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Cheshire cheese is one of the oldest recorded named cheeses in British history, dating back to at least the 16th century. It is a dense, semi-hard cheese with a moist, crumbly texture and a mild, salty taste. The cheese comes in three varieties: red, white, and blue. The original plain white variety is the most common, while the red variety is coloured with annatto to a deep orange shade, and the blue variety has blue veins similar to Stilton or Shropshire Blue. Cheshire cheese is traditionally made using raw cow's milk and animal rennet, with a maturation process of about 12 weeks.
| Characteristics | Values |
|---|---|
| Texture | Dense, semi-hard, semi-firm, and crumbly |
| Taste | Mild, salty, tangy, buttery, earthy, complex, and slightly sharpens with age |
| Colour | Deep yellow, pale orange, or golden |
| Production | Made from cow's milk (either pasteurized or raw) and animal rennet |
| History | One of the oldest recorded named cheeses in British history, first mentioned in the 16th century |
| Variants | Red, white, and blue |
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What You'll Learn
History of Cheshire Cheese
Cheshire cheese is one of the oldest recorded named cheeses in British history. It is dense and semi-hard, with a moist, crumbly texture and a mild, salty taste. It is made from cow's milk, either raw or pasteurized, and animal rennet. The cheese comes in three varieties: red, white, and blue.
The first mention of Cheshire cheese was in 1580 by Thomas Muffet in 'Health's Improvement'. However, there is an unsupported claim that Cheshire cheese is referred to in the Domesday Book, which has been refuted by some sources.
Cheshire cheese first gained prominence in the Elizabethan era, with the Old Cheshire Cheese Inn serving as a popular destination. It was also enjoyed by Samuel Johnson, who presided at the Fleet Street Inn, where White Cheshire was served with radishes, watercress, or celery, and Red Cheshire was served toasted or stewed. In the 18th century, Cheshire cheese became the most popular type of cheese on the market. Its fame grew to the extent that in 1758, the Royal Navy ordered that ships be stocked with Cheshire and Gloucester cheeses. This tradition continued, and the Navy always ensured a plentiful supply of Cheshire cheese on their ships.
Cheshire cheese production was substantial, with estimates of 10,000 tonnes per year in 1823, increasing to 12,000 tons per year around 1870. The different varieties of Cheshire cheese were aged to a sufficient hardness to withstand transportation to London for sale. By the late 19th century, Cheshire cheese had become a staple in the diets of those in the North and Midlands of England, and it remains a beloved cheese variety in the country to this day.
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How to Make Cheshire Cheese
Cheshire cheese is a dense, semi-hard, and crumbly cheese with a mildly salty flavour. It is traditionally made using raw cow's milk and animal rennet, and the cheese's distinct colour comes from the addition of annatto, an extract from the annatto tree. The maturation process takes about 12 weeks, resulting in a grassy and piquant flavour.
To make Cheshire cheese, start by heating four gallons of milk to 86-88°F (30-31°C). If you're using higher-fat milk, you may need to heat it to a higher temperature. Place the pot of milk in a larger pot or sink of very warm water, and heat the milk slowly while stirring it well. Once the milk reaches the proper temperature, add the culture. You can use one pack of C101 Mesophilic Culture or 3/8 teaspoon of MA11 (the same amount as for cheddar) for fresh farm milk. If you're using pasteurised milk from a store, increase the amount of culture to 1/2 teaspoon.
Once the culture is mixed in well, you can add the colour. For a full-colour Cheshire, add 8-12 ml of annatto extract to the milk. It's best to mix this into a small volume of milk first and then add it to the full batch. The colour will not appear very dark at first, but it will darken as the whey is released and the colour concentrates. Stir the colour in for 10-15 minutes, and then add about 5 ml (1 teaspoon) of single-strength liquid rennet diluted in 1/4 cup of water. Leave the milk to sit quietly for 60 minutes while the culture works and the rennet coagulates the curd. The thermal mass of the milk should keep it warm during this time.
Once the curd has formed, cut it into 1 cm (1/2 inch) cubes and gently stir before leaving it to resettle for 5 minutes. Cover the curds with cheesecloth and place a bowl of water on top to act as a weight for 10-15 minutes. Remove the bowl of water and break the curds into approximately 10 cm (4 inch) pieces. Turn these pieces every 15 minutes for 1-2 hours to help the whey drain and allow the acidity to develop.
Next, break the curds into smaller pieces, about 5 mm (1/4 inch) in size, and mix in the salt using clean, sterile hands. Pack the curds into a cheese press mould lined with cheesecloth. Place the pressing plate on top without pressing down and leave to drain for 12 hours or overnight. The next morning, remove the cheese, flip it over, re-wrap it, and press for 24 hours at 10 kg (22 lb). Repeat this process the following day, pressing at 20 kg (44 lb).
After pressing, remove the cheese from the press and air dry it on a cheese mat covered with a mesh food cover or cheesecloth for 2-4 days. Turn the cheese twice a day to prevent moisture from collecting on the bottom. When the cheese is dry to the touch, transfer it to a cool spot (approximately 10-13°C or 50-55°F) for a minimum of 3 weeks and up to 10 months to mature.
