King Richard III Cheese

The King Richard III Cheese can be best described as a traditional “pre-war Wensleydale”.

Due to rationing regulations, during the second World War, the standard 46% moisture was imposed on the Wensleydale farmhouse cheese makers leading to the virtual end of farmhouse cheese production.

With this in mind we set about recreating a moist and creamy cheese which would not have felt out of place sixty or seventy years ago, with a moisture content that exceeds the 46% moisture standard!

Together with a creamier texture, we also keep the acidity lower which helps to create a smooth honeyed flavour – an important feature of King Richard III Wensleydale.. To finish off the cheese we wrap them in muslin, which allows them to mature naturally.

The cheese can be eaten at just a few days old or left to mature for several weeks.