Sage Derby (pronounced Darby) is a fantastic cheese if you can find it. A semi-hard cheese like a mild cheddar that is marbled with green and flavoured with the herb sage. Shropshire Blue is also delicious. Creamier and not as salty or strong as Stilton
I’m obsessed with British cheese…I had the chance to sample loads of British cheeses in my (second) home town of Cheltenham. VERY grateful to have done that two months before the pandemic started!!
Cheddar is quite often served as part of something called a ploughman’s lunch here in the uk. This usually includes the cheese, some bread and butter, lettuce, tomatoes, cucumber, pickled onions, pork pie, and Branston pickle plus an apple.
When I was young back in the last century. Ploughmans didn't have the Lettuce, Tomatoes, Cucumber, Picked onions, or Pork pie. Including any of those would make it a Salad.
The name 'Ploughman's Lunch' was actually invented in then 1960s by the milk marketing board to promote sales of cheese, but a similar sort of meal had been taken out to the fields by agricultural labourers for centuries.
In my experience as a Brit living in the US for the last 25 years, even the British cheeses you can buy here are a poor subset of what's available in the UK. I'm still shocked when I visit a Tesco and see the insanely cheap but fantastic cheese and wonderful bread (unlike the muck sold in the US).
I must say that your pronunciation of places in England is really good, and also pronouncing Welsh is very impressive, ah yes the Branston pickle, lovely
Thanks, we are trying to learn pronunciation of places. Often they are easier to pronounce than they first appear! I think we finally have Worcestershire down! LOL.
Hi guys Debbie from Wales here. My favourite British cheese is 3 Chedder 2 Red Leicester 1 Mexicana (Chedder with chillies in) Your pronunciation of Caerphilly cheese was good. I absolutely love Branston pickle, hope you do enjoy it as well. That pickle is also good with any savoury pie such as a Melton Mowbray pork pie or even a scotch egg. It is also nice with an English fry up, sausage, bacon, egg, mushrooms otherwise known as a full English breakfast. You can also buy Branston pickle sandwich style as well which is the same as tbe normal pickle but the pieces are smaller so that they are more suitable to spread inside a sandwich, with anything you like. My late father used to love a slice or two of strong cheddar with apple pie, which is quite tasty I must admit. One idea for cheese is to take a small square of it and mould a home made burger around it so that once it is cooked and you bite into it you find a surprise of a nice bit of molten cheese.
Hello Debbie! We do enjoy Branston pickle. In fact, we had some with cheese just last night. We almost always have cheese on our burgers - putting it inside the burger sounds really good.
@josh The best cheese I've ever had was a Wensleydale with Xmas cake fruits & spices. It was a one-Xmas only cheese, about 10-15 years ago, & available in only a couple of shops. You got all the good things about Xmas cake with none of the bad. (No candied peel!)
Eccles and chorley cakes with Lancashire cheese are lovely. As are apple pie with vintage cheddar, Christmas cake (any dark rich fruit cake) with plain Wensleydale and of course, Stilton with a glass of port. As for Branston... Fantastic on a boiled ham and tomato sandwich or even a cheese and onion sandwich
Unless you're drinking a decent glass of port of course. The only place for a fine vintage port is with the cognac and a fine cigar. Different times. Sorry ladies. Ooops, I'm sorry, I appear to have omitted the word "reportedly".
The saying apple pie without cheese is like a kiss without a squeeze, originally comes from Yorkshire although some Americans have tried to claim the saying.
I am from England and love a strong cheddar. When I eat cheese I love to eat grapes and pickles. Grapes really pair well with cheese its a marriage made in heaven. Really enjoyed hearing your review on British cheeses.
When I live in Cheltenham (in Gloucestershire) I eat Double Gloucester ALL THE TIME. Back home here in Texas and missing it 🥺. It’s also the cheese used for the Cotswold Cheese Rolling 😉
If you come to the UK you have to come to Yorkshire and visit the Hawes Creamery, in Wensleydale, where you can take a tour of the factory as the workers are making some of the range of cheeses that are produced on site. After the tour you are invited to purchase your lunch or dinner in the on site restaurant, or simply go in the attached cheese shop where you can sample any of the cheese that are for sale. They don’t just make Wensleydale cheese but a wide variety from across the whole country. As a Yorkshireman born and bred I have to say that Wensleydale is amongst the best cheeses, especially when served on a slice of Christmas cake (a densely fruit packed cake soaked with alcohol), or alongside a portion of Christmas pudding.
Yes I agree. I live in a farming village in Teesdale and we eat Wensleydale with Christmas cake or any rich fruit cake... works well with Strong cheddar too.. 👍
UK based and in my 60's. Hand on my cholesterol-laden heart, I've never had a British cheese that I've disliked. My favourites are the white cheeses like Wensleydale, Lancashire and Cheshire. The British Blues like Dorset Blue Vinny, Oxford Blue and Brighton Blue, so many to choose from. My favourite cheese is probably Wensleydale from the Hawes Creamery, North Yorkshire but to be honest, if you stay away from sandwich filling type or processed cheeses it's pretty hard to find a bad cheese. Your taste in cheese changes with your mood. So many cheeses, so little time. British Blue cheese on a Fruit Shrewsbury biscuit is a delight to eat with a light red wine or heavy Port. Enjoy your videos.
The Hawes Creamery has incredible cheeses. We used to make a trip there from Leeds every my month or so to stock up on quality cheese. What do you think of Coverdale? I suspect you'll love it if your favourite is Wensleydale.
Branston is made to go with cheddar cheese, but each to their own. You can visit the Wensleydale creamery in Hawes on the beautiful Yorkshire dales. The cafe serves great fruit cake with a chunk of cheese & it’s fantastic
Great to see Our cousins over the pond enjoy some decent cheese, When I worked in the states over 20 years ago the only cheeses readily available was Burger cheese, cheese in a can and some import edam which was really expensive in the supermarkets. A lot of the cheese's you guys tried in this video are mass produced products here in the UK. Some of the best but I imagine hard for you to source will be the locally produced cheese's, I live in Dorset UK and there a plenty of decent cheese makers local to me.
I imagine it would be difficult to find the locally produced cheeses here. We try to pick up new ones as we find them. Fortunately, American cheese has come a long way though the best stuff is not in the regular dairy aisle, but in the deli section which has cheese from artisan cheesemakers. We did a video on American cheese showing what we have beyond the stereotypical Kraft Singles! 🙂
The Stilton is great melted on toast also, basically toast one side of the white bread then turn over and ether crumble or put slices of the Stilton on the un-toasted side and then toast
It’s the same cheese as Tesco’s own.. I used to work at Dairy crest in Deeside basically we stopped the conveyor belt changed the flow wrap and repackaged it.. they charge you 2x the price for a fancier wrapper..
