Types of English Cheese & Other British Varieties

The United Kingdom’s rich cheesemaking tradition spans centuries, firmly establishing it as a cornerstone of the global cheese landscape. Cheddar, Stilton, and Cheshire are some of the best-loved cheese varieties all over the world, but the country offers so much more, with regional specialties like Red Leicester, Double Gloucester, and Cornish Yarg reflecting the unique geography and climate of their origins.

The different regions within Great Britain offer their unique styles in cheesemaking, which results in a wide range of varieties, including farmhouse and artisanal cheeses. While large commercial producers continue to provide popular favorites, many small-scale cheesemakers are reviving traditional methods and trying out new flavors.

Many British cheeses carry the prestigious Protected Designation of Origin (PDO) or Protected Geographical Indication (PGI) status, underscoring their authenticity and deep-rooted connection to British soil.

Types of Cheeses From England

England is renowned for its distinctive cheesemaking styles and is the birthplace of around a thousand varieties, including iconic names like Cheddar (PDO, PGI) and Stilton (PDO). Most English cheeses make use of cow’s milk, with only a few exceptions.

Here are the most famous English cheeses with their typical characteristics:

Name				Popular	Flavor & Characteristics	Uses & Pairing Ideas
Cheddar	Hard	Cow	Somerset	Popular	Sharp and nutty with a smooth texture; mild to tangy based on age	In sandwiches, burgers, or paired with fruits and jams.
Stilton (Blue cheese)	Semi-soft	Cow	Leicestershire, Derbyshire, Nottinghamshire	Popular	Creamy, tangy, and earthy with rich umami notes	Crumbled on salads, paired with port wine or fruits, like pears
Wensleydale	Semi-hard	Cow	North Yorkshire	Popular	Mild, milky, slightly honeyed flavor with a crumbly texture	Paired with tart fruits like cranberries, added to desserts, or crumbled in salads
Red Leicester	Hard	Cow	Leicestershire	Popular	Rich, sweet, and nutty with an orange hue from annatto and a reddish powdery rind	Grated over baked dishes, included in cheese platters
Sage Derby	Semi-hard	Cow	Derbyshire	Popular	Smooth creamy, with a greenish hue and herbaceous undertones from sage infusion	Featured in cheese boards, adds a twist to quiches and sandwiches
Stinking Bishop	Semi-soft	Cow	Gloucestershire	Popular	Pungent with a creamy, almost meaty flavor and pear cider-washed rind	A standalone delicacy or paired with fruits, crusty bread
Cheshire	Hard	Cow	Cheshire	Popular	Mild yet tangy and salty with a crumbly but moist texture	In salads, pies, and regional dishes like Cheshire Rarebit
Gloucester (Single and Double)	Semi-hard	Cow	Gloucestershire	Popular	Buttery, nutty, and slightly tangy; flavor becomes stronger with aging	Used in soups and tarts and served as a snacking cheese
Applewood	Semi-hard	Cow	Somerset	Popular	Smoke-flavored variety of Cheddar with subtle flavors and a creamy, smooth texture	Perfect for melting in pasta, sandwiches, or burgers
Derby	Semi-hard	Cow	Derbyshire	Popular	Mild, buttery, and mellow with a firm yet smooth texture	Melts well in cooking, enjoyed on crackers
Lancashire	Semi-hard	Cow	Lancashire	Popular	Creamy and slightly tangy, easy to crumble	Ideal for cooking or grilling, often used in traditional Lancashire Hotpot
Cornish Yarg	Semi-hard	Cow	Cornwall	Popular	Creamy with a subtle tang and earthy notes from being wrapped in nettle leaves	Often served with crackers and fresh fruits
Red Windsor	Semi-hard	Cow	England	Popular	Sweet and fruity with reddish marbling from wine, port, or brandy	Used in festive platters, pairs well with red wines
Stichelton (Blue cheese)	Semi-soft	Cow	Nottinghamshire	Popular	Full-flavored with earthy and fruity notes	Often crumbled on crusty breads, crackers or paired with fruits like figs and pears
Lincolnshire Poacher	Hard	Cow	Lincolnshire	Popular	Sweet and nutty with sharp, tangy notes; a blend of Cheddar and Alpine styles	Enjoyed on its own or with wines, fruits, or jams, a good substitute for Parmesan
Berkswell	Hard	Sheep	West Midlands	Popular	Sweet, nutty flavor with a grainy texture, similar to Pecorino	Used for grating in pasta or salads
