Top 10 East Midlands Cow's Milk Cheeses

F. W. Read & Sons is a family-run artisan dairy based at Ulceby Grange Farm in Lincolnshire, best known as the producer of the celebrated Lincolnshire Poacher cheese. The business has been operating across several generations, with modern cheesemaking beginning in the early 1990s, built around the principle of full control from farm to finished cheese. All milk used in production comes exclusively from the family’s own herd, grazed on the pastures of the Lincolnshire Wolds, which contributes directly to the seasonal character of the cheeses. Production is based on raw milk and traditional methods, with long maturation periods that often range from 14 to 24 months. The flagship Lincolnshire Poacher is frequently described as a bridge between traditional British Cheddar styles and continental hard cheeses, offering a complex profile with nutty, gently sweet and fruity notes. Alongside the classic Poacher, the range includes variations such as Lincolnshire Red, Smoked Poacher and more mature vintage expressions. The cheeses have received numerous awards at major international competitions, including the World Cheese Awards, reflecting their consistent quality and craftsmanship. Today, F. W. Read & Sons is regarded as one of the leading examples of modern British farmhouse cheesemaking, firmly rooted in tradition, locality and careful, small-scale production.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

Bradburys Cheese, based in England, sources globally to provide a diverse selection of cheeses that range from traditional British varieties to international types. The company, established in 1884, operates from Buxton, Derbyshire. Bradburys Cheese offers cheese under its own brand as well as providing private label cheeses for other businesses.Expand

Leicestershire Handmade Cheese Company is a small-scale dairy and cheesemaker located in Leicestershire, England that specializes in producing cheese using traditional methods. The company is particularly noted for its Sparkenhoe, which is a revival of the traditional red Leicester cheese. All cheeses produced by the company are made from raw milk sourced from their own herd of cows.Expand

Red Leicester (also known as Leicester) is a British cheddar-style cheese hailing from Leicestershire. This hard cheese is made from raw cow's milk. Underneath its cloth-wrapped rind, the texture is dense and crumbly. The aromas are rich, while the flavors are sweet, rich, and reminiscent of burnt caramel. Back in the 17th century, farmers decided that the color of the cheese should show its creaminess and richness, so they started to color it with annatto, giving the cheese a reddish-orange color. Red Leicester usually matures from 6 to 9 months. It's recommended to pair it with full-bodied whites such as Muscadet and Vouvray.Expand

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

Lincolnshire poacher is an English hard cheese made with raw milk from Holstein cows. This cylindrical cheese is usually matured for 14 to 16 months. Its texture is open and smooth, while the flavors are strong, rich, fruity, sweet, and nutty. It is recommended to pair it with beer or full-bodied reds and whites.Expand

Derby is an English cheese hailing from Derbyshire. This semi-hard cheese is made from pasteurized cow's milk. It has a waxed rind that hides a creamy, smooth, firm, and open texture of the interior. The aroma is mild and the flavors are sweet, mild, and buttery. Derby melts exceptionally well and it has been produced since the 16th century, making it one of England's oldest and most popular cheeses – there are also versions with port wine or sage. It's recommended to pair it with a glass of Sauvignon Blanc or Chenin Blanc.Expand

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. In the past, this cheese was produced exclusively for Harvest and Christmas, but nowadays it can be bought throughout the year.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

Dovedale is a cylindrical, blue veined soft cheese made from cow's full fat milk from Derbyshire, Nottinghamshire and Staffordshire, with a smooth texture and clean, distinctive flavor. It is ready for consumption after three to four weeks of ripening and is known as the mildest of British blue cheeses. Dovedale goes well with figs and pancetta and baked in a tart, or used in Yorkshire pudding. Instead of being dry salted like most British cheeses, it is soaked in brine to add the sodium.Expand

Stichelton is an English blue cheese produced in Nottinghamshire by Joe Schneider. The cheese is made from raw cow's milk and animal rennet, in the same manner as the traditional Blue Stilton. Due to the fact that Stilton is protected, the cheesemakers decided to name their cheese Stichelton, which is derived from the old English stichl, meaning a style, and tun, meaning village. This village-style cheese is semi-soft and creamy in texture, while the flavors are buttery, nutty, sweet and spicy, with rich aromas and notes of caramel and apples.Expand

Huntsman is an unusual English cheese produced by Long Clawson Dairy Limited. It consists of two classic cheeses – Double Gloucester and Stilton – both of them made from pasteurized cow's milk. The layering is done by hand, and there are versions that come in 5 layers (3 Double Gloucester, 2 Stilton) or 3 layers (2 Double Gloucester and 1 Stilton). The cheese is assembled like a layer cake, and Stilton is always on the inside, while Double Gloucester is on the exterior. Huntsman looks incredible on a cheese platter, and the contrasting textures and flavors create a delicious blend. Dense, yet creamy, salty and sharp, yet nutty, Huntsman is great when melted over steaks and hamburgers, but it can also be sliced and used in salads. Try it with crusty bread and fig paste as a nice afternoon snack.Expand

Red Windsor is a traditional cheese produced by Long Clawson dairy in the Vale of Belvoir, Leicestershire. This cheddar cheese is made from cow's milk and it's laced with Bordeaux wine or a combination of brandy and port, resulting in a visually attractive marbled look, as well as a nice mix of flavors – there's the booziness and fruitiness of port and brandy and a creaminess typical of cheddar. The rind is natural, and the texture is firm, creamy, and crumbly. It is recommended to pair Red Windsor with port and grapes.Expand