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But beneath these household names lies a treasure trove of lesser-known regional cheeses that have been overshadowed or even forgotten in the tides of time. Each of these cheeses tells a story of place, tradition, and heritage.
As artisan cheese-making experiences a revival, it’s time to bring some of these hidden gems back into the spotlight.
1. Dorset Blue Vinny
Once a staple in Dorset households, Dorset Blue Vinny is a blue-veined cheese that was historically made using the skimmed milk left over from butter production. Its name derives from the Old English word vinny, meaning mould. Despite falling out of production by the mid-20th century, it has been resurrected by dedicated cheese-makers in Dorset, giving a new lease of life to this crumbly, tangy cheese. With its sharp blue veins and strong flavour, Dorset Blue Vinny is perfect in salads or crumbled into a hearty soup.
2. Coolea
Coolea hails from the south of Ireland, more specifically from County Cork. Made in the style of Dutch Gouda, this cheese has been crafted by the Willems family since the 1970s, but it often gets overlooked. Coolea’s creamy, nutty profile, with hints of caramel as it ages, makes it a delightful surprise for cheese enthusiasts who may not expect such complexity from an Irish cheese.
3. Swaledale
Swaledale cheese traces its origins to the Yorkshire Dales, specifically to the isolated Swaledale valley. Traditionally made with sheep’s milk by monks in the 11th century, this cheese has been revived by local farmers after its production nearly vanished in the 20th century. Swaledale cheese is now available in both cow’s and sheep’s milk varieties. Its flavour is mild yet earthy, with a slightly crumbly texture, making it a versatile cheese for any board.
4. Dunlop
Named after the village of Dunlop in Ayrshire, Dunlop cheese was a firm favourite in Scotland during the 18th and 19th centuries. Often referred to as Scotland’s answer to Cheddar, it is a semi-hard cheese with a smooth, buttery texture. Though its popularity waned during the 20th century, a resurgence of interest in traditional Scottish cheese-making has brought Dunlop back to life. Its creamy, mild flavour makes it ideal for melting over dishes or enjoying with a hearty oatcake.
5. Durrus
From the wild landscapes of West Cork comes Durrus, a semi-soft, washed-rind cheese created by Jeffa Gill in the 1970s. While not ancient, it reflects a rich heritage of Irish farmhouse cheese-making. Durrus has a creamy interior and a rind with a distinctively pungent aroma, a result of being washed in brine during its maturation. The flavour is earthy and nutty, making it a wonderful addition to any cheese plate or paired with fruits and crusty bread.
6. Yarg
One of Cornwall’s most unique offerings is Yarg, a semi-hard cheese wrapped in nettle leaves. The recipe was rediscovered in the 1980s, though it is believed to date back centuries. Yarg’s nettle-wrapping gives it a distinctive appearance and imparts a mild, fresh flavour to the creamy cheese inside. The cheese has a delicate, slightly tangy taste, making it a perfect partner for fresh fruits or a chilled glass of white wine.
7. Little Derby
While Derby cheese itself is well-known, Little Derby, a more rustic, aged variety, has been largely forgotten. Historically made in Derbyshire, it has a smooth, dense texture and a rich, creamy taste, somewhat akin to a mild Cheddar but with its own distinctively earthy undertones. Unlike its more famous cousin, Red Leicester, Little Derby has not enjoyed the same commercial success but remains a hidden delight for those lucky enough to find it.
The Revival of Forgotten Cheeses
The good news is that many of these forgotten regional cheeses are being rediscovered by food lovers and artisan producers across Britain and Ireland. Farmers and cheesemakers are turning back to traditional methods, reintroducing long-lost varieties and preserving a part of local heritage. These cheeses may not be as widely available as their mainstream counterparts, but they are worth seeking out for those who appreciate authentic, artisanal flavours.
When we explore these regional cheeses, we are not only experiencing unique and delicious flavours, but we are also supporting the preservation of a cheese-making tradition that might otherwise be lost. So next time you’re at a farmer’s market or speciality food shop, don’t just reach for the Cheddar – try something new, or rather, something old. Discover the forgotten cheeses of Britain and Ireland and celebrate the rich diversity of our culinary history.
Final Thoughts
As we continue to see a resurgence in local food production and an interest in authentic, hand-crafted products, the future for these forgotten cheeses looks brighter. So, whether you’re planning a cheese board for an autumn evening or simply fancy trying something new, why not give these lesser-known treasures a place at your table? In their flavours lie the stories of Britain and Ireland’s landscapes, people, and history – stories that deserve to be told and tasted.
Call to Action:
What forgotten regional cheese would you like to try? Let us know in the comments below, and don’t forget to share your favourite cheese discoveries with friends and family!
