List of British cheeses - wikipedia List of British cheeses A wedge of unpasteurised West Country Cheddar cheese, made in Somerset ( with Protected Designation of Origin. ) This is a list of cheeses from the United Kingdom. The British Cheese Board states that `` there are over 700 named British cheeses produced in the UK. '' Contents 1 Blue cheeses 2 Hard cheeses 3 Semi-hard cheeses 4 Soft and semi-soft cheeses 5 Other 6 See also 7 References 8 Further reading Blue cheeses Blue cheese is a general classification of cow 's milk, sheep 's milk, or goat 's milk cheeses that have had cultures of the mould Penicillium added so that the final product is spotted or veined throughout with blue, blue - grey or blue - green mould, and carries a distinct savor, either from the mould or various specially cultivated bacteria. Dorset Blue Vinney Shropshire Blue Blue Stilton Stichelton Bath Blue -- overall winner at the World Cheese Awards 2014 held in London. Made by The Bath Soft Cheese Co. in Kelston outside Bath. Barkham Blue -- creamy and rich blue cheese with a mouldy rind. Beenleigh Blue -- thin - rinded, unpressed soft blue cheese made from organic unpasteurised ewe 's milk produced in Ashprington, Devon County, England. Birdwood Blue Heaven Blacksticks Blue Blissful Blue Buffalo Blue Monday -- named after the song by New Order, it is a cube - shaped cheese. It is now known as Blue Murder. Blue Murder -- a cube - shaped cheese made by Highland Fine Cheeses, Tain. It was formerly known as Blue Monday. Brighton Blue Buxton Blue ( Protected Designation of Origin, currently not produced ) Cheshire Blue Cornish Blue -- from Cornwall in the United Kingdom, and is made by the Cornish Cheese Company at Upton Cross. Devon Blue -- a creamy blue cheese made by the Ticklemore Cheese Company using pasteurised cows milk, it is aged for four months. Dorset Blue Vinney ( Protected Geographical Indication ) -- a traditional blue cheese made near Sturminster Newton in Dorset, England, from skimmed cows ' milk. It is a hard, crumbly cheese. Dovedale ( Protected Designation of Origin ) -- a full - fat semi-soft blue - veined cheese made from cow 's milk. It is from the Peak District of Great Britain. Dunsyre Blue Exmoor Blue ( Protected Geographical Indication ) Harbourne Blue -- has a crumby, dense and firm texture with 48 % fat content. It is a goat 's cheese produced by Robin Congdon at Ticklemore Cheese Company in Devon, near Totnes. It is made by hand by using local milk. Isle of Wight Blue Kentish Blue -- made by the Reynolds family on a farm near Staplehurst. Lanark Blue -- Scottish blue cheese made from unpasteurised sheep 's milk. Lymeswold was an English cheese variety that is no longer produced. The cheese was a soft, mild blue cheese with an edible white rind, much like Brie, and was inspired by French cheeses. Production ceased in 1992. Oxford Blue Perl Las -- Welsh blue cheese made by Caws Cenarth. Strong and creamy. Gold medal winner at the World Cheese Awards 2015 in France. Ribblesdale Blue Goat Radden Blue Shropshire Blue -- blue cheese made from pasteurised cows ' milk that is prepared using vegetable rennet. Stichelton -- English blue cheese similar to Blue Stilton cheese, except that it does not use pasteurised milk or factory - produced rennet. Stilton ( Protected Designation of Origin ) -- English cheese, produced in two varieties : the blue variety is known for its characteristic strong smell and taste. The lesser - known white Stilton cheese is a milder, semi-soft cheese. Strathdon Blue -- soft, strong tasting blue cheese made from pasteurised milk in the Scottish Highlands by Highland Fine Cheeses, Tain. Blue Wensleydale -- crumbly, moist cheese produced in Wensleydale, North Yorkshire, England. Yorkshire Blue Hard cheeses Granular cheese, or hard cheese, refers to a wide variety of cheeses produced by repeatedly stirring and draining a mixture of curd and whey. Some hard cheeses are aged for years. Caerphilly cheese Swaledale cheese Ashdown Foresters -- cow 