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.
