Cheese

English cheese is generally hard, and made from cows' milk. Cheddar cheese, originally made in the village of Cheddar, is by far the most common type, with many variations. Tangy Cheshire, salty Caerphilly, Sage Derby, Lancashire Cheese, Red Leicester, creamy Double Gloucester and sweet Wensleydale are some traditional regional varieties. Cheddar and the rich, blue-veined Stilton have both been called the king of English cheeses. Cornish Yarg is a successful modern variety. The name 'Cheddar cheese' has become widely used internationally, and does not currently have a protected designation of origin (PDO) under European Union law. However West Country farmhouse Cheddar has been awarded a PDO. To meet this standard the cheese must be made in the traditional manner using local ingredients in one of the four designated counties of South West England: Somerset, Devon, Dorset, or Cornwall.

Sheep and goat cheeses are made chiefly by craft producers. Cottage cheese is a generic soft cheese style, originally home made, but now bought ready made. An Indian relative of cottage cheese, paneer is readily available, as is philadelphia cream cheese. Soft processed cheeses, such as dairylea triangles are made as a sandwich filling. Continental styles such as Brie and Camembert are sometimes also manufactured.

Popular cheese-based dishes include macaroni and cheese and cauliflower cheese.