Bushra Griffith
A distinct group of crumbly English cheeses, Cheshire cheese is one of the oldest recorded named cheeses in British history. It is produced in the English county of Cheshire and four neighbouring counties: Denbighshire and Flintshire in Wales, and Shropshire and Staffordshire in England. But does it melt? Well, according to some, it doesn't really melt but instead turns golden brown, and the consistency changes completely.
| Characteristics | Values |
|---|---|
| Meltability | Does not melt but turns golden brown |
| Texture | Dense, semi-hard, semi-firm, and crumbly |
| Taste | Mild, salty, and complex |
| Colour | Red, white, and blue |
| Fat content | Similar to cheddar |
| Age | Ripened for 1-2 months, with some aged for 4-9 months |
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What You'll Learn
Cheshire cheese's crumbly texture
The unique texture of Cheshire cheese is a defining characteristic of this traditional British cheese. Hailing from the county of Cheshire in England, and also produced in the neighbouring counties of Denbighshire and Flintshire in Wales, and Shropshire and Staffordshire in England, Cheshire cheese is known for its crumbly, dense, and semi-hard texture.
Cheshire cheese has a long history, dating back to the late 18th century when it was the most popular type of cheese on the market. It is one of the oldest recorded named cheeses in British history, first mentioned by Thomas Muffet in "Health's Improvement" around 1580. The cheese is made from raw cow's milk and animal rennet, and the addition of annatto gives it a distinctive warm orange colour. The maturation process takes about 12 weeks, resulting in a cheese with grassy and piquant flavours, an earthy complexity, and a subtle lingering taste.
The crumbly texture of Cheshire cheese is a result of its production process and moisture content. It is a younger, fresher cheese that gained popularity in the late 19th century, particularly in the industrial areas of the North and Midlands. This variety of Cheshire cheese required shorter storage times, making it cheaper to produce. The moisture content contributes to its crumbly nature, and it is known to have a moist, semi-hard texture.
The texture of Cheshire cheese also sets it apart from other cheeses, making it a unique and versatile ingredient in various dishes. Its crumbly nature makes it ideal for cheese on toast, as it doesn't melt easily but instead turns golden brown, creating a unique consistency and flavour. This characteristic makes it a preferred choice for those who enjoy the taste and texture of melted cheese without the rubbery consistency that some cheeses, like Cheddar, can develop when melted.
While the crumbly texture is a defining feature of traditional Cheshire cheese, it's worth noting that industrial versions of the cheese tend to be drier and less crumbly. These mass-produced variants are similar in texture to mild Cheddar cheese, making them easier to process and market to consumers who prefer a smoother, less crumbly cheese. However, the traditional crumbly texture of Cheshire cheese remains a beloved feature, contributing to its enduring popularity as the UK's largest-selling crumbly cheese.
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Cheshire cheese's mild, salty taste
The Cheshire family of cheeses is known for its distinct crumbly texture and mild, salty taste. This unique flavour is thought to originate from the salt springs and deposits in the region where the cheese is produced, the Cheshire Plain. The salty taste is also enhanced by the salt added just before the cheese is put into moulds. The flavour of Cheshire cheese sharpens with age and is often described as more complex than that of Cheddar cheese.
Cheshire cheese is one of the oldest recorded named cheeses in British history, first mentioned by Thomas Muffet in Health's Improvement (c. 1580). It is produced in the English county of Cheshire and four neighbouring counties: Denbighshire and Flintshire in Wales, and Shropshire and Staffordshire in England. The region for making the cheese roughly centres on Chester, extending into Lancashire, Northern Shropshire, and Staffordshire.
Cheshire cheese comes in three main varieties: white, red, and blue. The original plain white version accounts for most of the production, while red Cheshire is coloured with annatto to a deep orange shade. This variety was developed in the hills of North Wales and sold to travellers on the road to Holyhead. Blue Cheshire has blue veins similar to Stilton or Shropshire Blue but is less creamy.
The cheese is made from cow's milk, using either pasteurized or raw milk. It is then ripened for one to two months, although some producers age their cheese for up to nine months. The traditional method of ageing involved wrapping the cheeses in cloth soaked in lard, a practice that some producers still follow.
Cheshire cheese has a semi-firm, crumbly texture and is known for its unique melting properties. Unlike some other cheeses, Cheshire cheese does not melt easily and tends to turn golden brown when heated. This makes it a popular choice for cheese on toast, as it provides a crispy, browned finish without becoming overly oily or rubbery.
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Cheshire cheese's fat content
The fat content of cheese depends on how it is produced and the type of milk used. Cheeses are often classified into three categories based on their fat content: low-fat, medium-fat, and high-fat.
Cheshire cheese is a dense and crumbly cheese produced in the English county of Cheshire and a few neighbouring counties. It is one of the oldest recorded named cheeses in British history. The Cheshire family of cheeses includes other crumbly cheeses from the North of England, such as Wensleydale and Lancashire. Cheshire cheese comes in three varieties: red, white, and blue. The original plain white version accounts for most of the production.
