SEE ALSO: How the humble Cheddar became the world’s most famous cheese →

Here’s everything you need to know about this iconic cheese, from its production to the passionate cheesemakers preserving its heritage.

What makes West Country Farmhouse Cheddar so special?

This cheese is known for its bold, complex flavour, which comes from its unique origins. To qualify as PDO-certified West Country Farmhouse Cheddar, the cheese must meet these strict standards:

1. Made in Specific Counties: Production is limited to Somerset, Dorset, Devon and Cornwall.
2. Traditional Ingredients and Techniques: Cheesemakers have to use milk from cows reared within these counties. Moreover, “Cheddaring”—the process of stacking and turning curds by hand—is also required.
3. Aged to Perfection: West Country Farmhouse Cheddar is aged for a minimum of nine months, allowing it to develop its nutty, rich taste.

Traditional production methods

The production of West Country Farmhouse Cheddar is a careful process involving skill and tradition. Here’s a look at each step:

• Daily Milk Collection: Milk, often from the cheesemaker’s own cows, is collected daily. If needed, bordering counties supply milk to cover seasonal shortages.
• Developing Flavour with Starter Cultures: A starter culture is added to the milk to create the right acidity. Then, rennet (animal or plant-based) is added to solidify the milk.
• Curd Cutting and Heating: The curd is cut and gently heated to separate it from the whey. The curds are then stacked and turned in the traditional “cheddaring” process, which defines the cheese’s texture.
• Salting and Shaping: The curds are milled into smaller pieces and salted to enhance flavour. They’re then placed in moulds and pressed to remove excess moisture.
• Wrapping and Ageing: Cylindrical cheeses are wrapped in cloth, while rectangular blocks are sealed with a special membrane. This step allows the cheese to breathe and mature.

Meet the makers: West Country’s finest cheesemakers

These cheesemakers are upholding the tradition of true farmhouse Cheddar, using local ingredients and methods passed down for generations.

Here are a few of the region’s best-known producers:

1. Quicke’s (Devon)

Quicke’s has been crafting Cheddar for over 500 years. Their Cheddar, aged up to two years, has rich, earthy notes with a creamy texture. Quicke’s also focuses on sustainable, regenerative farming, working to keep the Devon soil healthy.

2. Montgomery’s (Somerset)

Montgomery’s Cheddar is famous for its caramel-like flavour and firm texture. Produced in Somerset since the early 1900s, their cheese is hand-wrapped in muslin and aged for 12 months, resulting in a complex, savoury taste.

3. Barber’s (Somerset)

Barber’s is one of the oldest Cheddar makers in the world, with a history dating back to 1833. Their Cheddar is aged for 12 months, offering a smooth texture and balanced flavour with hints of sweetness. The Barber family also places a strong emphasis on animal welfare and sustainability.

4. Ford Farm (Dorset)

Ford Farm’s Cheddar is aged in the Wookey Hole Caves in Somerset, giving it a distinctive, earthy taste. The natural conditions in the caves add depth and texture, making Ford Farm’s Cheddar creamy and savoury with a subtle sharpness.

5. Westcombe Dairy (Somerset)

Westcombe Dairy is known for producing bold, complex Cheddar. They age their cheese for 12 to 18 months, showcasing fruity and floral notes with a rich, creamy texture. Moreover, Westcombe’s focus on minimal-intervention farming allows the Somerset landscape to shine through in every wheel.

PDO: Protecting the cheese’s legacy

The PDO label for West Country Farmhouse Cheddar ensures that each wheel is crafted according to tradition. Managed by the Department for Environment, Food and Rural Affairs (Defra), this certification sets strict standards. Regular inspections verify that every cheese made under this name originates in the West Country and meets high quality requirements.

Despite the PDO’s benefits, some cheesemakers feel it doesn’t go far enough to protect this heritage. Indeed, they argue that the standards allow too much flexibility, permitting larger-scale production and the use of pasteurised milk.

These cheesemakers believe that stricter guidelines would better protect the authenticity of West Country Farmhouse Cheddar.

Enter the Artisanal Somerset Cheddar Denomination

In response, a group of Somerset cheesemakers has developed an additional label: the Artisanal Somerset Cheddar denomination. This label represents even higher standards than the PDO for those looking for a more traditional product.

Cheesemakers under this denomination commit to using raw milk from Somerset cows, preserving the unique flavours of local milk. They also exclusively hand-cheddar their cheese, a labour-intensive method that creates traditional texture and depth of flavour. Though unofficial, this label sets their cheese apart as the purest expression of Somerset’s Cheddar-making heritage.

There are currently three cheesemakers that have attained this certification: Westcombe Dairy, Montgomery Cheddar and Trethowan’s Dairy. The latter make a Somerset Cheddar called Pitchfork Cheddar using milk from their herd of Holstein Friesian cows.

Storing and enjoying West Country Farmhouse Cheddar

After bringing your cheese home, store it wrapped in wax or cheese paper in the fridge. This will allow it to breathe while keeping its moisture. This way, you’ll enjoy every flavour as intended by the cheesemaker.

To get the best from West Country Farmhouse Cheddar, bring it to room temperature before serving.

Where to find West Country Farmhouse Cheddar

You can find authentic West Country Farmhouse Cheddar at specialty cheese shops, direct from producers, or at some supermarkets.

Look for the PDO label to confirm its authenticity. Many dairies, like Quicke’s and Montgomery’s, offer farm tours where visitors can see the traditional process and sample Cheddar straight from the source.

Conclusion

West Country Farmhouse Cheddar is a British classic crafted with dedication and skill. Each wheel captures the flavour of the West Country, thanks to time-tested methods and a commitment to quality. Producers like Montgomery’s and Westcombe Dairy are preserving this heritage, ensuring every bite reflects the rich terroir and history of Britain.

When you choose West Country Farmhouse Cheddar, you’re choosing more than a cheese. You’re supporting a legacy of artisanal craftsmanship and experiencing the true taste of Britain’s past and present.

Jonah Kincaid

Cheese lover. Scientist. Created a website and a Youtube channel about cheese science because he could not find answers to his questions online. 

cheesescientist.com

The post West Country Farmhouse Cheddar: Britain’s Most Iconic Cheese appeared first on Cheese Scientist.

SEE ALSO: The mouth-watering world of flavoured cheeses →

What is Wensleydale?

Wensleydale is a cow’s milk cheese that has a crumbly texture and a slightly sweet, tangy flavour. It is made from whole milk and is typically aged for three to six months. The cheese is white in colour and has a moist, open texture. While the name Wensleydale is not protected, the British PDO does regulate the production of Yorkshire Wensleydale.