If you ever get mizzy, dark, wet and grey days like wot we does 🙄 (part of our culture 😉😆) then bake your spuds in the oven (not microwave) on a low heat for a few hours, then cut in half and slather the spuds with loads of “proper butter” (none of thst hydrogenated veg fat nonsense!) get your English cheese and just grate it over the butter, press down with a fork so it gets all melty, then spoon a heap of Branston pickle on the top….. put on a good film, get a large mug of English tea, and sit back and enjoy…sod the carbs, fats and calories just think of the health benefits that enjoying food brings! If you come to the UK, a visit to Cheddar Gorge is a must, where you can sample genuine “cave aged” cheeses and then risk life and limb climbing Jacob’s Ladder to wear off the calories! Good fun and scenery from Heaven itself 🙂🥰
We finally got a little rain last night - the first time in 6 months! We'll have to wait until winter to get those grey, rainy days. I do love cheddar on a potato. Now we need to try it with the Branston. Would love to visit the Cheddar Gorge.
I’m obsessed with cheese… and cheese & pickle sandwiches are my favourite! Branston is closer to chutney than our American pickle relish (which I’m currently eating for lunch while watching your video! LOL) My favourite Branston pickle is the small chunk, but I can only get it in Britain, not here in Texas.
@Anthony Taylor Yes I agree! Much better for sandwiches. However, I can only get it when I’m in England. Stores in Texas sell the traditional Branston pickle, but not small chunk.
Retired cheesemaker here, (great job) Although cheddar is made in lots of places "West Country Farmhouse cheddar" can only be made in the 4 counties, Somerset, Dorset, Devon and Cornwall" Cathedral City is named after the smallest city in England, Wells in Somerset. The factory is on the North Cornwall coast, "Doc Martin" tv series area.
dark fruit cake goes really well with most english cheeses , BUT Stilton with a glass of port is a match made in heaven , ordinary Wensleydale (non fruit) is my personal favourite cheese
Where I come from Kernow (Cornwall) we not only have traditional Cornish Pasties, but we have Steak & Stilton Pasties which is one of our favourites 😋.
cathedral city... great on toast melted... great grated on baked potato's... great added to pizza... great in sandwiches or cobs... melt it on toast and then smear brown sauce on top or soy sauce...
Cheese on toast…..make toast add thin layer of marmite add cheese put under grill until cheese starts to brown remove from grill add splash of Worcestershire sauce or malt vinegar or English mustard.
I remember my grandmother, from Lancashire, always putting a slice or two of Lancashire cheese in apple pies she made. That cheese and Wesleydale are quite similar in taste because they come from the same general area, just East and West of the Pennine Hills (England's backbone). Cheddar is a great all-rounder cheese because it can go with almost anything. Mostly, the milder cheeses go with stronger flavours (pickle/chutney, mustard, onion) while the stronger ones and blues are better with sweet biscuits, fruit or nuts. My personal favourite is an old traditional Cornish cheese called Yarg, which is wrapped in nettles which give a vague spinach-like taste. Stay safe and keep up the fun posts.........................................the ancient Englishman.
Lancashire cheese is par excellence for toasting. An American student I worked with told me she only knew two sorts of cheese, white and orange. I couldn't believe there were no smaller producers in the US, that didn't have pride in producing their specialist cheeses and of course when I looked on the internet, there were plenty.
Yes, there are a lot of artisan cheesemakers here. If you don't looks beyond the regular dairy aisle in U.S. stores, you miss out, like this student! I'm a big fan of Lancashire cheese now.
@@FinnLovesFood Well i hope talking to someone from Lancashire brings you luck, i am impressed it made it to America at all. If you get some and haven't allready try it with apple and also melted on to a toasted buttered crumpet oh yes.
Cathedral city & pilgrims are probably the two cheddars you see most often in the supermarkets, mainly because they are always doing sales on them. Our cheddars usually come as mild, mature & extra mature
I almost forgot that we also have extra sharp cheddar. I bet our mild and medium cheddars are milder than what you find in the UK. At least the ones you see in supermarkets here. Artisan cheesemakers have more flavorful cheeses.
Shropshire blue ,Stilton and Lancashire. Cheese on toast with Worcestershire sauce. A cheddar cheese sandwich with slices of onion,red is milder. Cheese and apples with green grapes. Lancashire cheese and apple pie. Baked potatoes and grated cheddar,make sure that the cheese is melted and the potato has to be really soft inside to mix with the cheese.
Lots of Americans don't get that pickling is a process therefore anything persevered in vinegar is a pickle. Like a gherkin, an onion or basically any other vegetable that you can think of. The vegetable is not the pickle the vegetable is just the vegetable and it goes by its own name, until its pickled.
A lot is the difference in vocabulary. We're familiar with the pickling process and you may see a few jars of pickled vegetables on store shelves, but you will find multiple shelves of "pickles" which are always pickled cucumbers. The label is always pickles - dill pickles, sweet pickles, bread and butter pickles... We don't seem to have anything like Branston pickle here. I guess the closest would be pickle relish, but again, with cucumbers! 🙂
I love having sweet grapes with my cheese. In fact my favourite snack is a good ripe Brie spread (and when I say spread, I mean mashed on with a fork) on a crusty bread with some grapes (cut in half) on top. YUM!
Genuine Haloumi can only be made in Cyprus it EU protected geographical status. Despite not being British it is very popular here and I think we are one of their biggest export markets. So much so that there are now British. producers making it but I think they to be very careful how they name it due to that protected status.
Stilton & bacon is a great combo or Stilton sauce with steak. In the UK we have a great extra mature (sharp) cheddar cheese called Black Bomber if you ever see it try it.
if you do ever manage visit the uk a place you should visit is cheddar gorge ! as the name sort of says it is the true home of cheddar cheese and is quite an interesting pace with quite and extensive cave network which you can go through and i am not sure but i believe they have started maturing cheeses in certain parts of the caves again which is how it was done way back when ! and cheddar gorge well think grand canyon but matchbox size lol , oh and it has a cheese shop where they do demos on cheese making and you can have lots of free samples
In Cheddar there is a deep gorge and a cave system, called Wookey Hole. The local cheese maker stores and matures cheddar cheese there. I’m from South Wales and our local cheese is Caerphilly. I think there is still one local producer of Caerphilly Cheese. A very popular North Yorkshire, England, and Wallace & Gromit’s favourite is Wensleydale but it is now available nationwide. If it’s called Yorkshire Wensleydale then by law it must have been produced in the village of Wensleydale.
@@FinnLovesFood Good luck finding Caerphilly cheese, I live about 10 miles from Caerphilly and our local supermarket doesn't usually have it. I even failed to get some in Caerphilly !
@@jonathanmorgan1882 oh wow! Now I feel extra lucky that we found some Gorwydd Caerphilly at Whole Foods a few weeks ago. Of course we had to pick it up.
