Cheese flavour map
This week is British Cheese Week - have you celebrated yet?
British cheese has a rich heritage spanning hundreds of years and there are more than 700 named chesses of outstanding quality being made in the UK.
We happen to make the best in the world, especially cheddar - we invented it - so, always make sure that it's homemade to get the best flavour there is possible.
Although cheese contains a high amount of fat, it still has other nutritional benefits and should be included in your healthy balanced diet.
Nigel White, secretary of the British Cheese Board says: “The British public have been obsessed with cheese for centuries, and with over 700 named cheeses made on British soil, it’s no wonder! King Henry II proclaimed that Cheddar cheese was the best in Britain, and while we know our Cheddar is the best in the world, there really is no excuse for not trying one of our many regional cheeses, or different styles of Cheddar on top of your normal Cheddar choice.”
Ninety-nine per cent of households buy cheese,it's safe to say that we're a national of cheese lovers. Recent data actually points to an increase in the production, concumptions and purchase of cheese between 2009 and 2010.
A new study conducted by the British Cheese Board found that 50 per cent of us buy the same cheese every week, and a third of us try a new type less than once a year.
In response to this, and in the hopes of encouraging people to be more adventurous, a cheese flavour map has been created. The digital app guides people through the different flavours os many of the top British cheeses, giving tips on how to cook with different flavours, how strong tasting they are and offering suggestions of new types to try.
Nigel continues: “The cheese flavour map is designed to help people try something new, based on the flavours of the cheeses they know they like. We know that the majority of people like Cheddar, but there are so many different flavour strengths and styles, the app will help people to differentiate between the various types. It will also demonstrate the wide variety of other types of cheese available in Britain, from regional cheeses such as Cheshire, Wensleydale and Cornish Yarg, to blue cheeses such as Stilton and Blue Cheshire.”
Interesting facts about British cheese
There are over 700 named cheeses produced in Britain, and a variety of different textures and styles available.
Some cheeses, like Mature Cheddar, are stored for one year or longer before they are ready to eat. They are kept in special rooms and sometimes even caves
Cheddar is named after the Cheddar Gorge caves in Somerset where the cheese used to be stored to ripen. Cheddar is one of the most widely made cheeses in the world. King Henry II declared Cheddar cheese to be the best in Britain, and many agree it still is today
The majority of Shropshire Blue is not actually made in Shropshire, but in Leicestershire and Nottinghamshire
Cheshire is one of the oldest British cheeses. It dates from Roman times and even gets a mention in the Domesday Book. Wensleydale cheese is also mentioned in the Domesday Book and was traditionally made by the monks at various abbeys in North Yorkshire
Cornish Yarg came from a recipe found in a book in a farmer's attic - his name was Mr Gray (Yarg spelt backwards!)
Caerphilly was traditionally eaten by Welsh coal miners for their lunch.
Every spring sees locals in the village of Stilton, Peterborough, race along a course rolling Stilton shaped wheels.
Cheddar is the UK’s favourite cheese, accounting for 55 per cent of household purchases
The second most popular cheese is Mozzarella – most of which is made in the UK
Cheese producers in the UK also make versions of Camembert and Brie
White mould cheeses such as Brie and Camembert ripen from the outside in, due to the action of the white mould (penicillium candidum) which is sprayed onto the cheese. The blue mould in Stilton and other blue cheeses is created through the addition of penicillium roqueforti blue mould to the milk or the curd
Coloured cheeses like Red Leicester, Double Gloucester and coloured Cheddar and Cheshire get their red colouring from Annatto, a natural flavourless vegetable extract from the seed of the South/Central American Aciote tree
Some British cheeses have a PDO (Protected Designation of Origin) or PGI (Protected Geographical Indication). For example, West Country Farmhouse Cheddar can only be produced in the West Country (Devon, Dorset, Somerset and Cornwall) and Stilton can only be produced in Nottinghamshire, Derbyshire and Leicestershire. There are 14 UK cheeses which have protected name status:
Cheese Recipes
Cheddar, Rosemary and Red Onion tart
Use a sheet of ready-rolled puff pastry to make this tasty dish - perfect for a family supper, and ideal for a snack or buffet.
Serves 4
1 ready-rolled puff pastry sheet, thawed
15g (1/2oz) butter
1 tablespoon olive oil
2 large red onions, sliced
1 rounded teaspoon light or dark muscovado sugar
salt and freshly ground black pepper
1 teaspoon dried mixed Italian herbs
75g (3oz) mature Cheddar cheese, grated
a few sprigs fresh rosemary or thyme
1. Preheat the oven to 220°C / 425°F / Gas Mark 7. Lightly grease a baking sheet and lay the puff pastry sheet on top.
2. Heat the butter and oil in a frying pan and add the red onions. Cook, stirring occasionally for 5 minutes, then add the sugar and cook for another few minutes until the onions are very soft and caramelised. Season with salt and pepper and add the dried herbs. Cool for a few minutes.
3. Spread the onions over the pastry sheet to within 2cm (3/4 inch) of the edges. Scatter the cheese on top, then add the rosemary or thyme sprigs.
4. Transfer to the oven and bake for 12 - 15 minutes until puffed up and golden brown. Cool for a few moments, then slice and serve.
Cook’s tips:
Use white onions if you prefer, and substitute Double Gloucester cheese for the Cheddar. Another time, cook the tart without any cheese, then top the warm slices with wedges of Somerset Brie or Somerset Camembert.
Gloucester ham and vegetable pasta bake
This baked pasta dish is so delicious - and it’s very good for you, as it’s packed with fresh vegetables. 
