Regional Varieties

Cooking & Storing

Flavoured cheeses

Soft Cheeses

Cheese Board

Links

Farmhouse Cheeses

Cheeses such as Cheddar, Lancashire and Cheshire are still made by traditional methods, using milk produced on the makers farm or other known local farms. The cheese are carefully graded and the best are selected and sold bearing the Farmhouse cheese mark

Cheeses made on the farm

A number of cheese are made on farms or small holdings and are often only available locally or from specialist cheese shops. For example Pantyllyn and Teifi from Wales, Wedmore and Devon Garland from the west Country and Cotherstone and Botton from the North.

Blue Cheeses

Stilton is world famous but there are other blue cheeses produced in Britain. Blue varieties of Wensleydale and Cheshire are available as well as Shropshire and Buxton Blue. Their flavours and textures are different to Stilton

Low Fat Hard Cheeses

These have half the fat of traditional cheese (14-17% instead of 32%). Look out for the brands such as Shape and supermarket own labels.

Vegetarian Cheeses

Nutritionally identical to ordinary hard cheese, these are made with rennet from fungal or bacterial origins rather than animal rennet. Cheddar and other varieties are available from supermarkets and health food shops.