cheese

A type of soft cheese (WM 1658)

Boiled Jerusalem artichokes with a cheese sauce, often slightly acidulated with vinegar or lemon.

A cow's milk cheese, yellow and strongly flavoured, made in very thin (c1ins) rounds, known at least since Huswife 1594.

Made with pasteurised cow's milk at Wokingham. Described by the producers as "Barkham Blue has a very distinctive appearance. Made in an ammonite shaped round, ...

Unpasteurised Cow's milk cheese. Made as small, thin squares. Ripened in two weeks and eaten when covered with a fuzzy mould Usually white, sometimes yellowish,...

Goat or cow's milk cheese in rounds or small truckles, a modern version of the old Wiltshire Cheese.

Blue ewe's milk cheese in small rounds, about 7ins diameter, in foil. Ivory colour with blue specks, smooth, slightly crumbly. Made at Totnes, Devon.

Said by the current makers, Charles Martell, to be a "Full fat hard cheese made with pasteurised cows' milk and natural rennet. Includes annatto which gives it ...

A Ewe's milk cheese formed in woven baskets to make flattish large rounds with curved edges and a distinctive basket mottling on the rind. Pale orange colour, f...

A small, flat, round cream cheese.

Eight weeks matured pasteurised cow's milk cheese. Soft, buttery and distinctly yellow. There are also white, goat and sheep-milk versions. Made by Butler's nea...

A medium texture blue veined moulded cheese made in cylindrical form from full cream cow's milk with no added pressure, with blue penicillium veins radiating fr...

Semi-skimmed cow's milk cheese of the Cheddar type with penicillin culture. The cheese is coated with flour and mould and ripened for 2 to 5 months, being pierc...

Produced since 2002 at Bridge Farm, Ambridge, a modern blue version of the, now lost, 19th century Borsetshire cheese.

A rectangular form of cheese.

A dish made of cheese, eggs, clapbread and butter, boiled together.

Pressed cheese formed in a 6ins by 9ins mould (Bradley 1728, etc)

A cylindrical shaped, blue veined, russet coloured, full fat hard cheese, made from cows milk. Described as "A lightly veined semi-hard Blue cheese, creamy in t...

A Pasteurised cow's milk cheese in large rounds with a thick powdery rind. Matured for c2 months. Near-white, semi-hard, crumbly and salty.

(Cambridge Cheese, Cambridge Milk Cheese, Cambridge York Cheese, Ely Cheese, Ely Milk Cheese)

A pressed sheep's milk cheese in small rounds (Mason+Brown 2004)

Finely chopped celery stewed in milk. Grated cheese, whole egg and butter added and baked.

A cow's milk cheese, pressed into very large slabs, or occasionally in rounds. Matured 1 to 12 months, usually off-white, smooth, semi-hard with a tangy taste.

Savoury custard with cheese, onions and bread, baked. Some versions use whole bread slices, others bread shreds or breadcrumbs.

Baked bread roll filled with cheese, onions and spices, re-baked so the filling melts.

Slice of bread, toasted on both sides, coated with grated or sliced cheese (typically Cheddar, Lancashire or Wensleydale) and grilled until the cheese melts. Wa...

Various forms of cheese-flavoured custard.

A pasteurised cow's milk cheese, made with added Lactobacilli, set with rennet and the curds milled before moulding into large rounds. Matured up to 12 months. ...

The Cheshire version of Potted Cheese is distinctive through the addition of sweet spices and Madeira, pressed into small pots and covered with boiled butter.

Not a specific type of dairy product, but a substantial cheese purchased for the Festive Period. The ceremony of 'Cutting the Christmas Cheese', to be served wi...

A thickened fermented milk, made by allowing milk to curdle naturally, often with flavours such as beer or sugar added.

A soft cheese described in the 1878 'Lessons on cookery' by Barbara Wallace Gothard as; "Colwick cheese is made from skim milk, is a good imitation of cream che...

A pasteurised Cow's milk cheese, set using vegetarian rennet. Blueing by piercing each week with stainless steel rods, allowing in air which helps the blue moul...

An unpasteurised Jersey cow's milk cheese, in small rounds with a natural rind. Colour: Yellow, semi hard, moist. Taste: Sharp, delicate.

Cheese balls, rolled in breadcrumbs and fried. Known from newspaper advertisements from 1951 onwards.

A soft cheese, now lost.

A pressed pasteurised cow's milk cheese in waxed rounds.

