Richard III Wensleydale
Richard III Wensleydale is a far cry from the modern, mass produced Wesnleydale cheeses you’ll find in the supermarket. With it’s origins going right back to the Cistercian monks in 1066, many of whom were used to making cheese from ewes’ milk.
After the dissolution of the monastries in 1560, local farmers’ wives inherited the cheese recipes. Suzanne Stirke stumbled upon her grandmother’s recipe for making Wensleydale in the attic and decided to give it a go, recreating it as it would have been back in the day!
It’s name came from the fact that Richard III spent many of his younger years in Middleham Castle, a mere 4 miles from Suzanne Stirke’s dairy. It has a lovely moist texture with a fantastically milky, subtle citrusy tang. Coupled with the honeyed flavour and lower acidity - this makes for a really magnificent cheese.
This works so well, with (wait for it....) fruit cake and apple pie! There’s an old Yorkshire saying which goes, ‘apple pie without cheese is like a kiss without a squeeze’!