Richard 111 WensleydaleBack To Our Room
Richard 111 WensleydaleNorth Yorkshire, England Pasteurised Cow's Milk
A traditional, cloth-bound, cows’ milk cheese, made by Andrew Ridley in Bedale, North Yorkshire. The recipe has its origins in those of pre-war Wensleydale cheeses, so it is more moist and creamy, with a lower acidity, than modern, mass-produced Wensleydales.
Wensleydale traces its origins to the Cistercian monks who accompanied the Norman Conquest in 1066, and established abbeys at Fountains, Fors and Jervaulx in Yorkshire. They were accustomed to making cheese in the style of Roquefort, and it is generally accepted that, in accordance with tradition, they used ewes’ milk. (It was not until the 13th century that cows’ milk was used extensively in cheese making in England.)
These monasteries became famous for their Wensleydale cheeses, but it was only after 1560 and the dissolution of the monasteries under Henry VIII, that the cheese recipes passed to local farmers’ wives.
Richard lll spent a number of his childhood years in Middleham Castle in Wensleydale.
When young it is a wonderfully clean and fresh tasting cheese, with a mild, slightly lemony, lactic flavour that becomes honeyed.