's milk hard cheese made in England with a sweet, nutty flavour. Caerphilly -- light - coloured ( almost white ), crumbly cheese made from cow 's milk, with a fat content around 48 %. It has a mild taste, accented with slightly sour tang. Cheddar -- relatively hard, pale yellow to off - white ( unless coloured with additives ), and sometimes sharp - tasting. Originating in the English village of Cheddar in Somerset, cheeses of this style are produced in many countries around the world. Pilgrims Choice Cathedral City Cheddar Davidstow Cheddar Dorset Drum West Country Farmhouse Cheddar ( Protected Designation of Origin ) Applewood Cheshire -- dense and crumbly cheese produced in the English county of Cheshire and four neighbouring counties, two in Wales ( Denbighshire and Flintshire ) and two in England ( Shropshire and Staffordshire ). Appleby Cheshire. Duddleswell -- hard creamy cheese with a nutty flavor. Dunlop cheese -- mild ' sweet - milk cheese ' from Dunlop in East Ayrshire, Scotland, resembling a soft Cheddar cheese in texture. Hereford Hop -- firm cheese with a rind of toasted hops. Lancashire -- cow 's - milk cheese from the county of Lancashire, in three distinct varieties : young Creamy Lancashire and mature Tasty Lancashire are produced by a traditional method, whereas Crumbly Lancashire ( locally known as Lancashire Crumbly ) is a more recent creation suitable for mass production. Beacon Fell Traditional Lancashire Cheese ( Protected Designation of Origin ) Bowland cheese -- type of Lancashire cheese mixed with apple, sultana and cinnamon before setting. It is named after the Forest of Bowland in the east of Lancashire. Lincolnshire Poacher -- hard unpasteurised cow 's milk cheese generally made in cylinders, with a rind resembling granite. It is made on Ulceby Farm, in Lincolnshire, England, by craft cheesemaker Richard Tagg. Red Leicester -- English cheese made in a similar manner to Cheddar cheese, although it is crumblier. Since the 18th century, it has been coloured orange by adding annatto extract during manufacture. Rothbury Red Staffordshire ( Protected Designation of Origin ) -- crumbly white cheese from the county of Staffordshire. Swaledale ( Protected Designation of Origin ) -- full fat hard cheese produced in the town of Richmond in Swaledale, North Yorkshire, England. Teviotdale ( Protected Geographical Indication ) -- produced from the milk of Jersey cattle, athough there are no known current producers of this cheese. It is a full fat, hard cheese produced in the area of Teviotdale on the border lands between Scotland and England, within 90 km from the summit of Peel Fell in the Cheviot Hills. Y Fenni -- variety of Welsh cheese, consisting of Cheddar cheese blended with mustard seed and ale. It has a firm texture. Red Dragon is Y Fenni cheese coated in red wax. Cheshire cheese Dunlop cheese Lancashire cheese Red Leicester Y Fenni cheese Semi-hard cheeses Cheeses that are classified as semi-hard to hard include Cheddar. Cheddar is one of a family of semi-hard or hard cheeses ( including Cheshire and Gloucester ), whose curd is cut, gently heated, piled, and stirred before being pressed into forms. Cornish Yarg prepared with wild garlic Sage Derby Coquetdale -- full - fat semi-hard cheese, made from pasteurised cow 's milk and vegetarian rennet. Cornish Yarg -- 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, though mouldy, rind. Wild Garlic Yarg Cotswold -- made by blending chives and spring onions into Double Gloucester. The orange cheese is coloured similarly to Cotswold stone. Derby -- mild, semi-firm British cow 's milk cheese made in Derbyshire with a smooth, mellow texture and a buttery flavour. Little Derby -- Derby - style cheese made outside Derbyshire, similar in flavour and texture to Cheddar, but without the anatto colouring used in Derby cheese. Sage Derby -- variety of Derby cheese that is mild, mottled green and semi-hard, and has a sage flavour. The colour is from sage and sometimes other colouring added to the