Cheshire cheese was officially recorded in the Domesday Book, making Cheshire the Oldest Named British Cheese.
John Speed, a famous 16th Century cartographer and historian, declared that Cheshire Cheese was the best cheese in all of Europe.
Trade of Cheshire cheese to London starts by road. During this time, Cheshire was a more matured, hard cheese to stand up to the journey.
Trade resumes at end of war and from 1739 Suffolk cheese is replaced by Cheshire Cheese for the Navy: All Naval Staff receive 3 rations per sailor per week.
Sales of Cheshire cheese grow further as it became a favourite in the industrial cities of North England & the Midlands.
The Second World War resulted in the end of cheese production on farm and was only re-started at the end of rationing in 1953 by the MMB.
26 Cheshire Cheese Recipes are detailed in the Forme of Cury, England’s first known cookbook by the master chef of Richard II.
Cheshire cheeses is noted as “more agreeable and better relished than those of other parts of the kingdom” in Camden’s Britannia, knowns as Britain’s first printed encyclopedia.
Ye Olde Cheshire Cheese Pub on Fleet Street serves Cheshire cheese and coffee for breakfast. Voltaire, Samuel Johnson & Charles Dickens are customers.
After the Industrial Revolution, canals and railways open up new markets. Demand for cheaper, younger cheese increases by industrial workers, and the Cheshire cheese we know today originates.
The move to a younger, fresher cheese requiring shorter storage meant sales into London declined. The markets in Whitchurch, Chester & Nantwich increasingly sell cheeses locally.
Cheshire sales peak at around 40,000 tonnes in 1960. The range of other cheeses available in the UK increase, causing many consumers to overlook traditional crumbly cheeses like Cheshire.