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List of British cheeses

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A wedge of unpasteurised West Country Cheddar cheese, made in Somerset (with Protected Designation of Origin.)

This is a list 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 cheeses

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Blue cheese is a general classification of cow's milk, sheep's milk, or goat's milk cheeses that have had cultures of the mould Penicillium 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.

Dorset Blue Vinney
Shropshire Blue
Stichelton

Hard cheeses

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Granular cheese, or hard cheese, refers to a wide variety of cheeses produced by repeatedly stirring and draining a mixture of curd and whey. Some hard cheeses are aged for years.

Caerphilly cheese
Swaledale cheese

Semi-hard cheeses

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Cheeses that are classified as semi-hard to hard include Cheddar. Cheddar is one of a family of semi-hard or hard cheeses (including Cheshire and Gloucester), whose curd is cut, gently heated, piled, and stirred before being pressed into forms.

Cornish Yarg prepared with wild garlic
Sage Derby
  • Coquetdale – full-fat semi-hard cheese, made from pasteurised cow's milk and vegetarian rennet.
  • Cornish Yarg – semi-hard cow's milk cheese made in Cornwall from the milk of Friesian cows. Before being left to mature, this cheese is wrapped in nettle leaves to form an edible, though mouldy, rind.
    • Wild Garlic Yarg
  • Cotswold – made by blending chives and spring onions into Double Gloucester. The orange cheese is coloured similarly to Cotswold stone.
  • Derby – mild, semi-firm British cow's milk cheese made in Derbyshire 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 the annatto colouring used in Derby cheese.
    • Sage Derby – variety of Derby cheese that is mild, mottled green and semi-hard, and has a sage 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 extinct Gloucester 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.
  • Keltic Gold – Cornish semi-hard cheese dipped in cider. The milk comes from Trewithen Dairy and the cider from Cornish Orchards.
  • Red Windsor – pale cream English cheddar cheese, made using pasteurised cow's milk marbled with a wine, often a Bordeaux wine or a blend of port wine and brandy.
  • Wensleydale – also produced as a blue cheese, and with many variants that include additions such as cranberries or ginger.

Soft and semi-soft cheeses

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Semi-soft cheeses have a high moisture content and tend to be blander in flavour compared to harder cheeses.

Stinking Bishop
Tintern cheese
White Stilton cheese, prepared with blueberries
  • Bath Soft Cheese[6]
  • Beacon Fell traditional Lancashire (Protected Designation of Origin) – semi-soft cheese prepared with cow's milk that is produced in the region of Lancashire.[28]
  • Bonchester (Protected Designation of Origin)  – Scottish soft cheese made from cow's milk, produced at Bonchester Bridge, Roxburghshire.
  • Brie – soft cow's milk cheese named after Brie, the French region from which it originated.
    • Cornish Brie – type of brie-style, soft, white rinded cheese from Cornwall in the United Kingdom.
  • Caboc – Scottish cream cheese, made with double cream or cream-enriched milk. This rennet-free cheese is formed into a log shape and rolled in toasted pinhead oatmeal, to be served with oatcakes or dry toast.
  • Chevington – cow's milk cheese, made in Northumberland, 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 a ceilidh as it is said to alleviate the effects of whisky-drinking. The texture is soft and crumbly, the taste slightly sour.
  • Fine Fettle Yorkshire – formerly named Yorkshire Feta; a sheep's milk cheese.
  • Oxford Isis – full fat soft cheese with honey-mead washed rind.[29]
  • Parlick Fell – white cheese made from ewe's milk with a semi-soft, crumbly texture and a tangy, nutty flavour.[30]
  • Renegade Monk – an English, ale-washed, soft blue cheese made by Feltham's Farm from organic cow's milk. Winner of the Best British Cheese award at the 2020 Virtual Cheese Awards[18]
  • 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.
  • Sussex Slipcote – fresh cheese made from ewe's milk by the High Weald Dairy in West Sussex, England.
  • Tesyn – soft Cornish goat's milk cheese.
  • Tintern – soft, blended mature creamy Cheddar cheese flavoured with fresh chives and shallots.
  • Tunworth – soft, nutty cheese.
  • Waterloo – semi-soft, off-white British cheese originating from the Duke of Wellington's estate;[31] made from full-fat, unpasteurised Guernsey milk.[32][33]
  • White Stilton – semi-soft cheese. Some varieties are produced with additions such as blueberries.
  • Whitehaven – white mould-ripened cheese made from pasteurised local goat's milk in Cheshire.[34]
  • Winslade – mild soft cheese from Hampshire similar in style to a Vicherin.[35]