Currently, Yorkshire Creamery produce a range of different cheeses under the PDO stamp. Moreover, this British territorial comes in a range of flavoured varieties which might just be more popular than the original recipe. We’ll get back to that a little bit later. 

The History of Wensleydale

Wensleydale cheese has been produced in the northern region of England for hundreds of years. Let’s take a look at the major events that have taken place over the better part of a millenium.

Geography

Unsurprisingly, Wensleydale cheese gets its name from the region where it is produced, Wensleydale, in North Yorkshire, England. The region is known for its lush pastures and rolling hills, which provide the perfect environment for dairy farming. 

1150 – Cistercian monks

The cheese was originally made by Cistercian monks who settled in the region. Indeed, the earliest records of cheesemaking in Wensleydale appear in 1150. At the time, French Cistercian monks first settled in the region and brought with them their cheesemaking recipes. 

1536 – Dissolution of the monasteries

During the reign of Henry VIII, the dissolution of the monasteries took place. As a result, cheesemaking was passed on from monks to farmers’ wives in the mid 16th century. But this beloved British cheese would change forever in the late 19th century. 

1897 – First creamery in Hawes

In 1897, a local corn merchant called Edward Chapman built the first creamery in Hawes. Very soon, he began to purchase local milk to make Wensleydale cheese on a larger scale.

1935 – Kit Calvert

However, with the industrial depression of the 1930s came some significantly restrictive trading conditions. And, in 1935, a local farmer called Kit Calvert stepped in to save the creamery.

1966 – The Milk Marketing Board

In 1966, while England was hosting (and winning) the World Cup, Kit Calvert sold the Wensleydale Creamery to the Milk Marketing Board. As a result, the company experienced good stability and growth for the better part of three decades. 

1992 – Failed move to Lancashire

Unfortunately, the creamery hit trouble again in 1992 when Dairy Crest, a subsidiary of the Milk Marketing Board, decided to close the Hawes plant and transfer production to Lancashire. As you can imagine, moving the production of this iconic British territorial to the wrong side of the border was not a popular move! 

In 1992, ex-managers banded together with several local businessmen to complete a buyout of the creamery. And they ensured that production of Wensleydale remained in Wensleydale. 

2022 – A global business

Fast-forward to 2022 and the Wensleydale Creamery now crafts over 20 different varieties of cheese and employs over 200 staff. Overall, the business contributes significantly to the local economy. 

Presently, it turns over around £26m a year and is enjoying the spoils of a rapidly growing export market, which makes up about 14 per cent of its retail sale and includes outlets in Canada, the Far East, New Zealand, Australia and the US. 

Wallace & Gromit fame

If you’re a fan of the animated series Wallace and Gromit, then you’ll be familiar with Wensleydale cheese. The beloved cheese plays a prominent role in the show, and its popularity has definitely increased since the show’s debut.

Indeed, sales of Wensleydale had reached an all-time low in the mid 1990’s when the producers of the show decided to give it a mention as one of Wallace’s favourites. The reason they chose Wensleydale was because they like the way Wallace’s lips moved when pronouncing it. Nevertheless, this sparked a certain curiosity in the public and sales started rebounding.

In addition to this, a feature-length version of the show called “The Curse of the Were-Rabbit” debuted in the cinemas in 2005. As a result, sales of Wensleydale cheeses increased by 23%!

How is Wensleydale made?

Wensleydale cheese is made using traditional cheesemaking techniques. 

Yorkshire milk

Of course, it all begins with fresh milk brought in daily from around 45 local farms, each providing somewhere in the region of 1,500 litres. This is then mixed in vats with rennet and a starter culture (made daily) until it reaches a precise level of acidity, depending on what cheese is being made. Finally, the cheesemaker adds salt. 

Cutting the curd

While all this is going on, the milk goes through a magical array of texture transformations. First, it partly solidifies into a pleasantly wobbly white curd. Once this happens, the maker separates the curds and whey by using giant circling paddles. At this stage, they also inject steam to scald the curd. 

When they have drained all of the whey, they proceed to cut the scalded curd into large rectangles (like cheesy breeze blocks), which are turned over at regular intervals. 

Salting by hand

Once the salt has been thrown in by hand, the blocks are rapidly sliced into smaller chunks with large knives. The final step in producing Wensleydale cheese involves transferring the curd chunks into moulds to shape the cheese. 

Maturation

Wensleydale cheese is typically aged for three to four months, although some varieties may be aged for longer. During the ageing process, the cheese develops its characteristic crumbly texture and slightly sweet, tangy flavour. Moreover, the cheese is traditionally aged on wooden shelves, which allows it to breathe and develop its flavour profile.  

As the cheese ages, it becomes drier and crumblier, and its flavour becomes more intense. Some varieties, such as Special Reserve Yorkshire Wensleydale, age for longer periods of up to six months. As a result, this cheese develops a harder texture and deeper, more mature flavour. 

Different types of Wensleydale

As we mentioned earlier, the Wensleydale Creamery currently produces over 20 different varieties of this cheese. Let’s have a look at the more important ones. 

Yorkshire Wensleydale

Without a doubt, this is the creamery’s signature Wensleydale. Indeed, their master cheesemakers handcraft this variety using a time-honoured recipe and only local milk. 

Kit Calvert Old-Style Wensleydale

As you’ve probably guessed, this cheese was created and named in celebration and honour of Kit Calvert MBE. As we mentioned earlier, this legendary Yorkshire businessman played a key role in saving the Wensleydale Creamery from closure in the 1930s. 

This lovingly handcrafted cheese boasts a buttery, especially creamy texture that sets it apart from other varieties. The artisans who make this cheese take great care to ensure that every batch is crafted to perfection, resulting in a truly exceptional product that honours the rich history and heritage of Wensleydale cheese. 

Wensleydale Blue

Among their range at Wensleydale Creamery, you will find a creamy blue cheese with a delicate mellow, yet full flavour. In many ways, this blue cheese represents the original, matured Wensleydale cheese that was made throughout Wensleydale by the Cistercian monks.

Due to the conditions under which it was made and stored, the cheese would have naturally ‘blued’. 

Oak Smoked Yorkshire Wensleydale

This smoked pressed cheese starts its life as the company’s signature Yorkshire Wensleydale. Once they have formed the cheese, the maker naturally smokes each truckle over oak chips for 18 hours. As a result, this cheese develops a subtle smoked flavour.  

Wallace & Gromit Wensleydale

This limited-edition version of Wensleydale is actually hand-selected from their best batches of Yorkshire Wensleydale. To make this cheese, Wensleydale Creamery actually coat each young truckle of cheese with a green wax rind.

