An Introduction to British Cheeses

Caerphilly
A victim of Cheddar’s popularity, Caerphilly nearly went extinct during World War 2. Modern Caerphilly is a crumbly white cow’s milk cheese.

Cheddar
Cheddar is by far the most popular British cheese, accounting for over half of the British cheese market! It is a pale yellow cheese which is made from cow’s milk. The texture and intensity of flavour can vary from smoother, milder less mature cheddars to crumblier, stronger more mature cheddars. Extra Mature cheddars have a sharp flavour and can accrue crunchy calcium lactate crystals on the surface. These cheeses are a firm favourite of our tasting group and a fine cheddar will often out perform all other varieties of cheese in a tasting night. Cheddars originate from the Cheddar Gorge in England, but the name is not protected and therefore Cheddar is now produced all around the world. A “Westcountry Farmhouse Cheddar” however is a Protected Designation of Origin and can only be made with local milk in Southwest England.
Cheddaring is the process of stacking curds on top of one another to squeeze out additional whey. This process is said to produce the unique cheddar texture and flavour.
Check out my review of Cathedral City’s offering here, and my review of Snowdonia Cheese Company’s Black Bomber here.

Cheshire
Historically the most popular and one of the oldest cheeses in the country, this crumbly, mild and salty white cheese’s popularity has waned in the last century. This cheese can also be found in red and blue varieties. 

Cornish Yarg
A creamy and soft cheese wrapped in nettles which are supposed to contribute to its unique texture. It is a modern take on an ancient recipe, and its name is derived from the surname Gray, spelled backwards.

Derby
A mild British cow’s milk cheese with a mellow and buttery flavour. This cheese is commonly combined with sage to produce a herby flavour and marbled appearance.

Double Gloucester
This is the cheese that was used for the annual Cooper’s Hill Cheese Rolling event. It is a hard yellow cheese that is now normally found in supermarkets as an own-brand slab cheese. The flavour is mild and it is therefore often flavoured with herbs such as chives.

Lancashire
There are three different varieties of Lancashire Cheese. Crumbly Lancashire is the modern version which resembles a Wensleydale, is more common nationally and can be produced outside of Lancashire. Creamy Lancashire and Tasty Lancashire are specific to Lancashire. Creamy Lancashire is notable for mixing curds of different maturities, resulting in a creamy cheese which is good for melting as it is not stringy. Tasty Lancashire is matured for longer resulting in a stronger nuttier taste.

Lincolnshire Poacher 
A hard unpasteurised cheese which is matured for two years, Linconshire Poacher is created in a specific farm in Lincolnshire.
Check out Perran’s review of Marks and Spencer’s offering here.

Shropshire Blue
A Scottish blue cheese, first made in the 1970s, which has no link to the county of Shropshire, Shropshire Blue is very similar to Stilton, but contains carotene which makes the cheese a deeper yellow colour.

Stilton
Often considered the greatest cheese, Stilton is a rich cheese which usually contains blue mould. It’s mellow flavour makes it perfect for pairing with Port or pears and walnuts. Stilton is a Protected Designation of Origin and can only be produced in three counties. Entertainingly, Stilton cannot be produced in the village of Stilton after which is was named because it is not in one of the three counties. Recent efforts to change these rules have been rejected. White Stilton is often flavoured with fruits or nuts.

Red Leicester
Similar to Cheddar, but orange coloured and crumblier in texture, Red Leicester has a slightly nutty taste and is available in most supermarkets in Britain.
Check out Louis’ review of Lidl’s offering here, and Philip’s review of Tesco’s offering here.

Wensleydale 
Wensleydale is a crumbly white cheese with a creamy flavour. It was historically a blue cheese, but is now normally not.
Check out Philip’s review of Christmas Cake Wensleydale here.