Cheese: Appleby’s Cheshire
Where: Shropshire, UK
Milk: cow, raw
Texture: firm, crumbly
Shape: large drum (17lbs)
Flavor: very, very mild, a bit grassy like cheddar
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
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.