Grange was once a monastic farm, serving the Abbey of St Werburgh (now
Chester Cathedral), just 2 miles away. In 1649, when Cromwell returned
from Ireland he shot the Royalist owner of the Grange, landed a cannon
ball in the side of the wall, and set up camp with his artillery for the
siege of Chester. One of the best known cheese making farms, their cheeses
were stamped CCC4, as part of a Choice Cheshire Cheese scheme to achieve
high quality standards.
Chris Wade is 4th generation cheese maker with a determination to keep
alive our traditional recipes for Cheshire, Red Leicester, Double Gloucester
and Sage Derby. I tasted his revival of Blue Cheshire last made 10 years
His cheeses use raw milk from local farms on the Cheshire salt plain,
and each cheese is cloth bound to let the delicate flavours breathe and
develop naturally for up to 8 weeks, being turned every few days.
Available from Mollington Farm Shop, Parkgate Road, Mollington - The Cheese
Shop in Northgate Street, Chester - Godfrey C Williams at Sandbach, Sexton
at Lymm, The Cheese Hamlet at Didsbury, and the Housekeepers Store at
Tatton Park, Knutsford. Also at Fortnum & Mason, London and it is
exported monthly to the USA.