The UK has literally hundreds of artisan cheese makers using traditional methods to produce top quality regional cheeses with distinctive character and flavour. Here's a selection of ten of the best British cheeses from around the UK.
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Flavour and texture: Firm, crystalline and dry textured. The flavours are rich
and rounded with nutty, toasted notes.
Region: near Wooller, Northumberland, overlooked by the Cheviot Hills
Made by: Maggie Maxwell
Milk: Unpasteurised cows milk
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 Flavour and texture: Smooth and buttery textured, this cheese can develop a liquid consistency if very ripe. Its flavours are gentle and herbal.
Region: Childwickbury Estate near St Albans, Hertfordshire
Made by: Elizabeth Harris
Milk: Pasteurised goats milk
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Flavour and texture: Three distinct flavours run through this
cheese, a citric, lactic center; oozy, mushroomy cream under
the rind, and musty, earthiness of the rind itself.
Region: Gorwydd Farm at Llanddewi Brefi, Ceredigion
Made by: Todd, Maugan & Kim Trethowan
Milk: Unpasteurised cows milk
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Flavour and texture: A rich, minerally tang and a
buttery texture. Strong and full flavour without being
overpowering: mellow, fruity, deep and savoury.
Region: Colston Bassett, Nottinghamshire
Made by: Billy Kevan and his team
Milk: Pasteurised cows milk
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Flavour and texture: A moister cheddar with soft
texture and quite wild, farmy, fruity flavours sometimes with an
almost alcoholic tang.
Region: Isle of Mull, near Tobermory
Made by: Chris and Jeff Reade
Milk: Unpasteurised cows milk
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Flavour and texture: The flavours are gentle and caramelly while the
texture is smooth, creamy and unctuous without running away with itself.
Region: Near Risely, Berkshire
Made by: Anne and Andy Wigmore
Milk: Unpasteurised sheeps milk
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 Flavour and texture: Lemony, yoghurty and savoury ending up on a real
Lancashire tang. The texture is moist, rich, crumbly and creamy.
Region: Lower Beesley Farm near Goosnargh, Lancashire
Made by: Graham Kirkham
Milk: Unpasteurised cows milk
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Flavour and texture: Savoury/salty,
sometimes reminiscent of smoked ham. Textures vary from quite a crumbly interior
to smoother and creamier all the way through.
Region: Holker Farm Dairy on the Holker Estate, Cumbria
Made by: Martin Gott
Milk: Unpasteurised sheeps milk
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Flavour and texture: Gently lactic with rich,
creamy and slightly sweet undertones. Texture crumbles very
slightly but is moist and rich.
Region: Lynher Dairy near Pengreep, Cornwall
Made by: Dane Hopkins, Catherine Mead & team
Milk: Pasteurised cows milk
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 Flavour and texture: A rich, long lasting flavour with sweet, nutty
notes and a sharp. The
texture is smooth, close, dense and creamy.
Region: Ulceby Grange, near Alford, Lincolnshire
Made by: Simon and Tim Jones
Milk: Unpasteurised cows milk
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