Pressed cow's milk cheese, similar to, but softer than, cheddar. There are mustard, ginger and onion variants.

Dairylea is a Cheddar cheese blended with butter and milk extracts to produce a very soft, but strongly flavoured, paste. Most usually packed in foil triangles.

Derby, say the British Cheese Board, has a smooth, mellow texture with a quite mild, buttery flavour. It is quite similar in taste and texture to Cheddar and ri...

Cow's milk cheese, ivory with blue specks, slightly crumbly, made in small rounds, about 7ins diameter, in foil.

EU Protected Geographical Indication. Lightly pressed cheese with a firm texture. Uniform colour with irregular blue/green veining and rough dry brown mould coa...

Unpasteurised, goats' milk cheese in very small (c3ins high) cylinders white with a fluffy texture and a distinctive wrinkled rind. Made by Neal's Yard Creamery...

A cylindrical shaped, blue veined, white full fat soft cheese, made from cows milk from Derbyshire, Nottinghamshire and Staffordshire at The Hartington Creamery...

A triple cream cheese made with unpasteurised Jersey cow's milk, made by Sharpham Dairy, Totnes, Devon. Described as "Mould ripened triple cream soft cheese, cl...

A very soft cheese, made at Sutton, near Ely, and sold on straw matting.

Full-fat blue-veined soft cheese with a average fat content of 34%. Typified by a rich yellow colour and buttery texture. Made from unpasteurised Jersey cows' m...

Old term in Suffolk and Yorkshire for the distinctively flavoured cheeses made from milk of cows fed on "rank strong grass", most probably the 'Yorkshire Fog' g...

Any of several very young, soft, cheeses.

Blue form of Lancashire Cheese. Produced at the Kenyon family Dewlay Dairy in Garstang, near Preston

Also: Single Gloucester, Double Gloucester, Thin Gloucester, Thick Gloucester

Thinly sliced Gloucester Cheese baked with dark ale and mustard, served on toast.

Alternate layers of very thinly sliced potato, onion and cheese, baked in buttermilk and beer.

A form of rarebit, with a cheese-and-milk sauce thickened with breadcrumbs.

Cheese flavoured with the juice of marigolds (Bradley 1728)

Blue goat's milk cheese in small rounds, about 7ins diameter, in foil. Ivory colour with blue specks, smooth and slightly crumbly. Produced by Ticklemore Cheese...

2-curd blue cheese by Rupert Hutchinson Smith of Whitchurch, Shropshire.

A pasteurised cow's milk cheese, very similar to cheddar, with a smoke flavour added. Formed in 3kg wheels rolled in paprika.

An unpasteurised cow's milk cheese, ripened using mead, said to give it a creamy, somewhat sticky, texture and distinctive flavour.

A salted soft cheese (WM 1658)

A cow's milk cheese made by combining curds from one, two or three days' milk, lightly pressed into large rounds. As it is matured more it becomes the rich-tast...

A form of Lancashire Cheese formerly made in or around the town of Leigh.

Lincolnshire Poacher is a hard unpasteurised cow's milk cheese produced by F.W Read & Sons Ltd of Alford. It has collected a remarkable number of awards, includ...

A pasteurised cow's milk cheese. Formed in large rounds, after maturing, the cloth is removed and the cheese washed in Red Wine. Cream coloured, semi-hard, smoo...

An unpasteurised Ewe's milk cheese named after the 2005 Ashes victory. Produced by Lightwood Cheese of Lower Broadheath near Worcester.

Dish of layered meat broth, pasta and cheese.

Lymeswold was a soft, slightly blue, pasteurised cow's milk cheese with an edible rind, produced from 1982 to 1992 at Dairy Crest's Cannington creamery in Somer...

Short macaroni (short lengths of small pasta tubes) in a thick cheese sauce. Often baked until browned. Although now sometimes thought of as an Italian dish, ma...

The precursor of macaroni cheese

Cheese matured while wrapped in nettle leaves. (Digby 1669, Wooley 1672, etc)

A modern blue cheese from Norbury Park farm, made with the Penicillium roqueforti fungus.

A cheese formerly made by Lightwood of Lower Broadheath in Worcestershire from unpasteurised cow's milk to a traditional receipt for Double Gloucester, coloured...

Pasteurised cow's milk soft blue cheese, in thin rounds with a soft mould crust.

Now lost, but known from several literary references.

