LAST MONTH I was really lucky to visit Wensleydale, part of the Yorkshire Dales, for the weekend.

It's a beautiful place and despite being fairly close to me, I really do not visit often enough.

During our visit, due our love of cheese (and the typical British weather!) we decided to take a visit to the Wensleydale Creamery.

Situated in Hawes, it is a place where cheese fans can visit the site, learn how it is made, then taste the different cheeses and even watch the cheese being made from their viewing areas.

We had a lovely afternoon and I learned that the story of Wensleydale is one of passion, tradition, and plenty of good old Yorkshire determination.

For a start, the cheese is made by hand, as it always has been, by a devoted team of master cheese-makers to whom Wensleydale isn’t just a cheese – it’s their way of life.

Wensleydale cheese has a unique creamy, crumbly taste. The cheese is full of flavour, a result of the unique starter cultures that combined with cheese-making expertise, create a cheese with a texture and flavour that no other region can match.

These unique elements, together with the multi-award winning status and reputation based upon quality, consistency and authenticity of Yorkshire Wensleydale cheese, secured this international seal of approval.

The creamery source milk from local family farms, to help ensure the quality and authenticity of Yorkshire Wensleydale cheese.

This also helps contribute more than £10 million to the local Dales economy, which I thought was fantastic to hear! Not all cheeses bearing the Wensleydale name are actually produced in Wensleydale though, in fact many Wensleydale cheeses currently available in the UK are made in Lancashire, Cheshire, and even as far as Shropshire.

Wensleydale cheese has a heritage that spans centuries, with its roots firmly set in the heart of the Yorkshire Dales.

First crafted in the 12th century by a group of Cistercian monk settlers in Wensleydale, the art of Wensleydale cheese-making was perfected over time, and eventually found itself in the hands of local farmers’ wives.

It wasn’t until 1897 when the first creamery was built in Hawes that Wensleydale cheese-making began on a large scale.

Having visited the creamery and of course their wonderful cheese shop, I somehow ended up with four large pieces of Wensleydale cheese.

Having considered having cheese and biscuits every night for a few weeks, I decided that wasn't really a good idea, so I decided to make a cake – hence the recipe I am sharing with you this month.

Yes, you read correctly, real cheese in a cake.

I have to admit I was a little nervous trying the recipe out but I know that apples and cheese go well together so why not in a cake?

The results were fantastic. Everyone at home was very impressed with this cake and it disappeared in record time.

As Wallace would say, “Cracking good job”, and so I urge you to try it for yourself!