Wensleydale With Apple Paté
Ingredients
50g unsalted butter
1 eating apple, peeled, cored and neatly diced
125g Wensleydale cheese, grated or crumbled finely
65g pack full-fat cream cheese
40g walnuts, crushed
Method
Melt the butter in a small pan, add the apple and cook very gently until soft, about 10 minutes.
Beat together the two cheeses and carefully fold through the cooked apples and butter. Chill the mixture for about an hour, until firm enough to handle.
Form into two barrels, each about 11 X 2.5cm. Roll in the crushed nuts and chill again for several hours.
Slice the rolls fairly thinly; serve on small plates with a salad of decorative leaves, tossed in walnut oil dressing, with a little extra walnuts oil drizzled over the cheese slices.