Harbourne Blue Cheese is made in Totnes, Devon, England, from pasteurized goat’s milk. It is almost white with greyish-green veins, and is firm and crumbly. The rind is moist. It generally has a mild taste with a bit of a tang in it, but “it is quite variable in taste and texture depending on the…
Katy’s White Lavender Cheese is a feta-style cheese made from sheep’s milk. It has lavender flowers in it to flavour it.
Lancashire Cheese is a white, firm but crumbly cheese with a tang to it. It may be sold young, or aged.
Lincolnshire Poacher is a long-aged cheddar cheese whose taste combines sweetness with a touch of bitterness. It is pale yellow inside, with a brownish rind.
Lord of The Hundreds is a hard, dry, crumbly cheese made from raw milk from sheep. It has a smooth, mild taste.
Lymeswold is a modern but now defunct cheese. Designed by committee and promoted lavishly by the British Milk Marketing Board, it still just refused to move off the shelves.
Mrs Bells is a creamy, smooth cheese with blue veins dotted through it. It is less salty than many other blue cheeses. Sheep’s milk from local flocks of sheep, curdled with vegetarian rennet, is used to make the cheese. The cheese is aged 10 to 12 weeks. The cheese is made by Shepherd’s Purse Cheeses…
Oxford Blue is a soft, creamy blue cheese that has a mild but salty taste with a bit of sharpness. It is made from pasteurized cow’s milk in Oxfordshire, England.
Oxford Isis Cheese has a soft, pale yellow creamy inside and a soft, slightly-darker rind on the outside. It has a strong tangy taste and smell. During aging, the rind is sprayed with mead.
Pantysgawn Cheese is a soft, creamy cheese made in Wales from pasteurized goat’s milk. It has a salty taste with a bit of sourness that reminds some people of lemon. A fresh cheese, it is sold in a cylindrical shaped roll, with no rind or crust.
Red Dragon (aka Y-Fenni) is a Welsh white cheddar cheese. It has a creamy, buttery cheddar taste, combined with a tang from the brown ale and a bit of piquancy from whole mustard seed mixed into it.
Red Leicester cheese is a crumblier version of cheddar cheese. It is made from cow’s milk coloured with annatto, and typically aged anywhere from 4 to 9 months.
Shropshire Blue is an English orange cheese with veins of greenish-blue mould growing in it. It tastes somewhat like a cheddar with the tang of a blue cheese. It is somewhat milder and sweeter than Stilton.
Stilton is an English blue cheese whose powerful, pungent taste is stronger than Roquefort and Gorgonzola. Its texture is both crumbly and creamy.
Stinking Bishop Cheese smells like old socks, but most of the smell is in the orangish-yellow, sticky rind. The cheese itself is mild, soft and creamy.
The Crumblies is an expression used in the UK to describe crumbly British cheeses that melt well when cooked.
In food terms, a truckle is generally a whole cylinder of cheese as sold by the cheesemaker.
Wensleydale cheese is a white, moist, crumbly cheese. It has a clean tang behind its mild taste. It may be made from cow’s milk, sheep’s milk, or a blend of both. The more sheep’s milk, the whiter the cheese will be.
Wensleydale Cheese with Cranberries has a fresh, clean taste which, along with the lively tartness of the cranberries, helps the cheese to act as a foil alongside overly rich food. It is available year round but is particularly popular at Christmas.
White-cheddar is cheddar cheese that has not been coloured orange. It can come in all the ranges, flavours and varying qualities that orange cheddar can.
Windsor Red Cheese is a cheddar-like cheese with red marbling coloration and flavoured either with a wine such as Bordeaux or Elderberry, or with blended port and brandy.
Yeel cheese is a generic term for cheese served at Yule celebrations in Scotland.