English cheeses are produced and eaten all over the world.
The United Kingdom produces nearly 700 different types of cheese, according to the British Cheese Board. Rich in calcium, protein and vitamin B12, cheese is a healthy addition to snacks, salads and meals, and about 98 percent of all households in Britain are cheese consumers. Many of these creamy and crumbly cheeses come from England and are made in a variety of ways.
Wensleydale
Developed in 1150 by Cistercian monks, Wensleydale is traditionally served with apples or fruit cake at tea time. This cheese began as a farmhouse cheese aged by farmers' wives and originally was stored in the barn. The original Wensleydale developed blue veins due to mold spores in the air because the cheese was stored in the same place as leather goods. The flavor is milky and a bit sour, but as the cheese matures, the flavor becomes slightly honey tasting. Wensleydale is at first a crumbly cheese, but as it ages, becomes more firm.
Cheddar
Cheddar is a staple for almost every English family. Developed in the Somerset region of England during the 12th century, it is aged in the caves of Cheddar Gorge. Cheddar used to be available only to royalty. This sweet and nutty cheese is available at a variety of ages, with the younger cheeses tasting gentler and creamier than the more mature truckles.
Stilton
Sometimes referred to as the "King of English Cheeses," Stilton is a strong flavored and strong smelling cheese. Developed in the 18th century near the town of Peterborough in Cambridgeshire, Stilton is a creamy, blue veined cheese with a slightly acidic taste. Normally served as a desert cheese and a good accompaniment to port, Stilton can also be used for cooking and baking.
Red Leicester
Dating from the 17th century in Leicestershire, England, Red Leicester is similar to cheddar in that its flavor becomes tangier with age. The orange color of Red Leicester is created by using a vegetable extract known as annatto from a tree native to South America. Formed into a flat-wheel shape during production, the rind of Red Leicester should have a powdery textured mold present. This hard cheese is usually aged anywhere from three to 12 months and the flavors range from mildly sweet to sharp and dry depending on maturity.
Double Gloucester
Double Gloucester is produced in many parts of the UK, but originated from the town of Gloucester in the 16th century. Known for its orange color, Double Gloucester is made by adding annatto to the milk. Because of its "double" name, many people believe this cheese was made by farmers adding twice the milk to the cream, once in the morning, and once in the evening. Double Gloucester has four levels of flavor from mild creamy and buttery tastes, to more mature, complex and nutty flavors. Usually, Double Gloucester is aged for at least four months before sale.
Tags: Double Gloucester, flavor becomes, more mature, orange color
