Top 31 British Semi-soft 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

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

Y Fenni is a Welsh cheese made from a combination of mature Cheddar, wholegrain mustard, and Welsh ale. It melts easily, so it is often placed on steaks for the final grilling. The cheese is coated in either red or yellow wax, and its flavor is spicy without being overbearing. The name of the cheese is derived from the Welsh name for Abergavenny, a market town specializing in its production. This unique cheese is often a part of the popular ploughman's lunch.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

Waterloo is a soft to semi-soft British cheese originating from Riseley in Berkshire. It is made with unpasteurized cow's milk from Guernsey cows. Underneath its rind, the body is golden yellow in color, a result of natural carotene in the milk. Its texture is creamy and rich while remaining flaky and slightly firm in the center. The flavors are buttery, sweet, and salty, with a hint of earthiness, herbs, and grass.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

Harlech Truckle is a Welsh cheddar cheese produced by Abergavenny Fine Foods in Pontypool. The cheese is made from pasteurized cow's milk, chopped parsley, and chopped horseradish. Underneath its orange waxed rind, the texture is smooth, creamy, and semi-soft. The aroma is fresh, while the flavors are mild, tangy, and spicy. It's recommended to serve this cheese on a cheeseboard accompanied by omelets, sandwiches, apples, or crusty bread. For the best experience, pair Harlech Truckle with a glass of Zinfandel or ale.Expand

Blue Monday (now known as Blue Murder) is a Scottish blue cheese that's named after the famous New Order song. It was created by a celebrity – Alex James of Blur, the popular British band, along with a cheese expert named Juliet Harbutt. This blue cheese is made from cow's milk, and it matures for up to 8 weeks. During the maturation period, it develops a mellow, soft, creamy texture. The flavors are savory, slightly sweet, buttery, spicy, and rich. It has a kick of chocolate and malt. It's recommended to use it in soufflés, blue cheese mousse, with steaks, pasta dishes, or melt it onto cauliflower. Pair it with a dark bitter ale or stout.Expand

Lanark Blue is a traditional roquefort-style cheese produced by Selina Errington. The blue cheese is made from raw sheep's milk. It's settled into shape, then dipped in brine before it's left to rest for a month so that the mold develops on the rind. Lanark Blue can be sold after 6 weeks of maturation up to 8 months. The texture is creamy, with blue veining running throughout the paste. The flavors are salty, creamy, sharp, rich, and tangy. It's recommended to pair it with a glass of Rioja or Bordeaux. Use Lanark Blue in sauces or crumble it over salads.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

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

Curds & Croust is a cheese producer based in Cornwall, England. They specialize in crafting artisan cheeses using locally sourced milk. Among their offerings are soft cheeses including varieties such as brie and camembert, characterized by their rich flavors and creamy textures.Expand

​Organic Herd is a UK-based producer specializing in organic dairy products. Their offerings include:​ Organic Cheddars, Organic Velvety Cheese, Organic Butters and Organic Flavoured Butters: Butters infused with various flavors.​ Expand

Alsop & Walker is a cheese producer based in East Sussex, England. The company was founded by Arthur Alsop and Nick Walker in 2008. They produce a variety of artisan cheeses, including the award-winning Mayfield Swiss cheese and the Lord London, a soft, white mold cheese. Their products are made from cow's milk sourced from local farms.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