British Cheeses

Flashcards about British Culinary Specialties: Cheeses, based on lecture notes.

What are some examples of British cheeses mentioned in the notes?

Red Leicester, Stilton, Cheddar, Single/Double Gloucester, Cheshire, Wensleydale, and Caerphilly.

Describe Red Leicester cheese.

A hard cheese, similar to cheddar but moister and crumblier with a milder flavour. It matures faster than cheddar. Older ones have a slightly sweet, caramel flavor.

What designation does Stilton cheese have?

PDO (Protected Designation of Origin) for both Stilton blue and white varieties.

Describe Stilton cheese.

A creamy semi-hard blue veined cheese with a tangy flavor.

Is Cheddar cheese protected?

Cheddar itself is not protected, but West Country Farmhouse Cheddar is PDO.

Where does Cheddar cheese originate from?

The village of Cheddar in Somerset.

What are the two varieties of Gloucester cheese?

Single and Double Gloucester.

What are the differences between Single and Double Gloucester cheese?

Single Gloucester is made from skimmed milk, while Double Gloucester uses full-fat milk. Double Gloucester has a smooth and buttery texture, rich and nutty yet mellow flavour and apricot colour thanks to the addition of annatto plant extract.

Describe Cheshire cheese.

Dense and semi-hard, defined by its moist, crumbly texture and mild, salty taste.

What is special about Cheshire cheese?

It is the oldest cheese made in Britain, and was supposedly loved by the Romans. Made from specific cattle local to the county.

Who created Wensleydale cheese?

French monks that moved to the area of Wensleydale.

Describe Wensleydale cheese.

Soft crumbly texture and mild flavor. Frequently seen with cranberries. Yorkshire Wensleydale is PDO.

Describe Caerphilly cheese.

Hard, crumbly white cheese that originated in the area around the town of Caerphilly, Wales.It is described as having a mild, salty, buttermilk flavor halfway between ricotta and cheddar. PGI Caerphilly.

What are some things to consider when tasting cheese?

Sight (color), smell (primary and secondary notes), texture (soft, firm, creamy, crumbly, supple, fudgy), and taste (sweet, sharp, low acid, high acid, low lactic, high lactic).