"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"
"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"
"to one rugby club aptly named Melton Rugby club who compete in Midlands 3 East. The town has its own Sunday Football League in which some 15 teams compete every Sunday. Asfordby Hill is home to Holwell Sports who play in the Leicestershire Senior League premier division. Melton Mowbray Melton Mowbray () is a town in Leicestershire, England, northeast of Leicester, and southeast of Nottingham. The town is on the River Eye and the River Wreake and has a population of 25,554. The town is best known for its culinary speciality, the Melton Mowbray pork pie, and it is one"
"years with the exception of 1941 (due to the Second World War). In 2011, the parish covered an area of and included Folksworth The village gave its name to Stilton cheese. Previously the most widely accepted explanation was that the cheese came down to be sold at the coaching inns in Stilton. Daniel Defoe in 1722 described the village as famous for its cheese. Traditionally it was thought that supplies were obtained from the housekeeper at Quenby Hall, Hungarton, Leicestershire, near Melton Mowbray, and were sold via her brother-in-law to travellers in Stilton's coaching inns, namely the ""Bell Inn"" or"
"development. The cheese was originally made on farms in Leicestershire with milk that was surplus once all the Stilton desired was made. It was originally coloured with carrot or beetroot juice. It used to be called Leicestershire Cheese, but came to be called Red Leicester to distinguish it from the ""White Leicester"" made to a national wartime recipe considered inferior during the 1940s; colouring agents were banned. The fat content of Red Leicester cheese when fresh is generally 33 to 34%. Regulations regarding cheese require minimum fat levels to be stated in terms of the ""fat in dry matter"" or"
"distinctive flavour. Various markets are held across the county. Leicester Market is the largest outdoor covered marketplace in Europe and among the products on sale are fruit and vegetables sold by market stallholders, and fresh fish and meat in the Indoor Market. The annual East Midlands Food & Drink Festival held in Melton Mowbray had over 200 exhibitors and 20,000 visitors attending in 2007 making it the largest British regional food festival. Food processing in the city and county includes popular British fish and chip shop pie Pukka Pies who are based in Syston. Walkers Midshire Foods, part of the"
"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"
"Long Clawson Long Clawson is a small village in Leicestershire, England. The population is included in the civil parish of Clawson, Hose and Harby. Situated in the Vale of Belvoir, the village is surrounded by farmland with rich soil ideal for pasture. Milk from local dairy farms is used for production of Stilton cheese. The Long Clawson dairy is one of the largest producers of this cheese. There is some debate about the origin of the village's name; one theory is that there were once two villages named Clawson and Claxton, which grew together and became Long Clawson. The ""Long"""
"when the pie is cooked, traditional recipes specified that clarified butter or a hot pork stock was poured into the pie after baking. This would set when cool, filling the gap between meat and pastry and preventing air from reaching the filling and causing it to spoil. Commercial makers use a 6% solution of gelatin at between 80 and 90 degrees Celsius, added into the pie immediately after baking. The Melton Mowbray pork pie is named after Melton Mowbray, a town in Leicestershire. While it is sometimes claimed that Melton pies became popular among fox hunters in the area in"
"Norbury Blue Norbury Blue is an English blue cheese made on Norbury Park farm, situated within Norbury Park, Surrey. It is entirely handmade and the only blue cheese made in the South of England with milk from a closed herd of Friesian cows, fed on GM-free fodder. The cheese is made with vegetarian rennet and unpasteurised cows' milk. A Roquefort type culture ""P. roqueforti"" is used to create the blue marbled effect. It is left to mature at around for three weeks, giving the blue mould time to grow. It is completely natural and contains no artificial colourings. Norbury Blue"
"ultimately from St David's Holy Well, next to the parish church. St Erth was the site of a large creamery operated by United Dairies; this was responsible for processing a large quantity of milk produced in Penwith. Cornish Blue is a cheese made by the Cornish Cheese Company at Upton Cross and was recognised in December 2010 as the winning cheese in the World Cheese Awards. Cornish Brie is a brie-style, soft, white-rinded cheese produced by several makers in Cornwall. Gevrik is a soft, full-fat goat's milk cheese produced in Trevarrian near Newquay. The name means ""little goat"" in Cornish."
