Form
Cheshire cheese is dense and semi-hard, and is defined by its moist, crumbly texture and mild, salty taste. Industrial versions tend to be drier and less crumbly, more like a mild Cheddar cheese, as this makes them easier to process than cheese with the traditional texture. The Cheshire family of cheeses is a distinct group that includes other crumbly cheeses from the North of England such as Wensleydale and Lancashire cheese.
Cheshire cheese comes in three varieties: red, white and blue. The original plain white version accounts for the majority of production.
- Red
Red Cheshire, coloured with annatto to a shade of deep orange, was developed in the hills of North Wales and sold to travellers on the road to Holyhead. This trade was so successful that the travellers came to believe that all Cheshire cheese was orange, and producers in its home county were obliged to dye their cheese in order to match the expectations of the market.
- Blue
Blue Cheshire has blue veins like Stilton or Shropshire blue, but is less creamy than Stilton and is not coloured orange as Shropshire Blue is. It has a long history, but production ceased in the late 1980s. Recently it has been revived by several manufacturers.
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