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Cheshire was the most popular type of cheese on the market in the late 18th century. In 1758 the Royal Navy ordered that ships be stocked with Cheshire and Gloucester cheeses. [2] By 1823, Cheshire cheese production was estimated at 10,000 tonnes per year; [3] in around 1870, it was estimated as 12,000 tons per year. [4]
It may only be produced in or around the town of Buxton using milk from Derbyshire, Nottinghamshire or Staffordshire. [1] [2] Derby: A semi-hard cheese made from cow's milk, with a waxed rind. It has been produced since the 16th century making it one of England's oldest cheeses. [3] Dovedale: A cylindrical, blue-veined soft cheese made from cow ...
These include The Buxton, The Queen Adelaide, The Werneth and The Cheshire Cheese. In 1817, the Cheshire Cheese premises were three private cottages owned by Bristowe Cooper. Behind them was a small dingle called Sugar Loaf Wood and one could walk down a path through this to a plantation which was owned by Samuel Ashton, the cotton magnate.
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Buxton Blue is an English blue cheese that is a close relative of Blue Stilton, is made from cow's milk, and is lightly veined with a deep russet colouring. [1] It is usually made in a cylindrical shape. This cheese is complemented with a chilled glass of sweet dessert wine or ruby port. [2]
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Brighton Blue – Blue cheese made in Sussex, England; Buxton Blue – British cheese; Cheddar – Type of relatively hard English cheese; Cheshire – Cheese from Cheshire, England; Chevington – Cow's milk cheese made in Northumberland, England; Colwick – Village and civil parish in Nottinghamshire, England; Coquetdale – English type of ...
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