British Cheese

British cheese exists in its own category. And by that we don’t just mean any cheese made in the UK, but rather the traditional territorial styles that originated there. They are often fondly dubbed The Crumblies, (specifically Cheshire, Caerphilly, Wensleydale, and Lancashire,) thanks to their firm, friable texture, that breaks cleanly rather than bends. Their structure is from a high-acid make that sets them apart from their silkier continental cousins.

But it’s not just the texture that makes them special. British cheeses often carry a bright, lively character that can range from lemony and yogurty, to nutty, savory, or grassy, depending on the style and age. Each cheese tells the story of its place, its milk, and the craft of the maker behind it.

I love crumbly British cheese for snacking, for melting in a cheese toastie, or including on a well-rounded cheese board. They melt well because of their loose structure, but you’ll notice they don’t melt like a stretchy mozzarella. Their melt is a bit more creamy than stringy. A sandwich with a bit of bacon, caramelized onions, or strong English mustard, and you can’t go wrong. Or make a Welsh Rarebit with some dark ale and Worcestershire sauce.

British Cheese Today

In the Twentieth Century, wartime rationing and a postwar preference for liquid milk nearly extinguished British farmhouse cheesemaking. While Cheddar became a global commodity (which we’ll discuss at length in another post,) other territorial cheeses faded into obscurity. Many of these traditional cheeses survived only as industrial shadows of their former selves. But thanks to a revival led by dedicated farmers, mongers, and affineurs, like Neal’s Yard Dairy, true British cheese is once again thriving. We’re delighted to offer a selection that honors this legacy. They’re bright, crumbly, and unmistakably British.

In subsequent posts, we’ll talk more about specific British Territorials. We’ll start with Cheshire, specifically, Appleby’s Cheshire. I had the honor of meeting Sarah Appleby when she came to visit Formaggio Kitchen with folks from Neal’s Yard Dairy in June of 2025. Cheshire is one of the oldest and popular cheeses in the British Isles, so it’s the perfect place to start.