List_of_English_cheeses
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.
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- 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)
- 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.
- 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.
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