17:
912:
169:(1841), "the oft-recorded fame of the town for Cheese has departed from it, and the knowledge of the manufacture of the real "Banbury Cheese" is perhaps now unknown". A special form of Banbury cheese, latter-made cheese, was the last to disappear. By 1840, the number of producers of this cheese was diminishing, and in 1848, for the first time, none was offered for sale at the Banbury fair. Local historian Martin Thomas has speculated that the late-18th-century
213:
them. And lay one upon another but not too much salt. And so shall they gather butter. And in winter time in likewise, but then hot your milk. And salt your curds for then it will gather butter of itself. Take the wrung whey of the same milk and let it stand a day or two till it have a cream and it shall make as good butter as any other.
193:(1594) described it with a keen, sharp flavour; Defoe described it as soft and rich; and Camden described it as creamy. According to Defoe, a special form of very rich Banbury cheese was late in the year, never before Michaelmas, called "latter-made" cheese. It was white and one-inch thick—otherwise unremarkable as compared to other
212:
Take a thin cheese vat, and hot milk as it comes from the cow. And run it forth withal in summer time. And knead your curds but once. And knead them not too small, but break them once with your hands. And in summer time salt the curds nothing but let the cheese lie 3 days unsalted. And then salt
173:
were responsible for the decline in the production of the cheese. As land was taken from commoners and appropriated by new landlords, the new owners may have preferred the more profitable sheep over cattle, and so the town would begin to lack the products necessary for the cheese's production.
267:(1601): "Put off your clothes and you are like a Banbury cheese—nothing but paring". According to linguist Frederic S. Marquardt, writing in 1928, "you Banbury cheese" was still in common use as a part of American slang; a simplified descendant of the insult was "you
262:
pithily "compared the case to a
Banbury cheese, which is worth little when the parings are cut off. And here the case is brief in substance, if the superfluous trifling that is pleaded be taken away". A similar insult is made in Jack Dunn's
44:. Once one of the town's most prestigious exports, and nationally famous, the production of the cheese went into decline by the 18th century, and was eventually forgotten. The cheese is best known today through an insult in
114:
Historically, Banbury's chief exports were its ale, cheese, and cakes. Banbury ale enjoyed a high of popularity in the Middle Ages, but was virtually unknown outside the town into the 16th century;
845:
181:
attempted to find a cheese-maker to produce the cheese for the
November 1969 annual dinner of the Society, but no capable cheese-makers were found, so the enterprise failed.
189:
The cheese was made from cow's milk, with a golden yellow colour and a strong flavour. It was made in rounds, with an outer skin, and was only about one inch thick. Jones'
691:
612:
838:
935:
927:
86:
63:
831:
970:
251:
This insult alludes to the thin proportions of the cheese, especially after its rind was removed, mocking
Slender's name and figure.
891:
227:
259:
70:
spoke of the cheese as a source of fame for the town. The earliest printed cookbook to make reference to the cheese was
754:
942:
868:
859:
649:
178:
1045:
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111:, "in the sixteenth century the name of Banbury at once brought to the mind of the hearer the famous cheeses".
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796:
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107:(1621): "Of all cheeses, I take that kind which we call Banbury Cheese to be the best". According to the
177:
Some attempt has been made to revive the cheese. In 1965, a recipe for the cheese was rediscovered. The
103:
201:
per pound, new, and about 1s 9d, ripe (equivalent £8.90 and £10.40 in 2010 GBP, according to Thomas).
81:
The cheese was renowned in its day. It was given as a gift to several significant figures, including
71:
911:
854:
154:
131:
753:
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in 1756 were among the last to comment on it. By the 19th-century, Alfred
Beesley reported in his
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Banbury cheeses first appear in the historical record in 1430, when fourteen were sent to
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This comparison was apparently a common one. A variant is found as early as 1538, when
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90:
67:
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343:
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maintain popularity today. The production of
Banbury cheese essentially constituted a
1029:
876:
560:
115:
94:
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146:, four miles north of Banbury, were cheese-makers. The first Thursday after Old
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197:—but commanded high prices and was much more delicious. Defoe reports it cost
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97:, in his 1614 guide to husbandry, called it the third best cheese in England.
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hamlets. Records from 1600 show twenty-one residences in the parish of
37:
676:. Victoria County History (VCH). London. pp. 225–277 – via
641:
204:
A recipe for the cheese survives in the 15th/16th-century manuscript,
597:. Victoria County History (VCH). London. pp. 49–71 – via
198:
633:
122:. The centre of the cheese-making industry in the area was in the
153:
The production of
Banbury cheese declined into the 18th century;
827:
138:
though some producers were found within the town and in nearby
762:. Vol. 8. London: Bradbury & Evans. pp. 583–585.
595:
A History of the County of Oxford: Volume 10, Banbury
Hundred
389:
330:
620:
Marquardt, F. S. (1928). "Shakspere and
American Slang".
486:
484:
650:"7 Shakespearean Insults to Make Life More Interesting"
78:(1594), used in a recipe for the "tarte of Cheese".
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364:
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1005:
954:
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20:15th/16th-century recipe for Banbury cheese.
8:
150:was traditionally a cheese fair in Banbury.
