12:46 PM 17th January 2022
Cure The Blue Monday Blues With Wensleydale Blue Cheeses
Following a busy, hectic December filled with festive celebrations, the most miserable day of the year, Blue Monday, is upon us. January’s cold, dark days can feel tiresome and dreary.
But fear not! Banish those January blues with this selection of award-winning, cheer me up blue cheeses, all available from the Wensleydale Creamery. Why not try the Creamery’s own delicately flavoured creamy Wensleydale Blue, made from local cow’s milk, which appeals to newcomers to blue cheese and connoisseurs alike? Or, go all in with a selection of various blue cheeses with a box featuring many more local blue cheese favourites.
Feeling inspired? Why not try this delicious Wensleydale Blue, Courgette and Spinach Frittata recipe, the perfect lunch dish to serve with a light side salad.
Courgette, Spinach and Wensleydale Blue Frittata
Serves 6-8, Prepare in 15 minutes
100g Wensleydale Blue Cheese
1 medium Courgette
Yorkshire Rapeseed Oil Mint & Balsamic Dressing
Yorkshire Rapeseed Oil with Garlic
1 medium red onion, diced
100g Spinach - we used a bag of Florette Baby Leaf Spinach
6 free range, medium eggs
50ml double cream
Pop the grated courgette in a colander or a tea towel with a large bowl underneath, sprinkle over a little salt and then use the back of a wooden spoon to gently push out any excess water.
Leave to sit for a further 10 minutes to drain fully.
Preheat the oven to 180oC / 160oC Fan / 350oF / Gas Mark 4.
For the next step you need a large frying pan.
Make sure the frying pan has an oven-proof handle as you will be popping it into the oven.
Cover the bottom of the frying pan with the Garlic Oil and heat on a high setting on the hob.
Fry the red onion for a few minutes until softened and then add the drained and grated courgettes and continue to fry for 5-6 mins until cooked through.
Gradually add the baby leaf spinach and cook this until wilted.
In a separate dish beat together the eggs and milk with a good twist of black pepper and then pour this egg mixture over the courgettes, onion and spinach and lightly press down with the back of a spatula to make sure that the whole of the pan bottom is covered.
Next step is to crumble over the Wensleydale Blue Cheese and allow to cook on the hob without touching it for a further 3-4 mins.
Finally, once the base of the frittata seems set, add another twist of black pepper and place the frying pan in the oven for 20-25 mins or until cooked through.
Serve hot or cold with a good drizzle of Yorkshire Rapeseed Oil Mint and Balsamic Dressing.
Or, go all cheesy with these cheeseboard favourites!
Yorkshire Blues Box (RRP: £30.00)
Celebrate the best of blue cheese with this Yorkshire Blues Box. Discover the delicately flavoured creamy Wensleydale Blue (250g) plus delicious cheeses from Shepherd's Purse; a luxuriously creamy and peppery Harrogate Blue, a sweet yet deliciously salty ewe's milk Mrs Bells Blue and sweet and buttery Yorkshire Blue. Partner these delicious cheeses with locally made Blue Cheese Lover's Pineapple Chutney from Raydale Preserves and moreish oat biscuits.
Wensleydale Blue Cut Cheese Wedge (RRP: £3.00, or 4 for £10)
A delicately flavoured creamy blue cheese, handcrafted at the Wensleydale Creamery. Award-winning Wensleydale Blue has a mellow, yet full flavour, which will appeal to newcomers to blue cheese & connoisseurs alike. Why not take your cheeseboard to the next level with these pairings? Wensleydale Creamery source the very finest accompaniments from local food producers to perfectly pair with its Blue Cheese range.
Feeling spoilt for choice? The Wensleydale Creamery have a wide range of cheeses available all year round, along with beautifully curated luxury hampers and gifts to guarantee that you will bring a smile to that special someone’s face, no matter the occasion.
For further information, please visit https://www.wensleydale.co.uk/