Beenleigh is a sheep’s milk blue cheese. Crumbly in texture, it is pale yellow with greenish-blue veins, and has a taste that is salty, sweet and tangy.
Blue Wensleydale cheese is a double-cream blue cheese. It has blue veins like Stilton, though it is much milder and less salty, and more creamy rather than crumbly. In its heyday, it compared head-to-head with Stilton for recognition and popularity. As of the 2020s, a large producer of it is “Wensleydale Creamery” of Hawes, Yorkshire….
There are over 700 different specialty cheeses available in the UK, compared to the 600 available in France. Still, cheddar remains a firm favourite, constituting almost half the cheese sold in the UK.
Buffalo Blue Cheese is an English blue cheese made in Thirsk, North Yorkshire. It is soft, spreadable and creamy with a mild taste. The white part of Buffalo Blue Cheese is very white because the milk used is water buffalo milk. from water buffalo that have been imported to the region. The “blue” part is…
Buxton Blue is a russet-coloured blue cheese with light blue veins. Made from cow’s milk, it is cylinder shaped, and has a tangy taste.
Byland Blue Cheese is a firm, but creamy and crumbly blue cheese with greenish-blue veins. It has a somewhat sharp, spicy taste.
Caerphilly is a variety of cheddar cheese. It is a white, crumbly cheese with a sharp smell and a slightly sour tang. Originally from Wales, most is now made in England.
Canterbury is a soft, creamy blue cheese with clumps of blue mould in it. It has a grey, gritty rind that is edible.
Capricorn is a soft English goat’s milk cheese with a mild, nutty taste. The edible rind has a white mould on it.
There are entire books and articles dedicated to Cheddar cheese, so loved is it throughout the English-speaking world. It originated in Cheddar, Somerset. An unprotected cheese name There are many varieties of Cheddar, and anyone can make it. Even when England was part of the EU, the name “Cheddar” was not a protected EU designation…
Cheshire cheese has a semi-firm, crumbly texture, and a mildly-salty flavour that sharpens with age and is a bit more complex than cheddar. It is made from cow’s milk, either pasteurized or raw.
Colston Bassett is a small dairy producing Stilton blue cheese from pasteurized cow’s The cheese has a dry, crusty rind, with a white mould on it. It is moist and creamy inside, with a flavour that sharpens as the cheese ages.
Cornish Blue Cheese is a farmhouse blue cheese made from pasteurized milk from Friesian cows. It has a mild, sweet taste and is meant to be eaten young.
Cornish Yarg Cheese is a semi-firm cheese wrapped in stinging nettle leaves. The cheese is creamy under the leaves, slightly crumbly in the centre, and has a slightly lemony taste.
Cotherstone cheese is a semi-hard cheese with a sharp, slightly tangy taste. It is sold covered with yellow wax. Inside, the cheese has an “open” texture.
Cottage cheese is an unaged, “fresh” soft white curd-type cheese made from skim milk. It can be eaten as is, or seasoned or flavoured, or used as an ingredient in cooking.
Curd cheese is an English fresh cheese made from skim milk. It has a slight sour tang to the taste, and is not aged at all. It is often used as an ingredient in baking.
Daylesford cheddar cheese is a hard, dense, creamy cheese similar to cheddar. It has a sharp, nutty taste and is the colour of pale butter.
Devon Blue Cheese is made with raw milk from cows. It is yellowish inside with blue streaks, has a strong taste and is very crumbly.
Dorset Blue Vinney is a blue cheese made in Dorset, England from skim milk. It is less moist than Stilton, but has a stronger taste and more blue veins in it.
Exmoor was a creamy yellow farmhouse blue cheese made in different size rounds. It was produced from 1986 to approximately 2010.
“Farmhouse” refers to cheese produced small-scale on farms, often with much manual work or intervention, using milk that was produced on that farm.
Gloucester Cheese is made in two versions: Double Gloucester, made from whole milk, is available in most supermarkets, while Single Gloucester, made from skim milk, is quite rare and expensive.
During World War Two, the UK government ordered most cheese factories to standardize on making cheddar in order to most efficiently meet wartime demands. This came to be known informally as “government cheddar.”