"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"
"credited as the person who set modern Stilton cheese's shape and style characteristics in the 1720s, but others have also been named. Wymondham, Leicestershire Wymondham (pronounced phonetically) is a village in the Borough of Melton in Leicestershire, England. It is part of a civil parish which also covers the nearby hamlet of Edmondthorpe. The parish has a population of 623, increasing to 632 at the 2011 census. It is close to the county borders with Lincolnshire and Rutland, nearby places being Garthorpe, Teigh (in Rutland) and South Witham (in Lincolnshire). The village church is St Peter's; the pub is the"
"Hartington Creamery in Derbyshire, a version is also produced by the ""Staffordshire Cheese Company"" in Cheddleton, Staffordshire. Dovedale cheese Dovedale, sold as Dovedale Blue, is a blue cheese. It is named after the Dovedale valley in the Peak District, near where it is produced. Dovedale is a soft, creamy cheese with a mild blue flavour. It is made from full fat cow's milk. Unusually for a British cheese, it is brine dipped, rather than dry-salted, giving it a distinctive continental appearance and flavour. In 2007, Dovedale was awarded Protected designation of origin (PDO) status, meaning that it must be traditionally"
"county. Stilton and Red Leicester cheeses and the pork pie are the three most famous contributions to English cuisine from Leicestershire. Leicestershire food producers include Claybrooke mill, one of the very few commercially working watermills left in Britain producing a range of over 40 flours; meat from rare and minority breeds from Brockleby's; and Christmas turkey and goose from Seldom Seen Farm. Two dairies produce Red Leicester cheese in the county, Long Clawson and the Leicestershire Handmade Cheese Company. All-natural non-alcoholic fruit cordials and pressed drinks are made by Belvoir Fruit Farms and sold in supermarkets across Britain. Swithland Spring"
"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 link to the county of Shropshire. After the Castle Stuart dairy was closed down in 1980, the cheese was revived by Elliot Hulme and"
"the usage of ""Melton Mowbray"" on the wrappings of its own pork pies. Northern Foods viewed the situation as unfair and stated in press releases that the MMPPA's dominant member, Samworth Brothers, has made cured and uncured pork pies in Leicester and that the designation area was shaped to include the Samworth factory there. According to Northern Foods, 99% of the pork pies made under the association banner are made by Samworth Brothers. Northern Foods took the matter to the European Court of Justice, but the appeal was eventually withdrawn. Northern Foods' move against the new requirements was dismissed by"
"Hungarton Hungarton (or Hungerton) is a small village and civil parish in the Harborough district, in the county of Leicestershire, England, about north-east of Leicester and south-west of Melton Mowbray. The population of the civil parish was 269 at the 2001 census, including Ingarsby, and increased to 289 at the 2011 census. The village has a church, a village hall, a small stream and a Millennium Green. It also has a pub called ""The Black Boy"". Stilton cheese was first produced in a dairy in the grounds of Quenby Hall. The Anglican Church of St John the Baptist is part"
"or Red Leicester. There are several types of fruited bun such as currant buns, Chelsea buns, Bath buns and hot cross buns (the latter marking Good Friday). English Pancakes are served on Shrove Tuesday. Consumption of dairy products in England has varied over time. Historically farms turned surplus milk into cheese and households made simple cream cheese and cottage cheese. The coming of the railways meant fresh milk could be transported quickly to the cities. Until the 1990s milk was generally delivered to customers in reusable glass milk bottles to the door by a milkman driving an electric milk float,"
"where Stilton cheese is manufactured. Old Dalby Test Track passes close to the village. Saxelbye Saxelbye (or Saxelby) is a small village in the district of Melton in Leicestershire, England. The village lies about three miles to the north-west of Melton Mowbray and is situated on the southern slope of the ridge that makes up the southern boundary of the Vale of Belvoir. It is part of Grimston (Where the population is included), Civil Parish . The separate Saxelby Civil Parish was abolished in April 1936. The very fine grade II* church with its crocketed spire is dedicated to St"
"a Welsh co-operative of dairy farmers who established themselves in order to sell milk to local people and comprises 20 members in north and south-west Wales and is based in Narberth, Pembrokeshire. They produce organic milk and have been working with the Bumblebee Conservation Trust to see how organic dairy farms can be managed for bumblebees. Caws Cenarth is a cheese made at Pontseli near Boncath since 1984, the cheese is sold locally and at Selfridges and has been listed by Harrods as a Top Ten British Cheese. Llangloffan Farmhouse Cheese is produced on a smallholding near Llangloffan by Leon"
"Water is sourced from the Charnwood hills. Breweries in Leicestershire and Rutland are listed on the Leicester CAMRA website. The county's largest beer brewer is Everards, and there are several microbreweries such as Belvoir Brewery in Old Dalby, Parish Brewery in Burrough on the Hill, Wicked Hathern Brewery in Loughborough, the Gas Dog Brewery at Somerby near Melton, Ellis Wood brewery in Hinckley, and the Pig Pub Brewery in Claybrooke Magna near Lutterworth. Vineyards in Leicestershire include Chevelswarde Vineyard (Lutterworth), Welland Valley Vineyard (Market Harborough), Eglantine (Loughborough) and Rothley Wines (Rothley). Melton Mowbray Sloe Gin is a liqueur with a"
