In 1758 the Royal Navy ordered that ships be stocked with Cheshire and Gloucester cheeses.

[4] Until the late 19th century, the different varieties of Cheshire cheeses were aged to a sufficient level of hardness to withstand the rigours of transport (by horse and cart, and later by boat) to London for sale.

Younger, fresher, crumbly cheese that required shorter storage – similar to the Cheshire cheese of today – began to gain popularity towards the end of the 19th century, particularly in the industrial areas in the North and the Midlands.

Cheshire cheese is dense and semi-hard, and is defined by its moist, crumbly texture and mild, salty taste.

Red Cheshire, coloured with annatto to a shade of deep orange, was developed in the hills of North Wales and sold to travellers on the road to Holyhead.