St. Cera
St. Cera is a washed rind version of St. Jude. Its rind is washed in a brine solution which inhibits some bacteria whilst encouraging others which leads to the rind turning a pinkish orange, the texture becoming firmer and a more punchy flavour. Click here to see more about White Wood Dairy and our other […]
St. Jude
St. Jude is a mould ripened, soft cheese weighing about 100g. It has a soft paste and when young it has a fresh but creamy taste which becomes more complex as it ages with stronger notes. Click here to see more about White Wood Dairy and our other cheeses published at the World Cheese Map […]
Double Gloucester
A hard, cows’ milk cheese with a smooth texture, milky, nutty flavour and apricot colour thanks to the addition of annatto (a natural plant extract also used in Red Leicester). Originally made in the fertile county of Gloucestershire from the milk of the Gloucester cow, Gloucester cheese comes in both Single and Double varieties, and […]
Cheshire
One of Britain’s oldest cheeses, Cheshire is a hard-pressed, cows’ milk cheese with a relatively dry texture and a mild, tangy character that’s made in large drums using vegetarian rennet. Young Cheshire is white and crumbly with a milky, clean flavour. The flavour develops as the cheese ages and it also becomes firmer in texture, […]
Cheddar
Perhaps the most famous of the UK native cheeses, Cheddar is now made around the world. Mass-produced examples tend to be aged for much shorter periods, and will have a creamier, moister texture and a milder flavour, but generally melt better when cooked. Cheddar is traditionally made from slabs of curd that are stacked on […]
Caerphilly
This hard cows’ milk cheese, which takes its name from the town in South Wales in which it was first made, has a moist, crumbly texture and a mild, fresh flavour. Caerphilly is traditionally made from unpasteurised milk and animal rennet, and matured for just a couple of months before being sold. Credits: BBC Food
Stilton
Britain’s best-known blue cheese is widely regarded as one of the world’s finest. Made from pasteurised whole cows’ milk, it has a rich, piquant flavour and a moist, crumbly texture. White Stiltons, which have a milder flavour but the same open texture, are sold young, often with added flavourings such as dried fruit. Credits: BBC […]
Lancashire
A mild, crumbly-textured white cheese still predominantly produced and consumed in and around the country that gave it its name. It is one of the softest of all native hard-pressed cows’ milk cheeses, and is unique in that it is made with a mixture of curds from two or three days of milking, giving it […]
Wensleydale
This ancient cheese, with its delicate, slightly sour flavour and distinctive moist, flaky texture is made from pasteurised cows’ milk. Wensleydale is available in two varieties: the common white sort, which is sold very young, and the rarer blue-veined Wensleydale, which has a mellow, rather savoury character, and a firm texture. Credits: BBC Food
Red Leicester
Formerly known as Leicester, or Leicestershire cheese, this is a hard cows’ milk cheese made in much the same way as Cheddar, but with a moister, crumblier texture and a milder flavour. It is coloured with a vegetable dye called annatto, which gives the cheese its distinctive deep-orange hue. This practice, which is not unique […]