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.
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 Blue
- Cornish Brie
- Cornish Yarg
- Croglin
Derby cheese varieties include Sage Derby, shown with a wax coating.
- Davidstow Cheddar
- Derby
- Dorset Blue Vinney
- Dorset Drum
- Dovedale cheese – from the Peak District of England
- Duddleswell cheese
- Fine Fettle Yorkshire
- Gevrik
- Gloucester
- Harbourne Blue
- Hereford Hop
- Lancashire [2] [3]
- Lincolnshire Poacher cheese
- Little Derby
- Lymeswold cheese
- Keltic Gold
- Marble cheese
- Norbury Blue
- Oxford Blue (cheese)
- Parlick Fell cheese
- Red Leicester [2]
- Red Windsor
- Renegade Monk
- 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
- Tesyn
- 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.
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.
- https://www.jjsandham.co.uk/lancashire-cheese/
Further reading
 |
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)
This article is issued from Wikipedia. The text is licensed under Creative Commons - Attribution - Sharealike. Additional terms may apply for the media files.