List of English cheeses

This is a list of notable cheeses in English cuisine. Some sources claim that at least 927 varieties of cheese are produced in England. Fourteen English cheeses are classified as protected designation of origin.

Cheddar cheese with crackers

In English cuisine, foods such as cheese have ancient origins. The 14th-century English cookery book The Forme of Cury contains recipes for these, and dates from the royal court of Richard II.

English cheeses

A wedge of Bowland cheese

Derby cheese varieties include Sage Derby, shown with a wax coating.

Smoked Lincolnshire Poacher cheese

Shropshire Blue

• Applewood cheese – Type of smoke-flavoured cheese
• Ashdown Foresters – Type of cheese
• Bath Blue
• Bath Soft Cheese – Soft cheese made in Bath
• Beacon Fell Traditional Lancashire Cheese – Protected designation of origin UK cheese
• Beenleigh Blue cheese – Soft blue cheese
• Berkswell – Type of British cheese
• Blue Stilton – English type of cheesePages displaying short descriptions of redirect targets
• Black Bomber
• Bowland cheese
• Brighton Blue – Blue cheese made in Sussex, England
• Buxton Blue – British cheese
• Cheddar – Type of relatively hard English cheese
• Cheshire – Cheese from Cheshire, England
• Chevington
• Colwick – Village and civil parish in Nottinghamshire, England
• Coquetdale – English type of cheese
• Cornish Blue – British cheese
• Cornish Brie – Type of British cheese from Cornwall, England
• Cornish Yarg – Cornish semi-hard cheese
• Coverdale, named after the valley of that name in the Yorkshire Dales
• Croglin – village in Cumbria, England, UKPages displaying wikidata descriptions as a fallback
• Davidstow Cheddar – Brand of Cheddar cheese
• Derby
• Dorset Blue Vinney – British blue cow's milk cheese
• Dorset Drum
• Dovedale cheese – British blue cheese from the Peak District
• Duddleswell cheese
• Fine Fettle Yorkshire – British cheese similar to feta
• Gevrik
• Gloucester – English semi-hard cheese
• Harbourne Blue – Brand of British goat cheese
• Hereford Hop – English cheese
• Keltic Gold – Semi-hard cheese from Cornwall, UK
• Lancashire – English cheese
• Lincolnshire Poacher cheese – English hard cheese
• Little Derby – English cheese
• Lymeswold cheese – A soft, blue English cheese that is no longer producedPages displaying wikidata descriptions as a fallback
• Marble cheese – Cheese type characterized by streaks of different colors
• Merry Wyfe (Bath)
• Norbury Blue – English blue cheese made on Norbury Park farmPages displaying wikidata descriptions as a fallback
• Old Winchester
• Oxford Blue (cheese) – Blue cheese produced in Oxfordshire, England
• Parlick Fell cheese – Sheep's milk cheese from Lancashire, England
• Red Leicester – English hard cheese similar to Cheddar
• Red Windsor – Semi-hard English cheesePages displaying short descriptions of redirect targets
• Renegade Monk – Artisan blue cheese made in England
• Sage Derby – cheesePages displaying wikidata descriptions as a fallbackPages displaying short descriptions with no spaces
• Shropshire Blue – Scottish cheese
• Stichelton – Variety of Stilton cheese using unpasteurised milk
• Stilton – English type of cheese
  • Blue Stilton
  • White Stilton
• Stinking Bishop – English semi-soft cheesePages displaying short descriptions of redirect targets
• St James Cheese
• Suffolk Gold – Semi-soft cheese
• Suffolk Bang – type of cheese produced from skimmed milk in Suffolk, England, UKPages displaying wikidata descriptions as a fallback
• Sussex Slipcote
• Swaledale – English hard cheese made in North Yorkshire
• Tesyn – Cultured products of milk of domestic goatsPages displaying short descriptions of redirect targets
• Waterloo cheese – English semi-soft cheese
• Wensleydale – English cheese
• Wyfe of Bath (Bath)

See also

• List of cheeses
• List of British cheeses
• List of Cornish cheeses
• List of English dishes

Further reading

• Fraser, S. (1960). The Cheeses of Old England. Abelard-Schuman.
• Squire, John, ed. (2018). Cheddar Gorge: A Book of English Cheeses (Reprint of 1937 ed.). London: HarperCollins. ISBN 9780008314293.