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Rediscovering the Forgotten Regional Cheeses of Britain and Ireland

In the world of cheese, Britain and Ireland have long been recognised for famous varieties like Cheddar, Stilton, and Wensleydale. 

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!

The Real Cheese Project calls upon UK residents to choose our favourite cheese

The Real Cheese Project has announced exciting details of its People’s Cheese 2024: Heritage Edition Final, which will see cheese lovers everywhere invited to join the virtual judging panel and decide on this year’s Champion Cheese. 

With the final set to be broadcast live from 7pm on Friday 11 October, would-be cheese judges can now order their tasting boxes ready to take part on the night.

Each tasting box will contain wedges of the four People’s Cheese finalists, all selected by the cheese loving public. This year’s ‘Heritage Edition’ has seen the UK’s finest territorial cheeses going head-to-head in a series of public votes at Chiswick Cheese Market, with the people picking their favourite Cheddar, Stilton, Red Leicester, Caerphilly, Cheshire, Double Gloucester, Lancashire, Wensleydale and Dunlop during the Round 1 heats in May, before judging the winners of each category again in July’s Semi-Final.

The People’s Cheese 2024 finalists are; Blue Stilton by Cropwell Bishop Creamery in Nottinghamshire; Extra Mature Cheddar by Keen’s Cheddar in Somerset; Mrs Bourne’s Cheshire Cheese by Bourne's Cheshire Cheese in Cheshire; and Thelma’s Original Caerffili by Caws Cenarth in Carmarthenshire.

The online final and public vote will be broadcast live from Goosnargh in Lancashire, at the home of Mrs Kirkham's Cheese - one the UK’s most admired and respected territorial cheesemakers. 

The event will be presented by comedian, actor and British cheese champion, Marcus Brigstocke, who will be joined by some of the UK’s top cheese minds to help guide the public judging panel through the tasting.

Continuing The Real Cheese Project’s mission to bring cheese lovers, cheesemakers and cheesemongers closer together, the People’s Cheese 2024 Final tasting boxes will be available to purchase direct from participating independent cheese shops, plus online via The Real Cheese Project’s website. To take part, cheese fans just need to pre-order their tasting box, await its arrival and tune in on the night and join in the cheese loving fun!

Earlier this month, The Real Cheese Project also launched a monthly subscription box, created to boost Britain’s artisan cheese community and get more people buying the good stuff. 

Inviting the curd curious to embark on a real cheese adventure, each Cheese Crowd box will come with a new cheese to try, a monthly cheese zine, a hand-picked pairing, a pin badge for new subscribers, and access to an online tasting to meet the cheesemaker.

5% of all profits will go into a Real Cheese support fund, which will be donated to initiatives that protect, develop and progress real cheese in the UK.

The People’s Cheese 2024 Final tasting boxes are available to purchase from independent cheese retailers across the UK, plus online. Each box will contain 100g – 150g servings of the four finalists, and are priced at £25 plus postage. 

The virtual final will broadcast live on Friday 11 October from 7pm. Full details on participating retailers, how to buy online, and how to join the final tasting, are available at www.therealcheeseproject.co.uk/peoples-cheese.

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Cooking for Yourself as a New Student: A Guide to Easy, Tasty, and Affordable Meals

As a new student, cooking for yourself can be both exciting and daunting. While it's tempting to live off instant noodles and takeaways, learning to cook simple, nutritious meals is not only healthier but also kinder to your wallet. 

Here's a guide to help you navigate your kitchen and whip up meals that will fuel your studies and keep you satisfied.

1. Stock Up on Essentials

Before you start cooking, it’s crucial to have a well-stocked pantry. Here’s a list of essential ingredients that will serve as the backbone of many meals:

Pasta and Rice: These are versatile, filling, and can be paired with a variety of sauces and ingredients.

Tinned Tomatoes and Beans: Perfect for making sauces, stews, and soups.

Spices and Herbs: A basic selection of salt, pepper, mixed herbs, and spices like paprika, cumin, and garlic powder can transform a dish.

Oil: Olive oil for cooking and dressing, and a bottle of vegetable oil for frying.

Onions and Garlic: These add flavour to almost any dish.

Bread: Useful for quick sandwiches, toast, and budget-friendly meals like beans on toast.

