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This is a list of cheeses from the United Kingdom. The British Cheese Board states that "there are over 700 named British cheeses produced in the UK." British cheese has become an important export.
Blue cheese is a general classification of cow's milk, sheep's milk, or goat's milk cheeses that have had cultures of the mouldPenicillium added so that the final product is spotted or veined throughout with blue, blue-grey or blue-green mould, and carries a distinct savor, either from the mould or various specially cultivated bacteria.
Lymeswold was an English cheese variety that is no longer produced. The cheese was a soft, mild blue cheese with an edible white rind, much like Brie, and was inspired by French cheeses. Production ceased in 1992.
Stilton (Protected Designation of Origin) – English cheese, produced in two varieties: the blue variety is known for its characteristic strong smell and taste. The lesser-known white Stilton cheese is a milder, semi-soft cheese.
Strathdon Blue - soft, strong tasting blue cheese made from pasteurised milk in the Scottish Highlands by Highland Fine Cheeses, Tain.
Trefaldwyn Blue - A bold and creamy blue cheese, made from Pasteurised Welsh cows milk. Produced by hand in small batches to maximise taste. Produced by Trefaldwyn Cheese Ltd, Montgomery
Ashdown Foresters – cow's milk hard cheese made in England with a sweet, nutty flavour.
Caerphilly – light-coloured (almost white), crumbly cheese made from cow's milk, with a fat content around 48%. It has a mild taste, accented with slightly sour tang.
Cheddar – relatively hard, pale yellow to off-white (unless coloured with additives), and sometimes sharp-tasting. Originating in the English village of Cheddar in Somerset, cheeses of this style are produced in many countries around the world.
Lancashire – cow's-milk cheese from the county of Lancashire, in three distinct varieties: young Creamy Lancashire and mature Tasty Lancashire are produced by a traditional method, whereas Crumbly Lancashire (locally known as Lancashire Crumbly ) is a more recent creation suitable for mass production.
Cheeses that are classified as semi-hard to hard include Cheddar. Cheddar is one of a family of semi-hard or hard cheeses (including Cheshire and Gloucester), whose curd is cut, gently heated, piled, and stirred before being pressed into forms.
Derby – mild, semi-firm British cow's milk cheese made in Derbyshire with a smooth, mellow texture and a buttery flavour.
Little Derby – Derby-style cheese made outside Derbyshire, similar in flavour and texture to Cheddar, but without the annatto colouring used in Derby cheese.
Sage Derby – variety of Derby cheese that is mild, mottled green and semi-hard, and has a sage flavour. The colour is from sage and sometimes other colouring added to the curds, producing a marbling effect and a subtle herb flavour.
Gloucester cheese – 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 once nearly extinct Gloucester cattle. There are two types of Gloucester cheese: Single and Double; both are traditionally made from milk from Gloucestershire breed cows farmed within the English county of Gloucestershire.
Chevington – cow's milk cheese, made in Northumberland, England, by the Northumberland Cheese Company. It is semi-soft and mould-ripened.
Colwick Cheese – Colwick Cheese is a fresh cheese invented around the 17th Century in the village of Colwick, south of Nottingham on the River Trent.
Crowdie – low-fat Scottish cream cheese. The cheese is often eaten with oatcakes, and recommended before a ceilidh as it is said to alleviate the effects of whisky-drinking. The texture is soft and crumbly, the taste slightly sour.