Flavoured Wensleydale

Finally, we have the most popular versions of this cheese. Indeed, the creamery make a range of cheeses that are augmented with natural flavours. Some crowd-favourites include Wensleydale with Cranberries, Wensleydale with Mangon & Ginger and Wensleydale with Apricots. 

Storing Wensleydale

Once you have brought your cheese home, you should wrap it in wax or parchment paper and store it in the fridge. Ideally, you will want to keep it in an airtight container to avoid drying it out. 

While the vegetable drawer in your refrigerator is a decent option, we prefer to use a tight reusable plastic container lined with a damp paper towel. Indeed, this storage option will give you a bit more control over the humidity conditions and also reduce the risk of cross-contamination with other cheeses and foods. 

Serving guide for Wensleydale

Wensleydale cheese can be served in a variety of ways. It pairs well with fruit and nuts, and can be used in sandwiches, salads, and other dishes. It can also be served on a cheese board alongside other types of cheese. 

But one of our favourite ways to enjoy Wensleydale cheese is in a classic Grilled Cheese Sandwich. Simply layer slices of Wensleydale cheese between two slices of bread, butter the outside of the bread, and grill until the cheese is melted and the bread is crispy.  

Another delicious way to enjoy this cheese is in a savoury tart, where it pairs perfectly with caramelised onions and fresh herbs. 

Alternatives to Wensleydale

If you’re looking for an alternative to Wensleydale cheese, there are a few options to consider.  

Cheshire

Cheshire is a dense and crumbly British territorial cheese that comes from Cheshire and four neighbouring counties. Appleby’s Cheshire is currently the only raw milk, clothbound farmhouse Cheshire still in production in Britain. Using the milk of their small herd of Friesian cows, the Applebys make both a white Cheshire and their signature orange Cheshire.  

The ageing process for their cheese lasts between six weeks to 10 months, depending on the size of the wheel. A mature Appleby’s Cheshire is firm, yet moist and flaky. Overall, the cheese shows rich and mineral flavours with savoury notes of grass. We recommend pairing this beautiful cheese with a glass of local dark ale. 

Double Gloucester

Gloucester is a traditional pressed uncooked cheese that finds its roots in the Gloucestershire in the 16th century. Single Gloucester is made from partly skimmed milk whereas Double Gloucester uses whole fat milk taken from both morning and evening milking.   

At eight weeks, Double Gloucester develops a firm but moist texture. Its flavours are reminiscent of warm buttered toast with subtle notes of minerals and salt. Also, watch out for a long, tangy finish.

This British territorial pairs beautifully with light-bodied reds such as Pinot Noir and Zinfandel or even a white like Sancerre. If you prefer pairing with beer, this raw milk beauty matches well with a number of local ales. 

Lancashire

Our final British territorial alternative is Lancashire, from the county of Lancashire (surprise, surprise…). Lancashire is a cow’s milk cheese that is currently available in three variants, young Creamy Lancashire, mature Tasty Lancashire and the more commercial Crumbly Lancashire. 

During maturation, Lancashire cheese develops a texture that is closer to the crumbly side of ‘buttery crumble’ and some flavours that are more upfront and punchier. You can expect a buttery, yoghurt flavour with a fluffy and light texture that melts in the mouth. 

Serve chunks of Lancashire with warm Eccles cakes. Also, this cheese is an excellent addition to grilled cheese toasties.   

Summary

Wensleydale cheese is a beloved cheese that has been enjoyed for centuries. Its unique flavour and crumbly texture make it a versatile cheese that can be used in a variety of dishes. Whether you enjoy it on a cheese board or in a Grilled Cheese Sandwich, this cheese will delight your taste buds. 

What’s your favourite type of Wensleydale? Drop us a comment below to let us know. 

Jonah Kincaid

Cheese lover. Scientist. Created a website and a Youtube channel about cheese science because he could not find answers to his questions online. 

cheesescientist.com

The post Wensleydale Cheese: Beyond Wallace & Gromit appeared first on Cheese Scientist.

SEE ALSO: The reason why Stilton is not made with raw milk anymore →

What Shropshire Blue and Stilton have in common

Considering how visually similar the two cheeses are, it is not surprising to find that the recipes have a lot in common. Both cheeses are made using pasteurised cow’s milk and the same cheese starter cultures.

Furthermore, the signature blue veins are created by the mould Penicillium roqueforti which is added to the milk during production. 

Moreover, both cheeses are made in a cylindrical shape and form a rugged natural rind during ageing. As a matter of fact, you would be hard pressed to find any observable difference between the two cheeses until you cut them open to expose the paste. 

Now that we’ve covered their similarities, let’s have a look at the differences between Shropshire Blue and Stilton. 

Origin

Stilton finds its origins in Nottinghamshire in the early 1910’s. Currently, the Stilton name is protected by a PDO which limits its production to the three counties of Nottinghamshire, Leicestershire and Derbyshire. You can read more about the dairies that make Stilton by clicking here. 

In many ways, Shropshire Blue is a misnamed cheese. Indeed, its roots can be found in Inverness, Scotland rather than the English county of Shropshire. There are many claims to its invention and the most popular story is that of Andy Williamson. Back in the day, Andy was a trained Stilton make in Somerset.

After moving to Scotland, he decided to make a new cheese that was inspired by Stilton but also had some characteristics of another famous British territorial cheese, Cheshire. The ingredient he borrowed from the traditional Cheshire recipe was annatto.  

Appearance

On the outside, you will really struggle to tell these two blue cheeses apart. This is due to the rugged natural rind that they both share. However, once you cut into the wheel of cheese, you will discover a paste that varies distinctly between Shropshire Blue and Stilton. 

Indeed, Shropshire Blue has got a characteristic bright orange paste that is peppered with greyish-blue veins. As we mentioned above, the natural red dye annatto is the reason for this colour.

Despite popular belief, annatto does not impact the flavour of this cheese in any way. But we’ll get back to the flavour differences between the two cheeses a bit later. 

Rennet

Rennet is an essential ingredient in cheesemaking. Indeed, this enzyme plays a major role in coagulating milk and transforming it into cheese. There are three main types of rennet used in cheesemaking: animal, vegetable and microbial.

You can take a deeper dive into the world of rennet by clicking here. 

Traditional Stilton makers use animal rennet to coagulate their milk. On the other hand, Shropshire Blue is made using vegetable rennet. As a result, the latter is a vegetarian-friendly cheese. As we will discuss later, the choice of rennet also has a subtle impact on the flavour of the cheese. 

Maturation

Even though the two cheeses look very similar on the outside, they are actually aged for different periods of time. Cheesemakers in Nottinghamshire, Leicestershire and Derbyshire start selling their Blue Stilton after nine weeks of maturation. And some wheels are aged even further up to 12 weeks.

