Cheshire Green Fade
Green Fade Cheese is a mature Cheshire Cheese that has aged and developed blue veins that add to the moist, crumbly texture and mild, salty flavour.
Ingredients: Milk (Cow, Goat, Buffalo or Ewe’s Milk), Salt, Starter Culture, Rennet, Mould Culture
For allergens, please see ingredients.
Green fade Cheese is a mature Cheshire Cheese that has aged and developed blue veins that add to the moist, crumbly texture and mild, salty flavour.
Today, Cheshire Cheese is made with pasteurised milk and vegetarian rennet, traditionally the milk would have been left raw and animal rennet used to form the curds and whey. Whilst salt is added to production, the pastures around Cheshire sit above huge salt deposits which finds its way into the water courses and is captured in the grass and adds a natural salty flavour.
The curd is put into moulds to produce the traditional round cheese and then matured for up to 12 months, which allows the rich and distinctive taste to develop. A young Cheshire Cheese is mild, milky and aromatic leaving behind a slightly tangy aftertaste on the palette whereas an older Green fade Cheese becomes firmer and darkens. The latter is now a full-flavoured cheese yet with no hint of bitterness.
Wether Cheshire Cheese is made with pasteurised or unpasteurised milk it is still suitable for pregnant ladies to eat according to NHS guidelines and it is suitable for vegetarians due to the animal rennet used.
Green fade cheese really is a versatile cheese; a star on the cheese board accompanied by grapes, some crispy apples and a selection of Popti Cornish Thins and Cheshire Chutney Cos Tomato Chutney but it’s equally at home in the kitchen as an ingredient. Try it in a Ham and Green fade Toastie.
Green fade Cheese is best at room temperature. Remove from the fridge when you open your bottle of wine; thus allowing the temperature of the cheese to rise.
When you have finished. resist the temptation to wrap the cheese in cling film or place in an air tight container. Cheese needs to breathe or it will sweat. So rewrap in the wax paper your cheese monger used and place it in the crisper draw of your fridge. Cheese stored like this will keep for up to 14 days from the date it was cut by your cheesemonger. If some white blooming appears, it is totally natural, don’t be concerned, just remove it and enjoy the remainder of your Green Fade.