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How to Serve Wensleydale Cheese

Wensleydale cheese comes from the Wensleydale Creamery in Yorkshire, England. All varieties of their cheese are handcrafted and the company uses local ingredients to create a unique taste for each. The wide variety of choices at Wensleydale allows for many combinations of accompaniments to the cheese. You'll be hard pressed to keep guests from snacking on the cheese all by itself, however. From crisp crackers to fresh fruit, make the most out of whichever Wensleydale cheese you serve.

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  1. Slice the cheese and serve it on its own. Not all cheese needs to be served with crackers or fruit if it has a delicious flavour. Wensleydale blended cheese varieties are especially good on their own. Choose from either the Double Gloucester with Onion & Chives, Pineapple Twist --- which combines fresh chunks of pineapple with white Yorkshire cheese --- or the Real Yorkshire Wensleydale & Cranberries. Each of these flavours stand alone and are sure to impress any guest.

  2. Serve the cheese with crackers or fresh fruit to diners. Many of Wensleydale's smoked cheeses are delicious with either plain or zesty crackers. Alternatively, include chunks of some of the waxed cheese with fresh fruit such as grapes, apples and pears. The Oak Smoked Yorkshire Wensleydale, Wensleydale and Ginger, Abbot's Gold or Oakey Smokey are perfect pairings with crackers or slices of crusty bread. Offer the original honey flavoured Real Yorkshire Wensleydale with pears or the Abbot's Choice Mature Cheddar with slices of crisp apples.

  3. Use the cheese in a recipe before serving. Wensleydale Creamery suggests several recipes to use with their cheese varieties, many of which will wow your guests. Mix the Wensleydale & Cranberry cheese with crème fraiche, fresh parsley, lemon juice and pepper to create a delicious dip for chips or vegetables.

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Things You'll Need

  • Serving trays
  • Sharp knife
  • Crackers
  • Grapes, apples & pears
  • Crème fraiche
  • Lemon juice
  • Pepper
  • Parsley

About the Author

Melissa Hamilton began writing professionally in 2007. She has enjoyed cooking creatively in the kitchen from a young age. In addition to writing cooking articles for various publications, she currently works in the restaurant industry as a food and beverage trainer.

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