Have you tried pretending to eat the meds and "accidently" dropping some on the floor? Was a surefire way to get doggo to take meds. He would more or less inhale them before even checking what it was.
@@Kizron_Kizronson we haven't. Glad that works for you! Finn isn't a food inhaler and if he gets any little taste of the meds, it's all over! So far cheese has worked every time.
Fresh seeded Granary bread, Moonraker butter, small chunk Branston pickle & extra mature, farmhouse cheddar, are the ingredients for the perfect cheese & pickle sandwich. You owe it to yourself 👍
@@FinnLovesFood Things like Moonraker and Cathedral City are essentially commercialised versions of farmhouse butters and cheeses. Small chunk Branston is the same as normal, just easier to spread in sandwiches. 👍
Stilton is the king of English cheeses as far as i am concerned, they go great with beer, also they make fatastic soups full of flavour. I know people who don't care for the cheese but absolutely love the soup, you should give it a go.
In and around Cheddar (Somerset) there are many independent farms/makers of aged/vintage Cheddar who also make their own Cider... the perfect combination! At many small apple orchard farms you can simply pull in and try their unique cider and their vintage cheddar 'Ploughman' style lunches. A visit to the town of Cheddar is a 'must do' for anyone visiting the UK if you love cheese... and 'proper' Cider!
Living pretty close to Chorley and the Ribble estuary its pretty wierd finding out you guys can get lancs cheese over there...🤣 Hope you guys are well. Enjoy J
It just showed up at our Trader Joe's. I haven't seen it anywhere else. In fact, last time I was there I didn't see it in stock so I'm worried that they aren't going to carry it anymore. I hope that's not true! We are well, thank you. Hope you are too!
@@FinnLovesFood Well ive been enjoying you guys the last couple months so its only fair i reciprocate. Here's one of our videos. Im in the cap. Enjoy and get it out there! Have a good weekend. J ruclips.net/video/hzSifiTPr-Q/видео.html
@@FinnLovesFood guys you absolute superstars. Delighted you enjoyed. Yeh we're just trying to make everyone smile for a while after the horrendous 18 months weve all had. Enjoy the rest of the weekend. B.wishes from Liverpool. J
@@johnrainford9708 we definitely got some American vibes from the music and video. :) We hear you about the past 18 months. We were hoping 2021 would be better. We're just making the best of it. Have a good one!
Chorley and Eccles cakes are more than similar. Eccles and Chorley cakes - Pastry with soaked dried currents inside the pastry. Difference is Chorley cakes have space inside, Eccles cakes are pressed to remove the space
Wensleydale with apricot is lubberleee! Of course, Wensleydale is Wallace’s favourite 😉 (Wallace and Gromit) - do you have piccalilli in the US.? A bright yellow pickle - like Branston - but with definite bit of edge to it! Piccalilli goes really well with cheeses! It really livens up a ham sandwich too!
A few years ago, before they struggled to make a living, some publicans in the UK used to put small cubes of cheddar in a dish on the bar counter, particularly on Sundays. Customers could help themselves free of charge. A few cubes and a pint of decent beer is my idea of heaven!
Honestly I found a lot of supermarket own brand stuff that I like much more than Cathedral City - especially when you go for the extra mature varieties. The Sainsbury's Farmhouse cheddar used to be very good, but it;s recently seems like it has lost a fair bit of the kick it used to have
@@FinnLovesFood Here is a fact youi can check out on RUclips. A very long time ago there was a Trade Fair and one of the British Items was Chocolate, Sweets/Candies inc Crisps/Chips. They were sold out in Record time and had to send for more. A certain American Company beginning with Hersh... got SUPER Jealous and could see how British Chocolate and Candies made with Natural Ingredientsand and NO WAX in it, would loose them a Great Deal of money. They used their bought and paid for Corrupt Politicians to have British Items Banned from America. That American Company and others tried to copy all the British Candies. If you ever see a British Chocolate in a Shop, like Cadburys, check the writing on the back and see if it has the name Hersh... on it. Don't buy it if it does. The main problem with the American People is, you are so used to eating Substitutes and Chemicles, when you eat the real thing and tasting the real taste, you don't like it. Sad but true.
I love Wensleydale cheese (white and crumbly) - slice a thin piece and eat with fruitcake Branston pickle is also lovely with a pork pie - you can get smoother Branston too which is better for sandwiches
You can get plain McVities digestive biscuits at world market and other places. You may have tried those in your biscuit video? Anyway, they are good with a layer of butter and then some cheese on top. Wensleydale, a mature cheddar, lots of kinds are good 👍
@@FinnLovesFood Brits love to add butter to things! When having a cream tea, many people put butter on the scone before the clotted cream and jam! And that is how you tell a British sandwich from an American sandwich! British sandwiches ALWAYS have butter. Hence the nickname “butty” 😉
Wensleydale with ginger is nice. Branston goes well with cold meats, ham etc. Also typically had with cold pork pies and scotch eggs. Cheddar on a McVities plain digestive is nice too.
@@FinnLovesFood they're picnic/finger/snack food really in my opinion. Great as a bite with other tasty foods but nothing sensational by themselves. Nice, just not sensational.
Very witty to pair it with cheesy music - you did that on purpose, right? (What I experience of America is entirely through the MSM - and I must say, it's folk like you that prevent me from giving up on America entirely).
It was a joy to see you enjoying English cheeses. I think Cathedral City probably is the most popular cheddar here. It's probably the go-to cheddar, generic and affordable for every day but if you were looking for a cheese board cheese for a dinner party or buffet table, not really. Wensleydale is one of my favourite English cheeses but I like it plain with no additions. I'm not a fan of blue cheese but there is a white stilton which is delicious. Very creamy and quite salty. A ploughman's lunch is a lovely way to enjoy cheese as a meal. A cheese of your choice (Wensleydale in my case), a chunk of crusty bread, butter pickled onions, some form of chutney - Branston if you're in a pub - tomatoes and maybe some celery. Yum.
@@lordylou1 like American cheese, Velveeta is good for its meltability. It works well for nachos. I tried making nachos with grated cheddar and while I prefer the flavor of cheddar, it just didn't melt right and kept falling off the tortilla chips!
@@FinnLovesFood if you are ever in the North of England, pay a visit to the wensleydale creamery. Have a few trips around the sample tasting room. You'll thank me later.
Others will doubtless have said this but Stilton and pears go well together and there's also a white Stilton too for those who dont like 'blue' :-) Nice vid
Wensleydale is more of a dessert cheese, hence the habit of mixing it with berry fruits, but on it's own, it's a crumbly, sweet, medium strength with a honey aftertaste. Here in Yorkshire, where it originates, it's often the tradition to eat a slice of Wensleydale atop a slice of Christmas cake, or on a slice of buttered rich fruit cake.
