List of English cheeses
This is a list of notable cheeses in English cuisine. Some sources claim that at least 27 varieties of cheddar cheese are produced in England.[1] Fourteen English cheeses are classified as protected designation of origin.[1]
Cheddar cheese with crackers
In English cuisine, foods such as cheese have ancient origins. The 14th-century English cookery book The Forme of Cury[lower-alpha 1] contains recipes for these, and dates from the royal court of Richard II.
English cheeses
A wedge of Bowland cheese
- Applewood cheese
- Ashdown Foresters
- Beacon Fell Traditional Lancashire Cheese
- Beenleigh Blue cheese
- Blue Stilton [1]
- Bowland cheese
- Brighton Blue
- Buxton Blue – a blue cheese that is a close relative of Blue Stilton, is made from cow's milk, and is lightly veined with a deep russet colouring.
- Cheddar
- Cheshire
- Chevington
- Colwick - a soft, curdy cheese.
- Coquetdale
- Cornish Yarg
- Croglin
Derby cheese varieties include Sage Derby, shown with a wax coating.
- Derby
- Dorset Blue Vinney
- Dorset Drum
- Dovedale cheese – from the Peak District of England
- Duddleswell cheese
- Fine Fettle Yorkshire
- Gloucester
- Harbourne Blue
- Hereford Hop
- Lancashire [2]
- Lincolnshire Poacher cheese
- Little Derby
- Lymeswold cheese
- Marble cheese
- Norbury Blue
- Oxford Blue (cheese)
- Parlick Fell cheese
- Red Leicester [2]
- Red Windsor
- Sage Derby [2]
Shropshire Blue
- Shropshire Blue
- Stichelton
- Stilton – a Protected designation of origin cheese[1][2] that is produced in two varieties: Blue known for its characteristic strong smell and taste, and the lesser-known White.
- Stinking Bishop
- St James Cheese
- Suffolk Gold
- Suffolk Bang
- Sussex Slipcote
- Swaledale
- Waterloo cheese – a semi-soft, off-white cheese originating from the Duke of Wellington's estate.[2]
- Wensleydale [1] – originally produced in Wensleydale, North Yorkshire, England, but now mostly made in large commercial creameries throughout the U.K.
Cornish cheeses
This Cornish Yarg is prepared with garlic, and is wrapped with nettle
Notes
- Cury here means cooking, related to French cuire, to cook.
References
- Fodor's Travel Publications, I.; Andrews, R.; Cannon, P.; Honnor, J.; Hughes, K.; Jewers, J. (2012). England 2013: With the Best of Wales. Fodor's England. Fodor's Travel Publications. p. 700. ISBN 978-0-307-92947-1.
- Harbutt, J. (2015). World Cheese Book. DK Publishing. pp. 182–205. ISBN 978-1-4654-4372-4. Retrieved February 2, 2016.
Further reading
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Wikimedia Commons has media related to Cheese from England. |
- Fraser, S. (1960). The Cheeses of Old England. Abelard-Schuman.
- Squire, John ed. (2018). Cheddar Gorge: A Book of English Cheeses (Reprint of 1937 ed.). London: HarperCollins. ISBN 9780008314293.CS1 maint: extra text: authors list (link)
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