Richard III Wensleydale
A delicious cheese with a light and springy texture made following a French recipe brought over by Cistercian Monks following William the Conqueror in the 11th century.
Ingredients: Milk (Cow, Goat, Buffalo or Ewe’s Milk), Salt, Starter Culture, Bacteria or Rennet.
For allergens, please see ingredients.
Made by Andy Ridley at Fortmayne to a traditional recipe and aged for up to 6 months Wensleydale was originally a sheep’s milk cheese – it is said that production of Wensleydale started at the request of William the Conqueror who wanted a sheep’s milk cheese similar to Roquefort. Production was carried out by monks at Jervaulx Abbey, spreading from there throughout the Dales up to Teesdale and down to Bolton Abbey, (production also being at Fountains Abbey and Fors Abbey). It would have been an open-textured cheese and often blue. With the dissolution of the monasteries the recipes for making cheese passed into the farmers’ hands, as they continued to make the Dales cheeses.
As the country moved towards cow dairy farming in the 17th-century, the rolling topography of the northern dales meant they weren’t suited for the large dairy herds that were found in the south. Instead, small quantities of cheese were made simply (by letting milk go sour) and eaten young, as sustenance to feed the farmer and his family. It is for this reason that the fresh, crumbly cheeses came to be so well associated with this area.