A
B
Bath cheeses
SN:	A creamy soft cheese produced around Bath.
UF:	Bath soft cheeses
BT:	Soft cheeses
	Unpasteurized cheeses
Bath Soft cheeses
USE:	Bath cheeses
Beenleigh Blue cheeses
SN:	A moist and crumbly textured blue cheese.
UF:	Blue Beenleigh cheeses
BT:	Pasteurized cheeses
	Semihard Blue cheeses
Bleu cheeses
USE:	Semihard Blue cheeses
Blue Beenleigh cheeses
USE:	Beenleigh Blue cheeses
Blue Buxton cheeses
USE:	Buxton Blue cheeses
Blue cheeses
USE:	Semihard Blue cheeses
Blue Cheshire cheeses
USE:	Cheshire Blue cheeses
Blue Devon cheeses
USE:	Devon Blue cheeses
Blue Dorset cheeses
USE:	Blue Vinney cheeses
Blue Oxford cheeses
USE:	Oxford Blue cheeses
Blue Shropshire cheeses
USE:	Shropshire Blue cheeses
Blue Stilton cheeses
SN:	A semihard cheese with blue mold introduced to it during the aging stage.
UF:	Stilton cheeses
BT:	Semihard Blue cheeses
	Unpasteurized cheeses
RT:	Shropshire Blue cheeses
	White Stilton cheeses
Blue Vinney cheeses
SN:	A blue cheese from the Dorset region.
UF:	Blue Dorset cheeses
	Blue Vinny cheeses
	Dorset Blue Vinney cheeses
	Vinny cheeses
BT:	Semihard Blue cheeses
	Unpasteurized cheeses
Blue Vinny cheeses
USE:	Blue Vinney cheeses
Blue Wensleydale cheeses
SN:	A creamy, aged blue cheese, originally made in the Wensleydale region.
UF:	Blue Yorkshire cheeses
	Wensleydale Blue cheeses
	Yorkshire Blue cheeses
BT:	Pasteurized cheeses
	Semihard Blue cheeses
RT:	Wensleydale cheeses
Blue Yorkshire cheeses
USE:	Blue Wensleydale cheeses
Blue-veined cheeses
USE:	Semihard Blue cheeses
Buxton Blue cheeses
SN:	A cylindrical shaped blue cheese from the Buxton region.
UF:	Blue Buxton cheeses
BT:	Semihard Blue cheeses
	Unpasteurized cheeses
TOP
C
Cheddar cheeses
SN:	The most eaten cheese in the world. A hard cheese that is aged between 9 and 24 months.
UF:	Chewton Cheddar cheeses
	Green's Cheddar cheeses
	Isle of Wight cheeses
	Keen's Cheddar cheeses
	Miracle Cheddar cheeses
	Montgomery's Cheddar cheeses
	Quicke's Cheddar cheeses
	Top Hat Truckle Cheddar cheeses
BT:	Hard cheeses
	Pasteurized cheeses
NT:	Cheshire cheeses
	Cornish Yarg cheeses
	Daylesford cheeses
	Devon Garland cheeses
	Lancashire cheeses
RT:	Derby cheeses
	Leicester cheeses
	Wellington cheeses
Cheshire Blue cheeses
SN:	A blue cheese from the Cheshire region.
UF:	Blue Cheshire cheeses
BT:	Semihard Blue cheeses
	Unpasteurized cheeses
Cheshire cheeses
SN:	A type of Cheddar from the Cheshire area. It has a shorter aging period.
BT:	Cheddar cheeses
	Unpasteurized cheeses
RT:	Cornish Yarg cheeses
	Daylesford cheeses
	Devon Garland cheeses
	Lancashire cheeses
Chewton Cheddar cheeses
USE:	Cheddar cheeses
Coquetdale cheeses
SN:	A vegetarian cheese from the Northumberland region.
BT:	Hard cheeses
	Unpasteurized cheeses
Cornish Pepper cheeses
SN:	A fresh, pasteurized cheese coated in cracked peppercorns.
