List of English cheeses

Cheddar cheese with crackers

This is a list of notable cheeses in English cuisine. Some sources claim that at least 927 varieties of cheese are produced in England.[1] Fourteen English cheeses are classified as protected designation of origin.[1]

In English cuisine, foods such as cheese have ancient origins. The 14th-century English cookery book The Forme of Cury[a] contains recipes for these, and dates from the royal court of Richard II.

English cheeses

A wedge of Bowland cheese

Derby cheese varieties include Sage Derby, shown with a wax coating.

Smoked Lincolnshire Poacher cheese

Shropshire Blue

• Applewood cheese – Type of smoke-flavoured cheese
• Ashdown Foresters – Type of cheese
• Bath Blue
• Bath Soft Cheese – Soft cheese made in Bath
• Beacon Fell Traditional Lancashire Cheese – Protected designation of origin UK cheese
• Beenleigh Blue cheese – Soft blue cheese
• Berkswell – Type of British cheese
• Blue Stilton – English type of cheesePages displaying short descriptions of redirect targets[1]
• Black Bomber
• Bowland cheese
• Brighton Blue – Blue cheese made in Sussex, England
• Buxton Blue – British cheese
• Cheddar – Type of relatively hard English cheese
• Cheshire – Cheese from Cheshire, England
• Chevington – Cow's milk cheese made in Northumberland, England
• Colwick – Village and civil parish in Nottinghamshire, England
• Coquetdale – English type of cheese
• Cornish Blue – British cheese
• Cornish Brie – Type of British cheese from Cornwall, England
• Cornish Yarg – Cornish semi-hard cheese
• Coverdale, named after the valley of that name in the Yorkshire Dales
• Croglin – village in Cumbria, England, UKPages displaying wikidata descriptions as a fallback
• Davidstow Cheddar – Brand of Cheddar cheese
• Derby
• Dorset Blue Vinney – British blue cow's milk cheese
• Dorset Drum
• Dovedale cheese – British blue cheese from the Peak District
• Duddleswell cheese
• Fine Fettle Yorkshire – British cheese similar to feta
• Gevrik
• Gloucester – English semi-hard cheese
• Harbourne Blue – Brand of British goat cheese
• Hereford Hop – English cheese
• Keltic Gold – Semi-hard cheese from Cornwall, UK
• Lancashire – English cheese[2]
• Lincolnshire Poacher cheese – English hard cheese
• Little Derby – English cheese
• Lymeswold cheese – A soft, blue English cheese that is no longer producedPages displaying wikidata descriptions as a fallback
• Marble cheese – Cheese type characterized by streaks of different colors
• Merry Wyfe (Bath)
• Norbury Blue – English blue cheese made on Norbury Park farmPages displaying wikidata descriptions as a fallback
• Old Winchester
• Oxford Blue (cheese) – Blue cheese produced in Oxfordshire, England
• Parlick Fell cheese – Sheep's milk cheese from Lancashire, England
• Red Leicester – English hard cheese similar to Cheddar[2]
• Red Windsor – Semi-hard English cheesePages displaying short descriptions of redirect targets
• Renegade Monk – Artisan blue cheese made in England
• Sage Derby – cheesePages displaying wikidata descriptions as a fallbackPages displaying short descriptions with no spaces[2]
• Shropshire Blue – Scottish cheese
• Stichelton – Variety of Stilton cheese using unpasteurised milk
• Stilton – English type of cheese
  • Blue Stilton
  • White Stilton
• Stinking Bishop – English semi-soft cheesePages displaying short descriptions of redirect targets
• St James Cheese
• Suffolk Gold – Semi-soft cheese
• Suffolk Bang – type of cheese produced from skimmed milk in Suffolk, England, UKPages displaying wikidata descriptions as a fallback
• Sussex Slipcote
• Swaledale – English hard cheese made in North Yorkshire
• Tesyn – Cultured products of milk of domestic goatsPages displaying short descriptions of redirect targets
• Waterloo cheese – English semi-soft cheese
• Wensleydale – English cheese[1]
• Wyfe of Bath (Bath)

See also

• List of cheeses
• List of British cheeses
• List of Cornish cheeses
• List of English dishes

Notes

1. Cury here means cooking, related to French cuire, to cook.

References

1. 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.
2. Harbutt, J. (2015). World Cheese Book. DK Publishing. pp. 182–205. ISBN 978-1-4654-4372-4. Retrieved February 2, 2016.

Further reading

• 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.

External links