When it comes to cheese, few countries can rival the depth of history and variety found in England. Among the many cheeses crafted across this green and pleasant land, some bear the names of the very villages where they were first made. These cheeses have not only stood the test of time but have also come to symbolize the rich culinary heritage of their regions. One such iconic cheese is Cheddar, named after the village of Cheddar in Somerset. But Cheddar is just the tip of the iceberg. Let’s explore the fascinating stories behind these cheeses named for English villages, unraveling how they came to be beloved staples on tables around the world.
The Origin of Cheddar: A Somerset Story
Cheddar is arguably the most famous cheese named for an english village nyt English village. Originating from the village of Cheddar in Somerset, this cheese has become a global phenomenon. The name Cheddar refers not only to the cheese itself but also to the unique process of “cheddaring,” where curds are cut, stacked, and turned to expel moisture. This technique results in the dense, crumbly texture that Cheddar is known for.
The caves of Cheddar Gorge provided the perfect environment for aging cheese, with their cool and constant temperature. This natural refrigeration allowed the cheese to mature slowly, developing its characteristic sharpness and depth of flavor. Today, while Cheddar is produced worldwide, authentic Cheddar from Somerset remains a benchmark for quality, often carrying the Protected Designation of Origin (PDO) status.
Stilton: The King of English Cheeses
Another cheese that owes its name to an English village is Stilton. However, the story of Stilton is a bit more complex, as the village of Stilton in Cambridgeshire is not where the cheese is made. Instead, the cheese is produced in the counties of Derbyshire, Leicestershire, and Nottinghamshire. The village of Stilton became famous for the cheese because it was sold there, particularly at the Bell Inn, a coaching inn on the Great North Road.
Stilton cheese is a blue cheese, known for its rich, creamy texture and bold, tangy flavor. It’s often referred to as the “King of English Cheeses” and is traditionally enjoyed during the festive season. Like Cheddar, Stilton has been granted PDO status, meaning that only cheese produced in the designated counties and following traditional methods can be called Stilton.
Red Leicester: A Bold and Colorful Delight
Red Leicester is a cheese that proudly carries the name of its place of origin, Leicester. This hard cheese is known for its vibrant orange-red color, which comes from the addition of annatto, a natural dye. The color was originally added to distinguish Red Leicester from other cheeses, particularly Cheddar, and to give it a richer, more luxurious appearance.
The cheese has a slightly sweet, nutty flavor that becomes more pronounced as it ages. Red Leicester was traditionally made on farms in the Leicestershire area using surplus milk after the production of Stilton. It has since become a beloved cheese in its own right, often used in cooking for its melting properties and striking color.
Double Gloucester: A Cheese with History
Double Gloucester cheese takes its name from the city and county of Gloucester in southwest England. It’s a traditional, semi-hard cheese made from full-fat milk from Gloucester cows, a breed that was once nearly extinct. The cheese comes in two varieties: Single Gloucester and Double Gloucester, with the latter being richer and more robust in flavor.
Double Gloucester is known for its smooth texture and slightly tangy taste, which makes it a versatile cheese in the kitchen. It has been made in Gloucestershire for centuries, with references to the cheese dating back to the 16th century. Today, it’s enjoyed both as a table cheese and in cooking, particularly in the classic English dish, cheese and onion pie.
Wensleydale: A Yorkshire Classic
Wensleydale cheese is another gem named after a village, or rather a dale, in England. This crumbly, moist cheese has its roots in the Yorkshire Dales, with the village of Hawes being particularly associated with its production. The cheese was originally made by French Cistercian monks who settled in the area in the 12th century, bringing with them the knowledge of cheesemaking.
Wensleydale is often enjoyed with fruit, particularly apples and pears, and has a subtle, milky flavor with a slight tang. A popular variation is Wensleydale with cranberries, which adds a sweet, fruity note to the cheese. Wensleydale is also known for its association with the beloved British animated duo Wallace and Gromit, who famously declared it their favorite cheese.
Cheshire: The Oldest Named Cheese in England
Cheshire cheese is one of the oldest known cheeses in England, with records dating back to Roman times. It takes its name from the county of Cheshire in the northwest of England, where it has been produced for over a thousand years. Cheshire cheese is a crumbly, moist cheese with a slightly salty flavor, which comes from the rich, mineral-laden pastures of the region.
There are three main types of Cheshire cheese: white, red, and blue. White Cheshire is the most common and has a mild, fresh flavor. Red Cheshire, like Red Leicester, is colored with annatto, giving it a distinctive hue. Blue Cheshire, which is less common, has blue veins running through it, adding a sharpness to the cheese’s flavor.
Cornish Yarg: A Modern Classic with Ancient Roots
Cornish Yarg is a relatively modern cheese compared to others on this list, but it has quickly become a favorite. Named after a family who once produced it (Yarg is “Gray” spelled backward), this cheese is made in Cornwall, near the village of Upton Cross. Cornish Yarg is a semi-hard cheese wrapped in nettle leaves, which gives it a distinctive, earthy flavor.
The nettles are applied by hand, and as the cheese matures, they form a natural rind that helps preserve the cheese and add to its unique taste. Cornish Yarg is creamy under the rind, with a slightly crumbly core, and has a fresh, lemony flavor that pairs well with salads and fruit.
Shropshire Blue: A Fusion of Flavors
Shropshire Blue is a cheese with an interesting history and a name that reflects its geographical origin. Despite its name, Shropshire Blue was originally created in Scotland in the 1970s by a cheesemaker who wanted to combine the flavor of Stilton with the rich color of Red Leicester. The cheese has since become associated with Shropshire, where it is now produced.
Shropshire Blue is a blue cheese with a deep orange color, thanks to the addition of annatto. It has a creamy texture and a strong, tangy flavor, similar to Stilton but with a slightly sweeter finish. Shropshire Blue is often enjoyed on its own or as part of a cheeseboard, where its vibrant color and bold taste make it a standout.
Lancashire: A Cheese for All Occasions
Lancashire cheese takes its name from the county of Lancashire in the northwest of England, where it has been made for centuries. This cheese comes in three main varieties: Creamy, Crumbly, and Tasty. Creamy Lancashire is mild and smooth, Crumbly Lancashire has a sharper, tangier flavor, and Tasty Lancashire is aged for longer, giving it a rich, full-bodied taste.
Lancashire cheese is traditionally made from a blend of curds from different days, which gives it a unique texture and flavor. It’s a versatile cheese that can be used in cooking, particularly in Lancashire’s famous cheese and onion pie, or enjoyed on its own with a slice of fruitcake, a classic pairing in the region.
Derby: A Lesser-Known Gem
Derby cheese, also known as Sage Derby when flavored with sage, is a semi-hard cheese named after the city of Derby in the East Midlands. It’s one of England’s oldest cheeses, dating back to the 17th century. Derby cheese has a smooth, creamy texture and a mild, buttery flavor, making it a versatile cheese for both cooking and snacking.
Sage Derby, with its marbled green appearance, is particularly popular during the festive season, adding a touch of color and flavor to cheese boards. The addition of sage gives the cheese a subtle herbal note that complements its creamy base.
Conclusion
England’s cheeses are more than just food; they are a reflection of the country’s rich history, its varied landscapes, and the dedication of its cheesemakers. From the sharp tang of Cheddar to the creamy richness of Stilton, each cheese tells the story of the village or region from which it hails. These cheeses have become synonymous with the places they are named after, carrying the flavors of their origins to tables around the world. So next time you enjoy a slice of English cheese, take a moment to savor not just the taste but the centuries of tradition and craftsmanship behind it.