Serves 4
25g (1oz) butter
175g (6oz) pasta shapes
1 onion, chopped
1 courgette, chopped
175g (6oz) baby corn, halved
3 tomatoes, chopped
1 x 275g jar tomato pasta sauce
100g (4oz) cooked ham, cut into pieces
175g (6oz) Double Gloucester cheese
1 tablespoon chopped fresh basil or oregano, plus a few sprigs to garnish
salt and freshly ground black pepper
2 eggs
300g (10oz) natural Greek-style yoghurt
1. Preheat the oven to 200°C/400°F/Gas 6. Lightly grease a large baking dish or individual baking dishes with a teaspoon of the butter.
2. Cook the pasta shapes in plenty of boiling, lightly salted water until just tender, about 8 - 10 minutes, or according to pack instructions.
3. At the same time, melt the butter in a large saucepan and sauté the onion, courgette and baby corn for 5 minutes.
4. Thoroughly drain the pasta and add to the vegetables. Stir in the tomatoes and the pasta sauce. Add the ham, then cut half the cheese into small cubes and stir through the pasta mixture with the chopped fresh herbs. Season to taste, then transfer to the prepared dish and level the top.
5. Beat the eggs and yoghurt together. Grate the remaining cheese and stir it into the egg mixture. Season with salt and pepper. Pour evenly over the pasta. Bake for 20-25 minutes until set and golden brown. Serve, garnished with fresh herb sprigs.
Cook’s tips:
Try Red Leicester or mature Cheddar cheese instead of Double Gloucester.
You could use low fat natural yoghurt instead of Greek-style if you want to keep the calories and fat to a minimum.
Femalefirst Taryn Davies
These recipes were created by the British Cheese Board
This week is British Cheese Week - have you celebrated yet?
British cheese has a rich heritage spanning hundreds of years and there are more than 700 named chesses of outstanding quality being made in the UK.
We happen to make the best in the world, especially cheddar - we invented it - so, always make sure that it's homemade to get the best flavour there is possible.
Although cheese contains a high amount of fat, it still has other nutritional benefits and should be included in your healthy balanced diet.
Nigel White, secretary of the British Cheese Board says: “The British public have been obsessed with cheese for centuries, and with over 700 named cheeses made on British soil, it’s no wonder! King Henry II proclaimed that Cheddar cheese was the best in Britain, and while we know our Cheddar is the best in the world, there really is no excuse for not trying one of our many regional cheeses, or different styles of Cheddar on top of your normal Cheddar choice.”
Ninety-nine per cent of households buy cheese,it's safe to say that we're a national of cheese lovers. Recent data actually points to an increase in the production, concumptions and purchase of cheese between 2009 and 2010.
A new study conducted by the British Cheese Board found that 50 per cent of us buy the same cheese every week, and a third of us try a new type less than once a year.
In response to this, and in the hopes of encouraging people to be more adventurous, a cheese flavour map has been created. The digital app guides people through the different flavours os many of the top British cheeses, giving tips on how to cook with different flavours, how strong tasting they are and offering suggestions of new types to try.
Nigel continues: “The cheese flavour map is designed to help people try something new, based on the flavours of the cheeses they know they like. We know that the majority of people like Cheddar, but there are so many different flavour strengths and styles, the app will help people to differentiate between the various types. It will also demonstrate the wide variety of other types of cheese available in Britain, from regional cheeses such as Cheshire, Wensleydale and Cornish Yarg, to blue cheeses such as Stilton and Blue Cheshire.”
Interesting facts about British cheese
There are over 700 named cheeses produced in Britain, and a variety of different textures and styles available.
Some cheeses, like Mature Cheddar, are stored for one year or longer before they are ready to eat. They are kept in special rooms and sometimes even caves
Cheddar is named after the Cheddar Gorge caves in Somerset where the cheese used to be stored to ripen. Cheddar is one of the most widely made cheeses in the world. King Henry II declared Cheddar cheese to be the best in Britain, and many agree it still is today
The majority of Shropshire Blue is not actually made in Shropshire, but in Leicestershire and Nottinghamshire
Cheshire is one of the oldest British cheeses. It dates from Roman times and even gets a mention in the Domesday Book. Wensleydale cheese is also mentioned in the Domesday Book and was traditionally made by the monks at various abbeys in North Yorkshire
Cornish Yarg came from a recipe found in a book in a farmer's attic - his name was Mr Gray (Yarg spelt backwards!)
Caerphilly was traditionally eaten by Welsh coal miners for their lunch.
Every spring sees locals in the village of Stilton, Peterborough, race along a course rolling Stilton shaped wheels.
Cheddar is the UK’s favourite cheese, accounting for 55 per cent of household purchases
The second most popular cheese is Mozzarella – most of which is made in the UK
Cheese producers in the UK also make versions of Camembert and Brie
White mould cheeses such as Brie and Camembert ripen from the outside in, due to the action of the white mould (penicillium candidum) which is sprayed onto the cheese. The blue mould in Stilton and other blue cheeses is created through the addition of penicillium roqueforti blue mould to the milk or the curd
Coloured cheeses like Red Leicester, Double Gloucester and coloured Cheddar and Cheshire get their red colouring from Annatto, a natural flavourless vegetable extract from the seed of the South/Central American Aciote tree
Some British cheeses have a PDO (Protected Designation of Origin) or PGI (Protected Geographical Indication). For example, West Country Farmhouse Cheddar can only be produced in the West Country (Devon, Dorset, Somerset and Cornwall) and Stilton can only be produced in Nottinghamshire, Derbyshire and Leicestershire. There are 14 UK cheeses which have protected name status:
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