Top 38 British Hard Cheeses

Seriously Strong Cheddar is a Scottish cheese produced in Stranraer. The cheese is made from pasteurized cow's milk. It ages from 18 to 24 months, and there are six different versions of the cheese – apart from the Seriously Strong one, there are also grated, spreadable, chili-flavored, smoked, and vintage Strong Cheddars. The basic version is crumbly, firm, flaky, and dense. The aromas are rich and strong, while the flavor is full, tangy, and savory. It's recommended to serve it with crackers, use it in sandwiches, or add it into cooked dishes.Expand

This sharp cow's milk cheese is one of the most popular cheeses in the world today, and it was first produced in the village of Cheddar in Somerset county, England in the 12th century. Cheddar is a hard cheese made from pasteurized cow's milk, and it ranges from white to pale yellow in color. When young, its texture is smooth, and when it is left to mature, the texture becomes more crumbly and it gets a sharper flavor. Joseph Harding—a cheesemaker often referred to as the "father of Cheddar"—said that the authentic Somerset Cheddar should have a close texture, a full, fine flavor reminiscent of hazelnuts, and a melt-in-the-mouth quality. Although cheddar originated in England, the name cheddar can be used for cheese made anywhere because it is not protected, so one should be careful to avoid numerous low-quality, mass-produced "cheddar" found in many supermarkets nowadays, which is one of the main reasons for Cheddar's bad reputation for many people. This cheese is enjoyed throughout the world, but it is most popular in the United Kingdom and the United States - where it is usually colored with annatto seeds which give it an intense orange color. It is especially good when melted, and is perfect in dishes such as macaroni and cheese, grilled cheese sandwiches, or tuna melts.Expand

Yorkshire Wensleydale is a cylindrical or block-shaped cheese made with raw or pasteurized cow's milk. It can be sold as young cheese when it's 2 weeks old or it can mature for up to 12 months. The texture is firm, yet crumbly, the color white to pale yellow, and the flavor slightly acidic, pleasant, mellow, and honey-like, which gets stronger as the cheese ages. Yorkshire Wensleydale is creamier and sweeter than the standard Wensleydale cheese. It may come in a few varieties - combined with cranberries, apricots, ginger, pineapple, garlic, or chives. The cheese is often used in quiches, biscuits, tarts, in risottos, or in soups.Expand

Double Gloucester is an English cheese produced in Gloucestershire, hence the name. The cheese is made with full fat cow's milk using the cream from one night's milking and also the following day's milking – hence the word double in its name, but Double Gloucester is twice the height of Single Gloucester, so that might also be a reason for the word double in the name of this cheese. Its texture is smooth and buttery when young, but as it ages (for at least four months) the texture and the rind become very hard, which is the reason why Double Gloucester is used in the popular Cooper's Hill Cheese-Rolling event. The flavors of this cheese are nutty, creamy, citrusy, rich, and buttery. Double Gloucester is colored with annatto extract to give it a nice apricot color. It is recommended to serve it with nuts and fresh fruit such as apples and pears. Pair it with a glass of English pub ale.Expand

Little Black Bomber is a Welsh extra mature cheddar that's coated in black wax, hence the name. It's produced in the town of Rhyl by Snowdonia Cheese Company. This hard cheese is made from cow's milk and has a smooth and creamy texture. The aromas are rich, while the flavors are strong and caramel-like. It's recommended to serve it with crackers, pickles, or a crusty baguette. Interestingly, Little Black Bomber has won awards at the World Cheese Awards, the Great British Cheese Awards, and a Super Gold at Mondial Fromage in France.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

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

This cheese has moderately intense acidic notes, while still remaining savory and nutty, with a clean aroma typical of Cheddar. Its texture is firm, smooth and closed, and the cheese is left to mature for 6 to 18 months, its flavor changing according to the maturation stage. Medium cheddar has a slight savory flavor, mature cheddar has a slightly sharp, savory flavor, while extra mature cheddar has a brittle texture and a sharp, savory flavor and lactate crystals. Orkney cheddar is unique because of its production method called 'dry-stir', e.g. a method of constant stirring to stop the curd from bonding, giving it its unique texture. The milk used in the production process must be fresh and local. Orkney cheddar can be used in cauliflower soups and various pies, but it is also often served with smoked fish.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

