summary: A sweet cider apple from the Normandy region of France.

summary: A eating apple from the gardens of rural France.

summary: A tart British cooking apple, also used for making cider.

summary: Originating in the Swiss Canton of Aargau, this apple dates back to the 1700s. Mostly used for cooking, but can be eaten fresh as well or can be used to make ...

summary: Found as a wild seedling in Switzerland prior to 1800.

summary: A Swiss apple from the Canton Aargau, along the German border. Used for cooking and cider.

summary: At one time widely grown in northwestern Switzerland, primarily as a cider apple.

summary: A sharp cider apple from France.

summary: See Danziger Kantapfel

summary: A German heritage cultivar from the 1800s. Excellent eating apple, as well as baking, juice and cider.

summary: Originating in Switzerland, this fresh-eating apple is also used for baking and cider.

summary: Likely the same as the Swiss variety Rose de Miex which was grown in the area of Mies (Switzerland).

summary: This is an excellent heritage eating apple and is also used for cider.

summary: Listed as a Welsh Heritage Apple, this variety makes great apple rings but traditionally used to make cider.

characteristics: The flesh is greenish. Sweet, sharp, with a moderate level of tannins.

characteristics: Moderately sharp.

origins: Originated in the Pays de Bray of northwestern France.

summary: Though this rather bitter apple is usually used for cider, the flesh is actually quite pleasant for eating raw after about eight weeks in storage.

summary: Can be used for cider or dessert, but in both cases, the apples need to mature for about eight weeks in storage.

characteristics: The flesh is white. Firm. Bittersweet.

characteristics: Red fleshed, quite dark. Very tart

characteristics: Lime flavour. Sugar content as high as Brix 21.

identification: Small, conic.

characteristics: Sweet.

summary: Ideal for making blended cider, the British apple also makes a sauce with a sweet honey-flavoured finish.

characteristics: The flesh is white, fine-grained and firm. Sweet and verging on sharp, but very mild flavour.

origins: Originated in the Finistère region of Brittany (France).

origins: Specifically bred by Liz Copas and Ray Williams at the Long Ashton Research Station in Somerset (U.K.) to provide England's commercial cider industry with a ...

origins: Specifically bred by Liz Copas and Ray Williams at the Long Ashton Research Station in Somerset (U.K.) to provide England's commercial cider industry with a ...

summary: Please see Amelia