Appleby's Cheshire


Made by: Garry Gray & the Appleby family

Milk type: Cow

Milk treatment: Raw

Coagulant type: Animal

Location: Shrewsbury, Shropshire

How it tastes: a balance of rich, mineral flavours, juicy acidity, and a sumptuous yet crumbly texture

The Appleby family have made Cheshire continuously on their farm since 1952. Theirs is the last raw milk, clothbound Cheshire made in England today. In 1982, Mr. and Mrs. Appleby, along with their son Edward and his wife Christine, refused to give into pressure from supermarkets to begin waxing their cheeses. We appreciated that the texture and flavour of the clothbound cheeses are more important than the ease of cutting on a production line, or the reduced weight loss that supermarkets gain from coating cheese in wax.

Now the third generation, Paul and Sarah, have come into the business. Sarah recently began making hand churned whey butter (also available online). They work closely with Paul’s parents and cheesemaker Garry Gray to ensure the continued production of exceptional Cheshire. We generally sell the cheeses at around four months old.



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