Cheese And Fruit Cake: A Perfect Pairing Guide

Fruitcake and cheese is a classic combination that has been enjoyed for generations, particularly in the north of England. The tradition is believed to have originated in Yorkshire, where it was customary to eat Yule Cake, a type of fruitcake, with a piece of Christmas cheese on Christmas Eve. Today, there are many types of cheese that pair well with fruitcake, but the most popular and traditional choice is Wensleydale, a local Yorkshire cheese with a crumbly texture and a sharp, zesty flavour. Other cheeses that complement fruitcake include Lancashire, Cheshire, and Caerphilly. When it comes to the fruitcake itself, a rich, dense cake with dark dried fruit and a hint of brandy is ideal for balancing the tanginess of the cheese.

Wensleydale and fruit cake is a traditional Yorkshire combination

Yorkshire Food Historian Peter Brears has traced the tradition back to at least the Victorian era. The first written reference we have found is from Joseph Lucas's 1871 book 'Studies in Nidderdale [Yorkshire]':

> On Christmas Eve one Yule Cake is given to each member of the family, along with a piece of Christmas cheese. As a rule, part of it is left for Christmas morning, and eaten at breakfast.

Wensleydale is a traditional winter cheese, which would have been made in spring and summer and then collected from farms in autumn. This meant that the cheese would reach full maturity at Christmas, making it a special cheese for consumption at that time. This may be why Wensleydale became the cheese of choice to accompany Christmas cake.

The sharp, fresh, zesty flavour of Wensleydale offsets the rich, dense, moist, brandy-infused fruitcake, creating a delicious combination.

Fruit cake with Lancashire cheese is popular in Northern England

Fruit cake and cheese is a classic combination, especially popular in Northern England. While some may turn their noses up at the pairing, it is a tradition that has been followed for generations. In Northern England, the fruit cake of choice is often a dense, moist cake packed with dark dried fruit, and a kick of brandy.

The cheese that is traditionally paired with fruit cake in Northern England is Lancashire cheese. This pairing is said to be popular in the region, with locals enjoying the rich zestiness that Lancashire cheese brings to the dense fruit cake. In fact, the BBC Good Food magazine recommends a canapé made with thin slices of fruit cake topped with a slice of Lancashire cheese and a piece of apple.

The history of this pairing can be traced back to Victorian times, with the first written reference found in Joseph Lucas's 1871 book, 'Studies in Nidderdale'. In the book, Lucas describes the tradition of eating Yule Cake, a type of fruit cake, with a piece of Christmas cheese on Christmas Eve. This tradition is said to have originated in Yorkshire and later spread to other northern counties.

While Wensleydale cheese is also a popular choice to pair with fruit cake, due to its historical association with Christmas, Lancashire cheese has become the cheese of choice for many in Northern England when enjoying a fruit cake.

Eccles cakes are often eaten with Lancashire cheese

The tradition of eating fruitcake with Lancashire cheese is thought to have started in Yorkshire and later spread throughout the other northern counties. The first written reference to this pairing is found in Joseph Lucas's 1871 book, 'Studies in Nidderdale', where it is described as a Christmas Eve tradition. In recent years, the tradition has been adapted by other Northern regions, with Lancashire cheese being paired with local currant-filled Eccles cakes.

The Lancashire cheese and Eccles cake combination is a match made in heaven. Eccles cakes are small, individual cakes filled with currants, and the rich zestiness of Lancashire cheese is the perfect complement to the cake's sweet, fruity flavour. The cheese provides a sharp finish and crumbly texture that balances out the sweetness of the cake.

If you're looking to elevate your cheese and Eccles cake experience, consider adding some finely sliced apple to the mix. The addition of apple provides a refreshing contrast to the rich flavours of the cake and cheese, and the combination of these three ingredients makes for a delightful festive party canapé or buffet treat.

Fruit cake and cheese is a Christmas tradition

The first written reference to this tradition comes from Joseph Lucas's 1871 book, 'Studies in Nidderdale [Yorkshire]':

> "On Christmas Eve, one Yule Cake is given to each member of the family, along with a piece of Christmas cheese. As a rule, part of it is left for Christmas morning and eaten at breakfast."

The tradition is thought to have originated in Wensleydale, Yorkshire, where the eponymous cow's milk cheese (formerly made with sheep's milk) was only made during the summer months and reached maturity around Christmastime. The sharp and crumbly cheese was found to pair perfectly with the moist fruit cake, and the combination quickly became a beloved Christmas tradition in Yorkshire and eventually spread throughout the other northern counties of England.

The key to this pairing is the contrast between the sweet, dense fruit cake and the sharp, crumbly cheese. The lactic 'bite' of the cheese offsets the rich, figgy, and curranty notes of the cake. While there are many varieties of cheese that can be enjoyed with fruit cake, traditional Northern English crumbly cheeses such as Cheshire, Lancashire, Caerphilly, and Wensleydale are particularly well-suited for this combination.

So, if you're looking to continue this time-honored tradition, be sure to pick up a crumbly cheese to enjoy with your fruit cake this Christmas!

The pairing may have originated due to the seasonality of Wensleydale cheese

The pairing of fruitcake with Wensleydale cheese may have originated due to the seasonality of Wensleydale cheese. In the past, Wensleydale was a winter cheese, made in spring and summer but not ready to eat until the end of the season in autumn. This meant that the cheese would reach full maturity around Christmas, making it a special cheese for consumption during the festive season.

Yorkshire Food Historian Peter Brears traces this tradition back to at least the Victorian era, with the first written reference appearing in Joseph Lucas's 1871 book, 'Studies in Nidderdale [Yorkshire]'. In the book, Lucas describes the tradition of eating Yule Cake, a type of fruitcake, with a piece of Christmas cheese on Christmas Eve, with any remaining cake and cheese being saved for Christmas morning breakfast.

The tradition of eating fruitcake with cheese, particularly Wensleydale, may have started in Yorkshire and later spread to other northern counties in England. The pairing is still popular today, with shops in Yorkshire selling fruitcakes specifically made to be enjoyed with cheese. The combination of a rich, dense fruitcake with a crumbly, zesty, and sharp cheese like Wensleydale creates a delightful contrast of flavours and textures.

While some people outside of Yorkshire may find the pairing unusual, it is not dissimilar to the common practice of eating chutney with cheese, where the fruity flavours complement the cheese. So, the next time you're looking for a unique culinary experience, why not give fruitcake and Wensleydale cheese a try? It's a tradition that has been enjoyed for generations and may just become your new favourite!

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