BRITISH CHEESE

Today there is a popular style of British cheeses called “blended cheeses.” Blended cheeses, sometimes just called “flavored cheeses,” are cheeses blended with other flavorings to make them more interesting. Pepper jack is a typical blended cheese, but also includes the popular line of White Stilton blended with candied fruits. These cheeses can range from typical (cheese with chili peppers, garlic, or onions) to the esoteric (cinnamon cheddar, or cheddar with Thai curry).

Whatever your tastes, there’s sure to be a British cheese to your liking!

Types of British Cheese
British cheeses range from the mild and delicate to sharp and tangy. Below are just a few of the most popular cheese styles:

• Caerphilly: Originally from Wales, most Caerphilly production has moved to England. A simple white cheese with a chalky texture when aged or a creamy texture when young.
• Cheddar: Cheddar cheeses were originally made in England; however, today they are manufactured in quite a number of countries. Fully cured, Cheddar is a hard, natural cheese. The rind, if any, is artificial, most often times wax. The color of the wax used for coating does not indicate a level of quality. Normally, the color of Cheddar ranges from white to pale yellow. Some Cheddars however have a color added, giving the cheese a yellow-orange color. Cheddar is always made from cow's milk and has a slightly crumbly texture if properly cured. If the cheese is too young, the texture is smooth. Cheddar gets a sharper taste the longer it matures. The important thing in purchasing Cheddar is to consider the age of the cheese. Of course, the older it is, the more it will cost.
• Cheshire: One of the oldest English cheeses, allegedly invented during the 12th century. Cheshire is firm in texture and a bit more crumbly than Cheddar. Cheshire is rich, mellow and slightly salty with an excellent aftertaste, its flavor sharpens as it ages.
• Double Gloucester: A natural hard cheese. Double Gloucester has a mild and rich flavor with a smooth texture and a creamy yellow color. This cheese is excellent with fruit and beer.
• Lancashire: A white cheese with a firm chalky texture. It has a mild flavor with hints of egg yolk.
• Leicester: A natural hard cheese. Leicester has a rich, mild flavor with a flaky texture and a deep orange color. This cheese is excellent with fruit and beer.
• Stilton: Historically referred to as "The King Of Cheeses," Stilton is a blue-mold cheese with a rich and mellow flavor and a piquant aftertaste. It has narrow blue-green veins and a wrinkled rind that is not edible. Stilton is milder than Roquefort or Gorgonzola and is equally excellent for crumbling over salads or as a dessert cheese served with a Port Wine.
• Wensleydale: Traditionally blue, because the cheese is lightly pressed, allowing the mould to penetrate. And blue Wensleydales are still available. But today it is usually a creamy white, crumbly cheese, with a fine curd and minimal texturing, thus a high moisture content. White Wensleydale is usually eaten young, at about a month old. Wensleydale is produced in Cheshire.