BT:	Fresh cheeses
	Pasteurized cheeses
Cornish Yarg cheeses
SN:	The British counterpart to the famous Welsh Caerphilly cheeses.
BT:	Cheddar cheeses
	Unpasteurized cheeses
RT:	Cheshire cheeses
	Daylesford cheeses
	Devon Garland cheeses
	Lancashire cheeses
Cotherstone cheeses
SN:	A cheese made from unpasteurized milk. Semihard, soft crust, loose textured creamy paste.
BT:	Pasteurized cheeses
	Semihard cheeses
Cottage cheeses
SN:	A soft, fresh cheese made of strained and seasoned curds of skim milk.
BT:	Fresh cheeses
	Pasteurized cheeses
Cream cheeses
SN:	A soft white cheese made of cream and milk.
BT:	Pasteurized cheeses
	Soft cheeses
Curworthy cheeses
SN:	A vegetarian cheese. Started being produced in the 1990's but based on a 17th century recipe.
BT:	Hard cheeses
	Unpasteurized cheeses
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D
Daylesford cheeses
SN:	A hard cheese produced in the Gloucestershire region.
BT:	Cheddar cheeses
	Unpasteurized cheeses
RT:	Cheshire cheeses
	Cornish Yarg cheeses
	Devon Garland cheeses
	Lancashire cheeses
Derby cheeses
SN:	Very similar to Cheddar, though much milder. Produced in Derby.
BT:	Hard cheeses
	Pasteurized cheeses
RT:	Cheddar cheeses
	Leicester cheeses
	Wellington cheeses
Devon Blue cheeses
SN:	A blue cheese from the Devon region.
UF:	Blue Devon cheeses
BT:	Semihard Blue cheeses
	Unpasteurized cheeses
Devon Garland cheeses
SN:	A hard cheese from the Devon region. A shorter aging process of up to 8 weeks.
UF:	Garland cheeses
BT:	Cheddar cheeses
	Unpasteurized cheeses
RT:	Cheshire cheeses
	Cornish Yarg cheeses
	Daylesford cheeses
	Lancashire cheeses
Doddington cheeses
SN:	A hard, unpasteurized milk cheese from Northumberland.
BT:	Hard cheeses
	Unpasteurized cheeses
RT:	Northumberland cheeses
Dorset Blue Vinney cheeses
USE:	Blue Vinney cheeses
Double Gloucester cheeses
USE:	Gloucester cheeses
TOP
E
F
Finn cheeses
SN:	An unpasteurized, soft-white cheese. It is the only triple cream cheese made in England.
BT:	Soft cheeses
	Unpasteurized cheeses
Firm cheeses
USE:	Hard cheeses
Fresh cheeses
SN:	Cheeses with an 80% or higher moisture content.
UF:	Fromage Blanc cheeses
	Fromage Frais cheeses
	Very Soft cheeses
NT:	Cornish Pepper cheeses
	Cottage cheeses
	Wealden Round cheeses
RT:	Hard cheeses
	Semihard Blue cheeses
	Semihard cheeses
	Soft cheeses
Fromage Blanc cheeses
USE:	Fresh cheeses
Fromage Frais cheeses
USE:	Fresh cheeses
TOP
G
Garland cheeses
USE:	Devon Garland cheeses
Gloucester cheeses
SN:	One of the older English cheeses. The Single has a shorter aging period than the Double, but are very similar.
UF:	Double Gloucester cheeses
	Single Gloucester cheeses
BT:	Hard cheeses
	Pasteurized cheeses
Gouda cheeses
SN:	A British version of the semihard Dutch cheese.
BT:	Pasteurized cheeses
	Semihard cheeses
Green's Cheddar cheeses
USE:	Cheddar cheeses
TOP
H
Hard cheeses
SN:	Cheeses with 30% to 40% moisture content.
