Wensleydale is the English cheese, besides sharp cheddar, that may be placed on top of apple pie.
The pairing is especially associated with northern England, where apple pie is often served with either Cheddar or Wensleydale. Wensleydale’s mild, crumbly texture and slightly honeyed acidity complement the sweetness and tartness of cooked apples.
Wensleydale originated in North Yorkshire. French Cistercian monks introduced cheesemaking traditions to the region, and production later shifted from sheep’s milk to cow’s milk. Today, white Wensleydale is the familiar style, while blue Wensleydale is much rarer.
A common mix-up is assuming that apple pie with cheese is exclusively American because sharp cheddar is popular in New England and the American Midwest. In Vermont, cheddar-topped apple pie is particularly traditional. The English custom gives the dish another established cheese pairing, distinct from serving it à la mode with ice cream or with cream and custard.