Why You’ll Love This Wensleydale and Apple Pate
The marriage of tangy Wensleydale and sweet apple in this elegant pate is nothing short of magical.
I’ve served this creamy, walnut-crusted delight at countless gatherings, and it disappears within minutes.
What makes it special? The contrast of flavors—sharp cheese mellowed by sweet apple, all bound in velvety cream cheese.
It’s ridiculously simple to prepare yet looks impressively gourmet when sliced.
The texture is what truly wins hearts: silky-smooth with surprising bursts of apple and walnut crunch.
Make it ahead, slice when needed, and watch your guests reach for seconds.
Perfect with toasted granary bread on crisp autumn evenings.
What Ingredients are in Wensleydale and Apple Pate?
Wensleydale and apple pate is one of those deceptively simple recipes that seems fancy but requires just a handful of ingredients. I love how each component plays a vital role—the tangy cheese, sweet apple, and buttery walnuts creating perfect harmony in every bite.
You don’t need an extensive shopping list to create something that looks this impressive on a cheeseboard.
- 50g unsalted butter
- 1 eating apple (peeled, cored and neatly diced)
- 125g Wensleydale cheese (crumbled finely)
- 65g full-fat cream cheese
- 40g walnuts (crushed)
When shopping for these ingredients, quality matters more than usual. Choose a nice ripe eating apple with good flavor—Braeburn or Pink Lady work beautifully.
For the Wensleydale, get the real thing if possible, with that distinctive crumbly texture and slight sweetness. The full-fat cream cheese is non-negotiable here; the lower-fat versions just won’t deliver the same silky richness that makes this pate so irresistible.
Could you use a different cheese? Sure, but why would you when this combination is absolute perfection?
How to Make This Wensleydale and Apple Pate
Making this elegant pate is surprisingly straightforward, starting with gently cooking the apple. In a small pan, melt 50g of unsalted butter, then add your peeled, cored, and neatly diced eating apple. This is where patience becomes your friend—cook the apple pieces very gently for about 10 minutes until they’re soft but still hold their shape. The kitchen will smell absolutely divine while this happens, with that warm, buttery apple scent that always makes me want to linger nearby.
Next comes the cheese mixture, which couldn’t be simpler. Beat together 125g of finely crumbled Wensleydale cheese with 65g of full-fat cream cheese until smooth and well combined.
Now for the magic moment—carefully fold through your cooked apple pieces along with all that gorgeous buttery goodness from the pan. This gentle folding is key, as we want distinct apple pieces throughout the pate, not apple mush. Pop this mixture into the refrigerator for about an hour, giving it time to firm up enough that you can handle it.
Once chilled, it’s time to shape your masterpiece. Form the mixture into two barrel-shaped rolls, each about 11cm long and 2.5cm wide. Roll these barrels in 40g of crushed walnuts, pressing gently so the nuts adhere to the surface. The contrast between the creamy interior and the textured, nutty exterior is what makes this pate so special.
Return your walnut-coated rolls to the fridge for at least another hour to set completely. When ready to serve, slice the pate fairly thinly and arrange it on a board alongside some toasted granary bread. The slight crunch of the toast against the creamy pate? Absolute heaven.
Wensleydale and Apple Pate Substitutions and Variations
While this classic recipe shines on its own, I’ve discovered many delightful ways to adapt this pate to suit different tastes and dietary needs.
Can’t find Wensleydale? Crumbly Lancashire or White Stilton work beautifully, or try a milder Cheddar for kids.
Vegetarians rejoice – this is already meat-free! For a dairy-free version, substitute plant-based butter and vegan cream cheese, though the texture might be slightly different.
Apples too ordinary? Pears create a sweeter, more delicate flavor.
Sometimes I swap walnuts for pecans or pistachios, creating an entirely new color palette.
My mother-in-law adds dried cranberries for holiday gatherings – genius, really.
What to Serve with Wensleydale and Apple Pate
The perfect accompaniment for this creamy, nutty pate makes all the difference between a good appetizer and an unforgettable one.
While the recipe suggests toasted granary bread (my personal favorite), I’ve found several alternatives that work beautifully.
Try crisp apple slices for a fresh-on-fresh pairing, or water crackers that won’t compete with the pate’s delicate flavors.
Warm crusty baguette slices? Divine.
For dinner parties, I arrange these options on a wooden board alongside grapes and fig jam.
A chilled glass of crisp white wine or sparkling cider completes the experience.
Who knew cheese and apples could feel so fancy?
Final Thoughts
After creating this Wensleydale and apple pate countless times, I’ve come to appreciate its versatility in my culinary repertoire.
It’s become my go-to for impromptu gatherings and thoughtful hostess gifts, always earning rave reviews.
What I love most is how this recipe balances sweet apples with tangy cheese, creating something truly greater than its parts.
The walnuts add that perfect textural contrast, don’t they?
Creamy Wensleydale & Apple Pate
Ingredients
Equipment
Method
- In a small pan, melt the unsalted butter over low heat.
- Add the peeled, cored, and diced apple to the melted butter. Cook gently for about 10 minutes until the apple pieces are soft but still hold their shape.
- In a mixing bowl, beat together the crumbled Wensleydale cheese and full-fat cream cheese until smooth and well combined.
- Carefully fold the cooked apple pieces along with the buttery liquid from the pan into the cheese mixture.
- Refrigerate the mixture for about 1 hour until firm enough to handle.
- Once chilled, form the mixture into two barrel-shaped rolls, each approximately 11cm long and 2.5cm wide.
- Roll the barrels in the crushed walnuts, pressing gently so the nuts adhere to the surface.
- Return the walnut-coated rolls to the refrigerator for at least another hour to set completely.
- When ready to serve, slice the pate fairly thinly and arrange on a serving board.
