Cheshire cheese is one of Britain’s oldest named cheeses, with records dating back to the 16th century. Once a staple on thousands of farms, its traditional production methods have largely disappeared. Today, Appleby’s Cheshire stands as the last regularly made, raw milk, clothbound Cheshire cheese in the UK.
The Appleby family has been making cheese at Hawkstone Abbey Farm since 1952. Lucy Appleby has been instrumental in preserving the traditional methods of Cheshire cheesemaking. She resisted industrial trends, such as waxing cheeses for mass distribution, and instead championed clothbound aging, believing it allowed the cheese to breathe and develop its unique flavour. [Source]
The Appleby Legacy
Lucy came from a line of Cheshire cheesemaking matriarchs and, alongside her husband Lance, established Appleby’s in the stables next to their farmhouse kitchen. Their commitment to traditional methods set the foundation for what Appleby’s Cheshire is today. Now, their grandson Paul and his wife Sarah continue the legacy, producing cheese that encapsulates the heritage and flavour of the region. [Source]
Crafting Appleby’s Cheshire
Appleby’s Cheshire is made using raw milk from their own herd of cows, which graze on the lush pastures of the Cheshire Plains. The cheese is crafted with traditional cultures, rennet, salt from the Cheshire Plains, and annatto extract, which gives it a warm, sunrise colour. Each cheese is clothbound and matured in old barns with Napoleonic timbers, allowing the unique flora of the surroundings to impart a distinct flavour. [Source]
A Cheese Worth Celebrating
Appleby’s Cheshire is more than just a cheese; it's a symbol of British culinary heritage. Its crumbly texture and grassy, lemony flavours make it a versatile addition to any cheese board. Pair it with fresh fruit or a crisp sparkling cider for a delightful experience.
Experience the unique taste of tradition with Appleby’s Cheshire today.