Top 27 British Blue Cheeses

Shropshire Blue is a British blue cheese produced in Leicestershire and Nottinghamshire. The cheese is made from pasteurized cow's milk and is best described as a cross between Cheshire and Stilton. Shropshire Blue ages from 10 to 12 weeks and develops a natural rind that hides a creamy and smooth texture of the carrot-colored body with blue veining throughout. The orange color comes from annatto. The aromas are strong and rich, while the flavors are intense, sharp, tangy, creamy, and full. It's recommended to pair it with a glass of Pinot Noir or Riesling.Expand

Devon Blue is a semi-hard artisan cheese made from raw milk of Ayrshire cows. It is produced by Ben Harris and Robin Condgen of Ticklemore Cheese. In order for the blue mold to develop, Devon Blue needs to mature for 6 to 8 months. The cheese has a dense, crumbly, and firm texture; the aromas are earthy, while the flavor is spicy, smooth, and buttery. It is recommended to pair Devon Blue with a glass of cider.Expand

Oxford Blue is an English blue cheese produced in Buckinghamshire. The cheese is made with cow's milk, and its texture is semi-soft and creamy. The flavors are spicy, salty, sharp, and tangy, while the aromas are strong. Oxford Blue was first produced at the Oxford Cheese Company in 1994 by Baron Robert Pouget and Steve Peace. It is recommended to serve this cheese with a glass of white wine on the side.Expand

Blue Wensleydale is an English cheese hailing from the town of Hawes. The cheese is made from pasteurized cow's milk and it was invented in the late 19th century by Thomas Nuttall. Underneath its cloth-wrapped rind, the texture is dense and hard, with blue veining dispersed throughout the paste. The aromas are rich, while the flavors are mellow, creamy, acidic, and salty, with savory and slightly sharp notes. The cheese is usually left to mature for 6 months before consumption. It's recommended to pair it with light red wines and use it in pear and walnut salad or serve it with prosciutto.Expand

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. Sometimes there are fruity additions to White Stilton, like White Stilton with apricots, mango, or ginger, creating a unique dessert cheese. It has even been used as a flavoring for chocolate. Its brother, Blue Stilton is produced in the same way except that it's a semi-hard blue cheese, with a clean, strong flavor and a rich, creamy color with blue or green moldy veins on the interior, making it a great dessert cheese. The taste is less aggressive and less salty than other blue cheeses and the scent is characteristically strong and intense. The crust is not smooth like in White Stilton, but wrinkly and a bit rougher. When it's left to mature for a longer period of time, the flavor becomes mellow and the interior gets even more velvety and creamy yellow in color. Stilton should be served in slices, and never scooped because scooping it out exposes the cheese to the air, causing it to dry out. Traditionally, it is served with Port at Christmas, but it can also be paired with walnuts, crackers, biscuits, celery, figs, pears, and crusty bread, or used in blue cheese and roasted leek tart for a hearty dish. Just be careful, because once you develop a taste for true Stiltons, you will never again go back to the supermarket varieties.Expand

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.Expand

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.Expand

Blacksticks Blue is a British blue cheese hailing from Inglewhite, Lancashire, where it's produced by Butlers Farmhouse Cheeses. The cheese is made from pasteurized cow's milk and it's usually left to age for 8 weeks before consumption. Underneath its moldy natural rind, the texture is spreadable, creamy, and soft. The flavors are tangy, smooth, and creamy. It's recommended to use Blacksticks Blue in cooking or spread it on a slice of bread or a cracker.Expand

Strathdon Blue is a Scottish blue cheese hailing from Tain, where it's been produced by the Stones family since 1851. The cheese is made from pasteurized Ayrshire and Friesian cow's milk. The texture is rich and creamy with blue veining running throughout the paste. The aromas are powerful and rich, while the flavors are creamy and spicy with a slightly peppery finish. Strathdon Blue has won many awards, including Super Gold at the World Cheese Awards in 2014. It's recommended to use this cheese in cooking due to its pepperiness, so Strathdon Blue is often crumbled over steaks or burgers. Pair it with a glass of port or sweet sherry.Expand

Cote Hill Blue is an English cheese hailing from Lincolnshire. The cheese is made from raw cow's milk. Underneath its natural rind, the texture is soft and creamy (sometimes even runny), with blue veins running throughout the paste. The aromas are strong, while the flavors are salty, sharp, smooth, peppery, and buttery. It's recommended to use Cote Hill Blue in various dishes such as lasagne or baked potatoes. The cheese has also won many awards, including Super Gold at the 2014 World Cheese Awards.Expand