curds, producing a marbling effect and a subtle herb flavour. Gloucester cheese -- traditional unpasteurised, semi-hard cheese which has been made in Gloucestershire, England, since the 16th century, at one time made only with the milk of the once nearly extinct Gloucester cattle. There are two types of Gloucester cheese : Single and Double ; both are traditionally made from milk from Gloucestershire breed cows farmed within the English county of Gloucestershire. Single Gloucester ( Protected Designation of Origin ) Double Gloucester Goosnargh Gold -- rich Double Gloucester cheese with buttery flavour. Appleby Double Gloucester. Keltic Gold -- Cornish semi-hard cheese dipped in cider. The milk comes from Trewithen Dairy and the cider from Cornish Orchards. Red Windsor -- pale cream, English cheddar cheese, made using pasteurised cow 's milk marbled with a wine, often a Bordeaux wine or a blend of port wine and brandy. Wensleydale -- also produced as a blue cheese, and with many variants that include additions such as cranberries or ginger. Double Gloucester cheese ( centre ) Red Windsor Wensleydale cheese Wensleydale with cranberries Soft and semi-soft cheeses Semi-soft cheeses have a high moisture content and tend to be blander in flavour compared to harder cheeses. Stinking Bishop Tintern cheese White Stilton cheese, prepared with blueberries Bath Soft Cheese Beacon Fell traditional Lancashire ( Protected Designation of Origin ) -- semi-soft cheese prepared with cow 's milk that is produced in the region of Lancashire. Bonchester ( Protected Designation of Origin ) -- Scottish soft cheese made from cow 's milk, produced at Bonchester Bridge, Roxburghshire. Brie -- soft cow 's milk cheese named after Brie, the French region from which it originated. Cornish Brie -- type of brie - style, soft, white rinded cheese from Cornwall in the United Kingdom. Somerset Brie Caboc -- Scottish cream cheese, made with double cream or cream - enriched milk. This rennet - free cheese is formed into a log shape and rolled in toasted pinhead oatmeal, to be served with oatcakes or dry toast. Chevington -- cow 's milk cheese, made in Northumberland, England, by the Northumberland Cheese Company. It is semi-soft and mould - ripened. Colwick Cheese -- Colwick Cheese is a fresh cheese invented around the 17th Century in the village of Colwick, south of Nottingham on the River Trent. Crowdie -- low - fat Scottish cream cheese. The cheese is often eaten with oatcakes, and recommended before a ceilidh as it is said to alleviate the effects of whisky - drinking. The texture is soft and crumbly, the taste slightly sour. Fine Fettle Yorkshire -- formerly named Yorkshire Feta, it 's a sheep 's milk cheese. Gevrik -- Cornish goat 's milk cheese. Oxford Isis -- full fat soft cheese with honey - mead washed rind. Parlick Fell -- white cheese made from ewe 's milk with a semi-soft, crumbly texture and a tangy, nutty flavour. Stinking Bishop -- award - winning, washed - rind cheese produced since 1994 by Charles Martell and Son at Hunts Court Farm, Dymock, Gloucestershire, in the south west of England. Sussex Slipcote -- fresh cheese made from ewe 's milk by the High Weald Dairy in West Sussex, England. Tesyn -- soft Cornish goat 's milk cheese. Tintern -- soft, blended mature creamy Cheddar cheese flavoured with fresh chives and shallots. Tunworth -- soft, nutty cheese. Waterloo -- semi-soft, off - white British cheese originating from the Duke of Wellington 's estate. It 's made from full - fat, unpasteurised Guernsey milk. White Stilton -- semi-soft cheese. Some varieties are produced with additions such as blueberries. Whitehaven -- white mould - ripened cheese made from pasteurised local goat 's milk in Cheshire. Other A selection of local cheeses on display at the 2003 Mid-Somerset Show, an agricultural show held annually in Shepton Mallet, Somerset, England Huntsman cheese Allerdale -- moist, sweet cheese. Appledore -- Lancashire cheese with apple Balcombe Brown Ring Berkswell Black Bevon