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Cheshire cheese is one of the oldest recorded named cheeses in British history. It is made in the English county of Cheshire, and four neighbouring counties: Denbighshire and Flintshire in Wales, and Shropshire and Staffordshire in England. It is made using raw cow's milk and animal rennet, and the maturation process takes approximately 12 weeks.
| Characteristics | Values |
|---|---|
| Place of origin | English county of Cheshire and its neighbouring regions: Denbighshire, Flintshire, Shropshire, and Staffordshire |
| Type of milk | Raw cow's milk |
| Rennet | Animal |
| Colour | Warm sunrise colour due to the addition of Annatto |
| Maturation process | Approximately 12 weeks |
| Flavour | Delightful, grassy, and piquant |
| Texture | Dense and crumbly |
| History | One of the oldest recorded named cheeses in British history, mentioned by Thomas Muffet in Health's Improvement (c. 1580) and in the Domesday Book of 1086 |
| Popularity | Most popular type of cheese on the market in the late 18th century; stocked on ships by the Royal Navy |
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What You'll Learn
Cheshire cheese is made in the English county of Cheshire, and its neighbouring regions
Cheshire cheese is produced in the English counties of Denbighshire, Flintshire, Shropshire, and Staffordshire, as well as Cheshire itself. It is made using raw cow's milk and animal rennet, with the addition of Annatto giving it a warm, sunrise colour. The maturation process takes around 12 weeks, resulting in a cheese with grassy, piquant flavours and an earthy complexity.
Farmhouse Cheshire cheese is traditionally made from milk produced by Friesian cattle in the Cheshire area. The cheese is formed into cloth-wrapped drums, which are aged for 6 months up to a year.
Cheshire cheese was once considered to be Britain's finest cheese, and it was the most popular type of cheese on the market in the late 18th century. The Royal Navy ordered that its ships be stocked with Cheshire cheese in 1758, and it has long been a favourite in England.
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It is made using raw cow's milk and animal rennet
Cheshire cheese is a dense and crumbly cheese produced in the English county of Cheshire, and four neighbouring counties: Denbighshire and Flintshire in Wales, and Shropshire and Staffordshire in England. It is one of the oldest recorded named cheeses in British history, dating back to at least the first millennium, and is mentioned in the Domesday Book of 1086. It is made using raw cow's milk and animal rennet, with the addition of Annatto imparting a warm, sunrise colour to the cheese. The maturation process takes approximately 12 weeks, resulting in a cheese with grassy, piquant flavours and an earthy complexity.
Farmhouse Cheshire cheese is always made from raw, unpasteurised cow's milk, and must be made from milk produced by Friesian cattle in the Cheshire area. The colour, size, shape and ageing of the cheese are not regulated, but it is usually formed into cloth-wrapped drums which are 14 inches high with a diameter of 7-8 inches, weighing about 15 lbs. The drums are then aged for 6 months up to a year.
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The maturation process takes around 12 weeks
Cheshire cheese is a dense and crumbly cheese produced in the English county of Cheshire, and four neighbouring counties: Denbighshire and Flintshire in Wales, and Shropshire and Staffordshire in England. It is made using raw cow's milk and animal rennet. The maturation process takes around 12 weeks, resulting in a cheese with grassy, piquant flavours. The addition of Annatto imparts a warm, sunset-like colour to the cheese.
The maturation process is an important part of the cheese-making procedure. During this time, the cheese is aged and its flavours are allowed to develop. The maturation process for Cheshire cheese takes around 12 weeks, which is a relatively short amount of time compared to other cheeses. This process allows the cheese to develop its distinctive grassy and piquant flavours, as well as a subtle, lingering earthiness.
The maturation process for Cheshire cheese involves ageing the cheese in cloth-wrapped drums. These drums are typically 14 inches high with a diameter of 7-8 inches, and they weigh about 15 lbs. The drums are aged for 6 months up to a year, although the maturation process itself only takes around 12 weeks. This process is what gives Cheshire cheese its unique flavour and texture.
The maturation process is an essential step in the production of Cheshire cheese. It is during this time that the cheese develops its characteristic flavour, texture, and colour. The maturation process also helps to preserve the cheese, ensuring that it has a longer shelf life. This process is a traditional method of cheese-making that has been used for centuries to produce this beloved British cheese.
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It is one of the oldest recorded named cheeses in British history
Cheshire cheese is a dense and crumbly cheese produced in the English county of Cheshire, and four neighbouring counties: Denbighshire and Flintshire in Wales, and Shropshire and Staffordshire in England. It is one of the oldest recorded named cheeses in British history, first mentioned by Thomas Muffet in Health's Improvement (c. 1580). There is an unsupported myth that Cheshire cheese is referred to in the Domesday Book of 1086. It is said that the Romans built the walled city of Chester to control the district where the cheese was made. In the 18th century, Cheshire was the most popular type of cheese on the market. In 1758, the Royal Navy ordered that ships be stocked with Cheshire and Gloucester cheeses. Farmhouse Cheshire cheese is made from raw cow's milk, specifically from Friesian cattle in the Cheshire area.
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It is often formed into cloth-wrapped drums
Cheshire cheese is a dense and crumbly cheese produced in the English county of Cheshire, and four neighbouring counties: Denbighshire and Flintshire in Wales, and Shropshire and Staffordshire in England. It is one of the oldest recorded named cheeses in British history, dating back to the first millennium. It is made using raw cow's milk and animal rennet. The addition of Annatto gives the cheese a warm, orange colour. The maturation process takes approximately 12 weeks, resulting in a cheese with grassy, piquant flavours.
Farmhouse Cheshire cheese is made from raw, unpasteurised cow's milk. The colour, size, shape and aging are not regulated. However, it is often formed into cloth-wrapped drums, which are 14 inches high with a diameter of 7-8 inches, weighing about 15 lbs. The drums are aged for 6 months up to a year.
Cheshire cheese was once considered to be Britain's finest cheese. It was the most popular type of cheese on the market in the late 18th century, and was stocked on ships by the Royal Navy.
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Frequently asked questions
Cheshire cheese is made in the English county of Cheshire, and its neighbouring regions: Denbighshire, Flintshire, Shropshire, and Staffordshire.
Cheshire is one of the oldest cheeses made in Britain, with a mention in the Domesday Book of 1086. It was also manufactured when Caesar conquered Britain.
Cheshire cheese is made from raw cow's milk and animal rennet.
