A traditional cloth bound Cheshire that matures to a delightful crumbly texture and offers a rich, clean flavour in the mouth.
- FlavourRich and clean
- Type of MilkCow
- Vegetarian RennetNo
Store & Serve
All cut cheeses are cut to order and will have approximately 12 days shelf life on them from the date the order is despatched
- StorageKeep refrigerated.
- Instructions for useServe at room temperature.
- Recommended DrinkMedium bodied Red wines or hoppy pale ales
- IngredientsCows' Milk, Salt, Rennet, Dairy Cultures (Milk)
- Typical Valuesper 100g
- Energy kJ1706
- Energy kcal412
- Of which saturates22.5
- Of which sugars>0.1
Paxton & Whitfield Ltd, 93 Jermyn Street, London SW1Y 6JE
These summary details have been prepared for information purposes only. While we have taken care in preparing this summary and believe it is accurate, it is not a substitute for reading the product packaging and label prior to use. Paxton & Whitfield is unable to accept liability for any incorrect information. If you require specific advice, please contact our mail order team on 01451 823460 or email email@example.com.
The unique quality of Cheshire cheese is said to emanate from the pastures which lie over the heavy salt deposits underlying the area of the Cheshire / Shropshire border around Whitchurch and Nantwich. The cattle grazing there have been found to have an unusually high salt content in their milk and this quality is carried through in the resulting cheese. Our example of the cheese is Appleby's Cheshire. Farming and cheesemaking have been a way of life for the Appleby family for several generations. The cheesemaking process hasn't changed much since Appleby’s cheese was first made at Hawkstone Abbey Farm in 1952 and the Appleby family are the only remaining producers of real calico bound traditional farm Cheshire cheese; made from their own unpasteurised milk and then matured on the farm.
Hawkstone Abbey Farm is a family-run dairy farm where the focus is on producing milk to make Appleby’s cheese. The approach to farming balances milk production with careful stewardship of the surrounding countryside. The combination of fine pastures, quality unpasteurised milk, the skill of the cheesemaker and the art of maturing gives Appleby’s cheese its unique texture and flavour. The family work closely with Garry Gray, a dedicated cheesemaker, highly experienced and skilled in the art of cheesemaking. The ingredients simply consist of unpasteurised milk, starter culture, rennet, salt and annatto. A committed team work with quality ingredients and carefully monitor timing, temperature and acidity to create a consistently high quality product. Expertise is essential to work with constant variations during the seasons which have subtly impact the core ingredient; Appleby’s milk.
Before the Second World War, Cheshire cheese accounted for 60% of all cheese sold in the UK and even in the 1950s the figure was 45%. It was during the 1950s and 60s though that its popularity was overtaken by Cheddar, due in part to the advent of pre-packing to which cheddar is more suited. In 1930, approximately 1200 farms made Cheshire cheese but by 1939 that number had reduced to 400, and by 1945 just 50 farms remained.Read More