It is British Cheese Week 2012. A perfect excuse for eating cheese! We are not talking about those stretchy strings or vacuum packed plastic but artisanal and handcrafted cheese; one of the greatest pleasures and most interesting facet of the UK food scene.
Take Appleby’s of rural Shropshire. Farming and cheese making have been a way of life for the Appleby family for several generations. The cheese making has changed little since Appleby’s cheese was first made at Hawkstone Abbey Farm in 1952.
The Appleby’s work closely as a family to produce, sell and support Appleby’s Cheshire, Appleby’s Smoked and Appleby’s Double Gloucester. The traditional Cheshire Cheese recipe has been handed down through the Appleby family and now the third generation of Appleby’s, Paul, his wife Sarah and sister Clare, are fully involved in the business. Meanwhile, the second generation, Edward and Christine, still support the business. Paul has been working alongside his parents, Edward and Christine, learning the art of farming and cheesemaking. He is supported in the dairy by Garry Gray, the Head Cheesemaker and by the team on the farm. Clare has responsibility for Marketing and Business Development. Cheese is a part of the Appleby family!
The cheeses Appleby’s produce are consistent award winners. This year at the Cheshire show they were awarded two Trophies and their Cheshire and Smoked won Gold Stars at the Great Taste Awards 2012. This year they are celebrating 60 years of quality cheese making.
Various Applebys Cheese are stocked by Waitrose, Paxton & Whitfield, Neal’s Yard Dairy, the Fine Cheese Co, independent retailers and direct from Applebys Cheese. Spittoon has a comprehensive Matching Cheese and Wine Guide.