A cold snack meal of bread, butter, cheese and pickles, possibly with the addition of apple, celery, hard-boiled egg, etc.

A 'poor man's cheese' made from mashed potato, milk and a little real cheese, pressed together and stored several weeks to ferment.

Semi-hard unpasteurised goats' milk cheese, made by the White Lake company in Shepton Mallet.

A lost cheese. The name is thought to be derived from a reference to its ingredient 'raw' (ie, whole) milk.

Grated cheese blended with beer or milk and butter with seasoning (usually mustard), spread on hot toast and grilled. White crumbly cheese such as Cheshire or w...

A pressed cheese in medium rounds, made from cow, goat or sheep milk.

The term 'ruayn cheese' occurs in several old manuscripts including Cury 1390 where it is an ingredient of Loseyns.

Soft cheese made using rennet (Huswife 1594)

Soft cheese set in a rush box (9ins x 5ins), possibly similar to the French Broccio. (Moxon 1764)

Very egg rich batter with grated cheese and Worcestershire sauce. Topped with grated cheese and baked. Served with toast.

A cow's milk curd cheese with minced sage, or sage extract, added after first milling and before pressing into flattish rounds, usually waxed. Yellow-white with...

Grated cheese mixed with savoury ingredients, placed on toast, toasted. The first exact reference to this is in Digby 1669 where he suggests chopped asparagus, ...

A pasteurised cow's milk cheese, formed in large rounds. Orange-white, blue-veined and firm.

A name known to be used in the 18Cent to 19Cent for a type of hard dry cheese made from skim milk.

Unripened, very soft, white cheese formed in a small mould, or moulded in leaves. Once commonplace, we know of only one producer, High Weald Dairy in West Susse...

Chopped, cooked spinach in cheese sauce, topped with hard-boiled egg slices and more cheese. Baked

Described by the Staffordshire Cheese Company as; "Staffordshire Cheese curds are gently pressed in a muslin cloth-lined mould to give a crumbly, semi-hard chee...

Blue cheese with an extraordinary similarity to Stilton, but made from unpasteurised milk at the Welbeck Estate in Nottinghamshire.

Potato mashed with Blue Stilton cheese.

A pasteurised cow's milk cheese, mostly from Gloucester cattle. The curds are washed in perry made from the 'Stinking Bishop' pear before being ladled into moul...

The original Suffolk was one of the most famous cheeses of England. It was a very hard cows' milk cheese, possibly similar to Parmesan, the unique hardness and ...

A full fat semi-hard cheese, creamy off white in colour with a soft crumbly texture, made from cows goat's or ewe's milk. In small thin rounds, usually in wax. ...

Cheese melted with cider and mustard, spread on toast and grilled.

A blued goat's milk cheese in small rounds, about 7ins diameter, in foil. Ivory colour with with blue specks, smooth, slightly crumbly.

Unusual cheese in that it is the product of one dairy (Duckett's, Caerphilly) which is then re-processed by another (James Aldridge's dairy at Godstone in Surre...

A soft goat's milk cheese in small rounds. White, dense and creamy, offered with with herb and garlic additions. Made in Tiverton, Devon.

A cow's milk cheese in small rounds, off-white. The rind is a pale and dry, and the cheese itself is runny, buttery and lightly salty towards the outside, firme...

A cheese similar in process to Lancashire. Near-white, crumbly and mild. Made at Hawes in Wensleydale, North Yorkshire.

A white cheese made in cylindrical form from full cream cow's milk with no applied pressure and forming its own crust.

Dish of boiled chopped onions mixed with cheese and cream, seasoned and topped with grated cheese, baked until top browned. Not a goose.

Semi-soft ewe's milk cheese from Anne Wigmore of Berkshire. Described as "A semi-soft cheese made from unpasteurised ewe’s milk with a vegetarian rennet. Wigmor...

Frequently mentioned in the 18th and 19th centuries, and in passing in Jane Austen's Emma, Wiltshire cheese disappeared in the 1950's. It was said to be similar...

A cheese fair was held in Winchester, which became highly significant during the early to mid 19th Century, and was a centre for the distribution of Dutch chees...

A pasteurised cow's milk cheese formed into wheels wrapped in nettle leaves, or, more recently, wild garlic leaves. Off-white, slightly green-grey, creamy under...

Toasted, split, bread bun, topped with cheese sauce made with beer and mustard, fried egg and crisped bacon.

Name formerly used for Cotherstone Cheese.