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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.