Appleby's is a dairy and farm based in Shropshire run by husband and wife Paul and Sarah Appleby and their five children. In their own words "a small traditional farmhouse dairy making delicious, thought-provoking cheeses from a herd of grazing animals".
The fresh, raw milk is the main ingredient coming from their herd of grass-fed cows which along with factors such as the weather, the season, the grass pastures give their cheeses their unique flavours of their farm's terroir.
The dairy was started by Paul's grandparents Lance and Lucy Appleby in 1952, back in the days when cheesemaking was seen as the female's job in the house. They set up the business in stables beside their farmhouse and it is still there to this day. The current team of cheesemakers and affineurs still learn and take inspiration from Lucy's cheese make notes.
While Appleby's are most well known for their Cheshire, they also make another British territorial - a Double Gloucester. The addition of natural food colouring Annatto (found in the seeds of the achiote tree) gives it its vivid orange colour. It has mellow, nutty, rich, unique flavours with a good bite though it wouldn't be as hard as an aged cheddar. It is matured for around 16 weeks.
Appleby's suggest that Double Gloucester can be enjoyed alongside pears. It is also a nice grating and grilling cheese.
Try this Tom Kerridge recipe for Jersey Roy and Double Gloucester Tortilla.
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