British cheeses

  • Beacon Fell traditional Lancashire cheese, AOP

  • Boncester cheese, AOP
  • Buxton Blue cheese, AOP
  • Cheddar cheese hard cheese
  • Cottage cheese crémeux or reduced, fresh cheese with the cow's milk.
  • Cream cheese, fresh cheese with the cow's milk and cream.
  • Dovedale cheese, AOP
  • Galloway cheese (Scotland)
  • Islay cheese (Scotland)
  • red Leicester, cheese with the cow's milk to paste lasts, with a granulous but wet texture, an orange coloring, a hard crust and a rich and powerful perfume.
  • Llangoffan cheese (Wales))
  • Orkney cheese (Scotland)
  • Wise Derby, cheese with the cow's milk, not cooked paste and without crust, a granulous aspect with dominant green, scented with the fresh sage sheets.
  • Individual Gloucester cheese, AOP
  • South Wraps Vintage, cheddar vigorous with the cow's milk.
  • Stilton, blue cheese with spotted paste, with a creamy but friable texture and a recorded savor.
  • Stinking bishop
  • Swaledale cheese, AOP
  • Teviotdale cheese, AOP
  • Wensleydale, cheese with the cow's milk to white pressed paste, with a friable texture and a taste doucâtre.
  • West country Farmhouse, AOP
  • White/Blue Stilton cheese, AOP

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