British Cheeses

Beenleigh Blue Cheese

This page first published: Jan 18, 2006 · Updated: Jun 24, 2018 · by CooksInfo. Copyright © 2021 · This web site may contain affiliate links · This web site generates income via ads · Information on this site is copyrighted. Taking whole pages for your website is theft and will be DCMA'd. See re-use information.

Beenleigh Blue Cheese is made in Totnes, Devon, England, from sheep’s milk from January to July. Crumbly in texture, it is pale yellow with greenish-blue veins, and has a taste that is salty, sweet and tangy. The sheep’s milk is curdled with vegetarian rennet. The curd is then cut, let stand for 15 minutes, packed…

Tagged With: British Cheeses, Devonshire Food

Blissful Buffalo Mozzarella

This page first published: Jul 9, 2005 · Updated: Jun 24, 2018 · by CooksInfo. Copyright © 2021 · This web site may contain affiliate links · This web site generates income via ads · Information on this site is copyrighted. Taking whole pages for your website is theft and will be DCMA'd. See re-use information.

Blissful Buffalo Mozzarella is a British version of Italian buffalo-milk Mozzarella. It is made entirely from buffalo milk at Belland Farm in Tetcott, Holsworthy, Devon. The maker, Mike Greenaway, has a herd of 150 water buffalo (as of 2004.) It is sold in farmers’ markets. It is firm, and slices well. Use as you would…

Tagged With: British Cheeses, British Food

Blue Wensleydale

This page first published: Oct 19, 2004 · Updated: Jun 24, 2018 · by CooksInfo. Copyright © 2021 · This web site may contain affiliate links · This web site generates income via ads · Information on this site is copyrighted. Taking whole pages for your website is theft and will be DCMA'd. See re-use information.

Blue Wensleydale Cheese was revived in the 1990s from the Wensleydale recipe. It is made from double-cream. It has blue veins like Stilton, though it is much milder. It is aged about 6 months. This is often sold as “Yorkshire Blue.” Equivalents 1 cup Blue Wensleydale Cheese, crumbled = 1/4 pound = 115g History Notes…

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Botton Cheese

This page first published: Aug 17, 2004 · Updated: Jun 24, 2018 · by CooksInfo. Copyright © 2021 · This web site may contain affiliate links · This web site generates income via ads · Information on this site is copyrighted. Taking whole pages for your website is theft and will be DCMA'd. See re-use information.

Botton Cheese is a semi-hard cheese similar to cheddar made from unpasteurized cow’s milk. It is made at the Camphill community for people with disabilities in Bolton Village, Danby, Whitby, North Yorkshire. It was developed in the 1980s.

Tagged With: British Cheeses, Yorkshire Food

British Cheeses

This page first published: Apr 30, 2011 · Updated: Jun 24, 2018 · by CooksInfo. Copyright © 2021 · This web site may contain affiliate links · This web site generates income via ads · Information on this site is copyrighted. Taking whole pages for your website is theft and will be DCMA'd. See re-use information.

Before World War One (1914 – 1918), there were 3,500 independent British cheesemakers. The British Milk Marketing Board was established in 1933; everyone in England and Wales producing milk or cheese was compelled to belong to it, and pay a levy to it. A similar board was established in Scotland in the same year. [1]…

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Buffalo Blue Cheese

This page first published: Apr 11, 2004 · Updated: Jun 24, 2018 · by CooksInfo. Copyright © 2021 · This web site may contain affiliate links · This web site generates income via ads · Information on this site is copyrighted. Taking whole pages for your website is theft and will be DCMA'd. See re-use information.

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…

Tagged With: British Cheeses, English Food

Buxlow Paigle

This page first published: Jun 16, 2004 · Updated: Jun 24, 2018 · by CooksInfo. Copyright © 2021 · This web site may contain affiliate links · This web site generates income via ads · Information on this site is copyrighted. Taking whole pages for your website is theft and will be DCMA'd. See re-use information.

Buxlow Paigle is currently (2004) the only cheese made in Suffolk, England. The cheese is made by Margaret Reeve, using milk from the herd of Friesian cows kept by her husband Will at Church Farm in Friston, near Aldeburgh. Will Reeve runs an “automatic dairy”: the cows go to a machine and get themselves milked…

Tagged With: British Cheeses, English Food, Suffolk Food

Buxton Blue Cheese

This page first published: Aug 11, 2010 · Updated: Jun 24, 2018 · by CooksInfo. Copyright © 2021 · This web site may contain affiliate links · This web site generates income via ads · Information on this site is copyrighted. Taking whole pages for your website is theft and will be DCMA'd. See re-use information.