Welsh Brinkburn Caithness Cornish Pepper Cotherstone Coverdale Croglin Dorstone Farleigh Wallop was created by Alex James and Juliet Harbutt. It is prepared by Peter Humphries in Somerset at White Lake Cheeses. Farmhouse Llanboidy Gallybagger ( rarely found outside the Isle of Wight ) Goldilocks -- mould - ripened soft cheese made from organic Jersey cow 's milk. Black Eyed Susan Golden Cross -- soft white goat 's milk cheese made from the milk of hay - fed goats, it receives a light dusting of charcoal. Grimbister -- crumbly, white, cows ' milk cheese, similar to Wensleydale, made on Orkney. Gruth Dhu -- soft Scottish cheese Harlech Huntsman -- combination of Double Gloucester and Stilton. Ilchester Cheese Company -- based in Ilchester, Somerset. Innkeepers Choice Isle of Mull -- Scottish Cheddar cheese made from raw cow milk, produced on the Isle of Mull. Katy 's White Lavender Kidderton Ash Little Wallop Lord of the Hundreds Lowerdale Goats Cheese Netting Hill Cheese Pantysgawn -- Welsh goat 's milk cheese with a high moisture content and limited shelf life. Red Devil Thomas Morgan ( found mainly in West Yorkshire ) Suffolk Gold Weardale Cheese Wiltshire Loaf Woolsery Goats Wyfe of Bath Village Green Goat See also List of English cheeses List of Irish cheeses List of cheeses List of cheesemakers List of dairy products Food portal United Kingdom portal England portal Scotland portal Wales portal References Jump up ^ British Cheese Board - Welcome ^ Jump up to : The World Cheese Book - Juliet Harbutt. pp. 170 - 222. Jump up ^ The Cheese Companion - Judy Ridgway. p. 57. Jump up ^ Mastering Artisan Cheesemaking : The Ultimate Guide for Home - Scale and Market Producers - Gianaclis Caldwell. p. 218. Jump up ^ The World Cheese Book - Juliet Harbutt. p. 207. Jump up ^ Buxton Blue Jump up ^ Cheese Primer - Steven W. Jenkins. p. 334. Jump up ^ Great British Cheeses - Jenny Linford. p. 197. Jump up ^ British Cheese Board - British Protected Name Cheeses ^ Jump up to : The Bumper Book For The Loo : Facts and figures, stats and stories -- an... - Mitchell Symons. p. 164. Jump up ^ `` Harbourne Blue ''. Cheese.com. Retrieved 6 January 2013. Jump up ^ `` Matthew Fort 's Christmas cheeseboard ''. Guardian. 12 December 2010. Retrieved 6 January 2013. Jump up ^ `` Harbourne Blue ''. Teddington Cheese. Retrieved 6 January 2013. Jump up ^ Great British Cheeses - Jenny Linford. p. 201. ^ Jump up to : Cheese Primer - Steven W. Jenkins. p. 349. Jump up ^ Southall, Helen ( 1990 ). Good Housekeeping : The New Cookery Encyclopedia. Ebury Press. p. 260. Jump up ^ Cheese - Juliet Harbutt. p. 160. Jump up ^ Richard Nalley `` The Eye, '' Stichelton Cheese, October 2008, Forbes Life Jump up ^ Mrs Beeton How to Cook - Isabella Beeton. p. 175. Jump up ^ Smale, Will ( 21 August 2006 ). `` Separating the curds from the whey ''. BBC Radio 4 Open Country. Retrieved 7 August 2007. Jump up ^ ( 1 ) Jump up ^ MacIntosh, John ( 1894 ). Ayrshire Nights Entertainments : A Descriptive Guide to the History, Traditions, Antiquities, etc. of the County of Ayr. Pub. Kilmarnock. P. 265. Jump up ^ Lincolnshire Poacher - Cheese.com Jump up ^ `` EU Protected Food Names Scheme -- UK registered names, National application No : 00613A -- Swaledale Cheese ''. Defra, UK -- Department for Environment Food and Rural Affairs. 21 July 2003. Retrieved 2012 - 02 - 17. Jump up ^ `` EU Protected Food Names Scheme -- UK registered names, National application No : 01313 -- Teviotdale Cheese ''. Defra, UK -- Department for Environment Food and Rural Affairs. 21 July 2003. Retrieved 2012 - 02 - 17. Jump up ^ `` Cotswold Cheese ''. Gourmet-food.com. Retrieved 2013 - 07 - 06. Jump up ^ The Great Northern Cookbook - Sean Wilson. p. 178. Jump up ^ ( 2 ) Jump up ^ Labels of Origin for Food : Local Development, Global Recognition. pp. 190 - 193. Jump up ^ https://www.thegoodfoodnetwork.com/shop/oxford-isis/ Jump up ^ Parlick Fell at the British Cheese Board Jump up ^ `` Cheese List ''. Linthwaite House. 