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Category: Cheese

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British Sandwich Week

The origin of the sandwich can be traced back to the 18th Century. John Montagu, the Fourth Earl of Sandwich, was a prolific gambler and legend has it he would ask his valet to bring him meat between two slices of bread as a meal, in order that he didn’t need to leave the gaming […]

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Yorkshire Wensleydale & Creamed Leek Flatbread

A popular dish in our Visitor Centre Coffee Shop – perfect as a snack, or as a light lunch/supper. Ingredients 1 flatbread 1 leek, washed and finely chopped Knob of butter 150ml vegetable stock 50ml whipping cream 1 slice bacon, grilled and diced 50g Yorkshire Wensleydale cheese, grated Black pepper Chopped parsley to garnish Method […]

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Macaroni Cheese

Ingredients 250ml full fat milk 150ml stock (paste cube is fine or fresh if you have it) A good tsp Dijon mustard 1 tbsp cornflour, mixed to a paste with a little milk 100g Yorkshire Wensleydale cheese grated 50g Red Leicester cheese grated 50g strong Cheddar cheese grated Salt and pepper to taste Dried macaroni […]

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Yorkshire Rarebit

Ingredients 150ml of Black Sheep Ale 50ml of whipping cream 15ml of Worcestershire sauce Pinch of salt & pepper Half a dessert spoon of Dijon mustard 200g each of Yorkshire Wensleydale cheese, Cheddar and Red Leicester cheese – grated Method 1. Add the Black Sheep Ale, whipping cream, Worcestershire sauce, seasoning and mustard to a […]

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Wensleydale Chicken

Ingredients 4 chicken breasts, butterflied 300ml chicken stock (paste cubes are fine) 300ml whipping cream Cornflour (approx. 1tsp) 150g Wensleydale Blue cheese, crumbled Chopped parsley to taste Method 1. Butterfly the chicken breasts by slicing them lengthways but not all the way through, then open up and press firmly. 2. Pan-fry the butterflied chicken breasts […]