2. Invest in Basic Cooking Equipment

You don’t need a kitchen full of gadgets, but a few basic tools will make cooking much easier:

A sharp knife and chopping board

A couple of saucepans and a frying pan

A baking tray

Wooden spoon and spatula

A sieve or colander for draining pasta and vegetables

Measuring jug and scales (for accuracy in recipes)

3. Simple Meal Ideas

Here are a few easy recipes that are perfect for beginners:

Pasta with Tomato Sauce

Ingredients: Pasta, tinned tomatoes, garlic, onion, olive oil, salt, pepper, and mixed herbs.

Method: Cook the pasta according to the packet instructions. Meanwhile, sauté chopped onions and garlic in olive oil until soft. Add the tinned tomatoes, season with salt, pepper, and mixed herbs, and let it simmer. Combine with the cooked pasta, and you’ve got a delicious meal in under 20 minutes.

Stir-Fried Veg and Rice

Ingredients: Rice, mixed vegetables (fresh or frozen), soy sauce, garlic, and a bit of oil.

Method: Cook the rice as per the instructions. In a frying pan, heat some oil, add chopped garlic and mixed vegetables, and stir-fry for a few minutes. Add the cooked rice and soy sauce, and stir everything together. This dish is quick, healthy, and can be made in large batches.

Omelette

Ingredients: Eggs, vegetables (like peppers, onions, and spinach), cheese (optional), salt, and pepper.

Method: Beat the eggs in a bowl with salt and pepper. In a frying pan, sauté the vegetables in a bit of oil until soft. Pour in the eggs and cook until set, flipping once if you’re feeling confident. Add cheese before folding the omelette in half for a bit of extra indulgence.

4. Plan Your Meals

Meal planning might sound tedious, but it saves time and money. Take some time each week to plan your meals and create a shopping list. This way, you’ll avoid the temptation of expensive takeaways and make sure you use up all the ingredients you buy.

5. Batch Cooking

Cooking in bulk is a lifesaver during busy times. Make a large batch of food, like a stew or curry, and freeze individual portions. This way, you’ll always have something homemade on hand, even when you’re too tired to cook.

6. Healthy Snacking

Keep healthy snacks on hand to avoid the lure of vending machines and corner shops. Fruit, nuts, yoghurt, and homemade snacks like granola bars are great for keeping you going between meals.

7. Stay Safe in the Kitchen

Finally, always prioritise safety when cooking:

Keep an eye on the hob and oven to prevent fires.

Use oven gloves when handling hot dishes.

Be careful with knives—always cut away from your body and keep your fingers tucked in.

Store food correctly to avoid food poisoning. Perishables like meat, dairy, and cooked food should be kept in the fridge.

Avoid cooking if you are drunk.

8. Enjoy the Process

Cooking is not just about feeding yourself; it’s a creative outlet and a way to relax. Don’t be afraid to experiment with recipes and make them your own. You’ll quickly find that cooking becomes less of a chore and more of a rewarding, enjoyable part of your day.

By following these tips, you’ll not only survive your first year as a student but thrive, armed with the skills to cook up tasty, budget-friendly meals that keep you energised and healthy. Happy cooking!

50 Startling Food Facts

1. Honey never spoils – Archaeologists have found pots of honey in ancient Egyptian tombs that are over 3,000 years old and still perfectly edible.

2. Pineapples take two years to grow – It takes up to 24 months for a pineapple to fully mature.

3. Carrots were originally purple – The first cultivated carrots were purple or yellow, not orange.

4. Apples float because they’re 25% air – This is why they’re a favourite in the game of apple bobbing.

5. Bananas are berries, but strawberries aren’t – Botanically speaking, bananas are classified as berries, while strawberries are not.

6. The world’s most expensive coffee comes from animal poop – Kopi Luwak is made using beans digested and excreted by the civet cat.

7. Potatoes were the first food grown in space – In 1995, NASA and the University of Wisconsin developed technology to grow them in space.

8. Chewing gum stays in your stomach for years is a myth – It passes through your digestive system just like any other food.

9. Chocolate was once used as currency – The ancient Aztecs and Mayans used cocoa beans as a form of money.

10. Peppers can’t burn your tongue – The sensation of spiciness is a chemical reaction, not an actual burn.

11. Almonds are seeds, not nuts – Almonds are the seeds of fruits from the almond tree.

12. Cucumbers are 96% water – That’s why they’re so refreshing!

13. Mushrooms are more closely related to humans than plants – Fungi, like mushrooms, are biologically closer to animals than plants.

14. Coconut water can be used as a blood plasma substitute – In emergency situations, it has been used as an intravenous hydration fluid.