Colwick	Soft	Cow	Nottinghamshire	Popular	Mild, fresh, and slightly tangy with a soft curd texture	Paired with fresh fruits or used as a dessert cheese
Cornish Brie	Soft	Cow	Cornwall	Popular	Creamy, rich with a mild earthy flavor and edible bloomy rind	Served with crackers or in baked dishes
Bath Soft	Soft	Cow	Somerset	Popular	Creamy, rich, and slightly tangy with a bloomy rind	Perfect for crackers, fruits, or fresh salads
Old Winchester	Hard	Cow	Wiltshire	Popular	Aged, nutty, with a crystalline texture similar to Parmesan	Grated over pasta, salads, or served as a snack cheese
Bowland	Soft	Cow	Lancashire	Popular	Sweet, and fruity with added apples, raisins, and cinnamon	Best for cheese platters or paired with spiced wines
Waterloo	Soft	Cow	Berkshire	Popular	Buttery, creamy, and mild	Ideal with crusty bread or fruits
Cornish Blue	Soft	Cow	Cornwall	Popular	Mild, creamy, and slightly sweet, less tangy than typical blue	Served in salads, dressings, or alongside wine
Wyfe of Bath	Semi-hard	Cow	Somerset	Popular	Buttery and slightly nutty with a rich, creamy texture	Served on cheese boards or melted into dishes
Oxford Blue	Soft	Cow	Oxfordshire	Popular	Tangy and creamy with spicy yet delicate wine and chocolate notes	Paired with crackers or rich meats
Suffolk Gold	Semi-hard	Cow	Suffolk	Popular	Smooth, creamy, with a mild buttery flavor	Great for sandwiches, melting, or cheese boards
Bath Blue	Semi-soft	Cow	Somerset	Popular	Creamy, tangy, and slightly salty, a typical blue cheese	Served with dark bread, crackers, or pears
Fine Fettle Yorkshire	Soft	Sheep	Yorkshire	Popular	Crumbly, fresh, and slightly salty: a British take on feta	Perfect for salads, Mediterranean dishes, or as a topping
Beenleigh Blue	Semi-soft	Sheep	Devon	Popular	Sweet, tangy, and creamy with notes of honey	Paired with dessert wines or added to cheeseboards
Chevington	Semi-hard	Cow	Northumberland	Popular	Rich and creamy with a slight tang	Best in sandwiches, grilled, or served with fruits
Swaledale	Semi-hard	Cow/ Sheep/ Goat	Yorkshire	Popular	Mild, creamy, and slightly tangy with a crumbly texture	Used in salads or eaten on its own with crackers
Hereford Hop	Semi-hard	Cow	Herefordshire	Popular	Mild, creamy, with a unique hoppy flavor from a coating of hops	Perfect for beer pairings or as a snacking cheese
Yorkshire Blue	Semi-soft	Cow	Yorkshire	Popular	Mild, creamy, and buttery; less salty than typical blue cheeses	Used in sauces, salads, or served with honey and walnuts
Cotswold	Semi-hard	Cow	Gloucestershire	Popular	Buttery with notes of onion and chives	Featured in cheese boards or melted in savory dishes
Blacksticks Blue	Soft	Cow	Lancashire	Popular	Tangy, creamy, and slightly sweet	Spread on bread, crackers, paired with fruits, and in cooking
Huntsman	Semi-hard	Cow	Gloucestershire	Popular	Layers of buttery Double Gloucester with tangy Stilton	Served as a centerpiece on cheeseboards
Winslade	Soft	Cow	Hampshire	Popular	Creamy and rich with pine notes (from the spruce bark that wraps the cheese)	Best enjoyed with crackers or baked
Dorset Blue Vinney	Hard	Cow	Dorset	Popular	Strong, tangy, and crumbly with earthy notes	Used in soups or served with crusty bread
Dorstone	Soft	Goat	Herefordshire	Popular	Bright, citrusy, and fluffy witha distinct turret shape and ashed rind	Paired with fruits or artisan bread
Tunworth	Soft	Cow	Hampshire	Popular	Camembert-style, earthy, and mushroomy with a rich, creamy interior	Paired with crusty bread or roasted vegetables
Golden Cross	Soft
Birdwood Blue Heaven	Soft
Allerdale	Semi-hard
Ashdown Foresters	Hard
Raven’s Oak	Soft
Exmoor Blue	Semi-soft
Dorset Drum	Hard
Farleigh Wallop	Semi-soft
Blue Wensleydale	Semi-hard
Buxton Blue	Semi-soft
Harbourne Blue	Semi-soft
Suffolk Bang (no longer produced)	Semi-hard
Wiltshire Loaf	Semi-hard
Blue Monday	Soft
Gevrik	Soft
Norbury Blue	Soft
Baron Bigod	Soft
Keltic Gold	Semi-hard
Tesyn	Soft
Harlech	Semi-hard
Sussex Slipcote	Soft
Isle of Wight Blue	Soft
Dovedale Blue	Soft
Little Wallop	Soft
Cotherstone	Semi-hard
Merry Wyfe	Semi-soft
Goosnargh Gold	Semi-hard
Croglin	Semi-soft
Brighton Blue	Semi-soft
Parlick Fell	Semi-soft
Lymeswold (no longer produced)	Soft
Duddleswell	Hard
Blissful Blue Buffalo	Semi-soft
Renegade Monk	Soft
Oxford Isis	Soft
Little Derby	Semi-hard
Black Eyed Susan	Semi-soft
Devon Blue	Semi-soft
Brinkburn	Semi-hard
Coquetdale	Semi-hard
Village Green	Hard
Coverdale	Hard

