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November 10, 2014 / Apley Estate - Hamiltons

Historic Apley cheese news

2014-11-10, Thomas Hoe Stevenson Aged Red LeicesterRecently, Gavin (husband) was in the Farm Shop when a customer (Matt Hiles) introduced himself as being the grandson of Mr [Allan] Cope. He was the man who taught Rosemary Keen (nee White) how to make Apley Cheese ! He had seen our article in the Shropshire Star and was fascinated to read the story about the recipe and the fact that cheese was still alive. He’s tasted the cheese, now made by Martin Moyden & said it tasted great, so it’s marvellous to have his seal of approval. He thought the texture was spot on and the taste was how he remembered.

A reunion at the Farm Shop with Gavin (Lord Hamilton) & Rosemary Keen (nee White) would have been wonderful, but sadly, currently Mr Cope is not well enough to attend. Perhaps in the Spring.

Cheese of the Week at Apley Farm Shop is Aged Leicestershire Red. “Made using a traditional recipe, Aged Leicestershire Red is buttered, cloth-bound and matured for six months to produce a flaky, open texture cheese with a slightly sweet, caramelised flavour and rich golden orange colour. It is the only pasteurised Red Leicester produced in the county of Leicestershire and is a firm favourite at Long Clawson Dairy, a traditional British cheese producer. Thomas Hoe Stevenson cheese is the premium brand made by the Long Clawson Dairy. The name is taken from our founding father who began making cheese in the Vale of Belvoir in the 1800s. Following the techniques & traditional methods used by Thomas Hoe Stevenson over a century ago we continue to make top quality speciality cheese at our award winning dairy.”

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