Melt the butter in a small pan over low heat.

Add the diced apple to the melted butter and cook gently until soft, about 10 minutes.

In a mixing bowl, beat together the Wensleydale cheese and cream cheese until well combined.

Carefully fold the cooked apples and butter mixture into the cheese mixture.

Chill the mixture in the refrigerator for about an hour, or until firm enough to handle.

Divide the mixture into two equal portions.

Shape each portion into a barrel, approximately 11cm long and 2.5cm in diameter.

Roll each barrel in the crushed walnuts, ensuring they are evenly coated.

Chill the walnut-coated barrels again for at least 1 hour to allow them to set.

Slice the rolls fairly thinly before serving.

Serve with toasted granary bread.