UF:	Firm cheeses
NT:	Cheddar cheeses
	Coquetdale cheeses
	Curworthy cheeses
	Derby cheeses
	Doddington cheeses
	Gloucester cheeses
	Leicester cheeses
	Lincolnshire Poacher cheeses
	Northumberland cheeses
	Swaledale cheeses
	Wellington cheeses
	Wensleydale cheeses
RT:	Fresh cheeses
	Semihard Blue cheeses
	Semihard cheeses
	Soft cheeses
TOP
I
Isle of Wight cheeses
USE:	Cheddar cheeses
TOP
J
K
Keen's Cheddar cheeses
USE:	Cheddar cheeses
Kelston Park cheeses
SN:	A soft and creamy British Camembert-like cheese.
BT:	Soft cheeses
	Unpasteurized cheeses
TOP
L
Lancashire cheeses
SN:	A mild, creamy, hard cheese from the Lancashire region.
BT:	Cheddar cheeses
	Unpasteurized cheeses
RT:	Cheshire cheeses
	Cornish Yarg cheeses
	Daylesford cheeses
	Devon Garland cheeses
Leicester cheeses
SN:	Similar to cheddar, but milder tasting. From Leicester.
UF:	Red Leicester cheeses
BT:	Hard cheeses
	Pasteurized cheeses
RT:	Cheddar cheeses
	Derby cheeses
	Wellington cheeses
Lincolnshire Poacher cheeses
SN:	A hard cheese made from pasteurized milk in the Lincolnshire region.
BT:	Hard cheeses
	Pasteurized cheeses
Lymeswold cheeses
SN:	A Brie-type cheese.
BT:	Pasteurized cheeses
	Soft cheeses
RT:	Somerset Brie cheeses
TOP
M
Miracle Cheddar cheeses
USE:	Cheddar cheeses
Montgomery's Cheddar cheeses
USE:	Cheddar cheeses
TOP
N
Northumberland cheeses
SN:	A hard, vegetarian cheese produced around the Northumberland region.
BT:	Hard cheeses
	Pasteurized cheeses
RT:	Doddington cheeses
TOP
O
Oxford Blue cheeses
SN:	A mild blue cheese.
UF:	Blue Oxford cheeses
BT:	Semihard Blue cheeses
	Unpasteurized cheeses
TOP
P
Pasteurized cheeses
SN:	Cheeses made with pasteurized milk.
NT:	Beenleigh Blue cheeses
	Blue Wensleydale cheeses
	Cheddar cheeses
	Cornish Pepper cheeses
	Cotherstone cheeses
	Cottage cheeses
	Cream cheeses
	Derby cheeses
	Gloucester cheeses
	Gouda cheeses
	Leicester cheeses
	Lincolnshire Poacher cheeses
	Lymeswold cheeses
	Northumberland cheeses
	Sharpham cheeses
	Shropshire cheeses
	Stinking Bishop cheeses
	Wensleydale cheeses
RT:	Unpasteurized cheeses
TOP
Q
Quicke's Cheddar cheeses
USE:	Cheddar cheeses
TOP
R
Red Leicester cheeses
USE:	Leicester cheeses
TOP
S
Semifirm cheeses
USE:	Semihard cheeses
Semihard Blue cheeses
SN:	Cheeses with a moisture content of 50% or lower and blue veins from mold introduced during the aging process.
UF:	Bleu cheeses
	Blue cheeses
	Blue-veined cheeses
NT:	Beenleigh Blue cheeses
	Blue Stilton cheeses
	Blue Vinney cheeses
	Blue Wensleydale cheeses
	Buxton Blue cheeses
	Cheshire Blue cheeses
	Devon Blue cheeses
	Oxford Blue cheeses
	Shropshire Blue cheeses
	Somerset Blue cheeses
RT:	Fresh cheeses
	Hard cheeses
	Semihard cheeses
	Soft cheeses
Semihard cheeses
SN:	Cheeses with 40% to 50% moisture content.
UF:	Semifirm cheeses
NT:	Cotherstone cheeses
	Gouda cheeses
	Stinking Bishop cheeses
	Waterloo cheeses
	White Stilton cheeses
RT:	Fresh cheeses
	Hard cheeses
	Semihard Blue cheeses
	Soft cheeses
Semisoft cheeses
USE:	Soft cheeses
Sharpham cheeses
SN:	Soft cheeses produced in the Sharpham region.