15. Cashews come from a fruit – The cashew nut is actually the seed of the cashew apple.

16. Avocados are poisonous to birds – The toxin persin, which is harmless to humans, can be deadly to birds.

17. Peanuts aren’t nuts – They’re legumes, related to beans and lentils.

18. Tomatoes were once thought to be poisonous – In the 18th century, many Europeans believed tomatoes were toxic.

19. Arachibutyrophobia is the fear of peanut butter sticking to the roof of your mouth – Yes, it’s a real phobia!

20. A single cup of coffee contains over 1,000 chemical compounds – Many contribute to the flavour and aroma we love.

21. The popsicle was invented by an 11-year-old – In 1905, Frank Epperson left a mixture of powdered soda and water outside, and it froze.

22. Broccoli contains more protein than steak – Per calorie, broccoli has more protein, though you’d need to eat a lot more to match the quantity.

23. Rhubarb leaves are poisonous – The stalks are edible, but the leaves contain toxic levels of oxalic acid.

24. McDonald’s sells 75 hamburgers every second – That’s over 6.5 million burgers a day worldwide.

25. Figs can contain dead wasps – The fruit relies on wasps to pollinate, and sometimes, the wasp gets stuck and digested by the enzymes inside the fig.

26. Honey is made from regurgitated nectar – Bees collect nectar, swallow it, and regurgitate it multiple times to make honey.

27. Eating too many carrots can turn your skin orange – A condition called carotenemia can occur from consuming too much beta-carotene.

28. Humans share 60% of their DNA with bananas – We have surprisingly similar genetic material to the popular fruit.

29. Garlic can reduce the frequency of colds – Studies show that garlic has immune-boosting properties.

30. The red food dye in many sweets comes from insects – Carmine is made from crushed cochineal bugs.

31. Oysters can change gender – Oysters can switch between male and female multiple times during their lives.

32. Apples are part of the rose family – They belong to the same plant family as roses, along with pears and plums.

33. Cranberries bounce when ripe – A ripe cranberry will bounce due to its tiny air pockets.

34. The world’s oldest bottle of wine is over 1,600 years old – It was found in a Roman tomb and remains unopened to this day.

35. Nutmeg is poisonous in large quantities – Consuming too much nutmeg can cause hallucinations or even seizures.

36. Some canned foods can last for decades – As long as the can remains intact, many canned foods can be safe to eat long past their “best before” dates.

37. A pound of dandelion greens contains more calcium than a glass of milk – They’re incredibly nutritious but often overlooked.

38. Vanilla is pollinated by hand – Because vanilla orchids only bloom for a single day, workers must hand-pollinate each flower to produce vanilla beans.

39. Popcorn can pop up to 3 feet in the air – The steam builds up inside the kernel until it explodes, sending the popcorn flying.

40. Watermelons are both fruit and vegetable – They belong to the cucumber family and can be classified as both.

41. There are more than 7,500 varieties of apples worldwide – From sweet to tart, the diversity is incredible.

42. A can of Coca-Cola will sink in water, but Diet Coke will float – This is due to the difference in sugar content between the two.

43. Lemons contain more sugar than strawberries – Despite their sour taste, lemons have more natural sugars than the sweeter strawberry.

44. Peppers produce capsaicin to deter mammals – However, birds are immune to capsaicin and help spread the seeds.

45. Saffron is the most expensive spice in the world – It’s incredibly labour-intensive, with 75,000 saffron flowers needed to produce just one pound of saffron.

46. The largest pizza ever made was over 126 feet in diameter – It was made in Rome in 2012 and named “Ottavia.”

47. Pound cake got its name from its original recipe – The recipe called for a pound each of butter, sugar, eggs, and flour.

48. The fear of cooking is called mageirocophobia – Some people have a genuine fear of preparing food.

49. Some fish can be eaten raw, but not others – Raw salmon is safe to eat, but raw cod, for instance, can carry parasites harmful to humans.

50. The world’s largest strawberry weighed over 250 grams – It was grown in Japan and set a record for its size.

These fun and surprising facts show just how fascinating and diverse the world of food can be!

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Flourless Cake and Biscuit Recipes

For those home bakers, or owners of coffee shops and cafes who are looking to enjoy delicious baked treats without the need for flour, you’re in luck. 

Flourless cakes and biscuits are not only easy to make, but they also offer a rich, satisfying flavour that even the most indulgent desserts can’t rival. 

Whether you’re gluten intolerant or simply exploring alternative baking, these flourless recipes are sure to become a favourite in your kitchen.

