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…
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…
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…
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.
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]…
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…
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…
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…
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…
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…
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…
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…
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…
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…
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 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,…
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…
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….
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…
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…
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”…
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…
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…
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…