Cheshire is an English cow's milk cheese produced in Cheshire, Flintshire, Staffordshire, Shropshire, and Denbighshire. This cheese has been produced for so long that it is even mentioned in the 11th-century Domesday Book. The texture of Cheshire cheese is crumbly and dense because the cattle were grazed on salt marshes, so the salt caused the cheese to ripen slowly, developing a crumbly texture in the process. When young, the cheese is white in color, but it is often dyed with annatto. The flavor is mild, milky, and slightly tangy on the palate. It is recommended to grill it, bake it, or crumble it in salads and soups. Apart from the regular Cheshire, there are also red and blue versions.Expand

Lynher Dairies Cheese is a cheese producer known for manufacturing Cornish Yarg, a semi-hard cow's milk cheese wrapped in nettle leaves. The company also produces Kern, a hard cheese aged for 16 months and covered in a black wax coating.

These cheeses are crafted using traditional methods and locally sourced ingredients.Expand

Village Maid Cheese, based in Riseley, England, was established by Anne Wigmore in 1986 after a decade of experience at the National Institute for Research in Dairying. The company is renowned for its artisanal cheeses, including the award-winning Wigmore, Waterloo, and Spenwood, which are all produced using traditional methods and milk from local farms committed to sustainability and animal welfare. The cheese production at Village Maid emphasizes minimal changes to traditional methods over the years, focusing on handmade processes and environmental sustainability.

For instance, they innovated by replacing disposable cheese cloths with a more sustainable alternative to reduce waste. Their range of cheeses has received numerous accolades, reflecting their commitment to quality and craft. The company has grown significantly since its inception, moving to a larger facility in Riseley to accommodate increased production and introducing new products like Maida Vale.

This growth continues, all while maintaining a strong connection to local suppliers and sustainable practices.Expand

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

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

Godminster is a cheese producer located in Bruton, Somerset, UK. They specialize in producing organic cheeses, with their signature product being the Vintage Organic Cheddar, which is encased in burgundy wax.

The company also makes flavored cheddars and a range of other dairy products. Godminster Farm practices sustainable farming, and it thrives on a mix of traditional methods and modern techniques to produce its goods.Expand

The Book and Bucket Cheese Company is a cheese producer located in Dorset, England. The company specializes in crafting artisan cheeses using locally sourced milk.

Their product range includes both traditional and innovative cheeses, such as their award-winning Halloumi-style cheese, named "Elliot," which leverages the rich flavors of local cow's milk.Expand

Lyburn Farmhouse Cheesemakers is located in Landford, England, where they produce a variety of artisan cheeses. They follow traditional methods to create cheeses from their own herd's milk, ensuring traceability and sustainability.

Their cheese selection often includes varieties such as Stoney Cross, Lyburn Gold, and Old Winchester.Expand

Belton Farm is a British cheese producer. The farm has been making cheese since the 1922s, using traditional methods in crafting their products.

They specialize in producing classic British cheeses, including Cheshire, Red Leicester, and Double Gloucester. Belton Farm has won numerous awards for the quality of its cheeses, reflecting the high production standards. Their cheeses are known for their rich flavor and authentic texture, and the farm continues to uphold a family tradition of cheesemaking, combining experience with a commitment to sustainable farming and animal care.Expand

Daylesford Organic Farm is located in Gloucestershire, England, and specializes in producing organic, artisan cheeses, as well as a wide range of other organic products such as milk, bread, and meat. The farm employs sustainable farming methods and is dedicated to animal welfare. In addition, Daylesford Organic Farm produces a variety of cheeses made from the milk of its cows and goats, ensuring the quality and authenticity of each product.

It is a symbol of British organic and artisan tradition, renowned for the high quality of its products, its ecological approach, and its care for animals and the environment.Expand

White Lake Cheese is located in Shepton Mallet, Somerset, England, where it specializes in producing a variety of artisan cheeses. The company utilizes milk from both goats and sheep to craft its cheeses.

White Lake Cheese has gained recognition for its innovative approach to cheesemaking and its commitment to quality.Expand