Cheese & Dairy · Bunbury, Cheshire
Making since 2008
Robert Huxley milks forty Friesians on land his grandfather farmed between Bunbury and Haughton Moss, and makes cheese with the morning's milk twice a week. His cloth-bound Cheshire is pressed, bound and larded by hand, then aged on wooden shelves in the old shippon for anywhere between two and nine months. It's the crumbly, faintly salty cheese the county was known for before the creameries took over, made the slow way because that's the only way it works.
Raw milk goes straight from the parlour to the vat while it's still warm. The curd is milled, salted and pressed overnight, then each truckle is bound in cloth and turned daily for its first month in the store.
£285
Three to five tiers of whole truckles, sized to feed anywhere from 60 to 150 guests. Robert plans each tower around the guest list and delivers within Cheshire the day before. Priced from £285 for the smallest three-tier tower (around 60 guests); larger towers quoted after a consultation.
£7.95
A revival of the old Cheshire blue: the same crumbly base, pierced and aged on until the veins run through it. Stronger than the white, but still gentler than a Stilton.
Reviews come from verified purchases only — they'll appear here once customers receive their pieces.