On the other hand, Shropshire Blue is a little bit younger. Most wheels of this annatto-coloured blue cheese will hit retailers between six to eight weeks after production. Due to this difference in age, your palate will notice subtle variations in texture between the two cheeses. And this gets us to our next point. 

Texture & Flavour

As we have already mentioned, the differences in the organoleptic properties of the two cheeses are very subtle. Because it is slightly younger, Shropshire Blue has a marginally softer and creamier texture.

Moreover, its flavour is a little milder than Stilton with a delicate sweetness. Having said that, you can still expect the rich and slightly spicy notes that are synonymous with Stilton.

Pairings

In general, blue cheeses pair well with honey and pear. And these two stellar British blues are no exception. However, when it comes to beverages, you will want to pair Shropshire Blue and Stilton slightly differently. 

The traditional pairing with Stilton is dessert wines such as Port. Due to its robust savoury and spicy flavour, Stilton contrasts beautifully with the rich sweetness of Port. Some other popular pairings are with Dark Ale, Stout and a smoky Scotch Whisky. 

Since Shropshire Blue is a little milder and creamier, you will want to pair it with a different type of beverage. Indeed, this blue will match beautifully with a glass of Pinot Noir, Cabernet Sauvignon or even a sweet Riesling. 

Shropshire Blue or Stilton?

So, now that you know the differences between Shropshire Blue and Stilton, drop me a comment with your favourite blue.

For me, it really depends on the mood I find myself in. If I’m looking for something a bit spicy that will knock my socks off, I choose Stilton. But if I’m feeling a little bit mellow, I grab the Shropshire Blue. 

Jonah Kincaid

Cheese lover. Scientist. Created a website and a Youtube channel about cheese science because he could not find answers to his questions online. 

cheesescientist.com

The post Shropshire Blue vs Stilton: Origin, Production & Taste  appeared first on Cheese Scientist.

SEE ALSO: Why Stilton is no longer made with raw milk → 

What is Stilton?

Stilton is a traditional blue cheese that has been made in the midlands of England since 1913. Initially, producers used local raw cow’s milk to make this medium strength blue cheese. But after a health scare in the late 1980’s, they adapted their procedures to use pasteurised milk instead.

Moreover, the Stilton PDO now restricts the recipe to only pasteurised milk. 

Blue vs White Stilton

The PDO currently protects two versions of Stilton, the famous blue and also a lesser-known white version. As a matter of fact, both cheeses are made using the same recipe.

But with the white version, Penicillium roqueforti is not introduced during the production and the wheels are not pierced.  

As a result, White Stilton does not have any blue veins or pockets. Furthermore, its texture is crumblier than the blue and its flavour quite sour. Unsurprisingly, White Stilton lacks the strong aroma and spicy flavour that are typical of the blue mould version.

Because of this, cheesemakers often flavour it with fruits such as pear, apple and cranberries. 

Who makes Stilton?

As of 2022, there are six dairies in Nottinghamshire, Derbyshire and Leicestershire that are authorised to produce Blue Stilton. And one in Nottinghamshire (Shirevale) that only makes White Stilton. Let’s have a look at them.

Colston Bassett Dairy Limited (Nottinghamshire)

Based in Nottinghamshire, Colston Bassett Dairy is the home of traditional Stilton and Shropshire Blue cheeses. The dairy was first established as a farming co-operative in 1913 and is still in operation to this day. 

Cropwell Bishop Creamery (Nottinghamshire)

Cropwell Bishop is also based in Nottinghamshire and their range includes Blue Stilton, White Stilton, Blue Shropshire and Potted Stilton. The creamery is owned and operated by Robin Skailes, a third-generation cheesemaker.

Cropwell Bishop have been making Blue Stilton since 1948 when they acquired a Stilton producer in Melton Mowbray. 

Hartington Creamery (Derbyshire)

Next, we have Hartington Creamery, the only Stilton producer that is currently based in Derbyshire. The company’s history dates back to the year 1900 but their original factory closed down in 2009.

On the 17th of October 2012, Hartington Creamery Limited was revived and made its first cheese at the historic Pikehall Farm in the Derbyshire Dales. Their current range includes Blue Stilton, White Stilton and Shropshire Blue. 

Long Clawson Dairy (Leicestershire)

Long Clawson Dairy has been making English cheese since 1911 in Leicestershire. Their original dairy was located on Mount Pleasant Farm in historic Melton Mowbray and was operated by Thomas Hoe Stevenson and his two sisters.

The dairy gets its name from the small village of Long Clawson and remains a farming co-operative to this day. Presently, they make a range of cheeses including Blue Stilton, White Stilton, Blue Shropshire and Rutland Red. 

Tuxford & Tebbutt Creamery (Leicestershire)

With a history dating to the 1780’s, Tuxford & Tebbutt started up as farmhouse cheesemakers. Like Long Clawson, they are based in Melton Mowbray, Leicestershire. Currently, the company is owned by the farmer-owned dairy co-operative Arla Foods.

And they produce a range of British territorial cheeses such as Stilton, Sage Derby and Leicester Gold. 

Websters of Saxelbye Dairy (Leicestershire)

Websters Dairy is the third Stilton maker based in Leicestershire. The small dairy is actually located in Saxelbye, just out of Melton Mowbray. Without a doubt, this 150-year-old dairy is the smallest of the six Stilton producers.

Blue Stilton is the only cheese Margaret and Hellen Callow make and they have mastered the art of producing and maturing this blue. 

Conclusion

Stilton is the undisputed King of Cheeses in the United Kingdom. The fact that it has earned this title ahead of the world’s most popular cheese, Cheddar, tells you how significant and widely adored this blue cheese is.  

While Colston Bassett and Cropwell Bishop Stilton are widely available internationally, some of the other brands can be more difficult to source. Have you had the pleasure of eating all of them? Let me which one is your favourite in the comments. 

Jonah Kincaid

Cheese lover. Scientist. Created a website and a Youtube channel about cheese science because he could not find answers to his questions online. 

cheesescientist.com

The post Where Does Blue Stilton Come From?  appeared first on Cheese Scientist.

SEE ALSO: Why raw milk cheese is the ultimate expression of time and place →

1. Appleby’s Cheshire

Cheshire is a dense and crumbly British territorial cheese that comes from Cheshire and four neighbouring counties. Remarkably, Cheshire was once the most popular and significant cheese in England.

Indeed, the pressed uncooked cheese dominated the London market in the 17th and 18th centuries. But the advent of industrialisation would change all of that as cheaper and more efficient Cheddars took over the marketplace. 

