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.
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.