As a child growing up in the UK in the 1970's in a working class family they used to make me sandwiches with white bread, butter, slices of cheddar, slices of apple, and Heinz salad cream, which they used to call "Dagwood Bumstead's" I now understand the American reference.... en.wikipedia.org/wiki/Dagwood_sandwich Grated milk chocolate sandwiches, and "ploughman's" sandwiches (cheddar, Branston pickle, butter) were also often on the menu along with Marmite.
Pilgrims extra mature in black packaging, a more crumbling cheese, You toast the bread (lightly on one side) apply thinly sliced or grated cheddar cheese then toast it, different flavours the more brown the cheese gets, something about sugars and caramelisation i personally go for horseradish cheese in publix
I'm from Lancashire, my Mum used to make my Dad a dish with Lancashire cheese which is worth trying out. Basically it is crumbled lancashire cheese with chopped onion and some milk baked in a glass Pyrex dish for 1/2 hour or so and 5 minutes before then end, you crack an egg in the middle. Eat with white bread and butter.
@@FinnLovesFood Not that I know of. I guess it is just a simple working class meal of sorts but you should give it a try - you don't need a lot of milk btw, I think just enough to prevent the dish from dryingout too much.
Stilton on a slice of pear topped with walnuts and honey is delicious. You can also get white Stilton which is milder as it doesn't have the blue veins in it. White Stilton with dried apricot or ginger in it is lovely. You said you wanted to try other cheese recipes. Welsh rarebit is a nice alternative to cheese on toast. It is grated cheese mixed with egg, mustard, beer and Worcester sauce, spread on toast and grilled (broiled for the Americans) until it is browned and bubbling.
@@FinnLovesFood usually something like cheddar that melts well, mature or extra mature has a good strong flavour so something like the Cathedral City that you had in the video would be good.
A little tip. If you are making cheese on toast or anything else which involves cooking with or melting cheese, use the strongest tasting cheese possible. Cheese often loses flavour when cooked.
If you want to come here and try cheeses might I suggest you go to Cheddar in Somerset, England as it is the birthplace of all cheddar cheese. There are natural cave formations within the Cheddar Gorge that the local used to (and still do today) mature the cheddar cheese as they are cool and dark so as not the spoil the cheese. Also the local cheese shop there still produces cave matured cheddar which is unlike any you have ever tried. After eating all their cheese you can hike up the gorge where you will be greeted by a view that is so beautiful it is a spiritual experience. I can't put into word how great Cheddar is as a place to visit, I go every year as its one of my favourite places on this planet to visit.
I live in Somerset although born & Bred in Bristol just a few miles north. West Country Cheddar is imo one of the finest Cheeses available, extra mature is my preferred choice. Somerset Brie is again in my humble opinion far better than its French counterpart. Britain has the finest Cheeses in the world
stilton pairs well with chicken, stuff your chicken breast with stilton and rap the chicken in bacon, and cook in a red wine sauce in a slow cooker is really really good
I had to pause the video halfway through to go to the supermarket to buy some Lancashire & Wensleydale as you made me crave cheese, even Wallace and Gromit never made me do that 🙂 I came back and watched the rest plus I dropped a finger on subscribe.
Biritish Pickle is often called 'sweet pickle' and it is various vegetables pickled in vinegar, that' why it has a sour as well as sweet taste. Branston's is the most famous. My local cheese is 'Double Gloucester' it is mild flavoured and orange in colour.
White stilton and apricots is excellent, the fruit is shredded through the cheese and also double Gloucester and chives same deal the chives are through the cheese.
Cathedral City is amazing on toast, you melt a few thin slices on the toast under what you would call a Broiler and also add a small dollop of the branston on top of the cheese. This will allow the cheese to melt into the pickle. A little different to your standard grilled cheese. Alternatively you can use a splash of Worcestershire Sauce instead of the pickle .. delicious
Try cheddar cheese on a buttered plain cream cracker , preferably grated on , then a dollop of branston pickle. Heaven. We have so many pickles here, onion pickle goes well with cheese , as does tomato chutney.
As you could see, we often just think of cucumbers when we hear "pickles." We do have other pickled vegetables, but it sounds like you have a lot more in the UK.
@@FinnLovesFood We never think of cucumbers when talking about pickles. I think they're what we call gherkins. Pickle usually means Branston or a cheap imitation.
Hi, I'm from Nottingham and Stilton is quite a big thing around here, when using it an ingredient it gets used alot in things like steak and stilton pies. Red Leicester, Double Gloucester and a "Cheshire / Wensleydale /Lancashire "type cheese I would say are the "Normal" cheeses to be with Cheddar in the most basic of home fridges, but the cheese isle in a average supermarket is huge.
It seems our sharp and extra sharp correspond to mature and extra mature in the UK. I've also seen some that are called "aged" along with the number of years. Is that like vintage there?
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What is your favorite British cheese?
Shropshire blue or Cheshire blue. Similar to blue Stilton, but the cheese is orange and it's got a milder, creamier taste.
@@gillianrimmer7733 that sounds good. We'll have to watch for it.
@@FinnLovesFood there is also an Oxford blue an Oxford Isis that are worth looking out for.
@@vickytaylor9155 we will!
Sage Derby (pronounced Darby) is a fantastic cheese if you can find it. A semi-hard cheese like a mild cheddar that is marbled with green and flavoured with the herb sage.
Shropshire Blue is also delicious. Creamier and not as salty or strong as Stilton
I’m obsessed with British cheese…I had the chance to sample loads of British cheeses in my (second) home town of Cheltenham. VERY grateful to have done that two months before the pandemic started!!
We know you are mad on British cheese from your videos, fancy seeing you pop up here 🤣🤣😋
Cathedral Cheddar has been around a long time.
Cheddar is quite often served as part of something called a ploughman’s lunch here in the uk. This usually includes the cheese, some bread and butter, lettuce, tomatoes, cucumber, pickled onions, pork pie, and Branston pickle plus an apple.
Thank you, I was looking at your recipe list and when it finally said apple I knew you were truly British, I doff my hat to you Miss Taylor.
When I was young back in the last century. Ploughmans didn't have the Lettuce, Tomatoes, Cucumber, Picked onions, or Pork pie. Including any of those would make it a Salad.
And Somerset have the best ploughmans ☺
The name 'Ploughman's Lunch' was actually invented in then 1960s by the milk marketing board to promote sales of cheese, but a similar sort of meal had been taken out to the fields by agricultural labourers for centuries.
A popular thing to add to cheese on toast in the UK is a few splashes Worcester sauce
Don't forget the baked beans '
Hendo's (Hendersons) Relish even better
I'm from Leicestershire and broccoli and Stilton soup with proper butter on warm bread.. perfect for winter dinner!
Spot on.
Vintage Cheddar is actually the most aged variety. It typically goes Mild, Medium, Mature, Extra Mature, Vintage.
A grated mature cheddar cheese and Branston's pickle baguette is the British food equivalent of Concorde: absolute perfection!
