Cheeses of the English type, mostly hard and soft, have an intense, spicy, sweet taste and a uniform consistency. The most popular brands of them are Cheddar, Colby, Cheshire, Stilton, Dorset Blue Vinny, Gloucester, Red Leicester.
"Cheddar"
Cheddar is a brand of English cheese made from cow's milk. It contains about 25% fat. It has a yellow or orange color, the taste is spicy, slightly sour and nutty.
This is the most popular type of cheese on the British market (it has about 50% of the total sales of this product). Also produced in other countries: Australia, Belgium, the Netherlands, Ireland, Poland, South Africa, USA, Sweden.
The name of the cheese comes from the village of Cheddar in England in the county of Somerset, where his recipe was invented.
English nutty cheese contains a significant amount of vitamin A, retinol (0.334 mg per 100 g), β-carotene (0.286 mg per 100 g) and cobalamins. It is very rich in calcium and iodine. It contains a large amount of saturated fatty acids.
Colby
Colby cheese is a bit like Cheddar. But this is a semi-solid product, it is softer, wetter, because it is made from pasteurized cow's milk, which is heated to 30-35 degrees with the introduction of lactic ferment. After this, the resulting cheese clot is cut into squares. The serum is replaced with water during cooking, this reduces the acidity of the product and leads to a characteristic mild taste.
Longhorn - is the most famous among Colby's American cheeses. It is cylindrical orange. Available in original shape and in rectangles or semicircles. Since it is a softly flavored cheese, it is rarely used in cooking. It is usually used as a snack and in salads.
"Cheshire"
Cheshire is one of the oldest cheeses in British history. It is a dense and semi-hard English cheese, characterized by a moist, crumbly texture and a soft, salty taste. Industrial versions tend to be drier and less crumbly, more like a softer product than cheese with a traditional texture. Cheshire cheese family - Wensleydale and Crumbly Lancashire.
This view is available in three versions: red, white and blue. The original simple white version makes up most of the production.
Stilton
This is an English blue cheese. Produced in the counties of Derbyshire, Leicestershire and Nottinghamshire. The name comes from the village of Stilton in Cambridgeshire. Stilton is a type of cheese that is protected by European Union law. The name is reserved only for species produced according to a strictly defined recipe in the above counties of England. There are two main types: blue and white, as well as varieties enriched with aromas:
- Blue "Stilton" - has a color from white to cream and amber, intersected by a grid of blue stripes. It has a tough, rough, wrinkled skin formed by various types of mold. It is strewn with small holes, has a characteristic smell resembling pears. The taste should be spicy with a tangible aroma of herbs and blue mold.
- White Stilton with blueberries. Only six licensed dairies in the world are eligible to supply milk for this cheese product. Only 8 kg of such a product is obtained from 78 kg of milk. It consists of 38% water, 35% fat, 23.7% protein. This is salted cheese. Characteristic blue cores are obtained by piercing with stainless steel needles to introduce air. The production and ripening process takes about 9 weeks.
This English cheese with celery is served as an appetizer on sandwiches, cocktail tartines or after a meal - on a cheese board.
Dorset blue vinney
Dorset Blue Vinney is a traditional blue cheese made near Sturmister Newton in Dorset, England from skim milk from cows. This is a hard, crumbly English cheese. “Vinnie” is the local name for “Dorset,” associated with the outdated word “vinew,” which means becoming moldy. Penicillium roqueforti mushroom is used for the production of blue cheese (it can be hazardous to health - it forms mycotoxins). This product is also often made from unpasteurized milk. Therefore, it has a strong taste and smell.
Gloucester
This is a traditional semi-hard cheese that was made in Gloucestershire, England. It is made since the 16th century.
There are two types of Gloucester cheese - Single and Double. Both of them are traditionally made from the milk of Gloucestershire cows grown in the English county of Gloucestershire.
Both types have a natural peel (outer layer) and a solid texture, but Single Gloucester is more friable and less greasy. Double Gloucester has a stronger and more delicious aroma. He is also a little harder. Both types are produced in round shapes, but Double Gloucester is larger in diameter.
Red leicester
Red Leicester (also known as Leicester or Leicestershire) is an English cheese made similar to Cheddar cheese, sold between 3 and 12 months old. The shell is reddish-orange with powdery mildew.
Since the 18th century, it has been dyed orange by the addition of annatto extract during production. This is cow's milk cheese, originally from Leicestershire (England) and named after the city of Leicester.
Traditionally cooked such cheeses were hard and dry, with a loose texture and a slightly sweet, mild flavor, which becomes stronger when the cheese ripens. To date, this product is made moist and has a sweetish aftertaste and creamy texture. Cheese has a slightly nutty flavor.