Cheshire Cheese - one of the oldest cheeses around

Historical records suggest that Cheese was being made by the Romans in Cheshire. Legend has it that it was so good that the cheese was even shipped back to Rome.

The Domesday Book held a record of Norman women making Cheshire Cheese and in the sixteenth century, the historian, John Speed, pronounced Cheshire to be the best cheese in Europe.

This White Cheshire is a slightly crumbly and silky textured cheese with a full-bodied, fresh flavour. The special flavour is caused by nearby salt deposits permeating local pasturelands in Cheshire.

See the recipe section for some great ways of using Cheshire in starters, snacks, main courses and desserts. Cheshire cheese goes perfectly with a chilled Riesling or any crisp dry white wine.

Coloured Cheshire even gets a mention in the Domesday book.

Its unique flavour derives from salt deposits in nearby pasturelands. This Coloured Cheshire does not differ in flavour from its sister White Cheshire. Both have a slightly crumbly and silky texture and both have a wonderfully full-bodied, fresh flavour. The only difference is the attractive colouring caused by an ancient vegetable dye called Annatto.

A Riesling or a Cabernet Sauvignon provides a nice balance to the cheese.