Appleby’s Cheshire is currently the only raw milk, clothbound farmhouse Cheshire still in production in Britain. Using the milk of their small herd of Friesian cows, the Applebys make both a white Cheshire and their signature orange Cheshire.

On their farm, they use morning and evening milk together with a home-produced starter culture.

The production is similar to Cheddar except that the curds are cut into blocks and broken, rather than being stacked and flipped. And they achieve the orange colour of their Cheshire by adding the natural dye, annatto. 

The ageing process for their cheese lasts between six weeks to 10 months, depending on the size of the wheel. A mature Appleby’s Cheshire is firm, yet moist and flaky. Overall, the cheese shows rich and mineral flavours with savoury notes of grass.

We recommend pairing this beautiful cheese with a glass of local dark ale.

2. Appleby’s Double Gloucester

Next, we’ve got a second raw milk cheese from Edward and Christine Appleby’s farm, their Double Gloucester. Gloucester is a traditional pressed uncooked cheese that finds its roots in the Gloucestershire in the 16th century.

Single Gloucester is made from partly skimmed milk whereas Double Gloucester uses whole fat milk taken from both morning and evening milking. 

Using a 300-year-old recipe, head cheesemaker Garry Gray crafts a Double Gloucester that is less acidic and smoother in texture than their Cheshire. As is the case with their signature Cheshire, they add the natural dye annatto to impart an orange colour to the cheese’s paste.

Overall, the two recipes are quite similar except for variations in timing, temperature and acidity of the curd. It takes around 4 hours 20 minutes, at a temperature of up to 38.9°C (102°F), for the milk to reach the correct acidity after renneting.

At this point, they cut the curds, press them for 48 hours and wrap the cheese in cloth. Maturation can last up to eight weeks. 

At this age, Appleby’s Double Gloucester develops a firm but moist texture. Its flavours are reminiscent of warm buttered toast with subtle notes of minerals and salt. Also, watch out for a long, tangy finish.

This Double Gloucester pairs beautifully with light-bodied reds such as Pinot Noir and Zinfandel or even a white like Sancerre. If you prefer pairing with beer, this raw milk beauty matches well with a number of local ales.

3. Hafod Welsh Cheddar

Hafod is a clothbound Cheddar made from raw cow’s milk by the Holden family on their organic farm, Bwlchwernen Fawr. The milk from their own herd of 75 Ayrshire cows is rich and creamy and perfect for cheesemaking.

Moreover, Hafod is a Welsh word that means summer pasture. And looking after the pasture is key to producing the highest quality cow’s milk from their herd. 

To make Hafod, the cheesemaker uses traditional century-old methods which involve slow cheddaring. For starters, they add a yoghurt culture to the milk and leave the sheets of curd to sit until evening. Come evening, they start milling. Overall, this slow process produces elastic, silky and smooth curds which have a deep buttery aroma.

Afterwards, the cheesemaker salts the curds and packs them into cloth-lined cylinders to be pressed. The resulting 10kg and 18kg rounds are matured for a minimum of 10 months. 

At this age, the cheese truckles develop a mouldy rind around a rich and buttery golden paste. Moreover, the cheese’s aroma is reminiscent of hay and the flavour grassy and nutty, with a hint of onion.

It is quite common for the cheese to contain naturally occurring blue veins which add a bit of character and depth of flavour. Enjoy this Welsh wonder with a fruity, malty Pale Ale. 

4. Isle of Mull Cheese

The fourth cheese on our list is the first entry from Scotland. Indeed, Isle of Mull is a quintessentially Scottish Cheddar made from the raw milk of Friesian cows. As its name indicates, the cheese comes from the Isle of Mull in the Inner Hebrides. The island lies off the west coast of Scotland and is close to a very famous neighbour, the Isle of Skye.

The island’s terroir plays a significant role in shaping this pressed uncooked cheese. Indeed, the soil, air, grass and weather all shine through in the final product. 

During the summer months, their cows graze freely on the property’s rich pastures. On the other hand, during winter, they feed on hay and a supplement of fermented grain from a local distillery.

While the summer milk produces a cheese that is grassy, the winter versions are deeply flavoursome and complex. Once set and moulded, the wheels are matured in an underground cellar for up to 18 months.  

A mature Isle of Mull cheese develops a rich, brothy and boozy flavour profile. Similar to Hafod, the truckles often present with a slight blue veining, which adds to the complexity of the cheese. As for the texture, you can expect something a bit waxy.

If you want to eat this cheese like the locals, melt a slice on top of wholemeal toast and serve it with a sweet onion chutney. 

5. Keen’s Cheddar

Keen’s Cheddar is the third British raw milk Cheddar coming to Australia from July 2022. This particular cheese has been made by the Keen family for three generations in the birthplace of Cheddar, Somerset.

Indeed, they’ve been making raw milk cheese at their family farm, Moorhayes since 1899. To this day, they use the West Country tradition of larding and cloth binding. 

Being farmhouse cheesemakers, the Keens use the raw milk from their own cows to make cheese within 12 hours of milking. The milk travels 50 yards to their dairy and is not tampered with in any way. Moreover, they use a “pint” starter culture and the hands-on process of cheddaring to drain the whey.

Finally, they wrap each wheel in muslin cloth and rub them in lard. The clothbound cheese is then stowed in wooden shelves in their cellar to mature from 11 months to two years.   

A two-year-old Keen’s Cheddar has a hard, crumbly texture with a surprisingly fresh grassy flavour. Watch out for a hint of spiciness. Pair it with your favourite India Pale Ale, British or American. Or you can try a glass of Pinot Noir, Beaujolais, Syrah, Port, Zinfandel, Chardonnay, or Chenin Blanc.

Finally, you can grate Keen’s Cheddar over pan-fried mushrooms on toast. 

6. Kirkham’s Lancashire

Our next British territorial is Lancashire, from the county of Lancashire (surprise, surprise…). Lancashire is a cow’s milk cheese that is currently available in three variants, young Creamy Lancashire, mature Tasty Lancashire and the more commercial Crumbly Lancashire.

In 1939, there are more than 200 farmhouse producers of Lancashire cheese in operation.  

Today, the Kirkhams are the last ones standing. Indeed, Graham Kirkham is a third-generation cheesemaker following in his family’s footsteps to make raw milk Lancashire. The Kirkham family currently make both Creamy (aged up to 12 weeks) and Tasty (aged over 12 weeks) Lancashire cheese.

To make a traditional Lancashire, Graham uses curds from several milkings. As a matter of fact, this is a highly unusual approach and his Lancashire is the only British territorial that is made this way. The recipe involves combining curds from several days and is very time-consuming. 

During maturation, Kirkham’s Lancashire develops a texture that is closer to the crumbly side of ‘buttery crumble’ and some flavours that are more upfront and punchier. You can expect a buttery, yoghurty flavour with a fluffy and light texture that melts in the mouth.

