Rightfully known as the 'King of English Cheeses', Stilton takes its name from a village just south of Peterborough. It was never actually made there, originating near Melton Mowbray at the beginning of the eighteenth century. Stilton is honoured with a certification trademark and Protected Designation of Origin status, meaning it can only be made in the counties of Nottinghamshire, Derbyshire, and Leicestershire to a specified recipe.
It is smooth and creamy with complex, slightly acidic flavour. It makes an excellent dessert cheese and is traditionally served with Port at Christmas. However, it can be enjoyed all year round and is worth trying with a dark cream sherry or a sweet dessert wine. It is also very versatile and can be used in hot or cold recipes
Carefully matured under controlled conditions for nine to twelve months, Mature Cheddar has a firm, silky texture and a wonderfully full flavour. Some think that an interesting companion for this cheese is Guinness. A less unusual accompaniment would be a fine Merlot.
The most famous of Welsh cheeses, Caerphilly is a fresh, white, mild cheese with a delicate, slightly salty and lightly acidic flavour. With a moderately firm, creamy and open texture, it was originally made a century and a half ago and eaten by hard-working Welsh miners. Apparently, the cheese's saltiness replenished the salt lost from their bodies when mining. These days, Caerphilly's distinctive flavour is enjoyed more above ground with a Zinfandel or a white Lambrusco. The process for making Caerphilly is long and complicated - after curdling at 89 0F, the curd is cut into cubes, stirred, and dumped into cheesecloths - but the delicious end product is worth the wait.
Traditionally made in a large cartwheel shape, Red Leicester is a rich, russet coloured cheese whose flaky and slightly open texture plays host to a distinctive mellow flavour. Its lush colour was largely responsible for the cheese's popularity - especially in the Victorian period - and is caused by the use of Annatto, an age-old, tasteless vegetable dye extracted from a plant in South America. With a firm body and a close flaky texture, it takes around three to four months to mature and is great when eaten with fruit. It also makes a good partner for beer.
A cheese with history, the recipe for Wensleydale can be traced back to the Cistercian monks who came over to England with William the Conqueror in the 11th century. Eaten comparatively young - usually between one month and three months of age.
Wensleydale tastes delicious when complimented by a nice slice of apple pie for an alternative dessert or afternoon snack. Wensleydale is a moist, crumbly and flaky textured cheese with a mild and slightly sweet flavour.
Considered to be the 'Queen of Cheeses', Brie is known for its smooth, yet tangy taste and its lovely aroma. It ripens quite quickly and must be eaten quite soon to benefit from the full flavour.
It is great in sandwiches (with grape or apple); delicious in salads; and goes down sumptuously with a Medoc or Cabernet Sauvignon
Derby has a smooth, mellow texture with a quite mild, buttery flavour. It is quite similar in taste and texture to Cheddar and ripens at between one and six months. It is delicious with either fruit juice or a glass or two of Shiraz.
With a slightly fuller aroma and flavour than British Brie, this cheese is a real treat. As it ripens, the flavour develops depth and complexity and the texture becomes soft and creamy. British Camembert is delicious with a green salad or deep-fried in breadcrumbs. Alternatively, it goes splendidly with a Rioja.
