Top 12 English Washed Rind Cheeses

King Stone Dairy is located near Cheltenham, Gloucestershire. The dairy specializes in producing artisan cheeses using traditional methods. Their product line includes Rollright, a washed-rind cheese known for its soft texture and rich flavor. The dairy operates with a focus on sustainability and local sourcing.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

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

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

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

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

Saputo Dairy UK is a leading British company in the production and distribution of dairy products, and is part of the Canadian multinational Saputo Inc. Although Saputo Dairy UK produces dairy products, the company also functions as an integrator and distributor, combining production, branding, and market placement of its products. The company manages a number of well-known brands, including Cathedral City, Davidstow, Clover, Country Life, Utterly Butterly, Vitalite, and Petits Filous, covering cheeses, butter, dairy spreads, and yogurts. In addition to a strong focus on quality, the company is actively engaged in sustainable production, packaging innovations, and support for local milk suppliers. In this way, Saputo Dairy UK has become a key player in the UK dairy market, recognized for its consistent quality and reliable brands.Expand

Stinking Bishop is a soft and pungent cheese produced by Charles Martell & Son since 1972 in Dymock, Gloucestershire. The cheese is made from the milk of the rare Gloucester cow breed, but it is sometimes combined with the milk of Friesian cattle. The rind is washed with perry (fermented pear juice of Stinking Bishop pears, hence the name of the cheese), which gives the cheese its pungent aroma and brown or pink color of the rind. Its texture is smooth and creamy, the aromas very stinky, while the flavors are strong and rich. The soft and creamy texture of Stinking Bishop makes it perfect for spreading on crackers and biscuits. It can also be served with cheese-friendly chutneys. It's recommended to pair it with ice wine and port. This cheese was additionally popularized by the 2005 Wallace & Gromit movie, called The Curse of the Were-Rabbit.Expand

Keltic Gold is a traditional semi-hard cheese produced in North Cornwall. The cheese is made from pasteurized Cornish cow's milk and has an edible washed rind that's dipped in local cider during the production. Due to the cider, the aromas are fruity and pungent with distinctive apple overtones. The texture is smooth and creamy, while the flavors are fruity, rounded, and sweet, reminiscent of French Alpine cheeses. Keltic Gold melts exceptionally well, and it's recommended to melt it into a fondue sauce, with an added sprinkle of nutmeg.Expand

Kentish Blue is a traditional cheese hailing from Kent. This blue cheese is made from raw cow's milk and it's pierced by hand to allow the blue to develop. The family-run dairy uses milk from their own herd of Holstein Friesian cows. The cheese is usually left to age for around 3 months. Underneath its washed rind, the texture is firm and moist. The flavors are mellow, smooth, and creamy with a long-lasting aftertaste. It's recommended to serve Kentish Blue on its own or crumble it over pasta, soups, and salads. Expand

Loddiswell Avondale is an English cheese hailing from Devon, where it's produced by Bill and Jocelyn Martin. The cheese is made from raw goat's milk and it's left to age for 2 months before consumption. Underneath its washed rind, the texture is semi-soft, firm, and almost dry. The aroma is goaty, while the flavors are sweet and reminiscent of almonds. It's recommended to pair Loddiswell Avondale with Chardonnay. The cheese won the British Cheese Award in 1994. Nowadays, there are varieties of the cheese flavored with garlic or parsley.Expand

Loosely based on Livarot, Little Colonel is a British cheese hailing from Dorset, where it's made by James's Cheese. This semi-soft cheese is made from pasteurized cow's milk and it's usually left to age from 6 to 8 weeks before consumption. Underneath its brine-washed rind, the texture is supple and smooth. The aromas are pungent, while the flavors are spicy and complex. Expand

St Oswald is an English cheese hailing from Broadway, Cotswolds. The cheese is based on the recipes of Chaumes and Munster - made from cow's milk, it's left to age from 1 to 3 months. Underneath its sticky washed rind, the texture is smooth, semi-soft, and supple. The aromas are pungent, while the flavors are rich, full, and meaty, with hints of onions. As it ages, the flavors become even stronger. It's recommended to serve St Oswald with dried fruit and pair it with a glass of full-bodied red wine.Expand

Wellesley is an English cheese hailing from Stawley, where it's produced by Caroline and Will Atkinson. The cheese is made from raw goat's milk and the wheels are left to mature for up to 6 months. Underneath its washed rind, the texture is firm and crumbly. The aroma is grassy, while the flavors are nutty, sweet, and slightly acidic.Expand

Miss Muffet is an English cheese produced in Cornwall. The semi-soft cheese is made from pasteurized cow's milk and it matures for 4-6 weeks. The natural moldy rind is pink and gray in color. The aromas are nutty, while the texture is smooth and supple. The flavor is creamy and sweet. On the palate, it's springy and clean, just like the best Dutch Goudas and Edams. It's recommended to try Miss Muffet baked with almonds and honey as an appetizer.Expand

Burwash Rose is an English cheese produced in Stonegate, East Sussex. This semi-soft cheese is made from raw Frisian cow's milk and has a rind that's washed in rose water during the first few weeks of maturation. The full maturation period lasts more than 8 weeks. As a result, the rind becomes sticky and orange in color, with floral aromas. The texture of Burwash Rose is soft, silky, creamy, and springy. The flavors are rich, buttery, and slightly floral. It's recommended to serve the cheese with sourdough bread and chili jam.Expand

Francis is an English cheese produced in the village of Landford. The cheese is made from cow's milk and has a sticky washed rind. It's matured for 8-10 weeks. Francis has a texture that's smooth, open, buttery, and supple. The aromas are rich and pungent, while the flavors are rich with a fruity finish. The cheese was named after the late, great James Aldridge, and Francis was his unused birth name.Expand