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Appleby’s Cheshire is still made using the unpasteurised morning and evening milk from Paul Appleby’s farm. The Appleby’s land extends to the salt plains of the Cheshire marshes, which add a unique saline flavour and mineral quality to the milk.
Paul and his cheese-maker Gary Gray add traditional starters to the milk, and let the acidity rise gradually to form the curds. Annatto, a traditional neutral colouring, is introduced to give a pale orange colour to the cheese. A long process of cutting, blocking, tearing and milling curds is then carried out, before the cheeses are pressed into their traditional form, and matured for anywhere between six weeks and six months.