Frederic Melton
Britain has a rich cheese-making history, and today, there are over 700 named British cheeses produced in the UK, with some sources claiming the number to be over 750. From classic cheddars to more unusual modern varieties, British cheese has become an important export, with the UK now being home to some of the best cheeses in the world, rivalling cheese powerhouses such as France and Italy.
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What You'll Learn
Blue cheese
There are over 700 named British cheeses produced in the UK today, and blue cheese is a variety that is well-represented in this selection. The most famous British blue cheese is Stilton, which has been produced for centuries and is known for its characteristic smell and taste, and straw-yellow interior with blue veins. The blue veins in Stilton are created by piercing the crust of the cheese with stainless steel needles, allowing air to enter and activate the Penicillium roqueforti mould that is added to the cheese.
The village of Stilton in Cambridgeshire, where the cheese was historically sold, gave the cheese its name. However, due to its protected designation of origin (PDO) status, Stilton can now only be produced in the three counties of Derbyshire, Leicestershire, and Nottinghamshire, using pasteurised local milk. This PDO status also means that similar blue cheeses, such as Stichelton, which is made with unpasteurised milk, cannot legally be called Stilton.
Other well-known British blue cheeses include Dorset Blue Vinny, Oxford Blue, and Shropshire Blue. These cheeses vary in texture and flavour, from creamy and mild to crumbly and piquant. Blue cheese is often considered a showstopper on a cheese board, with its unique appearance and strong flavours.
The process of making blue cheese involves introducing penicillium roqueforti, a type of mould, into the cheese during production. This mould affects the proteins in the cheese, resulting in the appearance of green, blue-grey, or blue pieces of mould. While blue cheese is one of the most difficult types of cheese to produce due to the controlled conditions required for ageing or maturing, it is also known for producing some of the most amazing flavours found in British cheese.
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Fresh cheese
The majority of British cheeses are fresh, including historic varieties known as 'territorials'. Fresh cheese is pressed after being made to remove as much moisture as possible. This means it will last longer and develop a stronger flavour. The cheese can be pressed and then matured for anything from one month to over two years, resulting in a huge variety of textures and flavours. Younger hard cheeses tend to be crumblier in texture with a fresh, lactic and lemony flavour, like Wensleydale or Cheshire.
While fresh cheeses are typically white in colour, some British cheesemakers are creating fresh cheeses with a variety of colours and flavours. For example, Sage Derby is a variety of Derby cheese that is mild, mottled green and semi-hard, with a sage flavour. The colour comes from sage and sometimes other colouring added to the curds, producing a marbling effect and a subtle herb flavour.
In addition to traditional British cheeses, there are now over 750 British cheese varieties produced, including modern varieties such as Cornish Yarg and Stichelton. This resurgence in British cheesemaking has elevated the UK's reputation in the industry, now considered on par with countries like France and Italy.
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Classic cheddars
Cheddar is a type of territorial cheese, which is a term used to describe almost all of Britain's historic varieties. Territorial cheeses are pressed to remove as much moisture as possible.
During World War II, Britain's cheese industry suffered as a result of the war's rationing system. Cheesemakers were forced to produce a single type of cheese, called Government Cheddar, and unique farmhouse varieties ceased to exist.
Today, classic cheddars are produced alongside other British cheeses, such as Cheshire and Red Leicester, as well as more modern varieties like Cornish Yarg and Stichelton.
In addition to classic cheddars, there are also cheddars on the menu at Cheddar's Scratch Kitchen, a restaurant founded in 1979 in Arlington, Texas, which offers a range of homemade dishes at affordable prices. The name "Cheddar's" was inspired by a suggestion from a 5th-grade student. The restaurant's menu includes items such as the Country Fried Chicken, the Grilled Chicken Alfredo, and the Legendary Monster Cookie for dessert.
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Unusual modern varieties
There are over 750 different types of cheese produced in Britain today, ranging from classic cheddars to unusual modern varieties. The UK is now home to some of the best cheeses in the world, with varieties appearing in farm shops, delis, cheese counters, and supermarkets across the country.
One of the more unusual modern varieties of British cheese is Stinking Bishop, a soft cheese made with goat's milk and rolled in ash. It is named after the variety of pear used to make the wine in which the cheese is washed, giving it a pungent smell and strong flavour.
Cornish Yarg is another unusual modern variety of British cheese. It is a semi-hard cow's milk cheese made in Cornwall from the milk of Friesian cows. Before being left to mature, this cheese is wrapped in nettle leaves to form an edible, mouldy rind.
Blue cheese is another unusual variety of cheese produced in Britain. This type of cheese is made by adding mould cultures such as Penicillium roqueforti or Penicillium candidum to cow's, sheep's, or goat's milk. The mould is either sprayed or injected into the cheese during production, resulting in a distinct savoury flavour and a green, blue-grey, or blue appearance.
In addition to these unique varieties, British cheesemakers have also been creating fantastic versions of continental cheeses such as mozzarella, halloumi, and ricotta, as well as experimenting with different shapes like the cube-shaped Blue Monday.
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British cheese exports
Britain produces over 700 varieties of cheese, from classic cheddars to more unusual modern varieties. In 2018, cheese exports reached a record £665 million, placing the UK within the top 10 biggest exporters of cheese worldwide. The European Union has traditionally been the top destination for British cheese, with the Republic of Ireland consuming more than any other country. However, in recent years, demand from Asian economies has grown significantly. British cheese exports to the region grew by 289.3% over a five-year period, compared to just 39.4% to the EU.
Cheddar is the most popular cheese export from the UK, accounting for nearly half of the market (48.1%) and was worth £319.7 million in 2018. Fresh cheese, such as British Mozzarella-style products, are also popular exports. The UK's total cheese exports were worth £676 billion in 2019, a 5% increase on the previous year. France is the UK's biggest export market for cheese, receiving £83 billion of British cheese in 2019. North America is the second-largest export destination, with £61 billion of the total share.
The growing demand for British cheese in Asia has been attributed to several factors, including the "Cool Britannia" sentiment in emerging markets and the success of the London Olympics. The perception around dairy is also changing in Asia, with the Chinese government recommending a daily intake of 300 grams of cheese per person due to its health benefits. This has resulted in a gradual increase in cheese consumption in the country.
British cheesemakers have recognised the potential of the Asian market, with companies like Wyke Farms launching new cheddar products specifically for export to Asia. The UK's exit from the European Union has also brought about new trade deals and export opportunities for British cheese in other regions. Despite the traditional strength of the European market, the increasing demand from Asia and other emerging markets could shape the future of British cheese exports.
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Frequently asked questions
There are over 700 types of cheese produced in Britain, with some sources claiming the number to be over 750.
Some famous British cheeses include classic cheddars, Cheshire, Red Leicester, and the blue-veined Stilton.
Some unique British cheeses include Beenleigh Blue, made from organic unpasteurized ewe's milk in Devon, and Keltic Gold, a Cornish semi-hard cheese dipped in cider.
