4 Underappreciated British Cheeses

Lanark Blue
Humphrey Errington did his bit to put this cheese on the map in the 80s and once upon a time you’d see it on every good cheese counter. But nowadays it’s rarely seen out of Scotland. And that’s a pity as since Selina (Humphrey’s daughter) and sister-in-law Angela took over the reins from Humphrey several years ago the consistency and brilliance of this cheese puts it now on par with any brilliant blue

Coverdale
Wensleydale Creamy are slightly larger than the other cheesemakers listed here, and by-jove they are fantastic cheesemakers (even making their own starter bacteria), and they source all of their milk from local farms in the Dales. Well-known for their top quality Wensleydales and Kit Calvert, cheese, but it’s Coverdale, a slightly different Dales recipe has a sweeter finish and moister texture than deserves a mention here. Not as popular as it’s famous Wallace and Gromit counterpart but fantastic tasting and a welcome addition to any counter

People keep telling me to stop banging on about Lancashire. But good Lancashire is rarely found out of the region, and proper creamy Lancashire is a delight that should be championed and tasted out. There is a reason it is our best seller, and that’s because when it’s good; it’s hard to beat – it should be soft to the touch, light-and fluffy in the mouth to dissipate to a buttery-lactic finish. Graham Kirkham is the man to watch

Rollright
Relatively new cheese maker Antony Curnow and David Jowett are making a fabulous washed-rind down in the Cotswolds, supple, savoury and very easy to eat. More people should be stocking and promoting this cheese, It is counter stable and it’s bulging texture means it always looks ripe so catches the customer’s eye!

Cote Hill Blue
Lovely people, lovely oozing cheese. An artisan blue-brie, it looks enticing and has a gorgeous texture when broken down, almost going to meet the customer. Rare to find outside of Lincolnshire – it shouldn’t be

Image: Lanark Blue