Buxton Blue is a russet-coloured blue cheese, with light blue veins made in Buxton, Derbyshire, England. It is cylinder shaped, with a tangy taste. The cheeses are made from cow’s milk that comes mostly from the areas of Derbyshire, Nottinghamshire and Staffordshire. The milk can come from Shropshire and Cheshire during shortages. To make the…

Tagged With: British Cheeses, Protected Designation of Origin

Byland Blue Cheese

This page first published: Jul 23, 2005 · Updated: Jun 24, 2018 · by CooksInfo. Copyright © 2021 · This web site may contain affiliate links · This web site generates income via ads · Information on this site is copyrighted. Taking whole pages for your website is theft and will be DCMA'd. See re-use information.

Byland Blue Cheese is firm, but creamy and crumbly blue cheese with greenish-blue veins. It has a somewhat sharp, spicy taste. It is made in wheels 3 1/3 pounds (1.5 kg) big, and sold in pieces wrapped in foil. Byland is made by Shepherds Purse Cheeses in Thirsk, Yorkshire. Cooking Tips Byland Blue Cheese crumbles…

Tagged With: British Cheeses, English Food

Caboc Cheese

This page first published: Aug 18, 2004 · Updated: Jun 24, 2018 · by CooksInfo. Copyright © 2021 · This web site may contain affiliate links · This web site generates income via ads · Information on this site is copyrighted. Taking whole pages for your website is theft and will be DCMA'd. See re-use information.

Caboc Cheese is a soft, double-cream fresh cheese which is a deep butter colour with a mild, sour tang. It is formed into logs and rolled in toasted steel-cut oatmeal. It is made from an old, revived recipe by Susannah Stone of the Highland Fine Cheeses Ltd, located in Tain in the Ross & Cromarty…

Tagged With: British Cheeses, Fresh Cheeses, Scottish Food

Caerphilly Cheese

This page first published: Mar 25, 2004 · Updated: Jun 24, 2018 · by CooksInfo. Copyright © 2021 · This web site may contain affiliate links · This web site generates income via ads · Information on this site is copyrighted. Taking whole pages for your website is theft and will be DCMA'd. See re-use information.

Caerphilly is a variety of cheddar cheese associated with Caerphilly, Wales. There is no legal requirement, however, for the cheese to be made there, or in Wales, in fact. Brand names include Castle Dairies, Gorwydd, Duckett’s Farm, Caws Cenarth, Reece’s Creamery and Joseph Heler Creamery. The latter two are in Cheshire, England. Castle Dairies is…

Tagged With: British Cheeses, Welsh Food

Canterbury Blue Cheese

Canterbury is a soft, creamy blue cheese with clumps of blue mould in it. It is made in a 5 1/2 pound (2.5 kg) wheel, and washed with brine while maturing, then wrapped in foil for sale, Canterbury Blue Cheese has a grey, gritty rind that is edible. Storage Hints Use Canterbury Blue Cheese within…

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Capricorn Goat’s Cheese

This page first published: Mar 9, 2005 · Updated: Jun 24, 2018 · by CooksInfo. Copyright © 2021 · This web site may contain affiliate links · This web site generates income via ads · Information on this site is copyrighted. Taking whole pages for your website is theft and will be DCMA'd. See re-use information.

Capricorn is a soft English goat’s milk cheese with a mild, nutty taste. It is made by the Lubborn Creamery at Manor Farm near Chard, Somerset with goat’s milk from neighbouring farms. 20 US quarts (20 litres) of milk is needed to make 2 1/4 pounds (1 kg) of the cheese. Vegetarian rennet is added…

Tagged With: British Cheeses, English Food

Caradon Blue Cheese

This page first published: Aug 14, 2006 · Updated: Jun 24, 2018 · by CooksInfo. Copyright © 2021 · This web site may contain affiliate links · This web site generates income via ads · Information on this site is copyrighted. Taking whole pages for your website is theft and will be DCMA'd. See re-use information.

Caradon is a creamy, mild Cornish blue cheese. It is made from the pasteurized milk of pedigree Friesian cows in Cornwall, approximately 150 cows in herb (as of 2006.) The milk is curdled with calf’s rennet. It is made for Paxton & Whitfield in Oxford by an unnamed farm in Cornwall. [1]Possibly made by the…

Tagged With: British Cheeses, Cornish Food

Cheddar Cheese

This page first published: Sep 8, 2002 · Updated: Jun 17, 2020 · by CooksInfo. Copyright © 2021 · This web site may contain affiliate links · This web site generates income via ads · Information on this site is copyrighted. Taking whole pages for your website is theft and will be DCMA'd. See re-use information.

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…

Tagged With: American Food, British Cheeses, Canadian Food

Cheshire Cheese

This page first published: Sep 8, 2002 · Updated: Jun 24, 2018 · by CooksInfo. Copyright © 2021 · This web site may contain affiliate links · This web site generates income via ads · Information on this site is copyrighted. Taking whole pages for your website is theft and will be DCMA'd. See re-use information.