Cropwell Bishop Creamery is a family-owned dairy based in the village of Cropwell Bishop, Nottinghamshire, specializing in the production of traditional English blue cheeses, most notably Stilton with Protected Designation of Origin (PDO) status. Owned and managed by the Skailes family for three generations, it is one of the few creameries licensed to produce authentic Blue Stilton under strict regional and production guidelines. The cheese is made from locally sourced pasteurized cow’s milk, and the process includes hand-ladling curds into molds and carefully piercing the wheels to encourage the development of characteristic blue veining. Their Blue Stilton is known for its creamy yet firm texture, balanced saltiness, and a distinctively rich, slightly spicy finish that deepens with maturation. In addition to their classic version, they produce a traditional rennet Stilton, an organic Stilton, as well as other blue cheeses such as Shropshire Blue and the softer, Brie-style Beauvale. The creamery combines traditional craftsmanship with modern food safety standards to ensure consistency and quality. An on-site cheesemaker’s shop allows visitors to purchase and taste different cheeses directly at the source.Expand

Stichelton Dairy is a dairy farm specializing in the production of traditional English cheese. The most famous product of this dairy is Stichelton Cheese, which is very similar to Blue Stilton, but it is made using traditional methods and raw milk, unlike Stilton, which is made from pasteurized milk. Stichelton Cheese is a rich, creamy blue cheese with complex flavors, and its aging process lasts from a few months to a year, depending on the desired character. The cheese is recognizable by its pungent aroma and the blue veins that develop during the aging process. The dairy is located in Nottinghamshire, and their business philosophy is based on preserving traditional production methods and respecting natural and local ingredients. Stichelton is made in small batches, ensuring high quality and careful monitoring of every step of the production process.Expand

Long Clawson Dairy is one of the most renowned British cheese producers, with a tradition spanning more than a century. Founded in 1912 as a cooperative of 11 farmers, today it brings together around 30 farms in the heart of Leicestershire and produces approximately 65% of all Stilton in the United Kingdom. Their cheeses, such as the famous Blue Stilton, Shropshire Blue, and Rutland Red, are known for their superior quality and regularly win prestigious international awards. Production is based on milk from local farms located in close proximity, ensuring authenticity and sustainability. In addition to preserving tradition, Clawson Farms also stands out for its innovations – from classic cheeses to modern products such as the colorful wax truckles series, designed to bring a “wow factor” to the table. Their range also includes special lines intended for professional kitchens, with pre-prepared formats for quick and efficient use.Expand

Cornish Cheese, based in England, is known primarily for producing Cornish Blue, a type of cheese that has garnered recognition in various cheese awards. This company operates from a farm in Cornwall, where it crafts its cheeses using traditional methods. The Cornish Blue, which is a soft, creamy blue cheese, was specifically developed to be milder than some of the sharper blue cheeses available. Cornish Cheese sources all its milk locally, ensuring freshness and quality in its cheese production.Expand

Yorkshire Pecorino Cheese, based in Otley, is owned by Mario Olianas, an Italian-born cheesemaker who moved to Yorkshire from Sardinia. The company specializes in producing Pecorino cheese using traditional Sardinian methods combined with locally sourced sheep’s milk from Yorkshire. Their products have been awarded in various cheese competitions, emphasizing quality and artisanal techniques.Expand

Park Farm is a family-run farm and artisan dairy located in the village of Kelston, near the city of Bath in Somerset, with a history that spans more than a century. The Padfield family has been involved in farming for generations, while modern cheesemaking began in the 1990s with the revival of an old local recipe for Bath Cheese. All cheeses are made exclusively from the farm’s own cow’s milk, ensuring full control over quality and a direct link between pasture, animals, and final product. Park Farm focuses on small-batch, hands-on production, creating well-known cheeses such as Bath Soft Cheese, Bath Blue, and Wyfe of Bath, all shaped by natural maturation rather than industrial processes. Sustainability, animal welfare, and respect for traditional methods are central to their approach. The farm is also open to visitors, with a shop, café, and educational experiences that connect people directly with the cheesemaking process. Today, Park Farm represents a strong example of modern British farmhouse cheesemaking rooted in place, tradition, and authenticity.Expand

Ticklemore Cheese is based in Totnes, Devon, and specializes in producing artisan cheeses. The company is known for its blue cheese, Devon Blue, and a goat's cheese, Harbourne Blue. Expand

Wensleydale Creamery, located in England, specializes in producing the traditional Wensleydale cheese. This creamery is noted for its heritage dating back to the 12th century, originally established by Cistercian monks. It focuses on crafting cheeses that are PDO (Protected Designation of Origin) accredited, ensuring Wensleydale cheese is made exclusively in and around the town of Hawes in Wensleydale. The Creamery plays a crucial economic role in the region, supporting local farming by sourcing milk from over 40 farms.Expand

Shepherds Purse Cheeses, based in Thirsk, North Yorkshire, specializes in making a variety of artisan cheeses, including the award-winning blue cheese, Harrogate Blue, and the sheep milk cheese, Yorkshire Pecorino. The company was established in 1989 by Judy Bell and is known for using cow's milk, sheep's milk, and water buffalo milk. Their products are available across various retail outlets and are used by chefs throughout the UK.Expand