Here in good ol' Blighty, we love our cheese. We may not share the sophisticated style of the French cheeses, the delicate aromas of the Italian cheeses or the meditteranean goodness of the Spanish cheeses, but by Jove we know how to make a damn solid wedge of Cheddar that'll fill any sort of bread, roll, baguette or paninni you care to throw at it.
Pile on a generous helping of pickle, throw some meats on the side and you've got yourself a lunch, so you do.
The Bartlett brothers’ run their own sheep farm at North Wootton near Shepton Mallet in Somerset. Their young cheese, Little Ryding, is made with their own organic milk.
But ewes’ milk isn’t available all year. so they also make this 250g mould-ripened cheese with organic Jersey cows’ milk. Firmer when young, it develops a squishy [...]
Y Fenni is a variety of Welsh cheese, consisting of Cheddar cheese blended with mustard seed and ale. It takes its name from the Welsh language name of Abergavenny, a market town in Monmouthshire, south east Wales. Y Fenni, when coated in red wax, is also known as ‘Red Dragon’, a name derived from the [...]
Red Leicester, sometimes called Leicester, is an English cheese, made in a similar manner to Cheddar cheese, although it is crumblier; it is coloured orange by adding annatto extract during manufacture. Its mild flavour goes well with most food and wine or beer, and is good for Welsh rarebit
.Red Leicester is a cow’s milk cheese, [...]
Red Windsor is a pale cream, English cheddar cheese, made using pasteurized cow’s milk marbled with a wine, often a Bordeaux wine or a blend of port wine and brandy.
Sage Derby is a mild, mottled green, semi-hard cheese with a sage flavour. The colour is from sage and sometimes other colouring added to the curds, producing a marbling effect and the subtle herb flavour. The colour is from mixing sage leaves in the curd before it is pressed or by the addition of “green [...]
Gloucester is a traditional, unpasteurised, semi-hard cheese which has been made in Gloucestershire, England, since the 16th century, at one time made only with the milk of the now nearly-extinct Gloucester cow.There are two types of Gloucester cheese: Single and Double.
The main difference is that Single Gloucester is made with skimmed milk combined with a [...]
Stinking Bishop is a soft washed-rind cheese produced since 1972 by Charles Martell and Son at Laurel Farm, Dymock, Gloucestershire in the South West of England. It is made from the milk of Gloucester cattle, which in 1972 consisted of only 68 Gloucester breed heifers. The breed has been revived to make production of the [...]
Swaledale is a full fat hard cheese produced in the town of Richmond in Swaledale, North Yorkshire, England. The cheese is produced from cows milk, Swaledale sheep’s milk and goats milk.
The cheeses are round in shape with an average weight for the cheese wheel of 2.25 kilograms (5 lb) and are made with unpasteurized [...]
Tintern is a blended mature creamy Cheddar cheese flavoured with fresh chives and shallots, made by Abergavenny Fine Foods. Typically produced in wheels of 2.25kg, it is sold in a distinctive lime green wax covering.
It takes its name from the village of Tintern on the River Wye, in Monmouthshire, Wales. The monks of Tintern Abbey [...]
Waterloo is a semi-soft, off-white British cheese originating from the Duke of Wellington’s estate. It is produced by Village Maid Cheese in Riseley, Berkshire.