"the cheese by fungi to occur. Mould-ripened cheeses ripen faster than hard cheeses, in weeks as opposed to the typical months or even years. This is because the fungi used are more biochemically active than the starter bacteria. Where the ripening occurs is largely dependent on the type of cheese: some cheeses are surface-ripened by moulds, such as Camembert and Brie; and some are ripened internally, such as Stilton. Surface ripening of some cheeses, such as Saint-Nectaire cheese, may also be influenced by yeasts which contribute flavour and coat texture. Others are allowed by the cheesemaker to develop bacterial surface"
"Cheshire cheese Cheshire cheese is a dense and crumbly cheese produced in the English county of Cheshire, and four neighbouring counties, Denbighshire and Flintshire in Wales and Shropshire and Staffordshire in England. Cheshire cheese is one of the oldest recorded named cheeses in British history: it is first mentioned, along with a Shropshire cheese, by Thomas Muffet in ""Health's Improvement"" (c. 1580). There is no earlier specific mention of the cheese of the county, but the importance of Cheshire as one of the main dairy regions of England is already emphasised by William of Malmesbury in the Chester section of"
"ice cream and there are now over 750 different cheeses. Recent decades have seen English replicas of French cheeses, such as Brie, Camembert and chèvre. Homegrown artisanal cheeses are made by both long-established and new producers. These include hard cheeses such as Keen's Cheddar, Montgomery's Cheddar, Westcombe Cheddar (these three producers forming the Artisan Somerset Cheddar Presidium) and Lincolnshire Poacher, and semi-soft or soft cheeses, such as Stinking Bishop, Cornish Yarg, Wigmore and Waterloo, Rollright, Renegade Monk, and Oxford Blue. Tea and beer are typical and rather iconic drinks in England. Beer is used metaphorically to refer to pleasure, as"
"A cheese this size would use the equivalent of the daily milk production of 16,000 cows. Oregon members of the Federation of American Cheese-makers created the largest Cheddar cheese in 1989. The cheese weighed . Cheddar cheese Cheddar cheese is a relatively hard, off-white (or orange if spices such as annatto are added), sometimes sharp-tasting, natural cheese. Originating in the English village of Cheddar in Somerset, cheeses of this style are produced beyond the region and in several countries around the world. Cheddar is the most popular type of cheese in the UK, accounting for 51% of the country's £1.9"
"is not coloured orange as Shropshire Blue is. Historically, it was much favoured in London clubs since the Georgian period. It has a long history, but production ceased in the late 1980s. Recently it has been revived by several manufacturers in England. Cheshire cheese Cheshire cheese is a dense and crumbly cheese produced in the English county of Cheshire, and four neighbouring counties, Denbighshire and Flintshire in Wales and Shropshire and Staffordshire in England. Cheshire cheese is one of the oldest recorded named cheeses in British history: it is first mentioned, along with a Shropshire cheese, by Thomas Muffet in"
"different to the very sweet perfumes you smell wafting down the street as someone walks past you."". The search for an unpasteurised Stilton cheese was a plot element of a ""Chef!"" episode entitled ""The Big Cheese"", aired on the BBC One television station on 25 February 1993. A character named G. D'Arcy ""Stilton"" Cheesewright appears in several of the Jeeves novels of P. G. Wodehouse. Stilton cheese Stilton is an English cheese, produced in two varieties: Blue, known for its characteristic strong smell and taste, and the lesser-known White. Both have been granted the status of a protected designation of"
"his ""Gesta pontificum Anglorum"" (""History of the bishops of England"": c. 1125). The claim that Cheshire cheese is referred to in Domesday Book has become widespread but it is ""nonsense"". Cheshire was the most popular cheese on the market in the late 18th century. In 1758 the Royal Navy ordered that ships be stocked with Cheshire and Gloucester cheeses. By 1823, Cheshire cheese production was estimated at 10,000 tonnes per year; in around 1870, it was estimated as 12,000 tons per year. Until the late 19th century, the different varieties of Cheshire cheeses were aged to a sufficient level of"
"Derby cheese Derby cheese is a mild, semi-firm British cow's milk cheese made in Derbyshire with a smooth, mellow texture and a buttery flavour. Like most of the traditional British hard cheeses it was produced exclusively on farms and was typically sold at a younger age than its more famous cousins Cheddar and Cheshire. It has a pale, golden orange interior with a natural or waxed rind and ripens at between one and six months. In many respects Derby is similar to Cheddar in taste and texture, but with a softer body (it doesn’t go through the cheddaring process) and"
