Cheese has a very long history in Britain. Farmhouse or "artisan"
cheeses are more 'traditional'.
Artisan cheese-makers use traditional methods of fabrication but
do not use artificial additives. They use milk from their own animals
and they control the process of cheese-making completely. Their
animals often eat grass. This produces very good quality milk. Many
traditional cheese-makers choose not to pasteurise their milk. They
think that unpasteurised milk gives cheese a special flavour.
Artisan cheese-makers often choose rare or native animals for the
milk. This gives variety in flavour. The choice of specific animals
and grass result in a particular regional characteristic to the
The traditional cheese-maker never hurries the process, and gives
their cheese the right length of time to mature. Artisan cheeses
change with the seasons, according to the grass the animals eat,
and the weather. They adjust the process to the milk they have,
often very small adjustments according to different seasonal conditions.
Artisan cheese-makers offer a handmade product. They pay attention
to every process for the best result. An artisan cheese can have
a different taste every month.
There are many regions around Britain famous for a specific kind
of cheese - For example Stilton, comes from Nottinghamshire, Leicestershire
or Derbyshire, or Cheddar, from Somerset.
Popular British cheeses
Cheshire & Lancashire (North-West)
Stilton & Red Leicester (Midlands)
Double & Single Gloucester (Gloucestershire)
Adapted from: http://www.bbc.co.uk/cgi-bin/education/betsie/parser.pl