese made to a pre-war recipe for Wensleydale. Moist and creamy, it's a world away from modern, mass-produced Wensleydale cheeses that are much sharper in flavour.
The actual King Richard lll spent a number of his childhood years in Middleham Castle in Wensleydale, some four miles from cheesemaker Suzanne Stirke's dairy. Suzanne discovered her grandmother’s cheese-making notes for Wensleydale in the attic and revived the pre-war recipe for this great cows’ milk cheese in the early 1990s. Most of the modern industrial production had turned to ‘faster-make’, which produces a drier, more acidic Wensleydale. In late 2011 Suzanne retired and Andy Ridley, who was working for Suzanne at the time, took over Fortmayne Dairy. He moved the dairy production to Sandhams, where Richard III Wensleydale is still made every day.
When young, King Richard III is wonderfully clean and fresh tasting, with a mild, slightly lemony, lactic flavour that becomes honeyed with age.