B.V. Avarvarei


BRITISH CHEESE – A BRIEF HISTORY

B.V. Avarvarei, C.E. Nistor

Abstract
Britain is not only beer, fish and chips or the fabulous English breakfast but also England means cheese and are over 700 assortments of it. The regions of England have their own specialty cheeses, made by locals, with milk from local animals, reared on local pastures. The addition of beer, whisky, herbs, honey and other locally-sourced goodies helps to define regional cheeses. The goal of the current paper is to present to the potential Romanian consumer some facts, data, characteristics and history of some famous British cheeses. These include the six varieties of Cheddar (mild, medium, mature, vintage, Farmhouse and West Country), regional variations (Caerphilly, Cheshire, Derby, Double Gloucester, Lancashire, Red Leicester, Stilton and Wensleydale) and speciality cheeses (such as Cornish Yarg, Shropshire Blue, Somerset). Therefore our advice is “British cheese – yes please”!

Key words: British cheese, characteristics, history