A really good aged cheddar has salt crystals through it to give a crunch.
In my experience as a Brit living in the US for the last 25 years, even the British cheeses you can buy here are a poor subset of what's available in the UK. I'm still shocked when I visit a Tesco and see the insanely cheap but fantastic cheese and wonderful bread (unlike the muck sold in the US).
We do seem to be limited on what we can get here. You get the best selection at an actual cheese shop, but those are few and far between.
I must say that your pronunciation of places in England is really good, and also pronouncing Welsh is very impressive, ah yes the Branston pickle, lovely
Thanks, we are trying to learn pronunciation of places. Often they are easier to pronounce than they first appear! I think we finally have Worcestershire down! LOL.
Hi guys Debbie from Wales here.
My favourite British cheese is
3 Chedder
2 Red Leicester
1 Mexicana (Chedder with chillies in)
Your pronunciation of Caerphilly cheese was good. I absolutely love Branston pickle, hope you do enjoy it as well. That pickle is also good with any savoury pie such as a Melton Mowbray pork pie or even a scotch egg. It is also nice with an English fry up, sausage, bacon, egg, mushrooms otherwise known as a full English breakfast.
You can also buy Branston pickle sandwich style as well which is the same as tbe normal pickle but the pieces are smaller so that they are more suitable to spread inside a sandwich, with anything you like.
My late father used to love a slice or two of strong cheddar with apple pie, which is quite tasty I must admit.
One idea for cheese is to take a small square of it and mould a home made burger around it so that once it is cooked and you bite into it you find a surprise of a nice bit of molten cheese.
Hello Debbie! We do enjoy Branston pickle. In fact, we had some with cheese just last night. We almost always have cheese on our burgers - putting it inside the burger sounds really good.
Wensleydale (not those things with fruits though) goes really well with fruit cake.. especially Christmas cake
I just said that.. 😂I think it’s more of a northern thing though.. it goes nice with traditional rice cake also..
I prefer Coverdale to Wensleydale. Have you tried it?
@josh The best cheese I've ever had was a Wensleydale with Xmas cake fruits & spices. It was a one-Xmas only cheese, about 10-15 years ago, & available in only a couple of shops. You got all the good things about Xmas cake with none of the bad. (No candied peel!)
I love it on well-buttered, sesame Ryvita crispbreads. Yum 😋!
Stilton cheese should be eaten with pears and walnuts. Delicious!
Goes amazing in broccoli soup.
Very nice on a digestive biscuit also
Goes well in the bin
@@garethlowe711 with a glass of port
Stilton is often used to make a blue cheese sauce to be served with steak.
Eccles and chorley cakes with Lancashire cheese are lovely. As are apple pie with vintage cheddar, Christmas cake (any dark rich fruit cake) with plain Wensleydale and of course, Stilton with a glass of port.
As for Branston... Fantastic on a boiled ham and tomato sandwich or even a cheese and onion sandwich
Unless you're drinking a decent glass of port of course. The only place for a fine vintage port is with the cognac and a fine cigar. Different times. Sorry ladies.
Ooops, I'm sorry, I appear to have omitted the word "reportedly".
The saying apple pie without cheese is like a kiss without a squeeze, originally comes from Yorkshire although some Americans have tried to claim the saying.
I am from England and love a strong cheddar. When I eat cheese I love to eat grapes and pickles. Grapes really pair well with cheese its a marriage made in heaven. Really enjoyed hearing your review on British cheeses.
You're right, grapes are another great accompaniment for cheese!
@@FinnLovesFood Don't forget that what Americans call pickle is totally different from what Britons call pickle.
The best grapes are those that make port ( certainly not American port , only Portuguese port should be used )
Grapes in the form of wine is best.
Also celery goes very well with cheese; personally I like this with Lancashire, Cheshire or Wensleydale.
You’ve got me craving a cheese and pickle sandwich now.
When I live in Cheltenham (in Gloucestershire) I eat Double Gloucester ALL THE TIME. Back home here in Texas and missing it 🥺. It’s also the cheese used for the Cotswold Cheese Rolling 😉
If you come to the UK you have to come to Yorkshire and visit the Hawes Creamery, in Wensleydale, where you can take a tour of the factory as the workers are making some of the range of cheeses that are produced on site. After the tour you are invited to purchase your lunch or dinner in the on site restaurant, or simply go in the attached cheese shop where you can sample any of the cheese that are for sale. They don’t just make Wensleydale cheese but a wide variety from across the whole country. As a Yorkshireman born and bred I have to say that Wensleydale is amongst the best cheeses, especially when served on a slice of Christmas cake (a densely fruit packed cake soaked with alcohol), or alongside a portion of Christmas pudding.
That sounds like so much fun. I do hope I can eventually find some Wensleydale without the fruit over here so I can taste the cheese on its own.
Yes I agree. I live in a farming village in Teesdale and we eat Wensleydale with Christmas cake or any rich fruit cake... works well with Strong cheddar too.. 👍
UK based and in my 60's. Hand on my cholesterol-laden heart, I've never had a British cheese that I've disliked. My favourites are the white cheeses like Wensleydale, Lancashire and Cheshire. The British Blues like Dorset Blue Vinny, Oxford Blue and Brighton Blue, so many to choose from. My favourite cheese is probably Wensleydale from the Hawes Creamery, North Yorkshire but to be honest, if you stay away from sandwich filling type or processed cheeses it's pretty hard to find a bad cheese. Your taste in cheese changes with your mood. So many cheeses, so little time. British Blue cheese on a Fruit Shrewsbury biscuit is a delight to eat with a light red wine or heavy Port. Enjoy your videos.
Thank you! If we make it to the UK, we definitely need to try lots of cheese.
The Hawes Creamery has incredible cheeses. We used to make a trip there from Leeds every my month or so to stock up on quality cheese. What do you think of Coverdale? I suspect you'll love it if your favourite is Wensleydale.
I am from the UK and love Branston pickle, I do however prefer the small chunk variety it is a very important condiment to a real "Ploughman's Lunch"
Branston is made to go with cheddar cheese, but each to their own. You can visit the Wensleydale creamery in Hawes on the beautiful Yorkshire dales. The cafe serves great fruit cake with a chunk of cheese & it’s fantastic
Such a couple lovely...love your measured and thoughtful reviews...
My fav cheese is cheddar and Lancashire cheese.
Thank you! I'm really loving Lancashire cheese. I wish it was more available here.
Great to see Our cousins over the pond enjoy some decent cheese, When I worked in the states over 20 years ago the only cheeses readily available was Burger cheese, cheese in a can and some import edam which was really expensive in the supermarkets. A lot of the cheese's you guys tried in this video are mass produced products here in the UK. Some of the best but I imagine hard for you to source will be the locally produced cheese's, I live in Dorset UK and there a plenty of decent cheese makers local to me.
