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Wensleydale with Mango & Papaya Cheese Slaw

Refreshing, unusual and colourful. Worth the chopping and squeezing!

Serves: Serves 6
Ready in: Prep: 15 minutes


For the dressing:
Juice of one lime
1 lemongrass stalk, minced
3 tbsp maple syrup
2 tbsp toasted sesame oil
1 tbsp soy sauce
½ tspn red chilli flakes
4 tbsp canola or grapeseed oil

For the salad:
100g/4oz Wensleydale with Mango & Papaya Cheese, crumbled
Handful savoy cabbage, finely shredded
½ red cabbage, finely shredded
1 mango, peeled and cut into thin strips
½ papaya, peeled and cut into thin strips
1 cup roasted and salted cashews, roughly chopped
Few sprigs of fresh mint, chopped,
Few sprigs of corainder, roughly chopped


For the dressing:
1. Combine the lime juice, minced lemongrass, maple syrup, sesame oil, soy sauce, and red chile flakes in a small saucepan, and reduce over medium-high heat until thick and syrupy. Set aside, and allow to cool.
2. Once cooled, strain through a fine-mesh sieve, pushing on the solids with a spoon to ensure the maximum yield. Discard solids, and add the neutral oil, whisking to combine.

For the salad:
1. Toss together the cabbages, mango, papaya, cashews, herbs with the dressing into a large salad bowl.
2. Crumble the cheese over the top of the salad and enjoy

Delicious served with grilled chicken breast