Cheshire Cheese can be made from pasteurized or unpasteurized cow’s milk. Milk from the evening milking of the cows is let stand out overnight. The next day, milk from that morning’s milking is added, along with starter. It is allowed to coagulate into curds and whey, and then it is heated for about 3/4 hour,…

Tagged With: British Cheeses, English Food

Colston Bassett Stilton Cheese

Colston Bassett is a small Stilton producing dairy. It has been making its Stilton cheese since 1920, using milk from nearby farms. Their Stilton is made from pasteurized milk. 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…

Tagged With: British Cheeses

Cornish Blue Cheese

This page first published: May 22, 2005 · Updated: Jun 24, 2018 · by CooksInfo. Copyright © 2021 · This web site may contain affiliate links · This web site generates income via ads · Information on this site is copyrighted. Taking whole pages for your website is theft and will be DCMA'd. See re-use information.

Cornish Blue Cheese is a farmhouse blue cheese made from pasteurized milk from a herd of 140 Friesian cows. It has a mild, sweet taste like European blue cheeses as opposed to Stilton, and is meant to be eaten as a relatively young blue cheese. Vegetarian rennet and starter culture are added to the milk….

Tagged With: British Cheeses, Cornish Food, English Food

Cornish Yarg Cheese

Cornish Yarg Cheese is a semi-firm cheese made from pasteurized Holstein cow’s milk with vegetarian Rennet. The curd is cut, then moulded, pressed, set in brine for 18 hours, then dried for 2 days, then wrapped in Stinging Nettle leaves and allowed to age about 6 weeks. The cheeses are sold still wrapped in the…

Tagged With: British Cheeses, Cornish Food, English Food

Cotherstone Cheese

Cotherstone Cheese is a semi-hard cheese with a sharp, slightly tangy taste. It is made in Cotherstone, Yorkshire, England. It has a crust like Camembert, but is covered with yellow wax. Inside, the cheese has an “open” texture, like Wensleydale. It is made from unpasteurized, full-fat milk, in rounds 8 inches (20 cm) wide and…

Tagged With: British Cheeses, British Food, English Food, Yorkshire Food

Cottage Cheese

This page first published: Sep 8, 2002 · Updated: May 21, 2020 · by CooksInfo. Copyright © 2021 · This web site may contain affiliate links · This web site generates income via ads · Information on this site is copyrighted. Taking whole pages for your website is theft and will be DCMA'd. See re-use information.

Cottage Cheese © Denzil Green Cottage cheese is an un-aged, “fresh” white curd-type cheese made from skim milk. The curds that are separate out of the milk are drained of the whey, then packed into tubs with some milk to the tubs and shipped off for immediate sale. It is usually sold as a “wet-curd”…

Tagged With: American Cheeses, American Food, British Cheeses, Skim-Milk Cheeses, Washed-Curd Cheeses

Crowdie Cheese

This page first published: Aug 17, 2004 · Updated: May 21, 2020 · by CooksInfo. Copyright © 2021 · This web site may contain affiliate links · This web site generates income via ads · Information on this site is copyrighted. Taking whole pages for your website is theft and will be DCMA'd. See re-use information.

Crowdie cheese is Scottish cheese is a low-fat, soft cheese with a mild sour taste meant to be used as a fresh cheese. It is reminiscent of cottage cheese. It is made with skimmed milk curdled with rennet. Sometimes sour cream is added. It can also be flavoured with herbs. It is sold in tubs…

Tagged With: British Cheeses, Scottish Food, Skim-Milk Cheeses

Curd Cheese

This page first published: Jan 8, 2004 · Updated: Jun 23, 2018 · by CooksInfo. Copyright © 2021 · This web site may contain affiliate links · This web site generates income via ads · Information on this site is copyrighted. Taking whole pages for your website is theft and will be DCMA'd. See re-use information.

Curd cheese is a very odd name: what cheese isn’t made from curds? If anything, it would give you the impression that the cheese is “lumpy”, as though can you see the curds in it, as you can in Cottage Texture, but in fact the texture is smooth. Like cottage cheese, curd cheese is a…

Tagged With: British Cheeses

Daylesford Cheddar Cheese

This page first published: Jul 24, 2005 · Updated: Jun 24, 2018 · by CooksInfo. Copyright © 2021 · This web site may contain affiliate links · This web site generates income via ads · Information on this site is copyrighted. Taking whole pages for your website is theft and will be DCMA'd. See re-use information.

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. Daylesford Cheddar Cheese is made in England from unpasteurized milk curdled with calf’s rennet. The milk comes from Friesian cows on the Daylesford Estate, Daylesford, Morton in the Marsh, Gloucestershire…

Tagged With: British Cheeses, English Food

British Cheeses

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