Appleby's Cheshire

Cheshire cheese has a history that dates back to Roman times and is one of the oldest territorial cheeses in Britain. Appleby’s Cheshire is the last remaining farmhouse, raw milk, clothbound Cheshire in production, and is the only Cheshire we have ever matured and sold in our 30 year history.

Appleby’s Cheshire cheese is made at Hawkstone Abbey Farm in Shropshire. Every cheese is matured in the farms old barns, under Napoleonic beams, and with the unique surrounding flora contributing to cheeses character as it ages.
Lucy and Lance Appleby settled at Hawkstone Abbey in 1952 and founded Appleby’s in the stables, next to the farmhouse kitchen. Lucy had come from a long line of cheesemaking women and the traditional ethos behind farming and production that was established by her over 70 years ago, continues to be followed today by grandson Paul and his wife Sarah, the current owners. The dairy’s current cheesemaker, Gary, worked with Lucy and shares the knowledge he gained from her with the dairy team, Neil and John.

The fresh, raw milk produced at the dairy stands at the forefront of every cheese and is mixed with traditional cultures, rennet and salt from the Cheshire plains to create the unique flavour and texture it is famous for. Lastly, annatto extract is added to impart the cheeses iconic and stunning sunset colour.

Sustainable farming is a key principle of the dairy and the makers are proud that every single Cheshire encapsulates a moment in time - the soil, the traditional grass pastures, the gentle cows, the weather and the season.
The cows currently at the dairy have been crossbred multiple times over the years to ensure healthy and happy animals. Holstein Freisian cows were bred with Danish Red, Montbeliarde and then British Freisian to create a herd well suited to grazing and easy to calve.