This is alist of cheeses from the United Kingdom. The British Cheese Board (now part of Dairy UK) states that "there are over 700 named British cheeses produced in the UK."[1][better source needed] British cheese has become an important export.[2]
Blue cheese is a general classification ofcow's milk,sheep's milk, orgoat's milk cheeses that have had cultures of themouldPenicillium added so that the final product is spotted or veined throughout with blue, blue-grey or blue-green mould, and carries a distinct savour, either from the mould or various specially cultivated bacteria.
Devon Blue – a creamy blue cheese made by the Ticklemore Cheese Company using pasteurised cows milk, it is aged for four months.[10]
Dorset Blue Vinney (Protected Geographical Indication)[11] – a traditional blue cheese made near Sturminster Newton inDorset, England, fromskimmed cows' milk. It is a hard, crumbly cheese.
Dovedale (Protected Designation of Origin) – a full-fat semi-soft blue-veined cheese made from cow's milk, produced in thePeak District.
Harbourne Blue – has a crumby, dense and firm texture with 48% fat content.[12] It is agoat's cheese produced by Robin Congdon at Ticklemore Cheese Company in Devon,[13] nearTotnes. It is made by hand using local milk.
Lymeswold was an English cheese variety that is no longer produced. The cheese was a soft, mild blue cheese with an edible white rind,[16] much likeBrie, and was inspired byFrench cheeses. Production ceased in 1992.
Stilton (Protected Designation of Origin) – English cheese, produced in two varieties: the blue variety is known for its characteristic strong smell and taste. The lesser-known white Stilton cheese is a milder, semi-soft cheese.
Granular cheese, or hard cheese, refers to a wide variety of cheeses produced by repeatedly stirring and draining a mixture ofcurd andwhey. Some hard cheeses areaged for years.
Ashdown Foresters – cow's milk hard cheese made in England with a sweet, nutty flavour.
Caerphilly – light-coloured (almost white), crumbly cheese made from cow's milk, with a fat content around 48%. It has a mild taste, accented with slightly sour tang.
Cheddar – relatively hard, pale yellow to off-white (unless coloured with additives), and sometimes sharp-tasting. Originating in the English village ofCheddar inSomerset,[21] cheeses of this style are produced in many countries around the world.
Lancashire – cow's-milk cheese from the county ofLancashire, in three distinct varieties: young 'Creamy Lancashire' and mature 'Tasty Lancashire' are produced by a traditional method, whereas 'Crumbly Lancashire' (locally known as 'Lancashire Crumbly' )[citation needed] is a more recent creation suitable for mass production.
Red Leicester – English cheese made in a similar manner to Cheddar cheese, although it is crumblier. Since the 18th century, it has been coloured orange by addingannatto extract during manufacture.
Staffordshire (Protected Designation of Origin) – crumbly white cheese from the county ofStaffordshire.
Teviotdale (Protected Geographical Indication) – produced from the milk ofJersey cattle, although there are no known current producers of this cheese. It is a full fat, hard cheese produced in the area ofTeviotdale on the border lands between Scotland and England, within 90 km from the summit ofPeel Fell in theCheviot Hills.[26]
Y Fenni – variety of Welsh cheese, consisting of Cheddar cheese blended withmustard seed andale. It has a firm texture.
Cheeses that are classified assemi-hard to hard includeCheddar. Cheddar is one of a family of semi-hard or hard cheeses (includingCheshire andGloucester), whose curd is cut, gently heated, piled, and stirred before being pressed into forms.
Coquetdale – full-fat semi-hard cheese, made from pasteurised cow's milk and vegetarianrennet.
Cornish Yarg – semi-hard cow's milk cheese made inCornwall from the milk ofFriesian cows. Before being left to mature, this cheese is wrapped innettle leaves to form an edible, though mouldy, rind.
Derby – mild, semi-firm British cow's milk cheese made inDerbyshire with a smooth, mellow texture and a buttery flavour.
Little Derby – Derby-style cheese made outside Derbyshire, similar in flavour and texture to Cheddar, but without theannatto colouring used in Derby cheese.
Sage Derby – variety of Derby cheese that is mild, mottled green and semi-hard, and has asage flavour. The colour is from sage and sometimes other colouring added to the curds, producing a marbling effect and a subtle herb flavour.
Gloucester cheese – traditional unpasteurised, semi-hard cheese which has been made in Gloucestershire, England, since the 16th century, at one time made only with the milk of the once nearly extinctGloucester cattle. There are two types of Gloucester cheese: Single and Double; both are traditionally made from milk from Gloucestershire breed cows farmed within the English county of Gloucestershire.
Red Windsor – pale cream English cheddar cheese, made using pasteurised cow's milk marbled with a wine, often aBordeaux wine or a blend ofport wine andbrandy.
Wensleydale – also produced as a blue cheese, and with many variants that include additions such as cranberries or ginger.
Beacon Fell traditional Lancashire (Protected Designation of Origin) – semi-soft cheese prepared with cow's milk that is produced in the region of Lancashire.[29]
Chevington – cow's milk cheese, made inNorthumberland, England, by the Northumberland Cheese Company. It is semi-soft and mould-ripened.
Crowdie – low-fat Scottish cream cheese. The cheese is often eaten with oatcakes, and recommended before aceilidh as it is said to alleviate the effects ofwhisky-drinking. The texture is soft and crumbly, the taste slightly sour.
Stinking Bishop – award-winning, washed-rind cheese produced since 1994 by Charles Martell and Son at Hunts Court Farm, Dymock, Gloucestershire, in the south west of England.
MacIntosh, John (1894).Ayrshire Nights Entertainments: A Descriptive Guide to the History, Traditions, Antiquities, etc. of the County of Ayr. Kilmarnock.ISBN978-1348065241.
