Made by Garry Gray and the Appleby family on the Hawkstone Abbey Farm near Shrewsbury, Shropshire, using milk from their own herd.

Revived in 1952 by Lucy Appleby, the clothbound raw milk Cheshire, was England’s first “Big Cheese” from the 1660’s.

This moist and crumbly cheese has a delicate herbaceous flavour with a hint of minerals.
Awarded Silver at the British Cheese Awards 2018.

Milk-Cows
Unpasteurised
Rennet-Animal