I imagine it would be difficult to find the locally produced cheeses here. We try to pick up new ones as we find them. Fortunately, American cheese has come a long way though the best stuff is not in the regular dairy aisle, but in the deli section which has cheese from artisan cheesemakers. We did a video on American cheese showing what we have beyond the stereotypical Kraft Singles! 🙂
The Stilton is great melted on toast also, basically toast one side of the white bread then turn over and ether crumble or put slices of the Stilton on the un-toasted side and then toast
I don't think I've tried any blue cheese melted on bread, but I think I will now!
My Christmas gift from my daughter is always a jar of blue Stilton and a bottle of port.
With broccoli it makes a very nice soup.
@@grahvis That also never made it my self but used to buy it pre made years ago
@@grahvis that sounds like a wonderful gift! Broccoli cheddar soup is popular here, but I haven’t heard of it with Stilton. Sounds good though.
Cathedral city is a hugely popular cheese here in the U K also its good for making sauces and cooking.
my mum likes their cheese
It’s the same cheese as Tesco’s own.. I used to work at Dairy crest in Deeside basically we stopped the conveyor belt changed the flow wrap and repackaged it.. they charge you 2x the price for a fancier wrapper..
A good point about taking cheese out of the fridge. Cheese should be served at the ambient temperature. NEVER straight out of the fridge.
It does make a big difference in the flavor.
If you ever get mizzy, dark, wet and grey days like wot we does 🙄 (part of our culture 😉😆) then bake your spuds in the oven (not microwave) on a low heat for a few hours, then cut in half and slather the spuds with loads of “proper butter” (none of thst hydrogenated veg fat nonsense!) get your English cheese and just grate it over the butter, press down with a fork so it gets all melty, then spoon a heap of Branston pickle on the top….. put on a good film, get a large mug of English tea, and sit back and enjoy…sod the carbs, fats and calories just think of the health benefits that enjoying food brings! If you come to the UK, a visit to Cheddar Gorge is a must, where you can sample genuine “cave aged” cheeses and then risk life and limb climbing Jacob’s Ladder to wear off the calories! Good fun and scenery from Heaven itself 🙂🥰
We finally got a little rain last night - the first time in 6 months! We'll have to wait until winter to get those grey, rainy days. I do love cheddar on a potato. Now we need to try it with the Branston. Would love to visit the Cheddar Gorge.
And a good dollop of hot baked beans!
Wensleydale also comes with cranberries and also apricots and crystallised ginger.
I’m obsessed with cheese… and cheese & pickle sandwiches are my favourite! Branston is closer to chutney than our American pickle relish (which I’m currently eating for lunch while watching your video! LOL)
My favourite Branston pickle is the small chunk, but I can only get it in Britain, not here in Texas.
Chutney is a great comparison for the Branston. I'm guessing we had the large chunk?
@Anthony Taylor Yes I agree! Much better for sandwiches. However, I can only get it when I’m in England. Stores in Texas sell the traditional Branston pickle, but not small chunk.
@Anthony Taylor that is very kind of you! But I’ll just wait to fill up on cheese & pickle in May 👍
For my lunch most days I have a cheese, corned beef and Branston Pickle sandwich - delicious.
Blue Cheese & Mushroom toastie!!..is a must!...
Digestive biscuits buttered & cheddar cheese are what my granny used to give us for supper
Sounds good to us!
Retired cheesemaker here, (great job) Although cheddar is made in lots of places "West Country Farmhouse cheddar" can only be made in the 4 counties, Somerset, Dorset, Devon and Cornwall"
Cathedral City is named after the smallest city in England, Wells in Somerset. The factory is on the North Cornwall coast, "Doc Martin" tv series area.
I will have Cornish Cruncher over any other cheese any day
What I love about your vids is that you are kind , respectful and empathetic towards each other's views
Thank you!
Seriously strong extra mature cheddar or pilgrims extra strong cheddar is my favourite cheese here in England.
Christmas or New year's cake with a large slab of Wensleydale cheese is out of this world
dark fruit cake goes really well with most english cheeses , BUT Stilton with a glass of port is a match made in heaven , ordinary Wensleydale (non fruit) is my personal favourite cheese
Where I come from Kernow (Cornwall) we not only have traditional Cornish Pasties, but we have Steak & Stilton Pasties which is one of our favourites 😋.
Steak and Stilton sounds like a lovely combination.
cheese cut into chunks and pineapple chunks is nice. In the UK we put the 2 together on a cocktail stick and eating them at party's.
Show me to the cheese and pineapple hedgehog at a buffet and I'm a happy bunny 😀
If it was the 1980's then.... Maybe!
Cheese and Pineapple - Classic. It wouldn't be a buffet without cheese and pineapple
Don't forget the silverskin picked onion ! All three balance each other.
cathedral city... great on toast melted... great grated on baked potato's... great added to pizza... great in sandwiches or cobs... melt it on toast and then smear brown sauce on top or soy sauce...
Cheese on toast…..make toast add thin layer of marmite add cheese put under grill until cheese starts to brown remove from grill add splash of Worcestershire sauce or malt vinegar or English mustard.
I remember my grandmother, from Lancashire, always putting a slice or two of Lancashire cheese in apple pies she made. That cheese and Wesleydale are
quite similar in taste because they come from the same general area, just East and West of the Pennine Hills (England's backbone). Cheddar is a great
all-rounder cheese because it can go with almost anything. Mostly, the milder cheeses go with stronger flavours (pickle/chutney, mustard, onion) while the
stronger ones and blues are better with sweet biscuits, fruit or nuts. My personal favourite is an old traditional Cornish cheese called Yarg, which is wrapped
in nettles which give a vague spinach-like taste. Stay safe and keep up the fun posts.........................................the ancient Englishman.
I haven't heard of Yarg, but if I ever come across it, I want to try it! I looked it up and the nettle leaves make it a very attractive cheese.
@@FinnLovesFood Made by the Gray family of Bodmin, Cornwall. Inventively spelled backwards but a great cheese.
Lancashire cheese is par excellence for toasting.
An American student I worked with told me she only knew two sorts of cheese, white and orange.
I couldn't believe there were no smaller producers in the US, that didn't have pride in producing their specialist cheeses and of course when I looked on the internet, there were plenty.
Yes, there are a lot of artisan cheesemakers here. If you don't looks beyond the regular dairy aisle in U.S. stores, you miss out, like this student! I'm a big fan of Lancashire cheese now.
@@FinnLovesFood Lancashire tasty is my favourite but you can only get it in Cheese shops Delis or Cheese counters in Lancashire
@@georgecrompton8663 I wish I could find any kind of Lancashire cheese here right now. I will keep looking!
@@FinnLovesFood Well i hope talking to someone from Lancashire brings you luck, i am impressed it made it to America at all. If you get some and haven't allready try it with apple and also melted on to a toasted buttered crumpet oh yes.
