Applebys double gloucester

This is a list of all the hard cheeses within our directory. Simply click on the one you want to know about and you will be taken to the relevant information.

Childwickbury Cheese

Cheshire Cheese is Britain’s oldest cheese as it is believed to have been produced in Cheshire, by the Romans. It is mentioned in the Domesday Book in the 11th Century. Young Cheshire is bright and white in colour. It is a firm bodied cheese with a crumbly texture that breaks down gently in the mouth.
It has a mild, milky taste and aroma, and is clean and fresh on the palette with a very slightly tangy finish. You can get coloured Cheshire cheese, such as red Cheshire, which gets it colouring from a red vegetable dye Annatto. Despite the difference in colour the taste and texture of the cheese is the same
as the white version.

Cheshire Cheese

Cheshire Cheese is Britain’s oldest cheese as it is believed to have been produced in Cheshire, by the Romans. It is mentioned in the Domesday Book in the 11th Century. Young Cheshire is bright and white in colour. It is a firm bodied cheese with a crumbly texture that breaks down gently in the mouth.
It has a mild, milky taste and aroma, and is clean and fresh on the palette with a very slightly tangy finish. You can get coloured Cheshire cheese, such as red Cheshire, which gets it colouring from a red vegetable dye Annatto. Despite the difference in colour the taste and texture of the cheese is the same
as the white version.

Caerphilly Cheese

Caerphilly, named after the town in Wales where it originated from, as both a flavouring and texture that is that of a Cheddar, hence it being in that family of cheeses. It is a very crumbly cheese, just like Cheshire and Wensleydale cheeses. 

Caerphilly is made from unpasteurised cows’ milk and takes 8 to 14 days to mature. 

Berkswell Cheese

Berkswell cheese is produced using unpasturised ewes’ milk and yet it has the aroma of Goat to it. One unusual fact about the making of this cheese is that the moulds are left in plastic kitchen colanders which enable the cheese to have the shape it does. It is not suitable for vegetarians due to the fact that animal rennet is added in during its production. The best wine to go with this cheese is any sweet wine, to contrast the acidity.