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wensleydale chesse and apricots

AbrielAbriel Posts: 8,525
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in Food and Drink #1
In a rash moment, OH bought a huge chunk of the above "off a bloke i a pub" (I Know!). we'll never use it all with biscuits - any savoury recipes ideas?

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    degsyhufcdegsyhufc Posts: 59,251
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    #2
    I bought some of this last christmas.

    I used some on a pork burger. It was nice. Pork suits fruity bursts.
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    AbrielAbriel Posts: 8,525
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    #3
    degsyhufc wrote: »
    I bought some of this last christmas.

    I used some on a pork burger. It was nice. Pork suits fruity bursts.
    yes, we were thinking of topping pork or maybe lamb burgers, or pork steaks. Any other ideas, please?
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    molliepopsmolliepops Posts: 26,828
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    #4
    You can make cakes with it, or it makes a lovely cheese cake you can make scones too, also just toasted and melted on a muffin or toast is lovely.
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    degsyhufcdegsyhufc Posts: 59,251
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    #5
    How about a variation on a curd tart.

    Instead of raisins you have the apricot.

    Rick Stein made it with cottage cheese as it's easier to find than curds.
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    daisiesfandaisiesfan Posts: 2,722
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    #6
    Why piss about with something so nice? Have it on crackers!
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    [Deleted User][Deleted User] Posts: 7,856
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    #7
    I believe Wensleydale freezes quite nicely
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    molliepopsmolliepops Posts: 26,828
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    #8
    Specktater wrote: »
    I believe Wensleydale freezes quite nicely

    Do you need to grate it like cheddar or can you just freeze a block ?
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    [Deleted User][Deleted User] Posts: 7,856
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    #9
    molliepops wrote: »
    Do you need to grate it like cheddar or can you just freeze a block ?

    Everywhere I've seen recommends to grate it, but I find it a bit too crumbly for that so tend to freeze in slices. I guess it depends what you plan to use it for though. I wonder if it would make an interesting substitute for cheddar in a spicy cheese soup...
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    RootsFranRootsFran Posts: 510
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    #10
    it goes nice in stuffed Mushrooms , just put a slice on a large flat Mushroom and grill or bake.
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    molliepopsmolliepops Posts: 26,828
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    #11
    Specktater wrote: »
    Everywhere I've seen recommends to grate it, but I find it a bit too crumbly for that so tend to freeze in slices. I guess it depends what you plan to use it for though. I wonder if it would make an interesting substitute for cheddar in a spicy cheese soup...

    Thank you, I tend to make scones with it if I have enough spare.
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