Wensleydale And Apple Pate - cooking recipe

Ingredients

50 g unsalted butter
1 eating apple, peeled, cored and neatly diced
125 g wensleydale cheese, crumbled finely
65 g full-fat cream cheese
40 g walnuts, crushed

Preparation

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 at least 1 hour.
Slice the rolls fairly thinly.
Goes very well with toasted granary bread.