Curds

Welcome to curds.uk

Britain produces over 700 named cheeses — more varieties per capita than France. From the rolling hills of Somerset to the wind-swept Yorkshire Dales, every corner of these islands has a cheese with a story worth telling.

Whether you're a seasoned turophile (that's the fancy word for cheese lover) or simply someone who appreciates a proper ploughman's lunch, curds.uk is your guide to the magnificent, crumbly, oozy, tangy, and gloriously smelly world of British cheese.

What You'll Find Here

• Regional Guides — Explore cheeses county by county, from West Country Cheddar to Scottish Crowdie
• The Great British Cheese Map — Every PDO, PGI, and TSG protected cheese, and where to find them
• Taste Notes & Pairings — Detailed tasting profiles with wine, beer, and condiment pairings
• Product Comparisons — Supermarket vs artisan, mature vs mild, and head-to-head reviews
• History & Heritage — How British cheesemaking survived industrialisation and is thriving today
• Buying Guides — Where to buy the best cheese online and on the high street

A Nation of Cheesemakers

Cheesemaking in Britain dates back to at least the Roman occupation, and quite probably earlier. The Domesday Book of 1086 records cheese production across England, and by the Tudor period, regional specialities were already well established.

Today, after decades of decline following the World Wars, British artisan cheesemaking is experiencing a magnificent renaissance. Small farms and dedicated cheesemakers across the UK are producing world-class cheeses that regularly beat French and Italian competitors at international awards.

Protected British Cheeses

The UK has 18 cheeses with Protected Designation of Origin (PDO) or Protected Geographical Indication (PGI) status — a mark of authenticity and regional heritage:

• Stilton (Blue and White) — Only made in Derbyshire, Leicestershire, and Nottinghamshire
• West Country Farmhouse Cheddar — PDO protected, made in Somerset, Dorset, Devon, and Cornwall
• Beacon Fell Traditional Lancashire — Made in the Lancashire fell country
• Bonchester — A soft Camembert-style cheese from the Scottish Borders
• Buxton Blue — From the Peak District town of Buxton
• Dorset Blue Vinny — Once nearly extinct, now revived in Dorset
• Dovedale — A soft blue from the Peak District
• Exmoor Blue — From the wild Exmoor landscape
• Single Gloucester — The lighter cousin of Double Gloucester
• Staffordshire Cheese — A crumbly, mild cheese from the Midlands
• Swaledale — From the Yorkshire Dales (cow and ewe's milk variants, both PDO)
• Teviotdale — A Scottish hard cheese from the Borders
• Yorkshire Wensleydale — The famous crumbly cheese beloved by Wallace and Gromit
• Hereford Hop — Rolled in hops, a PDO cheese with a floral, distinctive character from Herefordshire
• Orkney Scottish Island Cheddar — PGI protected, made on Orkney using traditional recipes and island milk
• White Stilton — Separately PDO protected, the ungainly white sibling to Blue Stilton

The Cheese Year

British cheese follows the seasons. Spring milk produces lighter, grassier cheeses. Summer brings richness and depth. Autumn cheeses carry the last warmth of pasture, and winter wheels are made from hay-fed milk — denser and more complex.

Understanding seasonality is key to appreciating British cheese at its best. Our seasonal guides will help you choose the right cheese for every time of year.

Start Exploring

Dive into the history of British cheesemaking, explore your region's specialities, or jump straight to our product comparisons to find your next favourite. Every page is packed with flavour, heritage, and practical advice for cheese lovers across the UK.

curds.uk is independently operated and not affiliated with any cheese producer, dairy cooperative, or retail chain. Product links may include affiliate partnerships — see our affiliate disclosure for details.