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Cheese from Cheshire and neighbouring counties, England
In the 1896 account, evening and morning milk are renneted at 86–88 °F and the curd is scalded only gently, to 92–94 °F. The drained curd is turned and broken, then ground finer than Cheddar curd, salted and kept warm in a cheese oven before light pressing. This gives Cheshire its loose, crumbly body.
| Evening and morning cow milk | The cream skimmed off in the morning is heated and returned[long-benson1896] |
| Rennet extract1 oz per 20 gallons of milk | Or enough to give a curd ready to cut in 45–60 minutes[long-benson1896] |
| Sour whey | Added to ripen the milk when its acidity is too low[long-benson1896] |
| Annatto colouring | Added ten minutes before the rennet (1896); the 1928 bulletin names annatto as the colouring[long-benson1896][usda1928] |
| Salt7 to 8 oz per 20 lb of curd | More if the curd is wet, less if it is dry[long-benson1896] |
| Starter | historically sour whey from the previous day's make |
Total time across the recorded steps: 3.1 months – 10 months
What changes: Evening and morning milk are mixed in the vat and left to ripen
Output: ripened milk.
Microbes at work in this step
the milk sours; sour whey from yesterday's make is added if it is not ripe enough
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
In the 1896 account, evening and morning milk are renneted at 86–88 °F and the curd is scalded only gently, to 92–94 °F. The drained curd is turned and broken, then ground finer than Cheddar curd, salted and kept warm in a cheese oven before light pressing. This gives Cheshire its loose, crumbly body. Made in 8 steps over 3.1 months – 10 months. The longest step, cure, takes 3–10 months (Long J 1896) and runs at 16–18 °C (Long J 1896).
| Main step | 3–10 monthsReported[long-benson1896][usda1928] | Cure |
|---|---|---|
| Temperature | 16–18 °CReported[long-benson1896][usda1928] | Cure |
Cheshire curd is scalded much less than Cheddar curd and is not stacked as cheddared slabs. It is broken, ground finer and kept warm in a cheese oven, which gives a crumbly, open body instead of Cheddar's close texture.
The 1896 account gives no pH or safety limits, and it describes no heat treatment of the milk beyond warming the skimmed cream to 95 °F. ANSES advises pregnant women, people over 65, people with weak immunity and young children to avoid raw-milk cheeses, so that advice applies to any Cheshire made from raw milk.
Hazards the sources name: Listeria monocytogenes, Salmonella and enterohaemorrhagic E. coli, the main hazards ANSES names for raw-milk cheeses (relevant to any Cheshire made from raw milk).
Every number is labelled with how it is known. How this atlas is made
The 1896 chapter says Cheshire cheese was made almost only in Cheshire and the counties that border it, and that quick-ripening Cheshire was then widely made. A 1928 USDA bulletin calls Cheshire one of the oldest English varieties.