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Cheshire Cheese's Unique Taste
Cheshire cheese is one of the oldest recorded named cheeses in British history, dating back to at least the late 16th century. It is produced in the English county of Cheshire and four neighbouring counties: Denbighshire and Flintshire in Wales, and Shropshire and Staffordshire in England.
Cheshire cheese is known for its distinct flavour and texture. It is a dense, semi-hard, and crumbly cheese with a mild, salty taste that sharpens with age. The cheese is made from cow's milk, either pasteurised or raw, and its unique flavour is attributed to the underlying layer of bedrock salt in the soil of the Cheshire basin area. The maturation process takes approximately 12 weeks, resulting in a cheese with grassy and piquant flavours, an earthy complexity, and a lingering subtleness.
Cheshire cheese comes in three main varieties: red, white, and blue. The original plain white version accounts for most of the production, while red Cheshire, coloured with annatto, was developed in North Wales and became popular with travellers on the road to Holyhead. The blue variety, also coloured with annatto, has blue veins similar to Stilton or Shropshire Blue but is less creamy.
The traditional method of making Cheshire cheese involves heating milk to a specific temperature before adding a culture and colourant derived from the annatto tree. The mixture is then coagulated using rennet, and the curds are formed into a cheese mould. The cheese is then pressed and turned daily for several days, with the weight gradually increased until it reaches approximately 150 pounds.
Cheshire cheese is often enjoyed with fresh fruit or paired with a crisp, sparkling cider. Its unique flavour and texture have made it a favourite in England for centuries, and it is still considered one of the finest cheeses produced in the country.
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Cheshire Cheese's Texture
Cheshire cheese is known for its distinct texture and flavour. It is a dense, semi-hard, and semi-firm cheese with a moist, crumbly texture. The crumbly nature of Cheshire cheese is a defining characteristic, though industrial versions tend to be drier and less crumbly, resembling mild Cheddar cheese. This makes the cheese easier to process than its traditional counterpart.
The cheese's texture is a result of its production process, which involves using raw or pasteurized cow's milk and animal rennet. The maturation process takes approximately 12 weeks, resulting in a cheese with grassy and piquant flavours. The traditional farmhouse variety, however, uses raw, unpasteurized cow's milk.
Cheshire cheese comes in three main varieties: red, white, and blue. The original plain white version is the most commonly produced type. Red Cheshire, coloured with annatto, has a deep orange shade, while the blue variety has blue veins similar to Stilton or Shropshire Blue.
The texture of Cheshire cheese can vary slightly depending on the variety. For example, the blue variety may be less creamy than other types of blue cheese, such as Stilton. Overall, Cheshire cheese is known for its crumbly, semi-hard texture, which has contributed to its popularity and longevity.
In terms of taste, Cheshire cheese offers a mildly salty, buttery, and slightly complex flavour. The underlying layer of bedrock salt in the soil of the Cheshire basin area contributes to its distinctive savoury profile. The cheese's tanginess and complexity develop and sharpen with age.
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Cheshire Cheese's Colour
Cheshire cheese is one of the oldest recorded named cheeses in British history, with its earliest mention possibly being in 1580 by Thomas Muffet in Health's Improvement. It is a dense, semi-hard, and crumbly cheese with a mildly salty flavour that is produced in the English county of Cheshire and four neighbouring counties: Denbighshire and Flintshire in Wales, and Shropshire and Staffordshire in England.
Cheshire cheese comes in three varieties: red, white, and blue. The original plain white variety is the most common type produced. Red Cheshire, on the other hand, is coloured with annatto, a dye derived from the annatto tree, to a deep orange shade. This variety was first developed in the hills of North Wales and sold to travellers on the road to Holyhead. The vibrant orange colour led travellers to believe that all Cheshire cheese was naturally orange, prompting producers in Cheshire to start dyeing their cheese to match the expected appearance.
Annatto, the natural dye used to colour Red Cheshire, imparts a warm, golden hue to the cheese. To achieve the distinctive orange shade, about 8-12 ml of annatto dye is added to the milk during the cheese-making process. This initial mixture does not appear very dark, but the colour intensifies as the cheese matures and the curds release whey, concentrating the colour.
In addition to its colour, Red Cheshire cheese also differs from the original White Cheshire in terms of flavour and texture. The red variety is known for its earthy complexity and lingering subtleness, with grassy and piquant notes. It pairs well with fresh fruit or a crisp, sparkling cider.
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Frequently asked questions
Cheshire cheese is a dense, semi-hard, crumbly cheese with a mild, salty taste. It is made from cow's milk, either pasteurised or raw, and is one of the oldest recorded named cheeses in British history.
Cheshire cheese has a mildly salty flavour that sharpens with age and is a bit more complex than cheddar. It is known for its rustic, buttery and slightly tangy flavour.
Cheshire cheese has a distinct deep yellow to orange hue. The colour comes from the addition of annatto, which imparts a warm, sunrise colour to the cheese.
Cheshire cheese is made in the English county of Cheshire and its neighbouring regions: Denbighshire, Flintshire, Shropshire, and Staffordshire.
