Most Wensleydale is mass-produced, but we’ve sourced a lovely cloth-bound Wensleydale called King Richard III and made by  Andy Ridley from Fortmayne Dairy is one of the few artisan Wensleydale cheesemakers left. This cheese is zesty, fresh and slightly crumbly, similar to farmhouse cheeses that would have been made for generations in the Dales.

Wensleydale cheese can trace its roots back to William the Conqueror, who requested a sheep’s milk cheese similar to Roquefort. It probably became a cow’s milk cheese in the 17th century when cattle farming became more widespread.  Suzanne Stirke discovered her grandmother’s cheese-making notes for Wensleydale in the attic in the 1990’s and decided to recreate Wensleydale cheese as we know it now. Andy worked with Suzanne and started on his own in 2011.

It goes brilliantly with fruit, so seasonal figs, apples or pears would work well.