Yorkshire Blue is a traditional blue cheese produced in North Yorkshire by Shepherds Purse. This semi-soft cheese is made from Yorkshire cow's milk and ages for 8 weeks. Underneath the natural rind, the texture is creamy and spreadable, with blue veining throughout the body.
The aromas are strong, while the flavors are mild, buttery, creamy, and sweet. It's recommended to use Yorkshire Blue in soups, sauces, and a variety of baked dishes.
Cornish Brie is, as the name suggests, a Brie-style cheese made in Cornwall. The cheese has a bloomy rind, and beneath it, there is a yellow, smooth, and creamy paste. Made from full fat cow's milk from Cornwall, this cheese has flavors that are mild, creamy, and buttery.
Matured to perfection, Cornish Brie also features the gooey middle that's adored by Brie lovers. It's recommended to serve it on a cheeseboard, but it can also be grilled or used in a variety of sandwiches and salads.
Sage Derby is one of England's oldest cheeses, produced in the region of Derbyshire. The cheese is made with cow's milk, and it's characterized by its unusual marbled visual appearance, a result of infusion with sage, which also gives the cheese a subtle herbaceous flavor.
However, spinach, marigold, and parsley can also be used instead of sage, but the practice is not that common. Sage Derby is aged for 1 to 3 months, and due to its good melting properties, it pairs with vegetables, fresh fruit, rye bread, and poultry.
Cotswold is a variation of Double Gloucester, originating from Gloucestershire County. The cheese is made with cow's milk, and it's enriched with onions and chives. The color of this cheese varies from golden yellow to orange, and its texture is firm, dense, and crumbly.
Cotswold's flavor is sweet, buttery, and tangy, while onions and chives provide it with an extra layer of flavor. Cotswold is also known as pub cheese in England, so it is recommended to pair it with a cold beer on the side.
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Cornish Blue is an English blue cheese produced in Cornwall. The cheese is made from pasteurized cow's milk and it's designated to be eaten young. The texture is dense, moist, sticky, and buttery. The aromas are mild and sweet, while the flavors are creamy, sweet, and mild.
Due to its mild flavors, the cheese is very versatile and can be used in cooking. It's recommended to sevre it on crusty bread with chutney on the side or crumble it over buttery new potatoes. Pair it with a glass of port. Cornish Blue has been voted Supreme Champion at the 2010 World Cheese Awards.
Stilton cheese is produced exclusively in the counties of Derbyshire, Nottinghamshire, and Leicestershire. It is one of the few kinds of cheese that freeze well and is affectionately called 'The King of English cheeses'. The Stiltons have three varieties: White, Blue and Mature / Vintage Stilton.
White Stilton, as its name suggests, is a white, cylindrical cheese made from full cream pasteurized cow's milk that forms its own crust. Its taste is acidic, fresh, and creamy with a texture that is open and crumbly, and the crust is moist and smooth.
Cheshire is an English cow's milk cheese produced in Cheshire, Flintshire, Staffordshire, Shropshire, and Denbighshire. This cheese has been produced for so long that it is even mentioned in the 11th-century Domesday Book. The texture of Cheshire cheese is crumbly and dense because the cattle were grazed on salt marshes, so the salt caused the cheese to ripen slowly, developing a crumbly texture in the process.
When young, the cheese is white in color, but it is often dyed with annatto. The flavor is mild, milky, and slightly tangy on the palate. It is recommended to grill it, bake it, or crumble it in salads and soups. Apart from the regular Cheshire, there are also red and blue versions.
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Cornish Yarg is an English cheese hailing from Cornwall. This semi-hard cheese is made from pasteurized cow's milk. It's wrapped in nettle leaves and matures for 5 weeks. The nettles give the cheese a latticed imprint, attract natural molds, and impart a mushroomy note to the cheese as it ages.
Underneath the nettle-wrapped rind, the texture is creamy and crumbly. The aromas are grassy and mushroomy, while the flavors are lemony and mushroomy. The cheese was first produced on Bodmin Moor by Alan Gray, who produced Cornish Yarg according to a 17th-century recipe found in his attic.
Somerset Brie is a soft British cheese hailing from Somerset. It comes in a cylindrical shape and has a smooth white natural rind. The cheese is made from pasteurized cow's milk. Underneath the rind, the texture is smooth and creamy. The aromas are fresh, mushroomy, and grassy, while the flavors are generally mild.
Somerset Brie is often used in sandwiches and salads, and it's recommended to serve it with cherries or apples. In 2002, it won many awards at the British Cheese Awards, including the gold medal in the category of Best Soft Cheese.
Traditional Welsh Caerphilly, also known as Traditional Welsh Caerffili, is a cheese made from pasteurized cow's milk in South and West Wales in the United Kingdom. It was first made in Caerphilly around 1830. The cheese has a high moisture content and a white rind that is lightly dusted with flour.
When young, its texture is moist, soft, and supple, the flavor fresh and lemony, and it was popular in mining communities due to its tough rind, as it could be easily eaten with dirty hands in the mines. Its salty and moist curd replaced the minerals that were lost during the long hours of undergound work.
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