An ancient, mild, crumbly, pasteurised cow’s milk cheese with a slightly tangy, salty flavour. It is naturally white, but some is coloured with anatto and termed red. It is possible to obtain farmhouse Cheshire and delicious Cheshire Blue. It was made predominantly in Whitchurch, close to Northwich, the site of salt mines. The meadows near the salt mines may have helped to give the cheese its distinctive flavour. Recorded in the Domesday Book.