King Richard III

A traditional, hand-made cheese made to a Wensleydale recipe that is as far away from the ubiquitous, mass-produced Wensleydale as you can imagine.
P Pasteurised B Suitable for Pregnant Women V Suitable for Vegetarians
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Product details

King Richard III is a traditional, cloth-bound, cows’ milk cheese made to a pre-war recipe for Wensleydale. It's moist and creamy, with a honeyed flavour and lower acidity than modern, mass-produced Wensleydale cheeses, and a world away in flavour.

The actual King Richard lll spent a number of his childhood years in Middleham Castle in Wensleydale, some four miles from the original cheesemaker, Suzanne Stirke's, dairy. Suzanne originally revived the traditional recipe for this great, cloth-bound cows’ milk cheese, and has now been passed it on to Andrew Ridley whose dairy is in Lancashire.

When young, King Richard III cheese is a wonderfully clean and fresh tasting cheese, with a mild, slightly lemony, lactic flavour that becomes honeyed.

* This is a hand-made, artisan cheese, which may contain naturally occurring blue veins. These are normal and intrinsic to the nature of this type of cheese and add to its character. We think they taste good too!

*A whole King Richard III weighs approximately 2kg. Smaller weights are a cut of a whole cheese.

More Information
Country of Origin British Isles
Milk Variety Cows'
Style of Cheese Hard
Vegetarian Yes
Organic? No
Unpasteurised? No
For Pregnant Women? Yes
Ingredients Whole cow's milk (98.69%), Salt, Starter culture, Microbial rennet
Nutritional Info (per 100g) Energy: 1545KJ, 373Kcal / Fat: 31g, of Which Saturated 19.7g / Carbohydrate 0.1g, of Which Sugars 0.1g / Protein: 23.3g / Salt: 1.78g
Allergen Advice For allergens see ingredients in bold.
Cheese Makers Story Name Strike

Keep refrigerated below 8°. Please eat within 10 days of receipt.

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Freshly cut & wrapped

We unashamedly source, care for and sell the best cheese, because that is what we believe in. Our trained cheesemongers cut every piece to order, by hand, and wrap it in our waxed paper. We do this because it is the most respectful way to treat this precious food.