Cheshire cheese, with its distinctive tangy taste and crumbly texture, was once the most popular cheese in the UK, but sales have nose-dived in recent years, and it is now slipping into the shadows. Cheese-makers in Macclesfield have appealed to consumers to start buying Cheshire cheese again before it vanishes for good. They will be launching a campaign to save the cheese at the Cheshire County Show.
From the late 18th century onwards, Cheshire cheese was the most popular variety in Britain. In 1960, sales peaked – UK was consuming 40,000 tonnes a year at that point. 50 years later, in 2010, the figure was just 7,000 tonnes. Prior to the Second World War, Cheshire was home to over 200 cheese producers. Now, there are a fraction of that amount. Cheshire cheese has been around for a long time – it was mentioned in the 1086 Domesday Book but there is evidence that its origins date back to Roman times. The distinctive flavour is in some measure down to Cheshire’s salt mines, which give a special flavour to the grass eaten by the region’s cows.
Local producers are hopeful that experimentation with new flavours will help to revitalise interest in Cheshire cheese, and are urging local retailers to back the campaign. One of the reasons for the demise of Cheshire cheese has been competition from foreign imports, but supporters of Cheshire cheese maintain that it’s the best cheese on planet.
Tarragon and champagne mustard Cheshire cheese and Old Hag Porter Stout flavour will be on display at this year’s Cheshire County Show, where Master Cheese Maker Dave Williams will be sharing the knowledge that has been passed down through his family business since 1876.
4 neighbouring counties also produce Cheshire cheese – Denbighshire and Flintshire in Wales, and Shropshire and Staffordshire in England. Why not try it on crackers with some spicy tomato chutney or a few splashes of English mustard? It’s also a perfect sandwich filling, and can make a great addition to green salads.
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