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 ^{[lower-alpha 1]} 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
• 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 cheesePages displaying wikidata descriptions as a fallback ^[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 unpasteurized 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  – Cheeses made from goat milkPages 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.