Flourless Chocolate Almond Cake

This cake is decadently rich and moist, with a delicate almond flavour that pairs perfectly with chocolate.

Ingredients:

200g dark chocolate (minimum 70% cocoa)

150g unsalted butter

150g ground almonds

150g caster sugar

4 large eggs, separated

1 tsp vanilla extract

A pinch of salt

Icing sugar, for dusting

Method:

Preheat your oven to 180°C (160°C fan) and grease a 20cm round cake tin, lining the base with baking parchment.

Melt the chocolate and butter together over a bain-marie (a bowl placed over simmering water), stirring until smooth. Allow to cool slightly.

In a large bowl, whisk together the egg yolks, sugar, and vanilla extract until pale and thick.

Stir the melted chocolate mixture into the yolk mixture, followed by the ground almonds.

In a separate bowl, whisk the egg whites with a pinch of salt until stiff peaks form. Gently fold the egg whites into the chocolate mixture in three stages.

Pour the batter into the prepared tin and smooth the surface. Bake for 30–35 minutes or until the cake has set but still has a slight wobble in the centre.

Allow the cake to cool in the tin, then turn out onto a wire rack. Dust with icing sugar before serving.

This cake is delicious on its own or paired with fresh berries and a dollop of cream.

Coconut Macaroons (Biscuits)

These delightful coconut biscuits are wonderfully chewy on the inside with a crisp exterior, making them the perfect snack to enjoy with a cup of tea.

Ingredients:

200g desiccated coconut

150g caster sugar

2 large egg whites

1 tsp vanilla extract

A pinch of salt

100g dark chocolate (optional, for drizzling)

Method:

Preheat your oven to 160°C (140°C fan) and line a baking tray with parchment paper.

In a large bowl, combine the desiccated coconut, sugar, salt, vanilla extract, and egg whites.

Mix until the ingredients come together to form a sticky dough.

Using your hands, shape the mixture into small balls or mounds and place them onto the baking tray, spacing them a few centimetres apart.

Bake for 15–20 minutes or until the macaroons are golden around the edges.

Allow the macaroons to cool on the tray for 5 minutes, then transfer them to a wire rack to cool completely.

If you’d like, melt the dark chocolate and drizzle it over the cooled macaroons for an extra indulgent touch.

Peanut Butter Cookies

These three-ingredient biscuits are incredibly simple yet unbelievably tasty. The natural oils in the peanut butter create a soft, chewy texture that makes them hard to resist.

Ingredients:

200g smooth peanut butter (or crunchy if you prefer)

150g soft brown sugar

1 large egg

Method:

Preheat your oven to 180°C (160°C fan) and line a baking tray with parchment paper.

In a medium bowl, mix together the peanut butter, sugar, and egg until fully combined.

Scoop tablespoons of the dough and place them onto the baking tray. Flatten slightly with the back of a spoon or fork to create a pattern on the top.

Bake for 10–12 minutes, or until the edges are just beginning to turn golden.

Let the cookies cool on the tray for 5 minutes before transferring to a wire rack.

These peanut butter cookies are perfect for a quick treat and go wonderfully with a glass of milk or a strong cuppa.

Flourless Lemon Almond Cake

For a lighter cake, this lemon almond recipe offers a bright and zesty flavour that’s perfect for afternoon tea.

Ingredients:

200g ground almonds

150g caster sugar

4 large eggs, separated

Zest of 2 lemons

Juice of 1 lemon

1 tsp vanilla extract

Icing sugar, for dusting

Method:

Preheat your oven to 170°C (150°C fan) and grease a 20cm round cake tin, lining the base with baking parchment.

In a large bowl, whisk together the egg yolks, sugar, lemon zest, lemon juice, and vanilla extract until light and creamy.

Gently fold in the ground almonds.

In a separate bowl, whisk the egg whites until stiff peaks form.

Carefully fold the egg whites into the almond mixture in stages, being careful not to knock out too much air.

Pour the batter into the prepared tin and bake for 35–40 minutes, or until a skewer inserted into the centre comes out clean.

Allow the cake to cool completely in the tin, then transfer to a serving plate and dust with icing sugar.

Final Thoughts

Flourless baking is easier than you might think, and these recipes prove that you don’t need flour to create beautiful cakes and biscuits. Whether you're craving something rich like a flourless chocolate almond cake or a quick peanut butter biscuit, there's a flourless option for everyone.

Happy flourless baking!