Each cloth bound Appleby's Cheshire takes a day to make from raw milk, and around 12 weeks to mature. Each round of cheese encapsulating a moment in time, the soil, the grass pastures, the gentle cows, the weather and of course the fresh, raw milk. The milk is the master ingredient along with traditional cultures such as rennet and salt from the Cheshire plains and annatto seed extract which gives the cheese its unique warm colouring. The cheeses are then matured in old barns with Napoleonic timbers. The origin and flora of the natural surroundings give the Appleby's cheeses a totally unique flavour.