British Cheese

Ah, what a wonderful world when there are so many different varieties of cheeses to choose from. Today’s topic is the different kinds of delicious British cheeses which come in a multitude of varieties. Cheeses that can be eaten almost instantly after being made are British fresh cheese. Examples of these are Ricotta which you can use in making pizza, ravioli or lasagna, Cream cheese for your bagel and Cottage cheese which can be eaten alone. Next up are British hard cheeses which can take up to twelve week or even an astounding two years, depending on the type of hard cheese it is. An example of a hard firm cheese which takes two years to age is parmesan or vintage cheddar.

Semi hard British cheese tends to be between a hard and soft consistency and sometimes can be a little rubbery, like Port Salut and other semi hard cheese. The rinds of these semi hard cheeses are sometimes washed with wine or beer to add extra flavor. If you are not familiar with cheese rinds, they are the edge of the cheese which hardens and holds in the moisture of the cheese. The rind part of the cheese is normally recommended to not be eaten.

British hard crumbly cheese has more of a strong flavor accomplished by aging four to eight weeks and having most of the moisture extracted. Examples of these delicious cheeses are Lancashire, Wensleydale and Cheshire. Now, if you are more into eating soft cheese then I would suggest Camembert and Brie which require more time for them to achieve their full flavor potential, but must be eaten within a certain time after being sold.  

If you are truly a cheese lover then there are other types of British cheeses such as Blended cheese and Blue cheese. Blue cheese interestingly enough can be a variety of cheeses which has a blue mold added into them. One of the United Kingdom’s most well known Blue cheese is Blue Stilton. Other Blue cheeses would be Blue Cheshire, Dovedale, Blue Leicester and Shropshire Blue. If you are not familiar with Blended cheeses these are also commonly known as herb cheese or fruit cheese. In the United Kingdom chunks of high quality hard cheeses are mixed together with either apricots or cranberries to produce fruit cheese. Herb cheese is pretty much the way it sounds, your choice of herbs mixed with chunks of excellent cheese. An interesting historical fact is that ancient Romans often blended their cheeses with fruit and herbs such as onions and garlic.

Reference:
1. List of British cheeses
2. British Cheese Board – Types Of Cheese