Cheshire cheese is one with great, if muddied, history. Some say it is mentioned in the Domesday Book of 1086, some say it is not mentioned until 1580 and others say the cheese is nearly a thousand years older than the Domesday book, dating back to early Romans. Whether it be 500, 1000 or 2000 years old, it is a cheese of pride in England, particularly for the Appleby family in Shropshire, England.
While many makes of Cheshire are industrialized (because Cheshire itself does not hold PDO protection), the Appleby name guarantees the buyer that the cheese is still handmade, and clothbound, under the watch of head cheesemaker Gary Gray. The milk comes from the families Friesian Holsteins cows (Holsteins are the black and white variety we’re all familiar with) , which has a lower fat composition in their milk than any other breed.
Their cheese is currently being distributed by Neals Yard Dairy in England.
Milk: Raw Cow
Brand: Applebys–from Neals Yard Dairy
Rind: Clean, light tan. Faint remnants on the rind from the cloth it was wrapped in.
Paste: Bright orange–colored with Annatto; Drier looking than many younger cheeses (aged under 1 year)
Rind/Paste: Both smell musty, like a basement. Likely due to the wedge being wrapped in plastic and not in cheese paper.
Mouthfeel: Crumbly, dry.
Rind: I skipped eating this one.
Paste: Peppery, tangy, acidic–like sour cream.