Cathedral city & pilgrims are probably the two cheddars you see most often in the supermarkets, mainly because they are always doing sales on them. Our cheddars usually come as mild, mature & extra mature
I almost forgot that we also have extra sharp cheddar. I bet our mild and medium cheddars are milder than what you find in the UK. At least the ones you see in supermarkets here. Artisan cheesemakers have more flavorful cheeses.
Cornish Cruncher is the best cheese you can get. Hands down
Or vintage!
@@personalcheeses8073 no, Isle of Mull Cheddar is the best -- it's unique!! Cathedral City is a good standard cheese though
@@annother3350 I’m only interested if it has crystallisation. Otherwise you can keep it
Shropshire blue ,Stilton and Lancashire.
Cheese on toast with Worcestershire sauce.
A cheddar cheese sandwich with slices of onion,red is milder.
Cheese and apples with green grapes.
Lancashire cheese and apple pie.
Baked potatoes and grated cheddar,make sure that the cheese is melted and the potato has to be really soft inside to mix with the cheese.
Thank you for the pairing suggestions!
Wensleydale and cranberry is delicious, it's one of my favourite cheeses.
Lots of Americans don't get that pickling is a process therefore anything persevered in vinegar is a pickle. Like a gherkin, an onion or basically any other vegetable that you can think of. The vegetable is not the pickle the vegetable is just the vegetable and it goes by its own name, until its pickled.
A lot is the difference in vocabulary. We're familiar with the pickling process and you may see a few jars of pickled vegetables on store shelves, but you will find multiple shelves of "pickles" which are always pickled cucumbers. The label is always pickles - dill pickles, sweet pickles, bread and butter pickles... We don't seem to have anything like Branston pickle here. I guess the closest would be pickle relish, but again, with cucumbers! 🙂
I love having sweet grapes with my cheese. In fact my favourite snack is a good ripe Brie spread (and when I say spread, I mean mashed on with a fork) on a crusty bread with some grapes (cut in half) on top. YUM!
That sounds very good!
Try grapes with haloumi. It’s a game changer. Okay haloumi is from Cypress but who cares the taste is great
@@personalcheeses8073 I've definitely seen haloumi available here, but I don't think I've tried it yet.
Genuine Haloumi can only be made in Cyprus it EU protected geographical status. Despite not being British it is very popular here and I think we are one of their biggest export markets. So much so that there are now British. producers making it but I think they to be very careful how they name it due to that protected status.
Stilton with a glass of good Tawny port is made in heaven, the cheese enhances the port, and the port enhances the cheese!
A simple toasted cheese sandwich (grilled cheese) with cheddar and branston is a joy. Add a slice of ham in there also.👌🏻
We will have to give that a try now that we have our jar of Branston.
cropwell bishop is in my home county and its gorgeous cheese... even on toast, or in a baked potato... or just with a good salad...
Lancashire cheese is delicious in a savoury apple pie with lots of caramelised onions and herbs.
Yum!
Yes it loves apple
Stilton & bacon is a great combo or Stilton sauce with steak. In the UK we have a great extra mature (sharp) cheddar cheese called Black Bomber if you ever see it try it.
We did try Black Bomber in one of our cheese videos! We were excited to find it.
if you do ever manage visit the uk a place you should visit is cheddar gorge ! as the name sort of says it is the true home of cheddar cheese and is quite an interesting pace with quite and extensive cave network which you can go through and i am not sure but i believe they have started maturing cheeses in certain parts of the caves again which is how it was done way back when ! and cheddar gorge well think grand canyon but matchbox size lol , oh and it has a cheese shop where they do demos on cheese making and you can have lots of free samples
Would love to visit Cheddar gorge. And of course we can never resist free samples.
They sell some nice cider also
In Cheddar there is a deep gorge and a cave system, called Wookey Hole. The local cheese maker stores and matures cheddar cheese there. I’m from South Wales and our local cheese is Caerphilly. I think there is still one local producer of Caerphilly Cheese. A very popular North Yorkshire, England, and Wallace & Gromit’s favourite is Wensleydale but it is now available nationwide. If it’s called Yorkshire Wensleydale then by law it must have been produced in the village of Wensleydale.
We were hoping to find Caerphilly, but it sounds like there may not be many producers?
There is no village of Wensleydale,(the clue is in the name), its a whole valley, the creamery is in the town of Hawes in Wensleydale!
@@FinnLovesFood Good luck finding Caerphilly cheese, I live about 10 miles from Caerphilly and our local supermarket doesn't usually have it. I even failed to get some in Caerphilly !
@@jonathanmorgan1882 oh wow! Now I feel extra lucky that we found some Gorwydd Caerphilly at Whole Foods a few weeks ago. Of course we had to pick it up.
I love the fact that the world over dogs are taking their medicines in cheese! My dog enjoys Cathedral City cheddar too:)
We've found that cheese is the only reliable way to get Finn to take pills. He knows what's good!
Have you tried pretending to eat the meds and "accidently" dropping some on the floor? Was a surefire way to get doggo to take meds. He would more or less inhale them before even checking what it was.
@@Kizron_Kizronson we haven't. Glad that works for you! Finn isn't a food inhaler and if he gets any little taste of the meds, it's all over! So far cheese has worked every time.
My grandad used to eat cheddar cheese with Christmas cake, that is a rich, dark fruit cake.
That sounds similar to our fruit cakes that come out around Christmas. Though I haven't heard of it being served with cheese!
@@FinnLovesFood Fruit cakes in the US are nothing like UK Xmas cakes!
wensleydale cheese and christmas cake perfection
I like Christmas cake with a strong ( bite your head off strength ) cheddar..too.. as I type we have our first Christmas cake in the oven.😂🏴🇬🇧
@@Ionabrodie69 i always say that I like my cheese to bite me back.😄
Fresh seeded Granary bread, Moonraker butter, small chunk Branston pickle & extra mature, farmhouse cheddar, are the ingredients for the perfect cheese & pickle sandwich.
You owe it to yourself 👍
We haven't heard of Moonraker butter before. We do have a variety of Branston pickle right now.
@@FinnLovesFood Things like Moonraker and Cathedral City are essentially commercialised versions of farmhouse butters and cheeses.
Small chunk Branston is the same as normal, just easier to spread in sandwiches. 👍
Stilton is the king of English cheeses as far as i am concerned, they go great with beer, also they make fatastic soups full of flavour. I know people who don't care for the cheese but absolutely love the soup, you should give it a go.
We both loved the Stilton so I bet we would like the soup too.
Stilton a broccoli soup is very popular in the U.K. xx
@@Ionabrodie69 broccoli cheddar soup is popular and served in most restaurants here. Would like to try Stilton broccoli soup sometime too.
