English Cheeses

England's pastureland is perfect for dairy farming and accordingly, the country is home to some of the world's most famous cheeses. The most desired English cheeses are "farmhouse cheeses," or cheeses made on the farm instead of in the factory.

Try these famous English cheeses:

• Stilton, a blue cheese, is created only in legally defined areas of Leicestershire, Nottinghamshire, and Derbyshire counties, and is crafted according to a strictly-defined process.
  
  Stilton is made with pasteurized cow's milk, formed into cylinders, and pierced with long needles. This piercing allows bacteria to penetrate the cheese, encouraging mold growth, and giving Stilton its signature, greenish-blue veins. Stilton cheese can be aged for as little as six months or as long as 18 months. The most celebrated Stilton cheeses are aged the longest. The best Stilton is made from summer milk and sold from September to December.
  
  Choosing Stilton: Look for a creamy ivory cheese with generous veining and a dry, brown, coarse rind. The cheese should be crumbly but firm enough to cut without falling apart. The cheese should have a sharp aroma, and a nutty, fruity taste.
  
  Serving Stilton: Stilton is traditionally served after dinner with a glass of port, a handful of black walnuts, or a crisp, ripe pear.
  
  
• Huntsman, a more modern cheese, is a combination of two English classics — Stilton and Double Gloucester. The stronger, creamy blue Stilton is sandwiched between mellow Double Gloucester, producing a combination of mild and pungent aromas and tastes. Huntsman's unique appearance consists of striking layers of orange-yellow and white-blue.
  
  Serving Huntsman: Huntsman is a great appetizer. It tastes delicious with ports and ales, sweet fruits and hearty vegetables, and crackers and bread.
  
  
• Applewood cheddar is a semi-hard, younger mild cheddar. It is created by scalding cow's milk twice. After the cheddaring process is complete, it is cut into small pieces, pressed, smoked with apple-wood chips, and sprinkled with paprika to give it a distinct flavor. Applewood cheddar has a burnt orange finish and a smoked, tangy taste.
  
  Serving Applewood cheddar: Applewood cheddar is tasty when melted on pork chops or when sliced with apples and raisins.
  
  

Cheddar cheese guidelines

• The younger the cheese, the less flavor it has.
• Good cheddar has a full, deeply layered taste; a firm, yet buttery texture; and a sweet, grassy aroma with complex flavors of toffee, nuts, apples, hay and hard-boiled eggs.
• The older the cheese, the more pronounced these flavors become.
• Medium cheddar is aged at least six months.
• Sharp cheddar matures a year or more, allowing it to develop a tangy bite.
• The most desirable cheddars have been aged two years, and cheddars aged three years or more are quite rare.

Cheddar cheese serving suggestions

• Cheddar cheese makes a nutritious snack any time.
• Shred cheddar cheese over salads for extra flavor.
• Melt cheddar cheese in a party fondue or in a classic grilled cheese sandwich.
• Serve cheddar with a fresh-baked fruit pie or cobbler to complement the sweet flavors of the dessert.

Storage Suggestions

• Stilton: Stilton is one of the few cheeses you can safely freeze. Wrap your Stilton in several layers of plastic wrap and a layer of foil. Defrost overnight in the refrigerator and allow the cheese to reach room temperature before serving. If you're only storing your Stilton for a week, simply wrap it in waxed paper or aluminum foil and refrigerate it.
  
  
• Huntsman: Wrap Huntsman cheese tightly in foil and store it in the lowest drawer of your refrigerator for up to two weeks.
  
  
• Applewood cheddar: You can wrap Applewood cheddar in plastic wrap and store it in the refrigerator.