674:A History of the County of Oxford: Volume 2
76:The Good Huswifes Handmaide for the Kitchin
846:
832:
824:
690:: CS1 maint: location missing publisher (
611:: CS1 maint: location missing publisher (
506:Merriam-Webster, "7 Shakespearean Insults"
28:English cheese which is no longer produced
541:
699:Parmiter, Geoffrey de C. (Autumn 1979).
517:
15:
755:"Banbury Cakes and Banbury Cross"
490:
475:
463:
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936:Overture to The Merry Wives of Windsor
701:"A Judicial Opinion of Banbury Cheese"
683:
604:
431:
410:
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234:with reference to the Banbury cheese:
66:, among supplies for France. In 1586,
64:John of Lancaster, 1st Duke of Bedford
529:
448:VCH 1972, "Banbury: Economic history"
312:VCH 1972, "Banbury: Economic history"
7:
769:"Banbury Fair in the 19th Century"
350:Foods of England, "Banbury Cheese"
36:was an English cheese produced in
14:
910:
101:was even more flattering in his
795:Trinder, B. S. (Spring 1970).
767:Trinder, B. S. (Winter 1968).
727:Thomas, Martin (Spring 2012).
1:
729:"As Thin as Banbury's Cheese"
258:reported that a judge in the
179:Historical Society of Banbury
589:Crossley, Alan, ed. (1972).
575:The Foods of England Project
565:. London: Nichols & Son.
1013:
752:Timbs, John (16 May 1863).
668:Page, William, ed. (1907).
591:"Banbury: Economic history"
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971:The Merry Wives of Windsor
944:The Merry Wives of Windsor
928:The Merry Wives of Windsor
860:The Merry Wives of Windsor
244:The Merry Wives of Windsor
224:The Merry Wives of Windsor
908:
559:Beesley, Alfred (1841).
109:Victoria County History
678:British History Online
599:British History Online
562:The History of Banbury
390:VCH 1907, "Industries"
331:VCH 1907, "Industries"
249:
215:
191:Good Huswifes Handmaid
51:Merry Wives of Windsor
25:
260:Court of Common Pleas
104:Anatomy of Melancholy
85:(1533 and 1538), Sir
19:
238:You Banbury cheese!
1014:You Banbury cheese!
855:William Shakespeare
155:Edward Chamberlayne
134:and to some extent
804:Cake and Cockhorse
776:Cake and Cockhorse
733:Cake and Cockhorse
708:Cake and Cockhorse
167:History of Banbury
26:
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281:History of cheese
87:Joseph Williamson
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1046:Historical foods
987:Sir John in Love
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882:Mistress Quickly
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571:"Banbury Cheese"
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136:Huscote, Banbury
124:Northamptonshire
120:cottage industry
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286:List of cheeses
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246:(1597), 1.1.126
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163:Richard Pococke
83:Thomas Cromwell
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739:(8): 274–276.
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628:(2): 118–122.
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542:Marquardt 1928
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171:Inclosure Acts
91:Horace Walpole
68:William Camden
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34:Banbury cheese
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519:
518:Parmiter 1979
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161:in 1727, and
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116:Banbury cakes
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99:Robert Burton
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95:Barnaby Googe
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72:Thomas Dawson
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902:Corporal Nym
858:
807:
803:
782:(2): 29–31.
779:
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673:
670:"Industries"
657:. Retrieved
653:
625:
621:
594:
578:. Retrieved
574:
561:
537:
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491:Trinder 1970
476:Trinder 1968
471:
464:Beesley 1841
459:
443:
264:
253:
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223:
221:
211:
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195:soft cheeses
190:
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159:Daniel Defoe
152:
113:
102:
89:(1677), and
80:
75:
61:
49:
33:
32:
30:
760:Once a Week
659:18 December
580:18 December
432:Thomas 2012
411:Thomas 2012
371:Thomas 2012
185:Description
140:Oxfordshire
46:Shakespeare
42:Oxfordshire
1030:Categories
947:(1982; TV)
869:Characters
810:(7): 114.
530:Timbs 1863
434:, p.
413:, p.
373:, p.
292:References
269:big cheese
256:James Dyer
230:addresses
148:Michaelmas
132:Nethercote
816:0522-0823
788:0522-0823
745:0522-0823
720:0522-0823
714:(1): 11.
686:cite book
607:cite book
206:Sloane MS
157:in 1700,
128:Grimsbury
126:hamlets,
22:Sloane MS
979:Falstaff
963:Falstaff
892:Bardolph
877:Falstaff
275:See also
241:—
228:Bardolph
144:Cropredy
93:(1768).
54:(1597).
1036:Banbury
1006:Related
552:Sources
450:, par.
392:, par.
333:, par.
314:, par.
58:History
38:Banbury
998:(2004)
990:(1929)
982:(1893)
974:(1849)
966:(1799)
939:(1953)
931:(1950)
814:
786:
743:
718:
642:452868
640:
218:Insult
208:1201:
800:(PDF)
772:(PDF)
704:(PDF)
638:JSTOR
199:1s 6d
24:1201.
812:ISSN
784:ISSN
741:ISSN
716:ISSN
692:link
661:2019
613:link
582:2019
857:'s
630:doi
436:274
415:276
394:264
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335:263
271:."
222:In
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Text is available under the Creative Commons Attribution-ShareAlike License. Additional terms may apply.
