Cloth-bound farmhouse Cheshire, tangy with a mineral pull.
Appleby's Cheshire comes from the Appleby family in Whitchurch, Shropshire, right on the Cheshire border in England, and it's one of the last farmhouse Cheshires still made the old way. Raw cow's milk, cloth-bound, hand-made on the farm with milk from their own herd grazing on those salt-rich Cheshire pastures, which is exactly where the mineral pull in this cheese comes from.
The paste is pale ivory, firm but moist, and breaks into clean flaky shards under the knife rather than slicing through smooth. Aged six to eight months in cloth, it carries a bright buttermilk tang up front, a soft saline pull through the middle, and a gentle grassy, hay-like note on the finish from the cloth aging. It's tangy without being sharp, crumbly without being dry, right in the sweet spot for a farmhouse Cheshire.
This is real cheddar's older cousin, the recipe people were making before cheddar took over the conversation. The Applebys are one of a handful of producers still making it like this, which makes it a quietly important cheese to have on a board.
Real reviews from The Cheese Store of Beverly Hills Google Business Profile. Curated by Dom and his team since 1967.
Domenico and his team are fantastic. I’m a chef and I often get my supplies from The Cheese Store — unique products, carefully selected, from top Italian and French cheeses to excellent local ones.
Absolutely loved the cheese store! Everyone was super helpful and friendly. Lena helped us — she was very knowledgeable on all the cheeses: where they came from, what the region is like, what they are known for. It was like wine tasting for cheese.
Ordered several cheeses from them and the wrong items were delivered. Contacted the store and they recognized the error and immediately sent the correct order the next day without any fuss. Really appreciate the promptness and professionalism.
Hand-cut to order the day it ships. Packed cold for overnight delivery.
Choose Your Weight →Cold-ship 2-day overnight nationwide
