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Red Windsor (cheese)

semi-hard English cheese

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General referenceInterpretive dossier study · Crown Archives visual atlas
Record originEnglish Wikipedia
Text licenseCC BY-SA 4.0
Source revisionJun 10, 2026
Entity authorityQ3422800 ↗
Source-derived summary

Red Windsor is a pale cream English cheddar cheese from Leicestershire, made using pasteurised cow's milk marbled with a wine, often a Bordeaux wine or a blend of port wine and brandy.

It was first introduced to market in 1969.

Red Windsor is produced by Long Clawson Dairy, based in Long Clawson, Leicestershire.

Editorial summary

The public source identifies “Red Windsor (cheese)” as semi-hard English cheese. This brief keeps that definition visible, then builds a research path around Windsor, cheese and semi-hard.

Editorial reviewA dependable orientation record for establishing vocabulary, names and a first evidence trail. The current lead gives the account dated anchors—1969—that can be checked directly. The selected authority fields contribute no independent date. Its value is orientation rather than verdict, with Windsor, cheese and semi-hard providing the first useful test.
Editorial analysis

Why this record matters

A short description can identify a subject without explaining its stakes. For “Red Windsor (cheese)”, the useful work is to connect “semi-hard English cheese” to the records capable of establishing context and consequence.

Evidence profile

Vocabulary and entity names are the principal evidence signals here, because they determine the precision of every later search. The source revision retrieved here is dated Jun 10, 2026. The linked authority identifier is Q3422800. None of the 0 selected statements returned an explicit reference. The first chronological checks are 1969.

Critical limits

A concise general-reference account can conceal disagreements about scope, terminology or the weight assigned to individual sources. The lead is largely declarative, so disagreement and counter-evidence require a deliberate search beyond the opening account. Authority statements aid reconciliation but still require their own references, qualifiers and ranks to be checked.

How to read it

Use the entry as an orientation point, then follow its citations and revision history. Names, dates and institutional relationships should be checked against the original record.

Best used for
  • Subject orientation
  • Search vocabulary
  • Locating named sources
Verify next

The closest primary source, responsible institution and strongest cited specialist reference.

Three-step research path

  1. Establish the record: confirm the title “Red Windsor (cheese)”, its source revision and the description used here.
  2. Expand the search: follow Red Windsor (cheese) primary sources, Red Windsor (cheese) archive and Windsor research across catalogues and specialist indexes.
  3. Test the account: compare the strongest cited source with the responsible institution’s current record and note any disagreement.

Questions for further research

  1. Which source most directly establishes the central claim about “Red Windsor (cheese)”?
  2. Which cited source is closest to the event, object or claim?
  3. Which institution is responsible for the underlying evidence?
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Source & attribution

This entry incorporates text from “Red Windsor (cheese)” on English Wikipedia. Contributors are listed in the page history. Text is available under the Creative Commons Attribution-ShareAlike 4.0 License. Selected authority identifiers and statements are retrieved from Wikidata under CC0; their references and qualifiers remain part of the verification path.