Our Christmas orders are now closed. You can still buy our Cheese Subscriptions to start in January, as well as book our courses and tasting events. If you want to purchase vouchers you can do so until the 20th December but please note that it can take up to 48 hours for the vouchers to be emailed to you as we process these manually.
We have a full counter of cheese in our shop in Pangbourne so you can still come in and purchase items in store
Price range: £3.55 through £21.30
Appleby’s Cheshire really is a celebration of British cheesemaking. With its long history, brilliant flavour, and all the ways you can enjoy it, it’s no wonder it’s stood the test of time. Whether you have it on a cheeseboard, in a dish, or just on its own, it’s a proper tribute to the art of making cheese.
Appleby’s Cheshire Cheese is one of those fantastic British, territorial cheeses that has really stood the test of time. It’s got a wonderful history, a flavour all its own, and looks stunning on a cheeseboard. It’s no wonder it’s become a favourite for so many cheese lovers.
Cheshire cheese is one of Britain’s oldest cheeses, with a history dating back to the 12th century. There is a myth amongst cheesemongers that it is mentioned in the Doomsday book, but it is only a myth! It comes from the lush pastures of Cheshire in the northwest, where dairy farming has always thrived. Traditionally made on farms, it is famous for its crumbly texture and slightly salty flavour. People have been writing about it since the 1500s, and the way it’s made hasn’t changed much since then.
Lucy Appleby started making cheese in 1952, turning the old stables at her home, Hawkstone Abbey Farm, into a dairy. She stuck to the traditional recipe, making clothbound Cheshire cheese just as it had always been done.
Lucy’s goal was to bring back a cheese that, as recently as 1914, was made on 2000 farms. By the time she got started, there were fewer than 50 left making it. By 2017, the Appleby family were the last ones regularly making unpasteurised, clothbound, farmhouse Cheshire.
When Lucy Appleby started out, many cheesemakers were switching from old calico cloth to wax bindings, hoping to retain more moisture and get a bigger cheese yield. Lucy believed calico let the cheese breathe and develop better flavours, so much so that she encouraged other cheesemakers to go back to calico if they’d switched to wax.
Appleby’s Cheshire is notable for its use of raw milk, which enhances the cheese’s flavour and texture. The Appleby family works in small batches, ensuring that each wheel of cheese is crafted with care and precision. The cheese is aged for several months, which allows it to develop its characteristic flavours. As one of the few producers of traditional Cheshire cheese, Appleby’s has become a symbol of both preservation and innovation, ensuring that this iconic cheese continues to thrive.
The first thing you notice with Appleby’s Cheshire is the fresh, clean smell, a bit grassy, like the fields where the cows graze. The flavour starts off mild and milky, then you get that salty, tangy bite that lingers. As it matures, some wheels get a deeper, earthier taste, while others keep that lighter, fresher tang.
Jen’s note: We always stock red Appleby’s Cheshire. Legend has it that white Cheshire is always kept ‘up North’, whereas the canny cheesemakers coloured their cheeses to send down south. The theory was that the cheeses would stand out on a market stall and look more appealing than cheddar!
Sizes and Prices
Storage Advice
Delivery and Collection
Ingredients (Allergens are listed in capitals)
MILK, salt, starter cultures, rennet, annatto (E160b)
Normal opening Monday – Saturday 9am – 4pm until:
Sunday 22nd 9am – 4pm
Monday 23rd 9am – 4pm
Christmas Eve 9am – 12pm
Christmas Day Closed
Boxing Day Closed
Friday 27th Closed
Saturday 28th 9am – 4pm
Sunday 29th Closed
Monday 30th 9am – 2pm
Tuesday 31st 9am – 2pm
New Year’s Day Closed
Thursday 2nd January Closed
Friday 3rd 9am – 4pm then open as normal
After Christmas our courier delivery slots start from 8th January.
