Cheese, cheshire
Whole food · Dairy and Egg Products
Photo: Wikipedia
Cheshire is one of England's oldest recorded cheeses, a crumbly, semi-hard block with a distinctive orange or white hue and a sharp, tangy, salty flavor. Its unique, slightly granular texture comes from its high moisture content and traditional cheddaring process, which gives it a pleasant, clean finish on the palate. Nutritionally, it's a powerhouse of protein and fat, providing substantial energy and essential nutrients like calcium.
Calorie split: 24% protein · 5% carbs · 71% fat
↓ Full nutrition💚 Why it's loved
People adore Cheshire for its bold, crumbly character that holds its own in cooking and shines on a cheeseboard. Its historic status as a 'farmhouse' staple and its role in classic British ploughman's lunches give it a beloved, rustic cultural identity.
⚠️ Watch-outs & how to enjoy it better
Its high sodium and saturated fat content means it should be enjoyed in moderation, especially by those monitoring blood pressure or heart health. As a dairy product, it's a common allergen for those with lactose intolerance or milk protein sensitivities. To counteract, pair small portions with fiber-rich foods like apples or crusty whole-grain bread, and balance a meal by using it as a flavor accent rather than the main component.
Key benefits
- Excellent source of high-quality protein for muscle maintenance.
- Rich in calcium for bone and dental health.
- Provides conjugated linoleic acid (CLA), a beneficial fatty acid.
- Contains vitamin A for vision and immune function.
- High in phosphorus, working with calcium for bone strength.
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
Cheshire cheese is mentioned in the Domesday Book of 1086, making it one of the oldest named cheeses in Britain, with a recorded history spanning nearly a millennium.
Full nutrition (USDA data · scales with serving)
| Water | 37.6 g |
| Energy | 387 kcal |
| Energy | 1620 kj |
| Protein | 23.4 g |
| Total lipid (fat) | 30.6 g |
| Ash | 3.6 g |
| Carbohydrate, by difference | 4.8 g |
| Fiber, total dietary | 0.00 g |
| Calcium, Ca | 643 mg |
| Iron, Fe | 0.21 mg |
| Magnesium, Mg | 21.0 mg |
| Phosphorus, P | 464 mg |
| Potassium, K | 95.0 mg |
| Sodium, Na | 700 mg |
| Zinc, Zn | 2.8 mg |
| Copper, Cu | 0.04 mg |
| Manganese, Mn | 0.01 mg |
| Selenium, Se | 14.5 ug |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.05 mg |
| Riboflavin | 0.29 mg |
| Niacin | 0.08 mg |
| Pantothenic acid | 0.41 mg |
| Vitamin B-6 | 0.07 mg |
| Folate, total | 18.0 ug |
| Folic acid | 0.00 ug |
| Folate, food | 18.0 ug |
| Folate, DFE | 18.0 ug |
| Vitamin B-12 | 0.83 ug |
| Vitamin A, RAE | 233 ug |
| Retinol | 220 ug |
| Vitamin A, IU | 985 iu |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 19.5 g |
| SFA 4:0 | 0.97 g |
| SFA 6:0 | 0.49 g |
| SFA 8:0 | 0.26 g |
| SFA 10:0 | 0.55 g |
| SFA 12:0 | 0.50 g |
| SFA 14:0 | 3.1 g |
| SFA 16:0 | 9.1 g |
| SFA 18:0 | 3.7 g |
| Fatty acids, total monounsaturated | 8.7 g |
| MUFA 16:1 | 0.93 g |
| MUFA 18:1 | 7.3 g |
| MUFA 20:1 | 0.00 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 0.87 g |
| PUFA 18:2 | 0.53 g |
| PUFA 18:3 | 0.34 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:5 n-3 (EPA) | 0.00 g |
| PUFA 22:5 n-3 (DPA) | 0.00 g |
| PUFA 22:6 n-3 (DHA) | 0.00 g |
| Cholesterol | 103 mg |
Amino acid profile (per 100g)
| Tryptophan | 0.30 g |
| Threonine | 0.83 g |
| Isoleucine | 1.5 g |
| Leucine | 2.2 g |
| Lysine | 1.9 g |
| Methionine | 0.61 g |
| Cystine | 0.12 g |
| Phenylalanine | 1.2 g |
| Tyrosine | 1.1 g |
| Valine | 1.6 g |
| Arginine | 0.88 g |
| Histidine | 0.82 g |
| Alanine | 0.66 g |
| Aspartic acid | 1.5 g |
| Glutamic acid | 5.7 g |
| Glycine | 0.40 g |
| Proline | 2.6 g |
| Serine | 1.4 g |
FAQ
What's the difference between white and orange Cheshire cheese?
The orange version gets its color from annatto, a natural plant-based dye added during production. The white version is the original, uncolored form. Nutritionally and in flavor, they are essentially identical.
How should I store Cheshire cheese?
Wrap it in wax paper or parchment, then place it in a loosely sealed plastic bag or container in the refrigerator's cheese drawer. This allows it to breathe while preventing it from drying out. It will keep for 2-3 weeks.
Can I freeze Cheshire cheese?
You can, but it's not ideal. Freezing will alter its texture, making it more crumbly and less creamy upon thawing. It's best used for cooked dishes like pies or soups after freezing, rather than for a cheeseboard.
Nutrient density (calculated · NRF9.3)
Nutrient Rich Foods index: beneficial nutrients (protein, fiber, vitamins, minerals) minus saturated fat, added sugar & sodium, per 100 kcal.
NRF9.3 index — Fulgoni, Keast & Drewnowski, 2009. Computed from USDA nutrients.
Weight-loss friendliness (composite index)
Energy density 3.87 kcal/g · 24% calories from protein · 0.0 g fiber · 0.0 g sugar per 100 g.
Composite of energy density (Rolls et al., 1999), protein & fiber satiety, minus sugar. A calculated heuristic — ranks satiety-per-calorie, not a clinical measure.
Dietary load (calculated from USDA values)
Potential renal acid load. Positive = acid-forming, negative = alkaline-forming.
Sodium-to-potassium ratio: 7.37 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.