*Title says it all.
I never knew about this till I came down South - is it common elsewhere?
Is it done for other pies?
*when served, not when cooked
From the very bowels of Hell itself?
Who does this, and why? I’ve never heard of it.
I’ve always known it to be a northern thing, usually from New England. Not sure how it migrated down south. It should be a slice of sharp cheddar.
Apparently it goes back to England.
It was common in West Texas where I grew up. Delicious, too.
You wanna hear strange – I grew up eating apples fried in bacon grease, and frequently there were pieces of bacon left in!
But of course given the feeling of people have toward bacon here, it probably won’t be considered strange at all! 
I have a an old cookbook with a picture of a slice of apple pie with cheese on it in the pastry section. It confused me as a child and I never tried it because I didn’t want to risk losing the gloriousness of apple pie with the cheese. But after all those Pushing Daisies episodes where Chuck would make pies with various cheese infused crusts, I’ve begun to wonder if it might be something worth trying.
It came from my stepfather, who also liked to put butter on his piecrust. He was also the inventer of raw hamburger sandwiches, and the practice of stuffing toast into a glass of milk and eating the whole mess. The guy was some kinda fucked up.
Trust me. It’s well worth trying. 
Wow.
I left MA to live heah, and never heard of it up theyah.
Not only isn’t that strange - I’ve eaten, and enjoyed, that very dish. Good stuff!
Pear with a Gruyere crust…mmmm.
I remember reading one of the James Herriot books…as a country vet, he was NEVER home for Christmas, but many of the Yorkshire folk were very apologetic, so would fill him up with Christmas goodies after he pulled the suspenders out of the goat or pushed the uterus back into the cow.
There was one meal…I want to say it was a slice of fruit cake, a hunk of Weyslendale (sp?) cheese, and a glass of neat whiskey. He said it was amazing.
O tempora! O mores!
What profanations these
That seek to dim the glories
Of apple-pie and cheese!
(still - did this merit seven stanzas?)
It’s very good. And if we’re going to be all poetic about it, my Grandpa always used to say “A slice of pie without the cheese is like a kiss without a squeeze.”
I never heard of it till I moved up here to New England. I grew up in New York State and my parents are from Penna. I still haven’t tried it, but how could it be wrong? Cabot cheddar on a piece of cardboard would be wonderful.
Mention of Wensleydale always makes me think of Wallace and Gromit:
Wallace: Won’t you come in? We were just about to have some cheese.
Wendolene: Oh no, not cheese. Sorry. Brings me out in a rash. Can’t stand the stuff.
Wallace: [gulp] Not even Wensleydale?
(…oh well, more for us!)
This can be the companion thread to scrambledeggs’ [thread=476154]why do we make sandwiches[/thread]. We just need some discussion of milk to wash it down. I’m not from the apple pie and cheddar culture, but it is awful good.
Wensleydale is also the name of the Cheese
Shop owner in the infamous Monty Python sketch.
My mother, from good yorkshire stock, always put blue vein cheese in the top of her christmas (fruit) mince pies. I prefer a strong stilton myself, but a cheddar will do.
Si
Cheddar and apple pie…so, so good, especially when the pie is hot and the cheese gets all melty…oh, my. I just can’t imagine anyone NOT thinking this is good! I eat cheese and apple slices and crackers all the time…pie is only a tad bit sweeter…