Our Christmas orders are now closed. You can still buy our Cheese Subscriptions to start in January, as well as book our courses and tasting events. If you want to purchase vouchers you can do so until the 20th December but please note that it can take up to 48 hours for the vouchers to be emailed to you as we process these manually.
We have a full counter of cheese in our shop in Pangbourne so you can still come in and purchase items in store
Price range: £2.90 through £17.40
Wensleydale with Apricots is one of those cheeses that always makes me smile. It manages to be both wonderfully traditional and a bit cheeky at the same time. The cheese itself is crumbly and creamy, dotted with bright orange apricot pieces that make it look almost ready for a party. When you taste it, there’s that gentle lactic tang you expect from a good Wensleydale, but the mellow sweetness from the fruit lifts it into something really special.
To make Wensleydale with Apricots, cheesemakers start with pasteurised cow’s milk, add cultures and rennet, and cut the curds. Unlike cheddar, which gets pressed and aged until it’s dense, Wensleydale curds are treated gently, which is what gives you that lovely loose, crumbly texture. For the apricot version, they stir in finely chopped dried apricots before moulding the cheese, so you get a little burst of sweetness in every slice.
The finished cheese is firm but crumbles easily. It breaks apart cleanly, and you can always spot those cheerful apricot pieces peeking out from the pale ivory cheese.
Wensleydale’s story starts in the lush green valleys of North Yorkshire. Back in the 12th century, Cistercian monks arrived in the Yorkshire Dales and began making cheese from sheep’s milk. Over the years, they switched to cow’s milk, which is what gives us that lovely crumbly, slightly moist texture we now think of as classic Yorkshire Wensleydale.
By the 19th century, Wensleydale had become one of Britain’s best-known regional cheeses. Like so many old favourites, it had a rough patch during the industrial changes of the 20th century and nearly vanished. Luckily, local cheesemakers stepped in to save it, especially the team at Wensleydale Creamery in Hawes, who still make it the traditional way and clearly enjoy trying out new flavours.
Wensleydale with Apricots is a more recent twist, popping up in the late 20th century when British cheesemakers started adding fruit to their classic cheeses. Fruit and cheese have always been good friends, but dried apricots in Wensleydale turned out to be a real winner. The cheese’s gentle, slightly tangy character is just right for those sweet, chewy bits of fruit.
When you smell Wensleydale with Apricots, it’s fresh and milky, with a gentle, yogurty tang. The apricots add a hint of honey and a soft, fruity aroma that always reminds me of summer.
The first taste is creamy and just a little tangy. Classic Wensleydale has that lemony brightness and gentle lactic flavour, but it never shouts. Almost straight away, the apricot’s sweetness comes through. The texture is a treat too: soft and chewy fruit against cool, crumbly cheese.
It’s the balance of flavours that makes this cheese so moreish. The apricots don’t just bring sweetness; they soften the tang and add a bit more depth. The finish is clean, gently fruity, and just a touch buttery, so even people who say they don’t like cheese usually end up enjoying it.
Jen’s note: During World War II, the British government standardised cheese production to prioritise efficiency and nutrition. Most regional varieties were suspended in favour of a single “Government Cheddar.” Wensleydale was one of the very few regional cheeses allowed to continue in limited form because it was considered particularly suitable for blending and processing. Apricot-studded Wensleydale wasn’t around back then, but its crumbly texture later made it perfect for adding fruit. In a roundabout way, the fact that Wensleydale survived the war means we get to enjoy this sweet-and-savoury favourite today.
Sizes and Prices
Storage Advice
Delivery and Collection
Ingredients (Allergens are listed in capitals)
MILK, starter cultures, rennet, salt, sweet dried apricots
Normal opening Monday – Saturday 9am – 4pm until:
Sunday 22nd 9am – 4pm
Monday 23rd 9am – 4pm
Christmas Eve 9am – 12pm
Christmas Day Closed
Boxing Day Closed
Friday 27th Closed
Saturday 28th 9am – 4pm
Sunday 29th Closed
Monday 30th 9am – 2pm
Tuesday 31st 9am – 2pm
New Year’s Day Closed
Thursday 2nd January Closed
Friday 3rd 9am – 4pm then open as normal
After Christmas our courier delivery slots start from 8th January.
