Appleby’s Cheshire
£7.00 – £28.00
An iconic classic of British artisan cheesemaking heritage!
Visually stunning. Once you crack open the beautifully patinated clothbound rind, the cheese reveals its striking interior, a gorgeous shade of pumpkin.
Such a pleasurable experience, the vibrancy of flavour pours out and the level of minerality imparted by the milk is simply astonishing. The balance is just a masterclass in cheesemaking. Simply put. Appleby’s Cheshire cheese completely delivers, the dewy crumbly texture is bursting with characteristic, juicy, lemony, milky butter fat notes.
A timeless original, Cheshire cheese is one of the oldest recorded territorial cheeses in British history, dating back to Roman times, and in the late 18th century Cheshire was the most consumed cheese in Britain.
Today, Appleby’s Red Cheshire is the last raw milk, clothbound, farmhouse Cheshire in England, and has been made on Abbey Farm since 1952 by 3rd generation artisan cheesemakers Sarah & Paul Appleby.
The fresh raw milk from their own herd of gentle cows is the master ingredient, with each clothbound Cheshire matured for 3 months in old barns with Napoleonic timbers and encapsulating a moment in time; the soil, the weather, the seasons and the grassy pastures of the Cheshire salt marshes.
Description
HERD
Specialised Appleby’s Cow
Sarah Appleby’s – “Paul and I took the reins here we inherited a very large holstein friesian type that wasn’t suited to our low input, grazing way of farming. We have crossed those big old girls with a Danish Red, Montebeliarde and then back to a British Freisian which has meant healthier, happier cows suited to grazing with a good temperament. We also like a cow with good strong feet, a well placed udder with good teats, happy to calve easily! (We calve outdoors on ‘standing hay’ from August.) The butterfat/protein ratio has been great with this breeding but obviously fluctuates through the year.”
MILK
Unpasteurised
Raw milk or unpasteurised milk is milk that has not been pasteurised, a process of heating liquid foods to kill pathogens for safe consumption and extending the shelf life.
HAWKSTONE ABBEY FARM, SHREWSBURY, SHROPSHIRE
Paul & Sarah Appleby
The ethos behind the way we farm and make our produce today is very much influenced by Paul’s grandparents Lance and Lucy Appleby. Lucy came from a line of Cheshire cheesemaking matriarchs, cheesemaking being a female role, and once she and Lance had married and settled here at Hawkstone Abbey Farm in 1952 they founded Appleby’s in the stables next to the farmhouse kitchen. There it has stayed as one of the last ‘farmhouse’ cheese dairy’s left.
| Cows’ Milk, Salt, Animal Rennet,Starter culture.
|
Additional information
| Weight | N/A |
|---|---|
| Size | 250g, 500g, 1KG |
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