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We would not be true to our Cheshire roots here at The Lambing Shed if we did not carry a full selection of Cheshire cheese. For hundreds of years, Cheshire cheese has defined the local cheese-making industry, putting our county on the map all across the world. When people think about British cheese, one of the first that springs to mind is Cheshire cheese.

So what makes Cheshire cheese so special? Its unique flavour and texture. Cheshire cheese can be delightfully simple or incredibly complex, depending on its age – but it is delicious at any age. You owe it to yourself to give genuine Cheshire cheese a try if you've never tasted it before. And by the way, stay away from the substitutes if you want a truly remarkable experience. Only Cheshire cheese made in Cheshire is genuine.

cheshire cheese

Your Three Choices

As with most other cheese varieties, there are different choices when it comes to Cheshire cheese. The first is white Cheshire, being the freshest of the three choices and without anything added to the milk prior to the start of the cheese-making process. White Cheshire offers a very creamy flavour and a crumbly texture that easily breaks down in the mouth. It is excellent for enjoying by itself or combining with various breads.

The other two choices of Cheshire cheese are:

  • Red - Red Cheshire cheese gets its colour from the addition of annatto. Although the flavour of this condiment is not overpowering, it does add a subtle hint of nuttiness and sweetness to red Cheshire. Young red Cheshire cheese will actually be orange rather than red; it will take on a darker complexion as it ages. Ageing will also bring out the flavours of the annatto, adding to the complexity of the overall taste.
  • Blue - Blue Cheshire gets its name from the blue veins that appear in the cheese. In order to create these veins, cheese makers add an edible blue mould to either the milk or curd. Cheese blocks are pierced with stainless steel needles and then wrapped in cloth or another material to age for about five weeks. During the ageing process, the mould enters the cavities created by the piercing where it gets to work to create the blue veins.

A Rich History, Still Going Strong

Cheshire cheese is one of the oldest named cheeses in Great Britain. The first known reference to the cheese dates back to the late 16th-century and the writings of naturalist and physician Thomas Moffett. For several hundred years it was the predominant cheese of choice until producers began introducing new cheese varieties during the late 19th century.

Today, Cheshire cheese is still the favourite crumbly cheese among consumers. Estimates say more than 6,000 tonnes of the delicious dairy products are sold every year. However, those estimates may be fairly low, given the fact that smaller, local cheese producers might not be accounted for alongside the larger, corporate producers. In any case, Cheshire cheese is absolutely delicious. We are proud to carry it here at The Lambing Shed.

When it comes to fruits and vegetables, we essentially have three choices. We can purchase canned products, frozen products, or fresh produce that is just hours from the field. Canned and frozen vegetables and fruits do offer some measure of convenience in that you can purchase what you need for weeks at a time, but we believe that the best quality and flavour can only be found in fresh produce.

Everything we do at The Lambing Shed centers on freshness and quality. Why? Because there is no substitute. For generations before the establishment of large-scale food processing, freshness was never questioned. Food went right from the field to the table in almost every household.

Today we have options. Options are good, but not every option is equal to all others. As a farming family operating Moseley Hall Farm for more than 65 years, we believe the best choice is fresh. Indeed, here are three reasons fresh is better:

fresh fruit and vegetables

1. Full Nutritional Value

Produce that goes from the field to your table without any processing offers the full nutritional value that nature intended. All the vitamins and minerals produce contains is available to provide maximum nutritional value for you and your family. Nothing is lost in processing because fresh produce needs nothing more than a quick wash before being ready for sale.

If you do need to purchase frozen or canned vegetables and fruits, we recommend frozen as the second best option. Flash freezing maintains most of the nutritional value found in fresh produce. Canned products are last on the list due to the blanching process; a process that can rob some fruits and vegetables of important nutrients.

2. Fresh Tastes Better

We believe, and many of our customers agree, that fresh produce and meat simply taste better. No flavour is lost in the processing of fresh produce and meats, giving you the opportunity to bring out the full flavour nature intended as you cook. As for frozen and canned products, some of the flavour is lost in processing. It is unavoidable.

Along with simply tasting better, The Lambing Shed butchery staff is more than happy to answer all of your questions about different cuts of meat and their preparation. The tips Steve and his staff offer can help you prepare the best lamb, beef, pork and chicken recipe you've ever tasted. Our butchery staff know how to make fresh even better!

3. Supporting Local Growers

In order to support the 'farm to table' philosophy, we utilise products from more than 40 local growers here in Cheshire. Locally sourced meats and produce are necessary if we are to fulfil our promise of freshness. That means your choice of fresh over processed also means you are supporting the entire agricultural community here in Cheshire.

Supporting local growers makes it possible for them to keep doing what their families have been doing for decades. And we know how important this is, having worked the land for more than 65 years. Fresh means local, and local means a stronger community.

Modern food processing gives us far more options than previous generations have had. But in the end, we believe fresh is best. There is no substitute for the nutritional value, flavour, and local support that comes with the meat and produce you will find here at The Lambing Shed.

There is nothing quite like fresh lamb purchased from a 'pasture-to-field' provider like The Lambing Shed. Fresh lamb is a very sweet and tender meat that can be prepared in a number of ways. How you choose to prepare it will depend on the cut you choose and the type of flavour you are after. Please don't be afraid to ask Steve, our Master Butcher or one of his team at The Lambing Shed for preparation tips.

Below are just a few of the more common ways to prepare fresh lamb. Keep in mind that lamb does not need a lot of seasoning or marinating in order to taste good. That's not to say you should not season or marinate – you should if you're after a particular flavour – but fresh lamb is excellent with just a little bit of salt and pepper.

Grilled lamb

Method 1 – Grilling

Here in Britain, the term 'grilling' can mean different things depending on who you ask. We don't use the term 'broiling', like they do in the US, so grilling here can be done in one of two ways. First is by placing the meat above the heat source. We typically call this barbecuing.

Grilling with the meat above the heat source offers a couple of advantages. First, if you're using an outdoor grill, you get the additional flavour of the smoke to enhance the natural flavour of the meat. Second, you get those tell-tale grill marks that only come from an outdoor grill.

If you grill with a heat source above the meat (also known as broiling), using an indoor oven, for example, you still achieve the same searing effect that grilling is intended to produce. Searing keeps the juices in throughout the cooking process for a more full and rich flavour.

Grilled lamb

Method 2 – Roasting

Most people associate lamb with roasting, probably due to the prevalence of the roasted leg of lamb around the world. Roasting also happens to be one of the easiest ways to prepare lamb if you are not an expert in the kitchen. It utilises dry heat to cook the meat rather slowly at a temperature of 175- 190° C.

When roasting a rack of lamb, some people prefer to sear the meat first in order to seal in the juices. You can do this by putting the meat in a frying pan on the cooker, at high heat, for just a few minutes on both sides.

Grilled lamb

Method 3 – Braising

To braise meat, you cook it slowly on the cooker in either oil, fat, or another liquid. Lamb is best when braised in olive or vegetable oil and combined with fresh vegetables. We recommend dicing the meat and adding a seasoning mixture that fits your tastes. Salt, pepper and garlic powder are favourites. Then sear the meat in oil over high heat. Finally, add some vegetables and some stock and allow the entire meal to cook over low or medium heat until everything is tender. Keep the pot covered to keep the moisture in.

Other methods of cooking fresh lamb include pan-frying, stir-frying with vegetables, and stewing. Both frying methods are excellent choices for a quick meal that doesn't require a lot of preparation time. As for lamb stew, it is a comfort food like none other. It is excellent on a cold winter’s day or a rainy summer afternoon when the weather keeps you indoors.