List of British cheeses

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

This is a list of cheese from the United Kingdom. The British Cheese Board states that "there are over 700 named British cheeses produced in the UK."^[1]

Blue cheeses

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 smell, either from that or various specially cultivated bacteria.

Dorset Blue Vinney

Shropshire Blue: the orange colour comes from the addition of annatto, a natural food colouring.

• Bath Blue
• Barkham Blue – creamy and rich blue cheese with a mouldy rind.^[2]
• Beenleigh Blue – thin-rinded, unpressed soft blue cheese made from organic unpasteurised ewe's milk produced in Ashprington, Devon County, England.^[3][4]
• Birdwood Blue Heaven ^[2]
• Blacksticks Blue ^[2]
• Blissful Blue Buffalo ^[2]
• Blue Monday – named after the song by New Order, it is a cube-shaped cheese.^[5] It is now known as Blue Murder.
• Blue Murder – a cube-shaped cheese made by Highland Fine Cheeses, Tain. It was formerly known as Blue Monday.
• Brighton Blue
• Buxton Blue (Protected Designation of Origin, currently not produced^[6])
• Cheshire Blue ^[7]
• Cornish Blue – from Cornwall in the United Kingdom, and is made by the Cornish Cheese Company at Upton Cross.
• Devon Blue – a creamy blue cheese made by the Ticklemore Cheese Company using pasteurised cows milk, it is aged for four months.^[8]
• Dorset Blue Vinney (Protected Geographical Indication)^[9] – a traditional blue cheese made near Sturminster Newton in Dorset, England, from skimmed 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. It is from the Peak District of Great Britain.
• Dunsyre Blue ^[10]
• Exmoor Blue (Protected Geographical Indication)^[2]
• Harbourne Blue – has a crumby, dense and firm texture with 48% fat content.^[11] It is a goat's cheese produced by Robin Congdon at Ticklemore Cheese Company in Devon,^[12] near Totnes. It is made by hand by using local milk.^[13]
• Isle of Wight Blue ^[14]
• Kentish Blue – made by the Reynolds family on a farm near Staplehurst.
• Lanark Blue – Scottish blue cheese made from unpasteurised sheep milk.^[15]
• 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 like Brie, and was inspired by French cheeses. Production ceased in 1992.
• Oxford Blue ^[17]
• Perl Las – Welsh blue cheese made by Caws Cenarth. Strong and creamy. Gold medal winner at the World Cheese Awards 2015 in France.
• Ribblesdale Blue Goat ^[10]
• Radden Blue ^[10]
• Shropshire Blue – blue cheese made from pasteurised cows' milk that is prepared using vegetable rennet.
• Stichelton – English blue cheese similar to Blue Stilton cheese, except that it does not use pasteurised milk or factory-produced rennet.^[18]
• 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.
• Strathdon Blue – soft, strong tasting blue cheese made from pasteurised milk in the Scottish Highlands by Highland Fine Cheeses, Tain.
• Blue Wensleydale – crumbly, moist cheese produced in Wensleydale, North Yorkshire, England.
• Yorkshire Blue ^[19]

• 
  Blue Stilton cheese
• 
  Stichelton

Hard cheeses

Granular cheese, also referred to as hard cheese, is a type of cheese produced by repeatedly stirring and draining a mixture of curd and whey. It can refer to a wide variety of cheeses. Some hard cheeses are aged for years.

Caerphilly cheese

Swaledale cheese

• 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, and generally has a fat content of around 48%. It has a mild taste, with its most noticeable feature being a not unpleasant slightly sour tang.
• Cheddar – relatively hard, pale yellow to off-white (unless artificially coloured), and sometimes sharp-tasting, cheese. Originating in the English village of Cheddar in Somerset,^[20] cheeses of this style are produced beyond this region and in several countries around the world.
  • Pilgrims Choice
  • Cathedral City Cheddar
  • Davidstow Cheddar
  • Dorset Drum
  • West Country Farmhouse Cheddar (Protected Designation of Origin)
  • Applewood
• Cheshire – dense and crumbly cheese produced in the English county of Cheshire, and four neighbouring counties, two in Wales (Denbighshire and Flintshire) and two in England (Shropshire and Staffordshire).
  • Appleby Cheshire.^[21]
• Duddleswell – hard creamy cheese with a nutty flavor.^[2]
• Dunlop cheese – mild cheese or 'sweet-milk cheese' from Dunlop in East Ayrshire, Scotland.^[22] It resembles a soft Cheddar cheese in texture.
• Hereford Hop – firm cheese that has a rind of toasted hops.^[15]
• Lancashire – there are three distinct varieties of Lancashire cheese. Young Creamy Lancashire and mature Tasty Lancashire are produced by a traditional method, whereas Crumbly Lancashire (more commonly known as Lancashire Crumbly within Lancashire) is a more recent creation suitable for mass production. It is a cow's-milk cheese from the county of Lancashire.
  • Beacon Fell Traditional Lancashire Cheese – Protected Designation of Origin name, that can be used only for cheese made in a designated area by a designated method.
  • Bowland cheese – type of Lancashire cheese, with the cheese having been mixed with apple, sultana and cinnamon prior to setting. It is named after the Forest of Bowland, which is situated in the east of Lancashire in England.
• Lincolnshire Poacher – hard unpasteurised cow's milk cheese that is generally of a cylindrical shape with its rind resembling granite in appearance.^[23] It is made on Ulceby Farm, in Lincolnshire, England, by craft cheesemaker Richard Tagg.
• 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 adding annatto extract during manufacture.
  • Rothbury Red ^[10]
• Staffordshire (Protected Designation of Origin) – crumbly white cheese from the county of Staffordshire.
• Swaledale (Protected Designation of Origin) – full fat hard cheese produced in the town of Richmond in Swaledale, North Yorkshire, England.^[24]
• Teviotdale (Protected Geographical Indication) – produced from the milk of Jersey cattle, there are no known current producers of this cheese. It's a full fat, hard cheese produced in the area of Teviotdale on the border lands between Scotland and England, within a radius of 90 km from the summit of Peel Fell in the Cheviot Hills.^[25]
• Y Fenni – variety of Welsh cheese, consisting of Cheddar cheese blended with mustard seed and ale. It has a firm texture.
  • Red Dragon is Y Fenni cheese that is coated in red wax.

