Edward and Christine Appleby follow in the footsteps of Edward’s parents Lance and Lucy Appleby (MBE’s) and they are now joined by their son and his wife; Paul and Sarah Appleby.
Farming and cheesemaking have been a way of life for the Appleby family since Appleby’s cheese was first made at Hawkstone Abbey Farm in 1952.
The combination of fine pastures, quality unpasteurised milk, the skill of the cheesemaker and the art of maturing gives Appleby’s cheese its unique texture and flavour.
The calico bound cheese are stored in on-farm maturing rooms until they are carefully selected for distribution.
Appleby’s milk travels from pasture to parlour to cheese dairy. Only this unpasteurised milk from the farm herd is used to make cheese; this ensures total quality control. This on-farm link between the herdsman and cheesemaker is crucial in the making of Appleby’s cheese.
Hawkstone Abbey Farm is located in Shropshire on the edge of the Cheshire plain. The salt deposits in the Cheshire Plain help to produce the milk needed to make this true Appleby’s Cheshire cheese.
Appleby’s milk is used to make Appleby’s cheese on the Appleby’s farm. Appleby’s produce Appleby’s Cheshire, Appleby’s Smoked and Appleby’s Double Gloucester.