Top 78 British Pasteurized Milk 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

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

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

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

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

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

Ticklemore Cheese is based in Totnes, Devon, and specializes in producing artisan cheeses. The company is known for its blue cheese, Devon Blue, and a goat's cheese, Harbourne Blue. 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

Bourne’s Cheshire Cheese is a premium traditional cheese and the flagship brand of H.S. Bourne, a family-owned creamery based in Malpas, Cheshire, England. The Bourne family has been producing traditional Cheshire cheese since 1750, and since 1930 at The Bank farm, which remains family-owned. Their philosophy is based on preserving authenticity and high product quality, using traditional methods and carefully selected milk from their own farm. Today, they are the only remaining producer of traditional Cheshire cheese in Cheshire, continuing the rich family tradition and dedication to authentic flavor.Expand

Sharpham Dairy is located in Totnes, Devon, and specializes in handcrafted cheeses. The dairy produces a distinctive range of cheeses primarily from their own Jersey cow milk and also from local goat's milk. Their product lineup includes both soft and semi-hard cheeses, featuring their notable Sharpham Brie and Ticklemore cheese varieties.Expand