Types of Cheeses From Scotland

Scotland’s rich cheesemaking tradition traces its roots back to the Viking Age. Among its earliest creations is Caboc, said to have originated from a Viking princess who passed her cherished recipe to her daughter—a practice that continues to this day, with the recipe safeguarded through generations.

Much like in England, most Scottish cheeses are crafted from cow’s milk. However, notable exceptions such as Lanark Blue and Teviotdale showcase the unique character of sheep’s milk. Some of these cheeses have earned protected status to ensure their authenticity and heritage remain intact. For instance, Bonchester enjoys PDO designation, while others, like Dunlop and Teviotdale, have PGI recognition.

Here is a list of all the famous Scottish varieties:

Name				Flavor & Characteristics	Uses & Pairings
Shropshire Blue	Semi-soft	Cow	Inverness	Creamy, tangy with a sharp, nutty undertone and a bright orange color	In salads, cheese boards, or paired with port wine or sweet fruits
Isle of Mull	Hard	Cow	Isle of Mull	Strong, tangy, nutty flavor with earthy notes and a crumbly texture	Often grated over pasta, added to soups, or enjoyed with oatcakes and jams
Crowdie	Soft	Cow	Scotland	Mild, creamy, crumbly, slightly tangy, and coated with oatmeal; traditionally hand-rolled	Spread on bread or oatcakes, paired with smoked salmon or honey
Dunlop Cheese	Semi-hard	Cow	Ayrshire	Mild, creamy, and buttery with a smooth, dense texture (like a soft Cheddar)	Creamy tangy with a sharp, nutty undertone and a bright orange color
Gruth Dhu	Soft	Cow	Scotland	Creamy and rich with a distinct smoky and peppery flavor, coated in black pepper and oatmeal	Spread on crackers and oatcakes or paired with smoked fish or savory preserves
Caboc	Soft	Cow	Scotland	Rich, buttery, and slightly tangy, coated in toasted oatmeal	Spread on oatcakes and toast or paired with sweet preserves
Lanark Blue	Semi-soft	Sheep	Lanarkshire	Tangy, salty, and rich with a creamy texture	In salads, risottos, or cheese boards or with honey and sweet wines
Red Anster	Semi-soft	Cow	Fife	Tangy, savory flavor with a hint of garlic and herbs	In sandwiches or other warm dishes or served with beer
Bonchester	Soft	Cow	Roxburghshire	Buttery, creamy flavor with a slightly tangy finish and bloomy white rind.	Enjoyed on its own, with crackers, or paired with light wines or fruit
Teviotdale	Semi-soft	Sheep, Cow	Teviotdale	Mild, nutty with a crumbly texture	Melted over dishes, added to salads, or paired with fruits and wines

Types of Cheeses From Wales

Though not as varied, Wales has made a notable contribution to British cheesemaking. All Welsh cheeses are crafted from cow’s milk, with one delightful exception: the goat cheese, Pantysgawn. Here are the most notable Welsh cheeses:

Name				Flavor & Characteristics	Uses & Pairings
Caerphilly	Semi-hard	Cow	Mid Glamorgan	Mild, slightly tangy with a crumbly texture	Great in pies or eaten on its own
Black Bomber	Hard	Cow	Snowdonia	Extra mature Cheddar with intense sharpness and creamy texture	On its own, in sandwiches, or with tart jam or chutney
Y Fenni	Semi-hard	Cow	Monmouthshire	Mild, creamy, infused with mustard seeds and ale, giving a spicy kick	Perfect with crackers or melted into dishes
Tintern	Soft	Cow	Monmouthshire	Infused with chives and shallots, with a smooth texture and green wax coating	Served with beer or ale and in cheese boards
Pantysgawn	Soft	Goat	Blaenavon	Mild, creamy, and slightly tangy, with a crumbly texture	In salads, spreads, or with light wines and fresh fruits

Britain’s passion for cheese has inspired one of its most peculiar and celebrated traditions: the Cooper’s Hill Cheese-Rolling and Wake. Held annually in the village of Brockworth, Gloucestershire, this quirky event sees participants hurtling down a steep 90-meter hill in pursuit of a wheel of Double Gloucester cheese. Its international popularity, attracting enthusiasts from across the globe, reflects not only the world’s appreciation for British cheeses but also the enduring charm of its age-old customs.