Serve chunks of Lancashire with warm Eccles cakes. Also, this cheese is an excellent addition to grilled cheese toasties. 

7. Lincolnshire Poacher

The east coast of England is far from being a cheesemaking hotspot. But it is home to one of Britain’s most surprising raw milk cheeses. And from July 2022, Australians will be able to enjoy Lincolnshire Poacher.

The loamy and clay soils of eastern England do not make for great dairy farming but Simon Jones’s Ulceby Grange Farm is fortunate enough to have lush pastures on chalky land. The Joneses have owned the farm since 1917 but only started making cheese in the 1990s.  

Upon his return from agricultural college, a young Simon Jones enlisted the help of renowned Welsh cheesemaker Dougal Campbell to develop a new cheese. Simon wanted to subtly introduce the qualities of a pressed mountain cheese like Comté into a traditional West Country Cheddar.

Using the raw milk of their Holstein Friesian cows, the cheesemaker crafts wheels of Lincolnshire Poacher. Once they’ve moulded the curds, they salt and press the truckles for 36 hours. Finally, they age the formed cheeses on wooden boards for up to 36 months.  

Depending on the cheese’s age, you can expect notes of tropical fruits and warm mountain flavours reminiscent of Comté. Lincolnshire Poacher is excellent melted on top of buttered crumpets as an alternative to cheese on toast. 

8. Montgomery’s Cheddar

Montgomery’s Cheddar is a clothbound pressed cheese from North Cadbury in Somerset, England. Actually, the Montgomery family have been making this Cheddar at Manor Farm for three generations now. Jamie Montgomery’s grandfather, Sir Archibald Langman, established the family farm in 1911.

While many other cheesemakers shut down during the World Wars, they persevered with making their amazing Cheddar. 

In North Cadbury, the locals have become accustomed with seeing the farm’s 200 Friesian cows coming in from the fields for milking daily. In fact, Jamie and his small team look after their herd with the utmost care. As a result, they produce milk of an exceptional quality that is perfect for cheese making.

Using a traditional cheddaring method, the cheese makers form the 25kg truckles. Afterwards, they wrap them in muslin cloth and mature each cheese for a minimum of 12 months on wooden shelves. 

The flavour of Montgomery’s Cheddar actually varies remarkably depending on the day of the week that it is made on. The reason for this is because they change the starter culture that they use every day over the course of a week. As such, this unique Cheddar’s flavour can range from meaty and brothy to sweet and fruity.

Enjoy this one with an equally complex red wine such as a Malbec, Pinot Noir or Cabernet Sauvignon. 

9. Sparkenhoe Red Leicester

Red Leicester is a traditional English cheese also known as Leicestershire. Historically, all Red Leicester was made in the county of Leicestershire using raw cow’s milk. Because it has a longer shelf life than soft and blue cheeses, it was a favourite of Stilton makers. Indeed, they would use their surplus milk to make Red Leicester.

With the industrial revolution, production of this cheese shifted to a more commercial style and raw milk was replaced with pasteurised milk. 

When David and Jo Clarke took over Sparkenhoe Farm, they decided to revive a recipe that had been extinct for more than 50 years. In 2005, they set out to make a traditional, clothbound Red Leicester using the raw milk of their Holstein-Friesian cows.

Using a recipe they found in an old book, the Clarkes add animal rennet and annatto to coagulate and dye their fresh unpasteurised milk. Afterwards, they wrap each wheel of cheese in cloth and lard. 

As Red Leicester matures, its texture dries and its flavour strengthens and deepens. You can expect a flavour palette ranging from savoury, smooth and mellow, to nutty and rich. And the cheese’s texture is succulent but chewy.

Elevate a white sauce with a generous grating of Sparkenhoe Red Leicester. 

10. St Andrew’s Anster

Cheese number 10 is truly a Scottish original. Indeed, St Andrew’s Anster is a handmade raw milk cheese that finds its home in Fife, Scotland. For over 50 years, Jane Stewart and her partner Robert have been farming in Fife. 

In 2007 they decided to make cheese with the high-quality raw milk from their home-bred herd of Holstein-Friesian cows. So, they created the St Andrews Farmhouse Cheese Company. 

After taking a cheesemaking course at Reading University, Jane travelled to southwest England and Wales to learn more about the industry. Upon her return to the farm, she worked with Robert to create Anster, a cheese named after the nickname of nearby fishing village, Anstruther.

The recipe for Anster is inspired by the crumbly lactic cheeses of northern England, namely Cheshire and Wensleydale.  

After maturing for eight weeks, Anster develops a dry, crumbly texture with milky and fresh flavours. Without a doubt, the high-quality milk shines through in the final cheese.

Some of the notes your palate will detect include citrus, mushroom and wooden cellar. Anster is best enjoyed with some crusty fresh bread and a glass of a local cider. 

11. St Andrew’s Farmhouse Cheddar

Our next cheese is another offering from St Andrews Farmhouse Cheese Company. St Andrew’s Farmhouse Cheddar is an aged pressed uncooked cheese that is made once again with the raw milk of Holstein-Friesian cows. As we explained above, Jane Stewart’s first cheese was Anster.

But when she was trying to sell Anster at local farmers’ markets, she was struggling to get people’s attention because she had only one cheese. So, she decided to make a second cheese. 

Because Cheddar-making uses mostly the same small-scale equipment she had for Anster, it was an easy decision to make. So, Jane adapted a traditional Somerset recipe for Cheddar using original bacterial ferments, manual cheddaring methods and cloth binding.

The end result was St Andrew’s Farmhouse Cheddar and it was a match for some of Britain’s best Cheddars! 

Aged for up to 14 months, this clothbound Cheddar shares some similarities with another Scottish cheese on this list, Isle of Mull. The flavours are powerful and tangy with a touch of nuttiness and cream. Unsurprisingly, this cheese soon became a favourite on cheeseboards across the UK.  

12. Westcombe Cheddar

The final British raw milk cheese coming to Australia in 2022 is fittingly a Cheddar. Westcombe Cheddar has been made at Westcombe Farm in Somerset since the late 19th century.

After an extended foray into commercial block Cheddars from the 1970s, Richard Calver reverted the dairy to its traditional roots in 1999. Since then, they have moved away from mechanisation as much as possible. 

To make Westcombe Cheddar, they use fresh, raw milk from the farm’s herd of Dairy Shorthorns. Because of the short transit time, the milk is still warm when it reaches their vats. Indeed, the only ingredients they add to the milk are salt, rennet and a traditional starter culture.