2009 - 06 - 19. Retrieved 2009 - 08 - 12. Jump up ^ `` Waterloo ''. elegusto. Retrieved 2009 - 08 - 12. Jump up ^ Muna Gil, Nadia ( 2006 - 01 - 17 ). `` Anne & Andy Wigmore ''. Cheesaholics. Retrieved 2009 - 08 - 12. Jump up ^ Great British Cheeses - Jenny Linford. p. 73. Jump up ^ ( in Dutch ) Mijn Reisgids Noord - engeland - D. Musschoot. p. 171. Jump up ^ Agricultural Surveys : Caithness ( 1812 ) - Great Britain. Board of Agriculture. p. RA - 1, 78 Jump up ^ Cheese : General aspects. p. 547. Jump up ^ The Cheese Companion - Judy Ridgway. p. 86. Jump up ^ Lake District - Lesley Anne Rose. p. 256. Jump up ^ Great British Cheeses - Jenny Linford. p. 49. Jump up ^ The World Cheese Book - Juliet Harbutt. p. 182. Jump up ^ Great British Cheeses - Jenny Linford. p. 53. Jump up ^ The World Cheese Book - Juliet Harbutt. p. 183. Jump up ^ ( 3 ) Jump up ^ Ultimate Food Journeys : The World 's Best Dishes and Where to Eat Them - Dorling Kindersley. p. 23. Jump up ^ Waitrose Food Illustrated Jump up ^ http://www.clawson.co.uk/our-cheese/huntsman/ Jump up ^ `` Huntsman cheese ''. Milwaukee Journal Sentinel. 1 February 1995. Retrieved 18 September 2011. ^ Jump up to : Cheese For Dummies - Culture Magazine, Laurel Miller, Thalassa Skinner. p. 144. Jump up ^ Great British Cheeses - Jenny Linford. p. 96. Jump up ^ England : - County of Norfolk, by R. Henry Rew. C. - 7915. - Selected districts in the counties of... Great Britain. Royal Commission on Agriculture. Jump up ^ The World Cheese Book - Juliet Harbutt. p. 206. Jump up ^ Great British Cheeses - Jenny Linford. p. 180. Further reading Freeman, Sarah ( 1998 ) The Real Cheese Companion. London : Little, Brown British cheeses England Applewood Beacon Fell Traditional Lancashire Beenleigh Blue Berkswell Bowland Buxton Blue Cheddar Cheshire Chevington Coquetdale Cornish Blue Cornish Brie Cornish Yarg Derby Dorset Blue Vinney Dovedale Fine Fettle Yorkshire Gevrik Gloucester Hereford Hop Harbourne Blue Keltic Gold Lancashire Lincolnshire Poacher Little Derby Newport 1665 Norbury Blue Red Leicester Red Windsor Sage Derby Shropshire Blue Stichelton Stilton Stinking Bishop Suffolk Gold Sussex Slipcote Swaledale Tesyn Waterloo Wensleydale Wrekin White Scotland Bonchester Caboc Crowdie Dunlop Isle of Mull Cheddar Lanark Blue Wales Caerphilly Pantysgawn Tintern Y Fenni Northern Ireland Coleraine Cheddar Manufacturers & brands Carmarthenshire Cheese Company Cathedral City Coleraine Davidstow Cheddar Ilchester Cheese Company Neal 's Yard Dairy Pilgrims Choice Yeo Valley Organic See also List of English cheeses Cheese Types Acid - set Blue Brined Cream Goat Green cheese Pasta filata Processed Smear - ripened Smoked Washed - rind Whey Animal milk Cow Goat Reindeer Sheep Water buffalo Yak Camel Regions Bandel Cornwall France Germany Ireland Italy Mexico Middle East Netherlands Poland Romania Serbia Spain Switzerland Turkey United Kingdom United States Special designations Appellation d'Origine Contrôlée cheeses European cheeses with protected geographical status Greek Italian Organizations American Cheese Society International Cheese Awards Lucerne Cheese Festival Mountain Cheese Olympics National Cheese Exchange The Great British Cheese Festival List articles Cheese dishes Cheesemakers Cheese soups Cheeses Blue cheeses Goat milk cheeses Sheep milk cheeses Stretch - curd cheeses Water buffalo cheeses Miscellaneous Cheese ripening Dairy salt Cheese dishes Cheesemakers List of cheeses Retrieved from `` https://en.wikipedia.org/w/index.php?title=List_of_British_cheeses&oldid=855364907 '' Categories : British cheeses United Kingdom cuisine - related lists Lists of cheeses Hidden categories : Articles with Dutch - language external links Use dmy dates from October 2015 Use British English from October 2015 Talk Contents About Wikipedia Deutsch Français Latina Nederlands Edit links This page was last edited on 17 August 2018, at 19 : 17 ( UTC ). 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Question: how many varieties of british cheeses are there
Answer: over 700