"Glyde Farm Produce Glyde Farm Produce was set up in 1996 by Peter Thomas who spent the next several years researching the market in Ireland for suitable dairy products. Peter and Anita Thomas started making Bellingham Blue cheese at their family farm at Mansfieldtown in County Louth, Ireland, in 2000. Bellingham Blue is a firm blue cheese made from unpasteurized cow's milk. It has a strong flavour with a salty finish, and the texture is crumbly and grainy. All the milk used is from their own herd of Fresian using raw milk. In 2011, Peter and Michael Finnegan began production"
"Carmarthenshire Cheese Company Carmarthenshire Cheese Company Ltd (""Welsh: Cwmni Caws Caerfyrddin Cyf"") is a cheese company based in Llanllwch, Carmarthen. The company was founded in 2006 by co-owners Steve and Sian Elin Peace. Some of its main brands include Pont Gâr, Llangloffan, and Boksburg. Since the launch in 2006, the cheese has been manufactured in a facility nestled in the heart of milk producing West Wales. In 2006 the company acquired the Llangloffan cheese brand on the retirement of Leon Downey. This original artisan brand had been made since the 1970s in Pembrokeshire, and continues to be handmade to the"
"Wigston. The Masterfoods UK factory at Melton Mowbray produces petfood for brands such as Cesar, Kitekat, PAL, Pedigree, Sheba, Whiskas, Aquarian and Trill. Hand made chocolates are produced by Chocolate Perfection in Ashby-de-la-Zouch. Some 15 major Indian food manufacturers are based in Leicester including Sara Foods, Mayur Foods, Cofresh Snack Foods Ltd, Farsan, Apni Roti, and Spice n Tice. The 'Mithai' Indian sweet market is catered for by award-winning Indian restaurants – for instance the vegetable samosas approved by the Vegetarian Society sold at The Sharmilee on Belgrave Road. The growing market for Indian food has afforded new opportunities to"
"Beenleigh Blue cheese Beenleigh Blue is a thin-rinded, unpressed soft blue cheese made from pasteurised ewe's milk produced in Ashprington, Devon County, England. It is produced using vegetarian rennet. Beenleigh Blue is produced by the Ticklemore Cheese Company. It began with limited production in the 1980s by Robin and Sari Congdon, and as production increased it became available to consumers throughout the year.It has been produced since 2006 by Ben Harris. It has been described as having a creamy texture with notes of fruitiness, mushroom and nutty flavour. Its composition is crumbly and moist, and it has an overall sweet"
"to have originated in Devon (though claims have also been made for neighbouring counties); in other countries however, such as Australia and New Zealand, it is known as a ""Devonshire tea"". Ice cream is also made by many Devon creameries and is known for its luxurious rich full cream taste. Curworthy, Sharpham and Vulscombe cheeses are all made in Devon. Devon Blue and Beenleigh Blue are made at a dairy on the Sharpham Estate. Devon Blue won an award for the best English cheese in 2011. The Ambrosia creamery with its famous tagline """"Devon knows how they make it so"
"Manufacture of cheddar cheese The manufacture of Cheddar cheese includes the process of ""cheddaring"", which makes this cheese unique. Cheddar cheese is named for the village of Cheddar in Somerset in South West England where it was originally made. The manufacture has since spread around the world and the name has become generic. In general, the milk is raw milk (whole or 3.3%). The milk must be ""ripened"" before adding in the rennet. The term ""ripening"" means allowing the Lactic acid bacteria (LAB) to turn lactose into lactic acid, which lowers the pH of the solution, greatly aiding in the"
"has a moist, creamy texture with a pleasantly musty aroma. It is tangy like Roquefort with the creaminess of rich Brie. The blue veins have a smoky, earthy flavour. Norbury Blue cheese has a dark, bark-like rind and a delicately marbled, white interior. Norbury Blue Norbury Blue is an English blue cheese made on Norbury Park farm, situated within Norbury Park, Surrey. It is entirely handmade and the only blue cheese made in the South of England with milk from a closed herd of Friesian cows, fed on GM-free fodder. The cheese is made with vegetarian rennet and unpasteurised cows'"
"long standing local companies, for example the Long Clawson dairy, a co-operative manufacturer of Stilton (cheese) now also makes Paneer cheese used in the Indian dish Mattar Paneer. Leicestershire food exported abroad includes cheese from the Long Clawson dairy which is sold in supermarkets in Canada and the United States via a network of distributors coordinated by Taunton-based company Somerdale. Belvoir Fruit Farms cordials and pressé drinks are sold on the United States east coast in Wegmans Food Markets, World Market, Harris Teeter, Dean & DeLuca, and in specialised British food stores such as Myers of Keswick (New York City),"
"Keltic Gold is a type of semi-hard cheese made by Whalesborough Farm Foods. Menallack and Nanterrow cheeses are made at Menallack Farm near Penryn. Tesyn is a type of smoked goat's milk cheese made by the firm Cornish Cuisine. Cornish Yarg is a semi-hard cow's milk cheese made in Cornwall. Before being left to mature, this cheese is carefully wrapped in nettle leaves to form an edible, though mouldy, rind. The texture varies from creamy and soft immediately under the nettle coating to a Caerphilly cheese-like crumbly texture in the middle. Modern production is at Pengreep Farm near Truro, by"
"Isle of Mull Cheddar Isle of Mull Cheddar is a very sharp white cheddar cheese with a blue vein, from the Inner Hebrides, Scotland. It is made from unpasteurised milk. The cows on the Sgriob-ruadh farm are grass-reared with fermented grain from the nearby Tobermory distillery also used for fodder. Milk is taken directly to the cheesemaking vats without being pasteurised. The ivory colour of the cheese is lighter than many other cheddars and there are some blue veins at the edges, with a taste that is slightly nuttier that other cheddars. Jeff and Chris Reade began making the cheese"
"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,"