• 
  Cheshire cheese
• 
  Dunlop cheese
• 
  Lancashire cheese
• 
  Red Leicester
• 
  Y Fenni cheese

Semi-hard cheeses

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 ^[10] – 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, United Kingdom 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.^[26]
• 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 anatto 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.
  • Single Gloucester (Protected Designation of Origin)
  • Double Gloucester
  • Goosnargh Gold – rich Double Gloucester cheese with buttery flavour.^[10][27]
  • Appleby Double Gloucester.^[28]
• 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, it's produced with many additives such as cranberries, ginger, etc.

• 
  Double Gloucester cheese (centre)
• 
  Red Windsor
• 
  Wensleydale cheese
• 
  Wensleydale with cranberries

Soft and semi-soft cheeses

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

Stinking Bishop cheese

Tintern cheese

• Bath Soft Cheese ^[2]
• 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]
• Bonchester ^[10] (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.
  • Somerset Brie
• 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.
• Colwick Cheese – Colwick Cheese is a fresh cheese invented around the 17th Century in the village of Colwick, south of Nottingham on the River Trent.
• 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, it's a sheep's milk cheese.
• Gevrik – Cornish goat's milk cheese.
• Oxford Isis – full fat soft cheese with honey-mead washed rind.^[30]
• Parlick Fell – white cheese made from ewe's milk with a semi-soft, crumbly texture and a tangy, nutty flavour.^[31]
• White Stilton – semi-soft cheese. Some varieties are produced with additives.
• Stinking Bishop ^[32] – washed-rind cheese produced since 1972 by Charles Martell and Son at Laurel Farm, Dymock, Gloucestershire in the South West of England. It is made from the milk of Gloucester cattle, which in 1972 consisted of only 68 Gloucester breed heifers.
• 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.
• Waterloo – semi-soft, off-white British cheese originating from the Duke of Wellington's estate.^[33] It's made from full-fat, unpasteurised Guernsey milk.^[34][35]
• Whitehaven – white cheese made from pasteurised local goat's milk in Cheshire, it's a mould-ripened cheese.^[36]

• 
  White Stilton cheese, prepared with blueberries

Other

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

• Allerdale – moist, sweet cheese.^[2]
• Appledore – Lancashire cheese with apple
• Balcombe Brown Ring ^[10]
• Berkswell ^[2]
• Black Bevon Welsh ^[10]
• Brinkburn ^[37]
• Caithness ^[38]
• Cornish Pepper
• Cotherstone ^[39]
• Coverdale ^[10][40]
• Croglin ^[41]
• Dorstone ^[42]
• Farleigh Wallop was created by Alex James and Juliet Harbutt. It is prepared by Peter Humphries in Somerset at White Lake Cheeses.^[43]
• Farmhouse Llanboidy ^[10]
• Gallybagger (rarely found outside the Isle of Wight)
• Goldilocks – mould-ripened soft cheese made from organic Jersey cow's milk.^[44]
  • Black Eyed Susan ^[2]
• Golden Cross – soft white goat's milk cheese made from the milk of hay-fed goats, it receives a light dusting of charcoal.^[45]
• Gruth Dhu – soft Scottish cheese^[46]
• Harlech ^[47]
• Huntsman – combination of Double Gloucester and Stilton.^[48]

