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Appleby's Cheshire is widely considered to be the best Cheshire cheese, and are made with both morning and evening unpasteurised milk by the Appleby family from Hawkstone Abbey Farm's herd of Friesian cattle, which produce around 4,000 litres of milk a day.
Although not in Cheshire, the farm benefits from its richness in salt from a band that covers much of Cheshire, parts of Lancashire, Staffordshire and Shropshire and this gives the cheese special characteristics.
Cheeses are light and crumbly when young, but after about 6 months become deep-tasting and powerful. Some are coloured with annatto, but apart from this are identical.
Cheeses are made in 1.25kg, 2.3kg, 9kg truckles, plus 28kg traditionals maturing being 6 weeks for the smallest to 10 months for the largest. For more information, see www.applebyscheese.co.uk (http://www.applebyscheese.co.uk/)