Farmhouse Cheshire with bright lactic tang, crumbly texture, mineral finish.
Traditional raw cow's milk Cheshire from the Appleby farm in Shropshire, England. Crumbly, tangy, mineral. Cloth-bound and cave-aged. Order online.
We’ll keep track of cheeses you love and send you new finds that match your taste.
By saving, you agree to receive curated emails from The Cheese Store. Unsubscribe anytime.
Already have an account? Sign in for a faster experience →
You’ll hear from us when we find more like this one.
Mrs. Appleby's Cheshire comes from the Appleby family farm on the Shropshire and Cheshire border in England, one of the last producers still making this cheese the traditional farmhouse way from raw milk taken from their own herd. Cheshire is the oldest named cheese in Britain, and this is the version that keeps that recipe honest.
The paste is a pale peach color, semi-hard but crumbly, breaking into loose flakes under the knife rather than slicing clean. There's real moisture in it, so it never feels dry or chalky the way industrial Cheshires can. On the palate it leads with a bright lactic tang, fresh cream and yogurt up front, then pulls into a mineral, almost stony finish that comes from the salt-rich pastures the cows graze on. A light browned-butter note runs underneath the tang, and the cloth-bound natural rind adds a quiet earthy pull at the edge.
This is old school English cheese, cloth-bound, raw milk, aged the way it was meant to be, and it's the kind of piece that reminds you why the recipe survived nine hundred years in the first place.
Semi-hard and crumbly, breaks in loose flakes under the knife rather than slicing clean, with a moist, almost damp feel to the paste that keeps it from ever going dry or brittle.
Sits in the middle of the dial, bright and mineral up front with a savory pull underneath, more expressive than a young cheddar but not sharp or aggressive.
Mid-length finish that hangs on the tongue with a clean mineral tang and a light salinity, fading before it turns drying.
Strong fresh-cream and yogurt tang runs through the whole bite, the calling card of a proper farmhouse Cheshire made from raw milk.
A light browned-butter note underneath the tang, understated rather than the dominant flavor.
Real terroir on this one, a stony mineral pull that comes from the salt-rich Cheshire plain pastures the cows graze on.
Very gentle peppery lift on the back palate, nothing sharp, more of a savory prickle than heat.
Cloth rind
Natural cloth-bound rind is edible but firm and dusty, carrying earthy cellar notes that deepen the flavor of the paste at the edge.
Cheshire stands on its own, but the right partners turn a wedge into a moment. Regional pairings first — they were built for each other.
The bright lactic tang and mineral edge want something with lift, so a crisp ale or dry cider works beautifully, and a glass of port picks up the sweet, savory finish.
Crisp orchard fruit and sweet-savory chutneys balance the lactic tang and salinity, and quince paste is the classic English partner for a farmhouse crumbly.
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.
Taste it for yourself →Ships nationwide
