Articles tagged with: cottage industry

It's all Chalk and Cheese

on Tuesday, 27 June 2017. Posted in Archives, Traditions and Folklore

North Wiltshire’s edible tradition

Wiltshire is well known for its southern chalk and northern rich pasture dairy land, and cheese production was once a well established part of Wiltshire life, from cottage industry to factory production. Chippenham’s cheese market opened in 1850, reported in the London Illustrated News and the market soon became famous. Wiltshire Cheese was renowned from the 18th century and became highly sought after. The Wiltshire Loaf is a semi-hard cheese, smooth and creamy on the outside and crumbly in the centre. The North Wiltshire (or Wiltshire) Loaf reached the peak of its popularity in the 18th & early 19th centuries.

Illustration in the Illustrated London News, ref: P5215.

William Nichols was a Chippenham Chemist who developed the use of the substance annatto as a food additive. Annatto comes from the achiote shrub seed and is produced in South America. You can still see it as the orange skin on some cheeses today, and it is used to give colour to dairy products.

Article in the London Gazette, 1877, regarding the Annatto business William Nichols & Co., running from Rowden Hill, Chippenham

Truffles – what a rare treat indeed!

on Tuesday, 07 January 2014. Posted in Traditions and Folklore, Wiltshire People

We all like to indulge in the odd luxury if we can, including a good truffle or two perhaps…

Did you know that these chocolate treats originally contained truffles of the fungal variety when they were first produced in Belgium? At the time it was this truffle that was at the height of fashion.


Truffles were once common in England, especially in the south. The hunting of them became a cottage industry in rural Wiltshire from the late 17th century to the early 20th. The earliest known description of the truffle is by Tancred Robinson in 1693. “Those observed in England are all included in a studded Bark or coat; the Tubercules resembling the Capsules or Seed–Vessels of some Mallows and Aloeas the inward substance is of the consistence of the fleshy part in a young chestnut, of a paste colour, of a rank or hircine odour, and unsavoury, streaked with many white Veins or threads, as in some Animals’ Testicles; the whole is of a globose figure, though unequal and chunky”. The size can range from 3mm to that of a grapefruit, can be found near trees or in forested areas, and are especially associated with beech trees which do not give too much shade. The first definitively English truffle was the ‘Trub’, documented and written up in the Philosophical Transactions of the Royal Society in 1693.

Truffles have held a certain mystique for many years in history as well as today, but just what is that that makes them so special?

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