Huntsman cheese

• Ilchester Cheese Company – based in Ilchester, Somerset.
• Innkeepers Choice ^[10]
• Isle of Mull – Scottish Cheddar cheese made from raw cow milk,^[49] produced on the Isle of Mull.^[49]
• Katy's White Lavender ^[10]
• Kidderton Ash ^[10]
• Little Wallop ^[2]
• Lord of the Hundreds
• Lowerdale Goats Cheese
• Netting Hill Cheese ^[10]
• Pantysgawn – Welsh goat's milk cheese with a high moisture content and limited shelf life.
• Red Devil
• Thomas Morgan (found mainly in West Yorkshire)
• Suffolk Gold ^[32]
• Weardale Cheese
• Wiltshire Loaf ^[50]
• Woolsery Goats
• Wyfe of Bath ^[51]
• Village Green Goat ^[10][52]

See also

• List of English cheeses
• List of Irish cheeses
• List of cheeses
• List of cheesemakers
• List of dairy products

References

1. British Cheese Board - Welcome
2. The World Cheese Book - Juliet Harbutt. pp. 170-222.
3. The Cheese Companion - Judy Ridgway. p. 57.
4. Mastering Artisan Cheesemaking: The Ultimate Guide for Home-Scale and Market Producers - Gianaclis Caldwell. p. 218.
5. The World Cheese Book - Juliet Harbutt. p. 207.
6. Buxton Blue
7. Cheese Primer - Steven W. Jenkins. p. 334.
8. Great British Cheeses - Jenny Linford. p. 197.
9. British Cheese Board - British Protected Name Cheeses
10. The Bumper Book For The Loo: Facts and figures, stats and stories – an ... - Mitchell Symons. p. 164.
11. "Harbourne Blue". Cheese.com. Retrieved 6 January 2013.
12. "Matthew Fort's Christmas cheeseboard". Guardian. 12 December 2010. Retrieved 6 January 2013.
13. "Harbourne Blue". Teddington Cheese. Retrieved 6 January 2013.
14. Great British Cheeses - Jenny Linford. p. 201.
15. Cheese Primer - Steven W. Jenkins. p. 349.
16. Southall, Helen (1990). Good Housekeeping: The New Cookery Encyclopedia. Ebury Press. p. 260.
17. Cheese - Juliet Harbutt. p. 160.
18. Richard Nalley "The Eye," Stichelton Cheese, October 2008, Forbes Life
19. Mrs Beeton How to Cook - Isabella Beeton. p. 175.
20. Smale, Will (21 August 2006). "Separating the curds from the whey". BBC Radio 4 Open Country. Retrieved 7 August 2007.
22. MacIntosh, John (1894). Ayrshire Nights Entertainments: A Descriptive Guide to the History, Traditions, Antiquities, etc. of the County of Ayr. Pub. Kilmarnock. P. 265.
23. Lincolnshire Poacher - Cheese.com
24. "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. Retrieved 2012-02-17.
25. "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. Retrieved 2012-02-17.
26. "Cotswold Cheese". Gourmet-food.com. Retrieved 2013-07-06.
27. The Great Northern Cookbook - Sean Wilson. p. 178.
29. Labels of Origin for Food: Local Development, Global Recognition. pp. 190-193.
30. https://www.thegoodfoodnetwork.com/shop/oxford-isis/
31. Parlick Fell at the British Cheese Board
32. Great British Cheeses - Jenny Linford. p. 96.
33. "Cheese List". Linthwaite House. 2009-06-19. Retrieved 2009-08-12.
34. "Waterloo". elegusto. Retrieved 2009-08-12.
35. Muna Gil, Nadia (2006-01-17). "Anne & Andy Wigmore". Cheesaholics. Retrieved 2009-08-12.
36. Great British Cheeses - Jenny Linford. p. 73.
37. (Dutch) Mijn Reisgids Noord-engeland - D. Musschoot. p. 171.
38. Agricultural Surveys: Caithness (1812) - Great Britain. Board of Agriculture. p. RA-1, 78
39. Cheese: General aspects. p. 547.
40. The Cheese Companion - Judy Ridgway. p. 86.
41. Lake District - Lesley Anne Rose. p. 256.
42. Great British Cheeses - Jenny Linford. p. 49.
43. The World Cheese Book - Juliet Harbutt. p. 182.
44. Great British Cheeses - Jenny Linford. p. 53.
45. The World Cheese Book - Juliet Harbutt. p. 183.
46. Ultimate Food Journeys: The World's Best Dishes and Where to Eat Them - Dorling Kindersley. p. 23.
47. Waitrose Food Illustrated
48. "Huntsman cheese". Milwaukee Journal Sentinel. 1 February 1995. Retrieved 18 September 2011.
49. Cheese For Dummies - Culture Magazine, Laurel Miller, Thalassa Skinner. p. 144.
50. England:-County of Norfolk, by R. Henry Rew. C.-7915.-Selected districts in the counties of.... Great Britain. Royal Commission on Agriculture.
51. The World Cheese Book - Juliet Harbutt. p. 206.
52. Great British Cheeses - Jenny Linford. p. 180.

Further reading

• Freeman, Sarah (1998) The Real Cheese Companion. London: Little, Brown