Balanced, rich mineral flavours and acidity with a crumbly texture that’s not overly dry describes Cheshire. The Appleby family have been farming at Hawkstone Abby Farm since 1942, when Lance and Lucy Appleby bought the farm. Lucy began making Cheshire cheese in 1952. The daughter and granddaughter of cheesemakers, she remained active in the dairy throughout her life.
If you’re lucky, a bit of blue mold, known as Green Fade, appears in the paste as the cheeses age and is perfectly OK to eat.
North Shropshire, England
Unpasteurized cows milk
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