It is proving to be a good Summer for the Appleby family; after winning two trophies at the Cheshire Show they have now collected another trophy at the International Cheese Awards in Nantwich and two Gold Awards.
Section: News From Hawkstone Abbey Farm
Appleby's Cheshire won two trophies at the Cheshire Show; The Farmhouse Cheshire Federation Trophy and The Westminster Challenge Trophy. This placed Appleby's as the makers of the best Farmhouse Cheshire Cheese at the Cheshire Show.
Paul Appleby recently joined fellow cheese specialists and makers at a cheese tasting day.
It has been a busy time for Appleby's as they have attended two food events; The British Cheese Awards in Cardiff and The Restaurant Show held in Earls Court, London.
Appleby's and Pure Spirit Drinks, both Shropshire businesses, hosted a cheese and whisky workshop, on behalf of Slow Food, on the first evening of Ludlow Food Festival.
The Great Taste Award winners were announced in July and the Appleby family are delighted to have won a Gold Award.
As featured in The Daily Telegraph on Monday 31st May, there is great potential for exporting British cheese.
As featured in the Daily Telegraph, cheese is a healthy option!
Appleby's Double Gloucester was cheese of the month in Whole Foods.
Retail team members from Neal's Yard came to visit Appleby's at Hawkstone Abbey Farm
The Prince of Wales has agreed to extend his Patronage of the Specialist Cheesemakers Association for another five years.
The Appleby family have recently visited Battlefield 1403, Fromage to Age and Paxton & Whitfield, all stockists of their cheese.
Appleby's Cheshire has been selected as a traditional artisan cheese for the Waitrose Christmas British Cheese Board.
Appleby's Double Gloucester won gold at the World Cheese Awards
Bespoke cheese wedding cakes produced by the Appleby family.
Appleby's A Winner
The Appleby family have a large collection of old fashioned screw presses designed for farmhouse cheese made in cloth and calico bound, which they still use in the cheesemaking process today to achieve a precise finish for their cheese.
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