Top 9 British Rindless Cheeses

This is not your regular Cheddar made across the world, but a unique one because of its maturity, distinctive full flavor, the source of milk and special methods of handmade production within the four Counties of Dorset, Somerset, Devon and Cornwall. It needs to mature for at least 9 months before it is sold, either in cylindrical shape or in blocks of variable sizes. Its flavor can be described as full, sharp and nutty, and it is firm and creamy yellow on the inside, with a crumbly texture. West Country Farmhouse Cheddar is best paired with grapes, pears, apples, figs, celery or ripe tomatoes.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

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

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

Often referred to as Northern Ireland's favorite cheese, Coleraine Cheddar is a pasteurized, hard cheese with a creamy taste, made from cow's milk. Depending on the variety of cheese, it ages from 3 to 4 months in Portadown, County Armagh. Some of the varieties include Mature White Cheddar, Medium Cheddar, Mild White Cheddar, and Royal Canadian Mature Cheddar.Expand

Sussex Slipcote is an English cheese hailing from Horsted Keynes, West Sussex. This fresh cheese is made from sheep's milk, and it's often flavored with peppercorns, garlic, or aromatic herbs. The ripening period usually lasts for 10 days. The texture is soft, moist, and almost mousse-like. The aromas are clean and fresh, while the flavors are lemony and tangy with sweet notes. The name of this cheese is derived from an old English word meaning a little (slip) piece of cottage (cote) cheese. It's recommended to spread Sussex Slipcote on biscuits or bread. Alternatively, use it with pasta dishes or baked potatoes.Expand

Coastal Cheddar is an English cheese hailing from Dorset. The cheese is made from pasteurized cow's milk and it's aged for 15 months. This rindless Cheddar has a crumbly and crunchy texture, a result of the calcium lactate crystals that occur during the maturation period. The aroma is nutty, while the flavors are sweet. It's recommended to pair Coastal Cheddar with local ciders.Expand

Vulscombe is an English cheese hailing from Tiverton. This rindless cheese is made from pasteurized goat's milk. The texture is soft and creamy, the aromas are goaty, rich, and herbaceous, while the flavors are mild, herbaceous, and slightly spicy. Besides the plain version, Vulscombe also comes in a few versions flavored with herbs and garlic, black peppercorns, or herbs and sun-dried tomatoes. The herbs are freshly picked from the garden of Graham and Jo Townsend, the cheesemakers.Expand

Pantysgawn is a Welsh cheese made from pasteurized goat's milk. It has a creamy texture and a salty, herbal, and slightly sour flavor. The cheese is white in color and does not have a rind. Apart from the plain variety, pantysgawn is sometimes sold rolled in mixed herbs or black peppercorns. It is often used in salads, consumed as a snack, or grilled.Expand