Other

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A selection of local cheeses on display at the 2003 Mid-Somerset Show, an agricultural show held annually in Shepton Mallet, Somerset, England
Huntsman cheese

See also

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References

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  1. ^ "Our Products". Dairy UK. 29 October 2018. Retrieved 6 February 2022.
  2. ^ McGuigan, Patrick (30 April 2015). "How British cheese took over the world (even the French love it)". The Telegraph.
  3. ^ Harbutt 2009, pp. 170–222.
  4. ^ Ridgway 2002, p. 57.
  5. ^ Caldwell 2012, p. 218.
  6. ^ a b c d e f g h i j Harbutt 2009.
  7. ^ Harbutt 2009, p. 207.
  8. ^ Buxton Blue
  9. ^ Jenkins 1996, p. 334.
  10. ^ Linford 2008, p. 197.
  11. ^ British Cheese Board – British Protected Name Cheeses
  12. ^ "Harbourne Blue". Cheese.com. Retrieved 6 January 2013.
  13. ^ "Matthew Fort's Christmas cheeseboard". Guardian. 12 December 2010. Retrieved 6 January 2013.
  14. ^ Linford 2008, p. 201.
  15. ^ Jenkins 1996.
  16. ^ Southall 1990, p. 260.
  17. ^ Harbutt 2009, p. 160.
  18. ^ a b "Virtual Cheese Awards 2020: Results". Virtual Cheese Awards. Retrieved 30 July 2020.
  19. ^ Nalley, Richard (October 2008). "The Eye". Forbes. Archived from the original on 24 March 2022. Retrieved 24 March 2022.
  20. ^ Beeton 2011, p. 175.
  21. ^ Smale, Will (21 August 2006). "Separating the curds from the whey". BBC Radio 4 Open Country. Retrieved 7 August 2007.
  22. ^ MacIntosh 1894, p. 265.
  23. ^ Jenkins 1996, p. 349.
  24. ^ Lincolnshire Poacher - Cheese.com
  25. ^ "EU Protected Food Names Scheme — UK registered names, National application No: 00613A — Swaledale Cheese". Defra, UK — Department for Environment Food and Rural Affairs. 21 July 2003. Archived from the original on 23 December 2012. Retrieved 17 February 2012.
  26. ^ "EU Protected Food Names Scheme — UK registered names, National application No: 01313 — Teviotdale Cheese". Defra, UK — Department for Environment Food and Rural Affairs. 21 July 2003. Archived from the original on 27 February 2014. Retrieved 17 February 2012.
  27. ^ Wilson 2012, p. 178.
  28. ^ Barham & Sylvander 2011, pp. 190–193.
  29. ^ "Oxford Isis (200g) - the Good Food Network". Archived from the original on 1 October 2015. Retrieved 21 April 2015.
  30. ^ Parlick Fell at the British Cheese Board
  31. ^ "Cheese List". Linthwaite House. 19 June 2009. Archived from the original on 23 September 2009. Retrieved 12 August 2009.
  32. ^ "Waterloo". elegusto. Archived from the original on 10 September 2011. Retrieved 12 August 2009.
  33. ^ Muna Gil, Nadia (17 January 2006). "Anne & Andy Wigmore". Cheesaholics. Retrieved 12 August 2009.
  34. ^ Linford 2008, p. 73.
  35. ^ "Britain finding a soft spot for homemade Brie and Camembert". Malay Mail. 7 April 2023. Retrieved 4 February 2024.
  36. ^ Musschoot 2006, p. 171.
  37. ^ Board of Agriculture 1812, p. RA-1, 78.
  38. ^ Fox et al. 2004, p. 547.
  39. ^ Ridgway 2002, p. 86.
  40. ^ Rose 2008, p. 256.
  41. ^ Linford 2008, p. 49.
  42. ^ Harbutt 2009, p. 182.
  43. ^ Linford 2008, p. 53.
  44. ^ Harbutt 2009, p. 183.
  45. ^ "Grimbister Cheese".
  46. ^ DK Eyewitness 2011, p. 23.
  47. ^ John Brown Contract Publishing 2004, p. 82.
  48. ^ "Huntsman cheese". Milwaukee Journal Sentinel. 1 February 1995. Retrieved 18 September 2011.
  49. ^ Miller & Skinner 2012, p. 144.
  50. ^ Linford 2008, p. 96.
  51. ^ Royal Commission on Agriculture 1895, p. C.-7915.
  52. ^ Harbutt 2009, p. 206.
  53. ^ Linford 2008, p. 180.

Bibliography

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Further reading

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