BT:	Pasteurized cheeses
	Soft cheeses
Shropshire Blue cheeses
SN:	Similar to Stilton cheeses, but with an orange colouring. Never actually made in Shropshire.
UF:	Blue Shropshire cheeses
BT:	Pasteurized cheeses
	Semihard Blue cheeses
RT:	Blue Stilton cheeses
	White Stilton cheeses
Single Gloucester cheeses
USE:	Gloucester cheeses
Soft cheeses
SN:	Cheeses with a 50% to 70% moisture content.
UF:	Semisoft cheeses
	Soft Ripened cheeses
NT:	Bath cheeses
	Cream cheeses
	Finn cheeses
	Kelston Park cheeses
	Lymeswold cheeses
	Sharpham cheeses
	Somerset Brie cheeses
RT:	Fresh cheeses
	Hard cheeses
	Semihard Blue cheeses
	Semihard cheeses
Soft Ripened cheeses
USE:	Soft cheeses
Somerset Blue cheeses
SN:	A blue cheese from the Somerset region.
BT:	Semihard Blue cheeses
	Unpasteurized cheeses
Somerset Brie cheeses
SN:	A Brie-type cheese, originally from the Somerset region.
BT:	Soft cheeses
	Unpasteurized cheeses
RT:	Lymeswold cheeses
Stilton cheeses
USE:	Blue Stilton cheeses
Stinking Bishop cheeses
SN:	A sticky cheese. The name comes from the Stinking Bishop pear, used in the washing solution, not the smell of the cheese.
BT:	Pasteurized cheeses
	Semihard cheeses
Swaledale cheeses
SN:	A hard cheese produced in the Swale River valley. A short aging period.
BT:	Hard cheeses
	Unpasteurized cheeses
TOP
T
Top Hat Truckle Cheddar cheeses
USE:	Cheddar cheeses
TOP
U
Unpasteurized cheeses
SN:	Cheeses made with unpasteurized milk.
NT:	Bath cheeses
	Blue Stilton cheeses
	Blue Vinney cheeses
	Buxton Blue cheeses
	Cheshire Blue cheeses
	Cheshire cheeses
	Coquetdale cheeses
	Cornish Yarg cheeses
	Curworthy cheeses
	Daylesford cheeses
	Devon Blue cheeses
	Devon Garland cheeses
	Doddington cheeses
	Finn cheeses
	Kelston Park cheeses
	Lancashire cheeses
	Oxford Blue cheeses
	Somerset Blue cheeses
	Somerset Brie cheeses
	Swaledale cheeses
	Waterloo cheeses
	Wealden Round cheeses
	Wellington cheeses
	White Stilton cheeses
RT:	Pasteurized cheeses
TOP
V
Very Soft cheeses
USE:	Fresh cheeses
Vinney cheeses
USE:	Blue Vinney cheeses
TOP
W
Waterloo cheeses
SN:	A sweeter, semihard cheese.
BT:	Semihard cheeses
	Unpasteurized cheeses
Wealden Round cheeses
SN:	A fresh cheese from Kent.
BT:	Fresh cheeses
	Unpasteurized cheeses
Wellington cheeses
SN:	Made in a way similar to Cheddar. A vegetarian, unpasteurized, hard cheese.
BT:	Hard cheeses
	Unpasteurized cheeses
RT:	Cheddar cheeses
	Derby cheeses
	Leicester cheeses
Wensleydale Blue cheeses
USE:	Blue Wensleydale cheeses
Wensleydale cheeses
SN:	A traditional hard cheese from the Wensleydale region.
BT:	Hard cheeses
	Pasteurized cheeses
RT:	Blue Wensleydale cheeses
White Stilton cheeses
SN:	A semihard cheese. Identical to Blue Stilton, except blue mold is not introduced to the cheese in the aging stage.
BT:	Semihard cheeses
	Unpasteurized cheeses
RT:	Blue Stilton cheeses
	Shropshire Blue cheeses
TOP
X
Y
Yorkshire Blue cheeses
USE:	Blue Wensleydale cheeses
TOP
Z
TOP