Top 100 English 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

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

Applewood is an English cheese originating from Ilchester in Somerset, where it was first produced in 1965. Made from cow's milk, this cheddar cheese has a semi-hard, dense texture and a natural rind. It is also known as Applewood Smoked Cheddar – however, it is not smoked, but artificially flavored with smoke and dusted with paprika, giving it a golden-amber visual appearance on the exterior. Its flavor is spicy and smoky. It is recommended to grate Applewood over pasta and baked potatoes, but it can also be served with raisins and apples for those with a sweet tooth.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

Devon Blue is a semi-hard artisan cheese made from raw milk of Ayrshire cows. It is produced by Ben Harris and Robin Condgen of Ticklemore Cheese. In order for the blue mold to develop, Devon Blue needs to mature for 6 to 8 months. The cheese has a dense, crumbly, and firm texture; the aromas are earthy, while the flavor is spicy, smooth, and buttery. It is recommended to pair Devon Blue with a glass of cider.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

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

Stichelton Dairy is a dairy farm specializing in the production of traditional English cheese. The most famous product of this dairy is Stichelton Cheese, which is very similar to Blue Stilton, but it is made using traditional methods and raw milk, unlike Stilton, which is made from pasteurized milk. Stichelton Cheese is a rich, creamy blue cheese with complex flavors, and its aging process lasts from a few months to a year, depending on the desired character. The cheese is recognizable by its pungent aroma and the blue veins that develop during the aging process. The dairy is located in Nottinghamshire, and their business philosophy is based on preserving traditional production methods and respecting natural and local ingredients. Stichelton is made in small batches, ensuring high quality and careful monitoring of every step of the production process.Expand

Montgomery’s Cheese is a family-run artisan cheesemaker based in South Somerset, England, renowned for its traditional farmhouse Cheddar produced at the North Cadbury farm, where cheesemaking has been carried on for three generations. The cheese is handmade using raw cow’s milk from the family’s own herd, following time-honoured methods that include cloth binding and maturation on wooden shelves for a minimum of 12 months. This process results in a deep, rich and nutty flavour profile that has become widely recognised in the UK and beyond. Longer ageing, as in the Extra Mature versions, further enhances complexity, developing a firmer texture and introducing subtle spicy and savoury notes. Montgomery’s Cheddar is hard, dense and slightly crumbly, with layered aromas ranging from sweet, milky tones to pronounced nutty and grassy nuances, and occasional natural blue veining that adds further character. The Montgomery family has preserved this cheesemaking tradition since the early 20th century, remaining faithful to historic methods that allowed this distinctive style to survive even as much of the industry shifted toward industrial production.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

Long Clawson Dairy is one of the most renowned British cheese producers, with a tradition spanning more than a century. Founded in 1912 as a cooperative of 11 farmers, today it brings together around 30 farms in the heart of Leicestershire and produces approximately 65% of all Stilton in the United Kingdom. Their cheeses, such as the famous Blue Stilton, Shropshire Blue, and Rutland Red, are known for their superior quality and regularly win prestigious international awards. Production is based on milk from local farms located in close proximity, ensuring authenticity and sustainability. In addition to preserving tradition, Clawson Farms also stands out for its innovations – from classic cheeses to modern products such as the colorful wax truckles series, designed to bring a “wow factor” to the table. Their range also includes special lines intended for professional kitchens, with pre-prepared formats for quick and efficient use.Expand

Paxton & Whitfield is one of Britain’s oldest and most respected cheesemongers, established in London in 1797 and renowned for its deep expertise in fine cheese selection and maturation. Over more than two centuries, the company has built a reputation for sourcing, aging and cutting cheeses with exceptional precision, serving both private clients and the hospitality sector. Its portfolio spans classic British cheeses such as Stilton, Cheddar and Red Leicester, alongside carefully chosen European cheeses including Comté, Roquefort and Gouda, each selected for balance, maturity and character. Paxton & Whitfield is distinguished by its emphasis on craftsmanship and sensory evaluation rather than volume, with a strong focus on texture, aroma and flavour development. Today, the brand remains a benchmark for quality in British cheese retail, combining historical authority with a consistently curated, contemporary offering.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

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

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