Cheshire cheese has a history dating back to the sixteenth century making it one of the oldest English cheeses. It is believed to have been mentioned in the Doomsday Book and some say it even dates back to the Roman occupation. It is noted in Health's Improvement by Thomas Muffett which was published circa 1580. It has a mild, moist and crumbly texture and has different forms – red or blue.

The cheese was very popular indeed back in the eighteenth century as shown by the Royal Navy ordering that its ship carry a stock of Cheshire cheese. It's a hardy product too. History shows us that it was aged sufficiently to allow it to stand up to the arduous journey by horse or boat to London to be sold.

Always a popular product Cheshire cheese sold remarkably well possibly peaking in the early 1960s though has sold less over the resulting years as more and more different variety of cheese entered the market.  That said, it is thought that it is still the biggest selling crumbly style cheese on the UK market.

The enduring popularity is demonstrated by the Nantwich International Cheese Awards. And the Nantwich Museum has a Cheshire cheese exhibition.

There are three varieties of Cheshire cheese these being white, red and blue. The plain white variety is the colour accounting for most production.

Red Cheshire cheese is coloured with annatto which results in a deep orange shading. This was originated in North Wales and sold by the locals to travellers on the Holyhead road. As travellers became to believe that all Cheshire cheese was of the orange colour, home county producers began to churn our red Cheshire also.

Blue Cheshire cheese contains blue veins in a similar way to Stilton or Shropshire blue cheeses. An edible blue mould is added during the production process with the cheese being sealed with cloth. After about five weeks the cheese is pierced with needles to allow the entry of air which in turn activates the blue mould and creates the blue veins.

As it matures then both taste and texture will develop. It becomes firmer in texture and slightly darker in colour. And even though the flavouring becomes more complex, Cheshire cheese is always clean tasting.

Because it does not totally break down when melted, it is an excellent cheese for use in baking or grilling. Simple serving suggestions include: crumble it on to salads, use it in a ploughman's lunch or crumble it on to a jacket potato perhaps with some pepper for additional flavouring.

So now you have learned a little about the history of a cheese forever linked with the county of Cheshire which has plenty more to offer the traveller, holiday maker or historian. The county town of Chester boasts many attractions for all tastes from the keen shopper to those preferring to explore the Roman heritage. And don't forget that wonderful cheese.