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More than 5000 entries on the history, culture and life of Britain (published in 1993 by Macmillan, now out of print)
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Cheshire cheese
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A pale cheese, mild in flavour and crumbly in texture. Cheshire is the oldest named district for cheese-making in Britain (it is mentioned in this context in the Domesday Book), and traditional farmhouse Cheshire is still made in the county. The loose texture of the cheese, and the local custom of using skewers to drain the whey, made it easily infiltrated by mould. In previous centuries cheese going green or blue with mould was thrown away (or used in small quantities for medicinal purposes on wounds and sores), but from the 1920s it began to be sold as the now very popular blue Cheshire.
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