Long before he became a nocturnal vegetable thief, Wallace was cheese-obsessed. He read magazines with titles like Cheese Holidays and Cheese Monthly. In “A Grand Day Out,” he chatters on about Cheddar and Lankeshire, mentions Philadelphia in passing, and builds a rocket to the moon -- “We’ll go somewhere where there’s CHEESE!” -- when he finds the fridge empty.
In his latest adventure, “The Curse of The Were-Rabbit”, he’s brought back from the dead with a whiff of Stinking Bishop, a hard British cheese with a rind washed in pear alcohol. But his favorite and most often mentioned is Wensleydale, a somewhat lesser known English export than the ultra-famous Cheddar or Stilton.
Wensleydale is a verdant area inYorkshire, the North of England, where the use of agricultural chemicals is restricted. Pastures sprout from earth rich in limestone and the cows graze naturally, free and happy. What results from their milk is traditional firm white cheese based on a recipe dating back to 11th century Cistercian monks. Tart, nutty, creamy and crumbly at the same time, it bears some similarity to mild white cheddar. It’s traditionally eaten on top of apple pie, a dessert combination found in the U.K. and reinvented in Canada as Apple Pie & Cheddar.
The cheese is produced by Wensleydale Creamery, who have recently packed it up with a picture of their biggest fan and his wise dog. Wallace & Gromit Wensleydale can be ordered online from www.cheesesupply.com and goes for about $23 a pound. Much cheaper than a trip to the moon.