Cheshire cheese is considered a high-fat cheese, along with other cheeses such as Caerphilly, Cheddar, Cream cheese, Derby, and Double Gloucester. High-fat cheeses are recommended to be limited to 120g (4oz) per week. However, it is worth noting that reduced-fat versions of Cheshire cheese are also available.
The high-fat content of Cheshire cheese may contribute to its unique melting properties. Unlike some other cheeses, Cheshire cheese does not melt easily and tends to turn golden brown when heated. This distinct behaviour makes it a popular choice for dishes like cheese on toast, where it adds a unique texture and flavour.
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Cheshire cheese's age
Cheshire cheese is one of the oldest recorded named cheeses in British history, dating back to at least the 1st century when Caesar conquered Britain. It is mentioned in writing for the first time, along with a Shropshire cheese, by Thomas Muffet in Health's Improvement (c. 1580). There is an unsupported claim that Cheshire cheese is also mentioned in the Domesday Book.
Cheshire cheese was the most popular type of cheese on the market in the late 18th century. In 1758, the Royal Navy ordered that ships be stocked with Cheshire and Gloucester cheeses. By 1823, Cheshire cheese production was estimated at 10,000 tonnes per year, increasing to 12,000 tons per year by 1870.
Until the late 19th century, Cheshire cheese was aged to a high level of hardness so that it could withstand transport (initially by horse and cart, and later by boat) to London for sale. Around this time, younger, fresher, crumbly cheeses that required less storage time began to gain popularity, particularly in the industrial areas of the North and Midlands. This type of cheese was cheaper to produce.
Cheshire cheese sales peaked at around 40,000 tonnes in 1960 but declined as the range of cheeses available in the UK grew. Today, it remains the UK's largest-selling crumbly cheese, with sales of around 6,000 tonnes per year.
Cheshire cheese comes in three varieties: red, white, and blue. The original plain white variety is the most commonly produced, but the red variety, coloured with annatto to a deep orange shade, is also popular. It was first developed in the hills of North Wales and sold to travellers on the road to Holyhead. Blue Cheshire has blue veins like Stilton or Shropshire Blue but is less creamy.
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Cheshire cheese's production
Cheshire cheese is one of the oldest recorded named cheeses in British history, with a mention in the Domesday Book of 1086. It is also one of the finest cheeses ever made in England, with a rich heritage dating back to Roman Britain. The cheese is known for its distinctive attributes, which make it a standout choice among British cheeses. Its combination of appearance, texture, aroma, and flavour reflects the heritage of its production and the quality of the milk used.
Cheshire cheese is typically crafted from cow's milk, often from breeds such as Holstein-Friesians, which provide a balance of fat and protein suitable for creating this crumbly cheese. The process of making Cheshire cheese involves heating the milk to a temperature of 86-88°F (30-31°C). Once the milk reaches the proper temperature, a starter culture is added to encourage curd formation. The curd is then cut into small, thumbnail-sized pieces to release whey and ensure the final cheese has a dry, crumbly texture. The colour is then added—derived from the Annatto tree—which gives the cheese its deep yellow to orange hue. The milk/curd mixture will have a nice golden colour. The colour is stirred in for 10-15 minutes before adding rennet. The milk then needs to sit quietly for 60 minutes while the culture works and the rennet coagulates the curd.
The cheese is then removed from the press, dried, and wrapped with a bandage or waxed. It is cured on shelves in a curing room at a temperature of 55-60°F. The curing period can vary depending on the type of Cheshire cheese being produced, with early-ripening cheese cured for as short as 3 weeks, medium-ripening cured for about 2 months, and late ripening cured for at least 10 weeks and often for 8 to 10 months. The longer curing period improves the cheese.
Cheshire cheese production was once a thriving industry, with an estimated 10,000 tonnes per year being produced by 1823 and 12,000 tons per year by around 1870. The cheese was so popular that in 1758, the Royal Navy ordered that ships be stocked with Cheshire and Gloucester cheeses. However, sales of Cheshire cheese peaked at around 40,000 tonnes in 1960 and have since declined as the range of cheeses available in the UK grew. Today, Cheshire cheese is only made by a select number of small-scale traditional farms, and its production methods remain traditional, using open vats and manual curd handling.
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Frequently asked questions
No, Cheshire cheese does not melt. It turns golden brown and its consistency changes completely.
Cheshire cheese is a dense, semi-hard, and crumbly cheese. Its texture and moisture content may be why it does not melt.
To get Cheshire cheese to melt, lower the grill pan or raise the grill. This will take more time but should get the cheese melting without burning.
Other crumbly cheeses like Wensleydale, Lancashire, and feta do not melt.
Cheeses aged three to six months are great melters. Cheeses made with a rennet coagulant, like cheddar, Swiss-style cheeses, Colby, and Gouda, also melt well.