"Cathedral City Cheddar Cathedral City is a brand of Cheddar cheese manufactured by Dairy Crest. In the annual rankings of all businesses in the United Kingdom in December 2012, compiled by YouGov's BrandIndex, it was rated as tenth most popular brand in the United Kingdom; the most popular food or drink, ranked higher than Starbucks Coffee. It is produced from a twenty five year old recipe at Davidstow in Cornwall, which has neither city status nor a cathedral. However, the brand's original owners, Mendip Foods, were based in the cathedral city of Wells in Somerset. Dairy Crest bought the brand"
"Cheddar cheese Cheddar cheese is a relatively hard, off-white (or orange if spices such as annatto are added), sometimes sharp-tasting, natural cheese. Originating in the English village of Cheddar in Somerset, cheeses of this style are produced beyond the region and in several countries around the world. Cheddar is the most popular type of cheese in the UK, accounting for 51% of the country's £1.9 billion annual cheese market. It is the second-most popular cheese in the US (behind mozzarella), with an average annual consumption of per capita. The US produced approximately in 2014, and the UK in 2008. The"
"hardness to withstand the rigours of transport (by horse and cart, and later by boat) to London for sale. Younger, fresher, crumbly cheese that required shorter storage — similar to the Cheshire cheese of today — began to gain popularity towards the end of the 19th century, particularly in the industrial areas in the North and the Midlands. It was a cheaper cheese to make as it required less storage. Sales of Cheshire cheese peaked at around 40,000 tonnes in 1960, subsequently declining as the range of cheeses available in the UK grew considerably. Cheshire cheese remains the UK's largest-selling"
"1833, with R. White's Lemonade sold in 1845. Sausages are commonly eaten as bangers and mash, in sausage rolls or as toad in the hole. Lancashire hotpot is a well-known stew. Popular cheeses include Cheddar and Wensleydale. Sweet British dishes include scones, apple pie, mince pies, spotted dick, Eccles cakes, pancakes, sponge cake, trifle, jelly, custard, sticky toffee pudding, Tunnock's teacake, and Jaffa cakes; the best-selling cake in the UK. Marmalade is a popular British spread for toast or sandwich: a spread famous for its association with Paddington Bear, a beloved bear in UK culture that featured in the critically"
"in their flavour: ""Blue Monday"" (named after his favourite New Order song) is a creamy Shropshire Blue, sharp with a very faint sourness; ""Little Wallop"" is a soft goats’ milk cheese, washed in Somerset cider brandy and wrapped in vine leaves; and ""Farleigh Wallop"" is a goats cheese made with sprigs of thyme. The latter was voted Best Goats' Cheese at the 2008 British Cheese Awards, where James himself was a judge in 2010. James' range of everyday cheeses hit the shelves of Asda in 2011. The flavour combinations include 'cheddar and tomato ketchup', 'cheddar and salad cream', and 'cheddar"
"a diversity of cheese types. Today, Britain has 15 protected cheeses from approximately 40 types listed by the British Cheese Board. The British Cheese Board claims a total number of about 700 different products (including similar cheeses produced by different companies). France has 50 protected cheeses, Italy 46, and Spain 26. France also has at least 1,800 raw milk cheese products and probably more than 2,000 when including pasteurized cheese. Furthermore, French proverb states that there is a different French cheese for every day of the year. Late French general and statesman, Charles de Gaulle, once asked ""how can you"
"in England but now used as a generic term for this style of cheese, of which varieties are imitated worldwide and are marketed by strength or the length of time they have been aged. 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. Colby and Monterey Jack are similar but milder cheeses; their curd is rinsed before it is pressed, washing away some acidity and calcium. A similar curd-washing takes place when making the Dutch cheeses Edam and Gouda. Hard"
"Cheese and pickle sandwich A cheese and pickle sandwich (sometimes known as a cheese and chutney sandwich or a ploughman's sandwich from its resemblance to a ploughman's lunch) is a British sandwich. As its name suggests, it consists of slices of cheese (typically Cheddar) and pickle (a sweet, vinegary chutney, the most popular brand being Branston), sandwiched between two slices of bread. The inside slices of the bread may be spread with butter or margarine, and the sandwich may include salad items such as lettuce and rocket (U.S., arugula). Sean Poulter of the ""Daily Mail"" described the sandwich as ""quintessentially"
"slightly higher moisture content. When young it is springy and mild but as it matures subtle sweet flavours develop and the texture becomes firmer. Its claim to fame is that the first creamery in the UK was set up by a group of farmers in the village of Longford, Derbyshire – the farmers having agreed to pool their milk and have the cheese made on a larger scale using techniques that had been developed in the US. The most common variety available is Sage Derby, a herb-flavoured Derby that has the traditional light ivory/yellow colour with blended light green areas"
"who was responsible for the introduction of modern cheese making techniques and has been described as the ""father of Cheddar cheese"" is buried in the churchyard and there is a memorial plaque to his memory in the nave which was moved from the Methodist chapel. Church of St Peter, Marksbury The Church of St Peter in Marksbury, Somerset, England dates from the 12th century, although most of the current fabric is from the 15th century and is a Grade II* listed building. The nave has two 2-light windows under hood moulds flanking a blocked, moulded round-headed door under a plaque"
"only 6–8 weeks, resulting in a crumbly, fresh, high-acid cheese. Lancashire cheese Lancashire is an English cow's-milk cheese from the county of Lancashire. There are three distinct varieties of Lancashire cheese. Young ""Creamy Lancashire"" and mature ""Tasty Lancashire"" are produced by a traditional method, whereas ""Crumbly Lancashire"" (more commonly known as ""Lancashire Crumbly"" within Lancashire) is a more recent creation suitable for mass production. It is traditionally paired with Eccles cakes and Chorley cakes. For centuries, Lancashire dairy farmers' wives made cheese from surplus milk. On small farms there was insufficient milk from a single day to make a cheese,"
"of sage. Another common variety is port wine Derby, blended with port. Derby cheese Derby cheese is a mild, semi-firm British cow's milk cheese made in Derbyshire with a smooth, mellow texture and a buttery flavour. Like most of the traditional British hard cheeses it was produced exclusively on farms and was typically sold at a younger age than its more famous cousins Cheddar and Cheshire. It has a pale, golden orange interior with a natural or waxed rind and ripens at between one and six months. In many respects Derby is similar to Cheddar in taste and texture, but"
"Sandbach. Due to the amount of interest, the idea was taken to the local cheese fairs of Nantwich and Knutsford where it gained popularity. Now Bowland cheese is produced on a much larger scale and supplies many supermarkets. Bowland cheese Bowland cheese is a type of Lancashire cheese, with the cheese having been mixed with apple, sultana and cinnamon prior to setting. It is named after the Forest of Bowland, which is situated in the east of Lancashire in England. The idea of Bowland cheese was originally thought up by David Williams, the son of Godfrey Williams, owner of the"
"of a cheese. A best Caerphilly cheese category forms part of the annual British Cheese Awards. In 2004, Gorwydd Caerphilly won both the Caerphilly prize and the overall award for best Traditional British cheese. It was made by brothers Todd and Maugan Trethowan at their family farm in Tregaron, Ceredigion. However, they failed to win the Best Welsh Cheese category. Caerphilly cheese Caerphilly is a hard, crumbly white cheese that originated in the area around the town of Caerphilly, Wales. It is thought to have been created to provide food for the local coal miners. The Caerphilly of that period"
"Stilton cheese Stilton is an English cheese, produced in two varieties: Blue, known for its characteristic strong smell and taste, and the lesser-known White. Both have been granted the status of a protected designation of origin by the European Commission, which requires that only cheese produced in the three counties of Derbyshire, Leicestershire, and Nottinghamshire and made according to a strict code may be called ""Stilton"". Thus cheese made in the village of Stilton which is now in Cambridgeshire (from where its name was derived in the 18th century) could not be sold as ""Stilton"". Frances Pawlett (or Paulet), a"
"is the most popular type of cheese in the United Kingdom. The cheese is now made and consumed worldwide, and only one producer remains in the village. Since the 1880s, Cheddar's other main produce has been the strawberry, which is grown on the south-facing lower slopes of the Mendip hills. As a consequence of its use for transporting strawberries to market, the since-closed Cheddar Valley line became known as ""The Strawberry Line"" after it opened in 1869. The line ran from Yatton to Wells. When the rest of the line was closed and all passenger services ceased, the section of"
"Oxford Blue (cheese) Oxford Blue is a variety and brand of blue cheese produced in Burford, Oxfordshire, England. It is a soft and creamy cheese that has tangy, aromatic and spicy qualities. Oxford Blue was created by French baron Robert Pouget in 1995, and by 2013, around five tonnes were produced monthly. Oxford Blue is prepared using unpasteurised cow's milk and is ripened (aged) for 14 to 16 weeks. Its rind is sticky and wet in texture. The cheese is soft, creamy and moist, has aromatic, tangy and spicy qualities, and has traces of white wine and chocolate in its"
"Stichelton Stichelton is an English blue cheese. It is similar to Blue Stilton cheese, except that it does not use pasteurised milk or factory-produced rennet. The name comes from a form of the name of Stilton village in the 1086 ""Domesday Book"" (""Stichiltone/Sticiltone""), as the name Stilton cannot legally be used for the cheese. Randolph Hodgson of Neal's Yard Dairy and American Joe Schneider produce Stichelton in small batches in a dairy at Cuckney on the northern edge of Sherwood Forest, Nottinghamshire. They use raw milk, rennet from calves' stomachs and hand-ladling and smoothing. Although most Stilton cheeses have been"
"Gloucester cheese Gloucester is a traditional, 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. Both types have a natural rind (outer layer) and a hard texture, but Single Gloucester is more crumbly, lighter in texture and lower in fat. Double Gloucester is allowed to age for longer periods than Single, and it has"
"Red Leicester Red Leicester (also known simply as Leicester or Leicestershire cheese) is an English cheese, made in a similar manner to Cheddar cheese, although it is crumblier, sold at 3 to 12 months of age. The rind is reddish-orange with a powdery mould on it. Since the 18th century it has been coloured orange by adding annatto extract during manufacture. It is a cow's milk cheese, originally from Leicestershire, England, and is named after the city of Leicester. Traditionally made wheels are fairly firm and dry, with a friable texture and a slightly sweet mellow flavour that becomes stronger"
"Bowland cheese Bowland cheese is a type of Lancashire cheese, with the cheese having been mixed with apple, sultana and cinnamon prior to setting. It is named after the Forest of Bowland, which is situated in the east of Lancashire in England. The idea of Bowland cheese was originally thought up by David Williams, the son of Godfrey Williams, owner of the delicatessen in Sandbach, Cheshire. It was produced in the back of the delicatessen on a small scale with the help of David's two assistants Karl Hollinshead and Matthew Barlow and quickly became popular with the local people of"
"Cheese Pioneers Episode 12: Stilton - The King of English Cheese Episode 13: Vermont Cheese USA Series 3: Episode 14. GREECE – Feta: Food of the Gods Episode 15. THE BASQUE - Ossau Iraty Cheese Episode 16. FRANCE – Massif Central and Auvergne Episode 17. FRANCE – Soft Washed Rind Cheeses Episode 18. SAVOIE/FRANCHE COMTE - Cheeses of the Alps Episode 19. SWITZERLAND – Mountain Cheese Episode 20. THE NETHERLANDS Episode 21. USA – New Farmstead Cheeses of Northern California Series 4: Episode 22. The Champion of English Cheese Episode 23. Twins of the Mediterranean – Corsica and Sardinia Episode"
"Demand for the cheese subsequently rose by 500%, forcing the cheesemaker to hire more people and increase production. Chef Andrew Zimmern, host of the TV show ""Bizarre Foods"" (Travel Channel), tasted Stinking Bishop during a visit to Harrods in London. In the 2011 Channel 4 show ""King Of..."", hosted by Claudia Winkleman, Stinking Bishop was named as the King of Cheese by Winkleman and her two guests; Chris Evans and Sarah Millican. In the ""Monty Python Live (Mostly)"" version of the Cheese Shop sketch, Stinking Bishop is added to the list of cheeses after whose availability John Cleese's character enquires"
"to produce true Stilton cheese under the terms of its protected origin status, only one is not located in the area. The vale is the historic centre for the production of this king of English cheeses and until the end of the 19th century all Stilton cheese was being produced within 20 miles of Melton Mowbray. However, the cheese took its name from the Huntingdonshire village of Stilton, where it was served at the coaching inns on the Great North Road. Melton is also the home of the Melton Mowbray pork pie, produced by traditional methods using uncured pork and"
"Lancashire cheese Lancashire is an English cow's-milk cheese from the county of Lancashire. There are three distinct varieties of Lancashire cheese. Young ""Creamy Lancashire"" and mature ""Tasty Lancashire"" are produced by a traditional method, whereas ""Crumbly Lancashire"" (more commonly known as ""Lancashire Crumbly"" within Lancashire) is a more recent creation suitable for mass production. It is traditionally paired with Eccles cakes and Chorley cakes. For centuries, Lancashire dairy farmers' wives made cheese from surplus milk. On small farms there was insufficient milk from a single day to make a cheese, and so each day's milk was curdled and accumulated for"