UK-wide delivery excluding Northern ireland. We aim for orders to arrive +/- 2 delivery days of the date chosen.

Appleby's Cheshire

A well-balanced raw milk cheese boasting rich mineral flavours upfront, a juicy acidity and the succulent yet crumbly texture that is so characteristic of a classic Cheshire.

PORTION

Regular price £7.05 Sale

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Spend over £29.50 to receive free delivery (England, Wales & Central Scotland)

Delivery Information

Standard delivery is free to most postcodes in the UK for orders over £29.50. Click here for a list of postcodes where additional delivery charges apply.

For orders under £29.50, standard delivery is £6.00.

Collection from our London shops is free - choose Shop Collection at checkout.

Choose your preferred delivery date at checkout. As we use third party couriers (typically DPD) we cannot guarantee the arrival day of your order but we will do our best to ensure that it arrives as close as possible to your chosen date. To be sure it arrives in time, we recommend choosing a date a couple of days ahead of when you would like to eat your cheese. 

 

milk type
Cow

coagulant
Animal Rennet

milk treatment
Raw

location
Shrewsbury, Shropshire

milk source
Own herd

breed
Crossbred

season
All year

average age
4-6 Months

cheesemakers
Garry Gray; Paul & Sarah Appleby

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Appleby's is the only raw milk, clothbound, farmhouse Cheshire still in production, despite this once being the most famous of all British territorial cheeses.

background

Since 1952, the Appleby family have been making Cheshire cheese at their dairy farm, which is now being run by the third generation. Theirs is the last raw milk, clothbound, farmhouse Cheshire in E...
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Since 1952, the Appleby family have been making Cheshire cheese at their dairy farm, which is now being run by the third generation. Theirs is the last raw milk, clothbound, farmhouse Cheshire in England: quite something when you consider there were once two or three thousand Cheshire producers and that Cheshire, not Cheddar, played the most central role in the heritage of British cheese. In the 17th and 18th centuries, Cheshire dominated the London market, thanks to the proliferation of shipping routes between the northwest and the capital. Only with the industrialisation of cheesemaking and the introduction of cheap, factory-made American imports did Cheddar supplant Cheshire as the most widely known – and consumed – cheese in the country, and the number of farmhouse producers of this once renowned British territorial start to steadily decline.
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our work with this cheese

Our work with the Applebys began in the 1980s when the family began to seek alternative markets for their unwaxed, raw-milk cheese. Unlike the supermarkets, which value the reduction in weight l...

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Our work with the Applebys began in the 1980s when the family began to seek alternative markets for their unwaxed, raw-milk cheese. Unlike the supermarkets, which value the reduction in weight loss and ease of production line cutting offered by wax coatings, Neal's Yard Dairy appreciates above all else the distinctive texture and flavour that result from binding the cheese in cloth. 


We visit the farm once a month on our selection trips to the north, and taste through all the batches of cheese produced since the previous visit, assessing them by texture, colour and flavour. In our own way, we're continuing the work of the 'cheese factors' who selected Cheshire for the London market back in the 17th and 18th centuries – but while the product they were selecting was a hard, resilient cheese suitable for long sea voyages, today we're looking for a bright cheese with a juicy acidity and a characteristic crumble. It's a cheese that we will sell when between the ages of three to five months, when its character is fully formed but still milky fresh.

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our-work: Cheshire maturing on the shelves in the Appleby's cheese store.

Cheshire maturing on the shelves in the Appleby's cheese store.

our-work: The Appleby's vat full of milk at the beginning of the cheesemaking process

The Appleby's vat full of milk at the beginning of the cheesemaking process

Accompaniments

Biscuit Selection
£7.50

Rosebud Piccalilli Chutney
£5.15

Serving Suggestions

Melt Cheshire cheese on top of bacon while frying or grilling then sandwich between slices of thick, buttered bread.

Recipes

Potato, Cheshire Cheese and Spring Onion Tarts

A quick-to-prepare tart that could be easily adapted to use up leftover cooked potatoes and any crumbly cheese.

Films

Appleby's Cheshire

The Appleby's have been making Cheshire cheese at Hawkstone Abbey Farm, near Whitchurch in Shrops...
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The Appleby's have been making Cheshire cheese at Hawkstone Abbey Farm, near Whitchurch in Shropshire, for three generations and are the last farm making a Cheese using their own raw milk. Filmed on a visit to the Appleby's in 2013 we visited cheesemaker Garry Gray and owners Paul and Sarah Appleby, to film the work they do. 
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FAQs

Do you offer a discount for larger pieces of cheese?

Yes, the prices shown above are inclusive of a significant bulk discount for quarters, halves and whole cheeses.

How much cheese to buy?

As a general rule of thumb, we would recommend roughly between 100 and 150 grams per person for after dinner, and a bit more if cheese is the focus of the meal. If you are buying cheese to serve over a couple of days or as part of a buffet, it is advisable to buy a few larger pieces. This will both look better and keep better than many small bits. To help visualise weights, a good tip is to consider that a regular supermarket pat of butter weighs between 200 and 250 grams. If you are at all unsure please give us a call for some advice.

How should I store my cheese?

The best option is to keep your cheese wrapped in its paper within a box in the fridge. This will prevent the cheese from drying out and absorbing other flavours. Your cheese will arrive wrapped in waxed cheese paper, which achieves the best possible balance between maintaining humidity around the cheese and allowing it to breathe. We are happy to provide some free extra cheese paper, just search for "cheese paper" and add it to your basket. We don't recommend cling film or foil as it can cause the cheese to sweat which will negatively affect the flavour.

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