Once the curds have drained, they cut, stack and turn the loaves by hand. Once the loaves are ready, they mill, salt and transfer them to Cheddar moulds for pressing. Finally, they wrap each wheel in muslin cloth and lard and allow them to age for up to 18 months. 

At this age, Westcombe Cheddar has a deep flavour with a mellow lactic tang and hints of hazelnut, caramel and citrus. Overall, its texture is quite firm with a smooth gradual breakdown which helps to release the flavours.

Undoubtedly, this is a spectacular table cheese but it also excels as an ingredient in cooking. Our personal favourite is to grate this Cheddar into scrambled eggs towards the end of cooking. 

Australia opens up to raw milk cheese

We are living in a very exciting era for artisanal cheese in Australia. The raw milk revolution started with Will Studd’s battle for Roquefort. And continued with local producers Pecora Dairy and Prom Country Cheese making their state’s first raw milk cheeses. 

And July 2022 marks the date when Australia opens up for British raw milk cheeses. We hope that you are as excited as we are! Let me know in the comments which one of the raw milk cheeses you are most looking forward to discover. 

Jonah Kincaid

Cheese lover. Scientist. Created a website and a Youtube channel about cheese science because he could not find answers to his questions online. 

cheesescientist.com

The post 12 British Raw Milk Cheeses Available in Australia appeared first on Cheese Scientist.

SEE ALSO: Nine best Swiss cheeses that are guaranteed to knock your socks off →

History of Stilton

Let’s start with a quick history lesson. 

Actually, Stilton finds its origins in the early 1800’s. The exact date is still debated to this day. But, what we know for sure, is that artisans have been making this remarkable blue in the neighbouring counties of Nottinghamshire, Derbyshire and Leicestershire for the better part of two centuries. 

And, from day one, they used a very specific starter culture and, most importantly, local raw cow’s milk. Over the years, Stilton developed into a creamy, multi-dimensional blue that became a favourite for so many of us. 

1989 – Annus horribilis

However, little did we know that, in 1989, the cheese was about to change forever. 1989 was a horrendous year for the dairy industry in England. An outbreak of Listeria food poisoning was instantly attributed to the use of raw milk in making Stilton. 

While the connection between the two was never actually proven, Stilton producers were put on public trial and the industry was facing a looming crisis. 

A drastic decision by the SCMA

In order to save themselves, the Stilton Cheesemakers’ Association (SCMA) decided to start using pasteurised milk instead. Furthermore, they mandated that, for a cheese to bear the Stilton name, it had to be made with pasteurised milk. 

So, what does this actually mean for the cheese? 

The flow on effect of pasteurisation

Firstly, pasteurisation removes all the natural bacteria from the milk, the good and the bad. As a result, the cheese loses some of the characteristics that could be attributed to its terroir. 

Moreover, the original starter culture (called MT36) had to be changed to allow for the different microbial composition of the milk. Consequently, a significant number of steps in the production had to be altered to compensate for the change in milk and culture. 

The birth of a very different Stilton

Because of all of those changes, the Stilton we have now is actually quite different to the one that had been made up to 1989.  

Now, I want to emphasise that I am not saying that the current Stiltons are actually inferior to the traditional ones. Just that they are different. 

Raw milk Stilton, but under different names

So, now you know what happened to raw milk Stilton. Were you one of the lucky ones who got to taste Stilton before the change? 

If you answered no to this question, don’t despair. There are currently two raw milk blue cheeses that are made in England using the original starter culture. 

Because of the SCMA mandate, they weren’t allowed to use the name Stilton. So, the cheeses are named Stilchelton and Sparkenhoe Blue instead.

Jonah Kincaid

Cheese lover. Scientist. Created a website and a Youtube channel about cheese science because he could not find answers to his questions online. 

cheesescientist.com

The post What Happened To Raw Milk Stilton? appeared first on Cheese Scientist.

Cheddar Gorge – the birthplace

Nowadays, Cheddar is made all around the world, from Wisconsin to Tasmania. But, to find its origins, we need to go to the village of Cheddar in Somerset, southwest England. As you have probably guessed, the cheese was named after this picturesque settlement.

Actually, this tiny village is now home to some 5400 people. As far back as the late Middle Ages, local cheesemakers here used the caves in nearby Cheddar Gorge as natural refrigerators to age their cheese.

Protecting West Country Farmhouse Cheddar

The name Cheddar is not protected by a Protected Designation of Origin (PDO) stamp. Therefore, cheesemakers around the world who want to make a cheese inspired by the original recipe can actually use the name.

However, in 2007, the PDO name “West Country Farmhouse Cheddar” was registered in the EU and (after Brexit) the UK. As a result, only cheese traditionally made from local milk in Somerset, Dorset, Devon and Cornwall can bear the name West Country Farmhouse Cheddar.

How it is made – the art of Cheddaring

Firstly, the cheesemaker adds rennet to coagulate the fresh milk. Once the curd has set, they cut it into 6 to 16 mm (1⁄4 to 5⁄8 in) cubes using stainless steel wire knives.

Next comes the unique process that makes this cheese what it is, cheddaring. Effectively, this step involves stacking loaves of curd on top of one another in order to squeeze additional whey out of the loaves below.

Overall, this step is repeated several times with the cheesemaker turning over the loaves each time to evenly draw out the whey. Consequently, the curd becomes denser and even crumbly. You can read more about how traditional Cheddar is made by clicking here.

How Cheddar is matured

The period of ageing varies depending on the type of cheese. In fact, this step can last anything from 3 months (mild) to 24 months (vintage).

Going back to Somerset, The Cheddar Gorge Cheese Company still ages their wheels of cheese in the local caves to this day. Moreover, their cheese is the only Cheddar that is actually made and matured in Cheddar.

“The humidity in the caves allows the moulds on the outside of the cheese to bloom”

As co-founder Katherine Spencer explains, the unique conditions inside the cave produce a cheese with an earthy flavour and elevated complexity.

Wrapping in cloth or wax

Presently, affineurs (people who mature cheese) prepare their wheels for ageing in two different ways. While most commercial versions are sold mild and rindless, the more artisanal cheeses are typically either wrapped in cloth or coated in wax.

Effectively, wrapping in cloth allows the cheese to breathe and form a natural rind. Hence, clothbound Cheddars tend to develop a crumbly texture and earthy aroma. On the other hand, waxed cheeses retain more moisture and tend to be slightly softer and sweeter.

Tasting guide

Young

Unsurprisingly, the flavour and texture of Cheddar varies depending on its age, rind and maturation environment. Young cheeses are very mild, creamy and smooth. Also, their texture is slightly buttery, moist and very meltable.

