1 Comment

Appleby’s Cheshire


Cheese: Appleby’s Cheshire

Who: Appleby’s of Hawkstone

Where: Shropshire, UK

Milk: cow, raw

Rind: clothbound

Texture: firm, crumbly

Shape: large drum (17lbs)

Flavor: very, very mild, a bit grassy like cheddar

From Appleby’s:

The traditional Appleby’s Cheshire recipe has been handed down through three generations of the
Appleby family. The unique recipe has changed very little since the family began production in
1952 at Hawkstone Abbey Farm. The original recipe was sourced by Lucy Appleby (MBE), who
learnt her skilled cheesemaking art at Reaseheath College. The family still use Lucy’s original
recipe book from her time at Reaseheath College. The original Appleby’s Cheshire ingredients;
unpasteurised milk from the farm, starter culture, rennet, salt and annatto are still used by the
family today.


Courtesy: Appleby’s

Lance and Lucy Appleby receiving their Order of the British Empire for service to the cheesemaking industry in 200.

Cheshire is likely the oldest named cheese in Britain, one of the oldest in the world. It’s first mentioned by name c. 1580  along with Shropshire in the writings of naturalist Thomas Muffet. The importance of the cheese of the region “Cheshire” is cited as early as 1125.

By itself, I’ve always found Cheshire to be too mild for my liking, instead preferring a sharper cheddar. On our holiday cheese board, it fell silent in deference to everything else.

HOWEVER: It’s a GREAT melting cheese. The flavors are enhanced melted on toast or in grilled cheese and the texture is smooth and toothsome. It’s a nice base in combo with another, more flavorful cheese in a melt.


One comment on “Appleby’s Cheshire

  1. […] January I reviewed Appleby’s Cheshire and, again, found it pretty boring. Not Appleby’s per se, […]

What do you think?

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

The Cheese Making Years

The Adventures of Anne Hastings in the World of Cheese

Secondary Culture

cheesy adventures in the world of milk, cultures, and mold

Finger, Fork & Knife

I'm Kate and Finger, Fork and Knife is where I record the recipes that excite, nourish and inspire me. I focus on wholesome, high-nutrition, home-cooked food - recipes that satisfy and delight. Welcome!

The House Mouse

One girl's journey through the cheese world

Salutation Recipes

I'm trying to keep a log of all the things we cook which taste really lovely. You know what it's like: you tweak and tweak a recipe until it's barely recognisable and then wonder how you used to make it. And it will also save a lot of time and bits of paper when it comes to sharing those recipes with friends.

Saucy Pans

Food Reviews and Recipes around Bristol & Cardiff


The blog


Walk and Bike in France. www.icietlanature.com


"It's so beautifully arranged on the the plate - you know someone's fingers have been all over it." - Julia Child

A Crust Eaten

Living life one plate at a time

%d bloggers like this: