"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"
"such as Cheddar. The best-known Welsh cheese is Caerphilly, named in 1831 but made long before that. Originally a method for storing excess milk until it could be brought to market, it was a moist cheese that would not last very long. Production of the cheese was halted due to milk rationing after World War II, although it was still made in England. There, the cheese was produced very quickly and sold early in its maturation process, creating a dryer cheese. In the 1970s, production of Caerphilly returned to Wales and over the following few decades a variety of new"
"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"
"the cheese became a suitable environment for useful microbes and molds, giving aged cheeses their respective flavors. The earliest ever discovered preserved cheese was found in the Taklamakan Desert in Xinjiang, China, and it dates back as early as 1615 BCE. There is a legend – with variations – about the discovery of cheese by an Arab trader who used this method of storing milk. A 2018 paper published in ""Analytical Chemistry"" stated that the world's oldest cheese, dating to approximately 3200 years before present, was found in ancient Egyptian tombs. Ancient Greek mythology credited Aristaeus with the discovery of"
"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"
"246 kinds of cheese?"") Still, the advancement of the cheese art in Europe was slow during the centuries after Rome's fall. Many cheeses today were first recorded in the late Middle Ages or after—cheeses like Cheddar around 1500, Parmesan in 1597, Gouda in 1697, and Camembert in 1791. In 1546 ""The Proverbs of John Heywood"" claimed ""the moon is made of a greene cheese."" (""Greene"" may refer here not to the color, as many now think, but to being new or unaged.) Variations on this sentiment were long repeated and NASA exploited this myth for an April Fools' Day spoof"
"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"
"Cheddar"". The cheese originates from the village of Cheddar in Somerset, south west England. Cheddar Gorge on the edge of the village contains a number of caves, which provided the ideal humidity and steady temperature for maturing the cheese. Cheddar cheese traditionally had to be made within of Wells Cathedral. Cheddar has been produced since at least the 12th century. A pipe roll of King Henry II from 1170 records the purchase of at a farthing per pound (totalling £10.13s.4d). Charles I (1600–1649) also bought cheese from the village. Romans may have brought the recipe to Britain from the Cantal"
"Lymeswold cheese Lymeswold cheese (1982–1992) was an English cheese variety. Many English cheeses are named after regions but Lymeswold was not, the product of a public competition to name it, the winning name may have been derived from a quintessential English place name Wymeswold. The cheese was a soft, mild blue cheese with an edible white rind, much like Brie, and was inspired by French cheeses. It was similar to non-branded cheeses sold as Blue Brie. At the time of its launch, it was hailed as ""the first new English cheese in 200 years"". For the export market, the cheese"
"cheese were found in the funeral meal in an Egyptian tomb dating around 2900 BC.Visual evidence of Egyptian cheesemaking was found in Egyptian tomb murals in approximately 2000 BC. The earliest cheeses were sour and salty and similar in texture to rustic cottage cheese or present-day feta. In Late Bronze Age Minoan-Mycenaean Crete, Linear B tablets recorded the inventorying of cheese, (Mycenaean Greek in Linear B: , ""tu-ro""; later Greek: ) flocks and shepherds. An Arab legend attributes the discovery of cheese to an Arab trader who used this method of storing milk. However, cheese was already well-known among the"
"Gouda cheese Gouda ( , ; , ""cheese from Gouda"") is a mild, yellow cheese made from cow's milk. It is one of the most popular cheeses worldwide. The name is used today as a general term for numerous similar cheeses produced in the traditional Dutch manner. The first mention of Gouda cheese dates from 1184, making it one of the oldest recorded cheeses in the world still made today. Cheesemaking traditionally was a woman's task in Dutch culture, with farmers' wives passing their cheesemaking skills on to their daughters. To this day, farmers from the surrounding region gather in"
"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"
"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"
"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"
"is used in modern pasteurised ones. MT36 was nearly lost, but a vial of it was sent to Ray Osborne, a starter producer, who kept it alive for 18 years. 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"
"Cottage cheese Cottage cheese is a fresh cheese curd product with a mild flavor. The first known use of the term ""cottage cheese"" dates back to 1831. It is believed to have originated because the simple cheese was usually made in cottages from any milk left over after making butter. The ancient Mesopotamians made a type of salty, sour cheese very similar to cottage cheese that dates back to at least 3000 B.C. A common legend is that it was invented when a desert traveler filled his sheep stomach saddle bags with milk prior to beginning his journey. Cottage cheese"
"from the outset. It is the only form in which milk can be kept in a hot climate. Animal skins and inflated internal organs provided storage vessels for a range of foodstuffs. Cheese produced in Europe, where climates are cooler than in the Middle East, required less salt for preservation. With less salt and acidity, the cheese became a suitable environment for useful microbes and molds, giving aged cheeses their pronounced and interesting flavors. The earliest evidence of cheese () is the Sumerian cuneiform texts of Third Dynasty of Ur, dated at the early second millennium BC. Remains identified as"
"mold would form. According to legend, Roquefort was discovered when a youth, eating a lunch of bread and ewes' milk cheese, abandoned his meal in a nearby cave after seeing a beautiful girl in the distance. When he returned months later, the mold (""Penicillium roqueforti"") had transformed his cheese into Roquefort. Gorgonzola is one of the oldest known blue cheeses, having been created around 879 AD, though it is said that it did not actually contain blue veins until around the 11th century. Stilton is a relatively new addition becoming popular sometime in the early 1700s. Many varieties of blue"
"a soft cheese with a sharp, strong flavour and a slightly tangy aroma. It is slightly sour but sharper than Stilton and generally creamier. Shropshire Blue Shropshire Blue is a cow's milk cheese made in the United Kingdom. The cheese was first made in the 1970s at the Castle Stuart dairy in Inverness, Scotland by Andy Williamson, a cheesemaker who had trained in the making of Stilton cheese in Nottinghamshire. The cheese was first known as 'Inverness-shire Blue' or 'Blue Stuart', but was eventually marketed as 'Shropshire Blue', a name chosen to help increase its popularity, despite it having no"
"cheese is not naturally matured and is meant to be consumed fresh, so it differs from other soft cheeses such as Brie and Neufchâtel. It is more comparable in taste, texture, and production methods to Boursin and Mascarpone. Early prototypes of cream cheese are mentioned in England as early as 1583 and in France as early as 1651. Recipes are recorded soon after 1754, particularly from Lincolnshire and the southwest of England. Recipes for cream cheese can be found in U.S. cookbooks and newspapers beginning in the mid-18th century. By the 1820s the dairy farms in and around Philadelphia and"
"Sbrinz is an extra hard full fat cheese. It contains approximately 40% to 45% of fat when dry. The cheese must ripen for 16 months before it can be sold as Sbrinz, and the full flavour only develops after about 24–30 months in storage. Sbrinz is claimed to be the oldest European cheese. The Celtic ancestors of the Swiss were making cheese centuries before the birth of Christ. This cheese may have been an ancestor to modern Sbrinz. The official web site claims that the cheese was first mentioned in 70 AD, but does not give any details. Other sources"
"used as a noun, verb and adjective in a number of figurative expressions (e.g., ""the big cheese"", ""to be cheesed off"" and ""cheesy lyrics""). Cheese is an ancient food whose origins predate recorded history. There is no conclusive evidence indicating where cheesemaking originated, whether in Europe, Central Asia or the Middle East, but the practice had spread within Europe prior to Roman times and, according to Pliny the Elder, had become a sophisticated enterprise by the time the Roman Empire came into being. Earliest proposed dates for the origin of cheesemaking range from around 8000 BCE, when sheep were first"
"a poor man's cheese. Caboc is Scotland's oldest cheese, dating from the 15th century in the Scottish Highlands. The cheese was first made by Mariota de Ile, the daughter of the chieftain of the Clan MacDonald of the Isles. At 12 years old, Mariota was in danger of being abducted by the Clan Campbell, who planned to marry her to one of their own and seize her lands. Mariota escaped to Ireland, where she learned how to make cheese. On her return, she passed the recipe to her daughter, who in turn passed it onto her daughter. The recipe is"
"in the United Kingdom surpassed that in every other European country, except Cyprus, by 2013. The English name ""halloumi"" is derived from Modern , ""challoúmi"", from Cypriot Maronite Arabic ""xallúm"", ultimately from Egyptian . The Egyptian Arabic word is itself a loanword from Coptic (Sahidic) and (Bohairic) 'cheese', referring to a cheese that was eaten in medieval Egypt. In modern Egypt, ""hâlûmi"" is similar to Cypriot ""halloumi"" but is essentially a different cheese, is eaten either fresh or brined and spiced. In Northern Cyprus halloumi is generally known by the Turkish name . The methods of making halloumi and cheeses"
"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"
"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"
"in 1868 at the Mechanics' Institute, Manchester. The World Pie Eating Championship is held in Wigan each year. Ann Lee from Manchester started the USA Shakers movement, founded out of the Quakers, which itself has strong links to Pendle Hill in Lancashire. Joseph Livesey of Preston was the founder of Britain's temperance movement, and the word ""teetotal"" was first coined in Preston in 1833. The crumbly Cheshire cheese is thought to be the oldest in Britain. Heaton Park in north Manchester is the largest municipal park in Europe. Jelly Babies were invented in Lancaster in 1864, at Fryers of Lancashire."
"Sumerians. Preserved cheese dating from 1615 BC was found in the Taklamakan Desert in Xinjiang, China. In 2018, archeologists from Cairo University and the University of Catania reported the discovery of the oldest known cheese from Egypt. Discovered in the Saqqara necropolis, it is around 3200 years old. Ancient Greek mythology credited Aristaeus with the discovery of cheese. Homer's ""Odyssey"" (late 8th century BC) describes the Cyclops producing and storing sheep's and goat's milk and cheese: A letter of Epicurus to his patron requests a wheel of hard cheese so that he may make a feast whenever he wishes. Pliny"
"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 an American who had been a cheesemaker in the Netherlands and the UK. In late 2004 Schneider and Hodgson discussed the possibility of recreating an unpasteurised Stilton-style cheese. They eventually found premises in which to start their dairy, on the Welbeck Abbey Estate near Worksop in Nottinghamshire. Unable to be described as a Stilton, the new cheese was named Stichelton, which its makers say was based on the original name of the village of Stilton (the spelling ""Stichelton"" appears in the 13th century Lincoln Rolls). The first Stichelton cheese was produced in October 2006, reportedly from a starter culture"
"several days until there was enough curd to make a cheese. Uniquely amongst all British cheeses, two or three days' curd of varying maturity are blended together, giving Lancashire cheese a distinctive character. The traditional method was standardised in the 1890s by Joseph Gornall of Garstang and Pilling, a county council employee, who visited many Lancashire farms to establish a method and recipe that is still used today – the ""Gornall method"". His ""Gornall Patent Cheesemaker"" was sold between 1892 and 1919. Creamy Lancashire cheese is made by this traditional method and matured for a period of four to twelve"
"and the fame of Stilton rapidly spread. In 1936 the Stilton Cheesemakers' Association (SCMA) was formed to lobby for regulation to protect the quality and origin of the cheese, and in 1966 Stilton was granted legal protection via a certification trade mark, the only British cheese to have received this status. Blue Stilton's distinctive blue veins are created by piercing the crust of the cheese with stainless steel needles, allowing air into the core. The manufacturing and ripening process takes approximately nine to twelve weeks. For cheese to use the name ""Stilton"", it must be made in one of the"
"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"