Mature

In contrast, a wheel that has been cave aged for a minimum of 12 months will have a robust tangy flavour which lingers in the mouth. Furthermore, as the cheese loses moisture, its texture becomes denser and crumblier.

Cooking with Cheddar

Sandwiches

Young mild cheese slices are the perfect addition to a fresh sandwich, or even a grilled cheese sandwich. Because of the higher moisture content, they tend to melt very easily.

Burgers

Sliced cheese is again the go-to here if you want a spectacular melt on top of your burger patty.

Mac & Cheese

For this much loved American dish, you can use any type of Cheddar, depending on the texture and flavour profile you’re aiming for. A young version will produce an incredible melt while a more mature one will give you a bit more bite.

What to pair with Cheddar

A Cheddar cheese with a good depth of flavour will pair perfectly with a variety of red wines (e.g. Pinot Noir, Malbec and Cabernet Sauvignon). Moreover, an IPA (Indian Pale Ale) or English Cider will complement a mature clothbound cheese like Montgomery Cheddar to a tee.

As for pairing with other cheeses, you can round up an all English cheese plate with Tunworth (the British Camembert) and Stilton Blue.

Commercial versions

Kraft

Kraft Singles are one of the most popular cheese slices in America and Australia. While the recipe contains some components of Cheddar, this processed cheese product is very far from the real deal. You can expect a great melt here, but very low quality of flavour.

Colby

Colby cheese is similar to Cheddar but does not undergo the cheddaring process. Overall, Colby is softer, moister, and milder and is seldom used in cooking. It is typically used as a table cheese, for grating and grilling, and in snacks and salads.

Tillamook

Tillamook make some of the USA’s most popular Cheddars ranging from mild young cheese to 24 months matured versions.

Based in Oregon, the Tillamook Cheese Factory produces more than 77,000 kg (170,000 lbs) of cheese each day, and packages approximately 450,000 kg (1 million lbs) of cheese on-site each week

What is your favourite Cheddar?

Now that you know what real Cheddar is, you are equipped with the wisdom to make an educated choice next time you’re cheese shopping.

What’s your favourite version of the world’s most popular cheese? Drop us a comment below.

Jonah Kincaid

Cheese lover. Scientist. Created a website and a Youtube channel about cheese science because he could not find answers to his questions online. 

cheesescientist.com

The post Cheddar: The World’s Most Popular Cheese appeared first on Cheese Scientist.

SEE ALSO: The subtle art of crafting the perfect cheese board for any event →

Our rationale

As always, the key to a perfect cheese platter is to balance the texture and flavour of your cheeses. And, for me, five is the magic number. For our Christmas English cheese platter, we have chosen two pressed cheeses, one soft white mould, one soft washed rind and a spectacular blue cheese!

1. Montgomery Cheddar

Montgomery Cheddar is a clothbound hard cheese from North Cadbury in Somerset, England. Actually, the Montgomerys have been making this Cheddar at Manor Farm for three generations now.

When Jamie Montgomery took over the family business in the mid 90’s, he was determined to create a cheese that was different to the ubiquitous “supermarket” Cheddars. In order to do so, he wanted to make a cheese with a slightly drier texture and much more depth of flavour.

The flavour of this cheese actually varies remarkably depending on the day of the week that it is made on. The reason for this is because they change the starter culture that they use every day over the course of a week. As such, this unique Cheddar’s flavour can range from meaty and brothy to sweet and fruity. Enjoy this one with an equally complex red wine such as a Malbec, Pinot Noir or Cabernet Sauvignon.

2. Lancashire Bomb

The Lancashire Bomb, also known as the Black Lancashire Bomb, is a small British hard cheese wrapped in customary black wax. Unsurprisingly, it gets its name from its unusual appearance and it is indeed a fitting moniker.

Nowadays, their small team out of Goosnargh handmake this delectable cheese using traditional Lancashire cow’s milk. Furthermore, each little “bomb” is wrapped in muslin and then dipped into wax. Afterwards, they head to the maturation rooms for a minimum of 24 months. The end result is a hard cheese with a remarkably creamy texture and a complex mature flavour with subtle sour notes.

This is truly a case where the cheese can be served by itself. However, you can also serve it with pickles and crusty bread and wash it down with a bold red wine like a Grenache.

3. Tunworth

Tunworth is a soft white mould cheese made by Hampshire Cheeses using a Camembert inspired recipe in England. Tunworth, hand-made from pasteurised cow’s milk, is different to most British soft cheeses because it has a thin wrinkly rind rather than the typical thick flat white coat. The rind is developed using a Geotrichum candidum mould that adds a signature earthiness to the cheese.

Under the white rind lies a straw coloured paste that is rich and oozy with a distinct cabbage aroma. Furthermore, the flavour is milky, nutty and vegetal with subtle hints of garlic and salami. Gently bake your Tunworth in the oven and let it ooze! Serve with lavosh or warm crusty bread and summer berries. Wash it down with a glass of Bordeaux or Beaujolais.

4. May Hill Green

We round up our best English cheeses for Christmas with a stunning original cheese dressed in green. May Hill Green is a soft washed rind cheese made by Charles Martell & Son in Gloucestershire, England.

To make this cheese, the Martells use pasteurised milk from their Gloucester and Friesian cows. Once they have added the rennet and culture, they press the curds. Finally, the cheesemaker coats the wheels of young cheese with chopped nettle leaves and hold them together with a beechwood lath.

Overall, the nettles impart quite a unique aroma and flavour to this British wonder. The strong funky aroma is reminiscent of a pair of dirty socks while the flavour is lactic and savoury with notes of chicken broth. Furthermore, its mouthfeel is decadent and buttery. And May Hill Green pairs brilliantly with a crisp dry Riesling or a smokey Bourbon.

5. Colston Bassett Stilton

Colston Bassett Stilton is a traditional blue cheese that has been made in the midlands of England since 1913. The PDO dictates that Stilton can only be made in Derbyshire, Nottinghamshire and Leicestershire from locally sourced pasteurised cow’s milk. These expansive plains among the moors in the heart of England offer lush forage for the cattle, which is clearly reflected in the final product.

Colston Bassett Stilton has a trademark buttery texture that will melt in your mouth. On the palate, it is full-bodied and has a mellow fruity and savoury complexity. Enjoy this classic blue with a glass of fortified wine such as Port, or a dark stout.

So there you have our best English cheeses for your Christmas platter

We hope that you enjoyed our 5 Best English cheeses for Christmas. Did we miss any of your favourites? Drop us a comment below.

Jonah Kincaid

Cheese lover. Scientist. Created a website and a Youtube channel about cheese science because he could not find answers to his questions online. 

cheesescientist.com

The post 5 Best English Cheeses For Christmas appeared first on Cheese Scientist.