To quote Mrs. Appleby of Hawkstone, England, the family’s techniques are “run by the curd, not by the clock”, meaning intuition and experience are the key to successful cheesemaking. It’s befitting then, that Cheshire is one of the world’s most ancient cheeses, likely dating back to the Romans. Appleby's is the last Cheshire made of unpasteurized milk, and matured in cloth binding. We call this a "cheesy" cheese: emminently straightforward and hearty, the kind that you end almost mindlessly, except that it's so pleasurable. Expect firm, yet crumbly paste with a tang both buttery and saline, and a trademark lemony finish that's great with a local brew like Sixpoint Sweet Action.