There is a public house in Hull today called Hull Cheese, formerly the Paragon Hotel, and named after a famous Hull brew.
Hull was renowned in 17th century accounts for its peculiar strong ale, termed the mightiest ale in England, which features in my Siege Earth novel, The Traitor Who Wore the King’s Crown.
John Taylor ‘the Water Poet’ in his whimsical A Verry Merry Wherry-Ferry-Voyage to York for my money (1622) mentions, ‘Give me Hull cheese, and welcome and good cheere…And there I gat a cantle* of Hull cheese (*Slice; piece, portion)’. Of which Taylor mentioned in a marginal note, ‘Hull cheese, is much like a loafe out of a brewer’s basket, it is composed of two simples, mault and water, in one compound; and is cousin germane to the mightiest ale in England.’
Does this suggest Hull cheese was a by-product of brewing ale and could used to make ale-bread to be eaten along with the draught?
Give me some Hull cheese and a pattie please. But that is another story.
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