List of English cheeses
From Infogalactic: the planetary knowledge core
In English cuisine, foods such as cheese have ancient origins. The 14th-century English cookery book, The Forme of Cury,[lower-alpha 1] contains recipes for these, and dates from the royal court of Richard II.
- Applewood cheese
- Ashdown Foresters
- Beacon Fell Traditional Lancashire Cheese
- Beenleigh Blue cheese
- Blue Stilton 
- Bowland cheese
- Brighton Blue
- Buxton Blue – a blue cheese that is a close relative of Blue Stilton, is made from cow's milk, and is lightly veined with a deep russet colouring.
- Cornish Yarg
- Dorset Blue Vinney
- Dorset Drum
- Dovedale cheese – from the Peak District of England
- Duddleswell cheese
- Fine Fettle Yorkshire
- Harbourne Blue
- Lancashire 
- Lincolnshire Poacher cheese
- Little Derby
- Lymeswold cheese
- Marble cheese
- Newport 1665 – an artisan, unpasteurised cow's milk cheese from Mr Moyden's Grove Farm at Newport, Shropshire.
- Norbury Blue
- Parlick Fell cheese
- Red Leicester 
- Red Windsor
- Sage Derby 
- Shropshire Blue
- Stilton – a Protected designation of origin cheese that is produced in two varieties: Blue known for its characteristic strong smell and taste, and the lesser-known White.
- Stinking Bishop
- Suffolk GOld
- Sussex Slipcote
- Waterloo cheese – a semi-soft, off-white cheese originating from the Duke of Wellington's estate.
- Wensleydale  – originally produced in Wensleydale, North Yorkshire, England, but now mostly made in large commercial creameries throughout the U.K.
- Wrekin White
- Cury here means cooking, related to French cuire, to cook.
- Fodor's Travel Publications, I.; Andrews, R.; Cannon, P.; Honnor, J.; Hughes, K.; Jewers, J. (2012). England 2013: With the Best of Wales. Fodor's England. Fodor's Travel Publications. p. 700. ISBN 978-0-307-92947-1.<templatestyles src="Module:Citation/CS1/styles.css"></templatestyles>
- Harbutt, J. (2015). World Cheese Book. DK Publishing. pp. 182–205. ISBN 978-1-4654-4372-4. Retrieved February 2, 2016.<templatestyles src="Module:Citation/CS1/styles.css"></templatestyles>
|Wikimedia Commons has media related to Cheese from England.|
- Fraser, S. (1960). The Cheeses of Old England. Abelard-Schuman.<templatestyles src="Module:Citation/CS1/styles.css"></templatestyles>