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King Richard III Wensleydale
A top-class Wensleydale cheese, made by Suzanne Stirke at Fortmayne Farm Dairy near Bedale in North Yorkshire, using unpasteurised cows' milk and vegetarian rennet.
Cheeses are wrapped in cheese cloth before being briefly brined, then matured for at least 3 weeks.
If you enjoy cooking take a minute to look at ‘Simon Scrutton French Cookery Classes’ on Google – and learn how to make top class bistro-style dishes. Suitable for beginners upwards. Small classes.