An iconic classic of British artisan cheesemaking heritage!

Visually stunning. Once you crack open the beautifully patinated clothbound rind, the cheese reveals its striking interior, a gorgeous shade of pumpkin.

Such a pleasurable experience, the vibrancy of flavour pours out and the level of minerality imparted by the milk is simply astonishing. The balance is just a masterclass in cheesemaking. Simply put. Appleby’s Cheshire cheese completely delivers, the dewy crumbly texture is bursting with characteristic, juicy, lemony, milky butter fat notes.

A timeless original, Cheshire cheese is one of the oldest recorded territorial cheeses in British history, dating back to Roman times, and in the late 18th century Cheshire was the most consumed cheese in Britain.

Today, Appleby’s Red Cheshire is the last raw milk, clothbound, farmhouse Cheshire in England, and has been made on Abbey Farm since 1952 by 3rd generation artisan cheesemakers Sarah & Paul Appleby.

The fresh raw milk from their own herd of gentle cows is the master ingredient, with each clothbound Cheshire matured for 3 months in old barns with Napoleonic timbers and encapsulating a moment in time; the soil, the weather, the seasons and the grassy pastures of the Cheshire salt marshes.