04 Taste Cheshire Cheshire Treasures


Cheshire Cheese This county’s rich dairy tradition and natural salt deposits provide the foundation for one of Britain’s oldest and best loved cheeses. Some say Cheshire Cheese was first made by the Romans in their Chester fort, others point to its mention in the Doomsday Book. Naturally white in colour, crumbly and moist with a hint of salt, try it crumbled over a salad, toasted on fresh bread or even served with a slice of (a Cheshire!) apple pie.


Cheshire Salt


Salt has sat beneath Cheshire’s soil for 250 million years and is the country’s richest natural resource. The Romans were the first to exploit the brine springs around Northwich, using lead pans to extract the salt. Later in 1670, the rock salt itself was discovered, making Cheshire the centre of British salt production – a role it continues to play. Look out for the words ‘wich’ and ‘wych’ in local names, it means a place associated with salt production.


Cheshire Asparagus The asparagus season is very short, growing only in the weeks of May and June. That’s one reason why English asparagus is so prized; the cool climate encourages slow development of the stems which it’s believed makes them more flavoursome than those grown around the Mediterranean. But don’t be fooled by asparagus’s luxurious reputation; the healthy living properties of this rare addition to the dinner plate are well recorded – high in folic acid and a good source of potassium and vitamins.


Cheshire Potatoes Early varieties of potato grow in May and June, starting in East Cheshire where the climate is warmer. Early varieties are lovely tasting new potatoes that are small and cook quickly. Moving into July, early potatoes are found further west towards Knutsford. At this time you will still see small new potatoes but also larger potatoes suitable for chipping. Once the season moves into August, main crop varieties then begin to emerge such as Maris Piper. These are great for all round usage especially roasting.


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