6 British Cheese Stocking Suggestions

Britain is packed with interesting cheese. Why not refresh your range with one or two of these delectable British varieties?

BERWICK EDGE
Type:
Northumberland hard cheese made with unpasteurized cow’s milk and animal rennet

Doddington Dairy of North Doddington Farm in Northumberland makes this hard, unpasteurized cheese with milk from their own herd of cows. A Gouda-style cheese, it is allowed to mature for 10 months to produce a characterful round cheese whose rich, yellow paste is enclosed with a hard brown rind which is punctuated by tiny holes. The flavour is strong and the taste is one that lingers in the mouth.

ISLE OF WIGHT BLUE
Type:
Blue cheese made with unpasteurized Guernsey milk from the cheesemaker’s own cows and vegetarian rennet

This round, naturally-rinded soft blue cheese is sold at four weeks. Isle of Wight Blue has a brown rind showing patches of mould and a paste with a nutty flavour and a gentle bite. The cheese is made by hand by Rich Hodgson at Queen Bower Dairy and is sold at three to five weeks.

DREWI SANT
Type:
Pasteurized cow’s milk, vegetarian rennet semi-soft cheese

Made by Pant Mawr in Pembrokeshire, Drewi Sant uses milk from a local cooperative and the cheese is sprayed with honey mead before it is wrapped. Matured for three weeks, Drewi Sant, has a pale yellow paste which offers mildly tangy, rich and fruity flavours.

DUNLOP BONNETT
Type:
A hard goat’s milk cheese made with vegetarian rennet

This hard-pressed goat’s milk cheese from Dunlop Dairy in Scotland is produced with the milk from Saanen and Toggenburg goats and is named after ‘The Bonnet Town’ of Stewarton. Maturation time is six to 10 months.

BOURNE'S BLUE CHESHIRE
Type:
Blue-veined Cheshire cheese made with pasteurized cow’s milk and vegetarian rennet

This Blue Cheshire is made by H.S. Bourne, a family-run business with a long history of Cheshire cheese making. Milk from their own herd of cows is pressed before being pierced to produce blue veins. The cheese is then matured for six to seven months, the mature and natural rind-coated Blue Cheshire has a moist paste and a mild, tangy taste.

SUFFOLK GOLD
Type:
A creamy semi-hard farmhouse cheese made with pasteurized cows milk and vegetarian rennet

Suffolk Gold is made by Jason and Katharine Salisbury at Suffolk Farmhouse Cheeses near Ipswich. This semi-hard cheese has a texture which is a little softer than Cheddar after being aged for 10-12 weeks. The paste has a buttery, creamy texture and a delicate flavour.

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