Tried a “Pumpkin Spiced” Cheese (278/366)

278PumpkinCheeseTop“Not even Wensleydale?  What’s wrong with Wensleydale?!”
~ Wallace of “Wallace and Gromit


I love Pumpkin Spice.  Fall is one of my favorite seasons, and pumpkins and pumpkin spice are a HUGE part of that.  I love pumpkin pie of course, but also pumpkin muffins or bread (there are some great Paleo recipes already!), savory pumpkin dishes; basically anything pumpkin, and I’m there.  I don’t usually get coffee at coffee shops, but every time I see a “Pumpkin Spice Latte” sign I think about it.  More than once.

So today, when I saw this Wensleydale with Pumpkin Spice, I was intrigued.  I could imagine pumpkin spice in cream cheese, or maybe in a topping on a baked brie (oooh, yum) but I’d never thought about it in any kind of harder cheese.  Now, for those of you who have tried Wensleydale, maybe this doesn’t seem that odd to you, but for me, I hadn’t tried it before – let alone with pumpkin spice – and I wasn’t sure how the flavors might go together.

I hadn’t previously known much about Wensleydale at all, aside from the fact that it’s one of the favorite cheeses of Wallace, of Wallace & Gromit fame. From (did you know *that* site existed?!):

Wensleydale is an historic fresh, mild cheese that has been made in Wensleydale, North Yorkshire since 1150 by Cistercian monks. These monks continued to make the cheese until the dissolution of their monasteries in 1540. Traditionally, sheep’s milk was used, but over the time cow’s milk was also used. The art of making the cheese was passed by the monks to the farmer’s wives who produced a blue variety of Wensleydale at their farmhouses. Today, Wensleydale is produced mainly from pasteurised cow’s milk with sheep’s milk added to enhance the flavour. Wensleydale Creamery in the town of Hawes is seeking to protect the name Yorkshire Wensleydale Cheese under PDO designation. But there are other producers of Wenslydale cheese in parts of the UK, mainly in Shropshire and Cheshire.

I also learned from fansite that the Wenslydale Creamery in Yorkshire was on the brink of bankruptcy just as the world was falling in love with Nick Park‘s charming, cheese-loving pair; and that due to the popularity of Wallace & Gromit, Wenslydale Creamery is back in business, and going strong!

Back to the *actual* cheese – while it’s not a soft cheese, it’s not as firm as cheddar, and it’s both creamy and crumbly at the same time.  When you slice into this one, you can see the pumpkin spice, and you can smell it too – the cheese itself isn’t an overpowering one.  Yum!

This cheese is delicious!  It has a mild, buttery flavor with just a bit of a bite or tang – and the pumpkin spice blends so wonderfully with it.  Ooh, my new fall CHEESE is here.

We paired this cheese with some paleo coconut macaroons and dark chocolate covered espresso beans, just because we had them …

… but the cheese is YUM, just on its own.  Cracking good!


Related Links:
Wenslydale Creamery

One Response to “Tried a “Pumpkin Spiced” Cheese (278/366)”
  1. Ying says:

    Oh, my…and where can one buy a portion of this heavenly delight?

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