Cheddar cheese is a natural cheese that is relatively hard, off-white, and sometimes sharp-tasting. It originates from the English village of Cheddar in Somerset.
Manchego is a cheese made in the La Mancha region of Spain from the milk of sheep of the Manchega breed. It is aged between 60 days and 2 years.
Gouda cheese is a creamy, yellow cow's milk cheese originating from the Netherlands. It is one of the most popular cheeses worldwide. The name is used today as a general term for numerous similar cheeses produced in the traditional Dutch manner.
Caerphilly is a hard, crumbly white cheese that originated in the area around the town of Caerphilly, Wales. It is thought to have been created to provide food for the local coal miners. The Caerphilly of that period had a greater moisture content, and was made in local farms. At the start of the 20th century, competition for milk in the local area saw production decline, and Caerphilly production was gradually relocated to England.
Red Leicester is an English cheese similar to Cheddar cheese, but crumbly in texture. It is typically aged 6 to 12 months. The rind is reddish-orange with a powdery mould on it. Since the 18th century, it has been coloured orange by the addition of annatto extract during manufacture. It is a cow's milk cheese, and is named after the city of Leicester, or the ceremonial county it is located in, Leicestershire.
Oka is a semi-soft washed rind cheese that was originally manufactured by Trappist monks located in Oka, Quebec, Canada. The cheese is named after the town. It has a distinct flavour and aroma, and is still manufactured in Oka, although now by a commercial company. The recipe was sold in 1981 by Les Pères Trappistes to the Agropur cooperative.
Cheese curds are moist pieces of curdled milk, eaten either alone as a snack, or used in prepared dishes. They are most often consumed throughout the northern United States and Canada. Notably, cheese curds are popular in Quebec, as part of the dish poutine, and in Wisconsin and Minnesota where they can be served breaded and deep fried. Curds are sometimes referred to as "squeaky cheese" or fromage en crottes.
Gloucester is a traditional, semi-hard cheese which has been made in Gloucestershire, England, since the 16th century. There are two varieties of the cheese, Single and Double; both are traditionally made from milk from Gloucester cattle. Both types have a natural rind and a hard texture, but Single Gloucester is more crumbly, lighter in texture and lower in fat. Double Gloucester is allowed to age for longer periods than Single, and it has a stronger and more savoury flavour. It is also slightly firmer. The flower known as lady's bedstraw was responsible for the distinctively yellow colour of Double Gloucester cheese.
Dunlop is a mild cheese or 'sweet-milk cheese' from Dunlop, East Ayrshire, Scotland. It resembles a soft Cheddar cheese in texture. Though it fell out of popularity some time after the end of the Second World War, it is now appreciated for its value in various recipes and for eating on its own or with a dram of whisky.
American cheese is a type of processed cheese developed in the 1910s made from cheddar, Colby, or similar cheeses, in conjunction with sodium citrate, which permits it to be pasteurized without its components separating.
Sage Derby is a variety of Derby cheese that is mild, mottled green and semi-hard, and has a sage flavour. The colour is from sage and sometimes other colouring added to the curds, producing a marbling effect and a subtle herb flavour. The colour is formed either by mixing sage leaves into the curd before it is pressed or by the addition of "green curd" from green corn or spinach juice. In the latter case, the flavour has to be created with colourless sage extract. Parsley, spinach and marigold leaves, bruised and steeped before use, can also be included instead of the sage leaves. It is aged for one to three months.
There are many different types of cheese. Cheeses can be grouped or classified according to criteria such as length of fermentation, texture, methods of production, fat content, animal milk, and country or region of origin. The method most commonly and traditionally used is based on moisture content, which is then further narrowed down by fat content and curing or ripening methods. The criteria may either be used singly or in combination, with no single method being universally used.
Little Derby is a Derby-style cheese made outside Derbyshire, similar in flavour and texture to Cheddar, but without the annatto colouring used in Derby cheese.
Dovedale, sold as Dovedale Blue, is a blue cheese. It is named after the Dovedale valley in the Peak District, near where it is produced.
Marble cheese is a name given to cheeses with marbled patterns. These are produced by combining either two different colored curds, cheese curds or processed cheeses.
Gleann Gabhra is a small award-winning Irish cheese company owned by Dominic and Fionnuala Gryson located in Macetown near the Hill of Tara in County Meath, Ireland, producing a single cheese, Tara Bán, a mild-flavoured goat's Cheddar with a firm texture and brilliant white colour. Dominic and Fionnuala Gryson began producing cheese here in 2010 using pasteurised milk from his herd of goats.
Galil cheese, also known as Israeli yellow cheese is a type of cheese that is made in Israel. It is a semi-hard, yellow cheese that is similar in taste and texture to cheddar cheese.