In and around Cheddar (Somerset) there are many independent farms/makers of aged/vintage Cheddar who also make their own Cider... the perfect combination! At many small apple orchard farms you can simply pull in and try their unique cider and their vintage cheddar 'Ploughman' style lunches. A visit to the town of Cheddar is a 'must do' for anyone visiting the UK if you love cheese... and 'proper' Cider!
When we make it to the UK, Cheddar is definitely on the list of places to visit!
Living pretty close to Chorley and the Ribble estuary its pretty wierd finding out you guys can get lancs cheese over there...🤣 Hope you guys are well. Enjoy J
It just showed up at our Trader Joe's. I haven't seen it anywhere else. In fact, last time I was there I didn't see it in stock so I'm worried that they aren't going to carry it anymore. I hope that's not true! We are well, thank you. Hope you are too!
@@FinnLovesFood
Well ive been enjoying you guys the last couple months so its only fair i reciprocate. Here's one of our videos. Im in the cap. Enjoy and get it out there! Have a good weekend. J
ruclips.net/video/hzSifiTPr-Q/видео.html
@@johnrainford9708 Nice! Thanks for sharing. So this is your band? Liked and subscribed.
@@FinnLovesFood guys you absolute superstars. Delighted you enjoyed. Yeh we're just trying to make everyone smile for a while after the horrendous 18 months weve all had. Enjoy the rest of the weekend. B.wishes from Liverpool. J
@@johnrainford9708 we definitely got some American vibes from the music and video. :) We hear you about the past 18 months. We were hoping 2021 would be better. We're just making the best of it. Have a good one!
Chorley and Eccles cakes are more than similar. Eccles and Chorley cakes - Pastry with soaked dried currents inside the pastry. Difference is Chorley cakes have space inside, Eccles cakes are pressed to remove the space
Wensleydale with apricot is lubberleee! Of course, Wensleydale is Wallace’s favourite 😉 (Wallace and Gromit) - do you have piccalilli in the US.? A bright yellow pickle - like Branston - but with definite bit of edge to it! Piccalilli goes really well with cheeses! It really livens up a ham sandwich too!
No, we don’t have a piccalilli here. But when I lived in England this summer, I finally tried it. It’s delicious!
We haven't seen Piccalilli where we live. Another viewer also mentioned it so now we want to try it! :)
Also Heinz make a mustard pickle which is chunky.
Some brands of Piccalilli are almost verging on the luminous.
@@chrisaskin6144 Brands meh homemade from a nice country shop
A few years ago, before they struggled to make a living, some publicans in the UK used to put small cubes of cheddar in a dish on the bar counter, particularly on Sundays. Customers could help themselves free of charge. A few cubes and a pint of decent beer is my idea of heaven!
I would probably be tempted to take more than my fair share! We love it when the stores put sample cubes of cheese out.
Cathedral City is pretty okay for biggish time producers - but if you can get hold of real farmhouse cheddar, oh boy!
I bet they are delicious!
Honestly I found a lot of supermarket own brand stuff that I like much more than Cathedral City - especially when you go for the extra mature varieties. The Sainsbury's Farmhouse cheddar used to be very good, but it;s recently seems like it has lost a fair bit of the kick it used to have
If you have an aldi in the US try there chesse boards if they have them from the UK. Someone from the US said they sell stuff from around the world
There are Aldi stores, in the US, but none in northern California. I keep hoping they will expand to our area.
In British Foods, snacks and candies, we use all natural ingrediants. I am afraid in America it's substitutes and chemicals.
You can get natural ingredients here, but you do have to look for it...and usually pay more for it.
@@FinnLovesFood Here is a fact youi can check out on RUclips. A very long time ago there was a Trade Fair and one of the British Items was Chocolate, Sweets/Candies inc Crisps/Chips. They were sold out in Record time and had to send for more. A certain American Company beginning with Hersh... got SUPER Jealous and could see how British Chocolate and Candies made with Natural Ingredientsand and NO WAX in it, would loose them a Great Deal of money. They used their bought and paid for Corrupt Politicians to have British Items Banned from America. That American Company and others tried to copy all the British Candies. If you ever see a British Chocolate in a Shop, like Cadburys, check the writing on the back and see if it has the name Hersh... on it. Don't buy it if it does. The main problem with the American People is, you are so used to eating Substitutes and Chemicles, when you eat the real thing and tasting the real taste, you don't like it. Sad but true.
I love Wensleydale cheese (white and crumbly) - slice a thin piece and eat with fruitcake
Branston pickle is also lovely with a pork pie - you can get smoother Branston too which is better for sandwiches
Stilton is the King of cheeses. Goes wonderfully with a glass of port!
You can get plain McVities digestive biscuits at world market and other places. You may have tried those in your biscuit video? Anyway, they are good with a layer of butter and then some cheese on top. Wensleydale, a mature cheddar, lots of kinds are good 👍
We saw the plain, but we got the chocolate instead! Several people have mentioned butter and then cheese. I wouldn't have thought of adding butter.
@@FinnLovesFood Brits love to add butter to things! When having a cream tea, many people put butter on the scone before the clotted cream and jam! And that is how you tell a British sandwich from an American sandwich! British sandwiches ALWAYS have butter. Hence the nickname “butty” 😉
Cheese and malt loaf with lots of butter is heaven on
a plate!!! Thanks for the video🙂
Thanks for watching!
You should try Stilton on plain Digestive biscuits. It's delicious!
Wensleydale with ginger is nice. Branston goes well with cold meats, ham etc. Also typically had with cold pork pies and scotch eggs. Cheddar on a McVities plain digestive is nice too.
Thanks for all the suggestions. Scotch eggs are something we want to try - we've never had them.
@@FinnLovesFood they're picnic/finger/snack food really in my opinion. Great as a bite with other tasty foods but nothing sensational by themselves. Nice, just not sensational.
@@FinnLovesFood No pork pie would be the same without a good dollop of Branston
Very witty to pair it with cheesy music - you did that on purpose, right?
(What I experience of America is entirely through the MSM - and I must say, it's folk like you that prevent me from giving up on America entirely).
LOL! That was just our background jazz music from the RUclips audio library. Not *intentionally* cheesy! :) Thanks for watching.
It was a joy to see you enjoying English cheeses. I think Cathedral City probably is the most popular cheddar here. It's probably the go-to cheddar, generic and affordable for every day but if you were looking for a cheese board cheese for a dinner party or buffet table, not really.
Wensleydale is one of my favourite English cheeses but I like it plain with no additions. I'm not a fan of blue cheese but there is a white stilton which is delicious. Very creamy and quite salty.
A ploughman's lunch is a lovely way to enjoy cheese as a meal. A cheese of your choice (Wensleydale in my case), a chunk of crusty bread, butter pickled onions, some form of chutney - Branston if you're in a pub - tomatoes and maybe some celery. Yum.
ps I know this will get me stoned out of town but I'd love to try Velveeta. I see it such a lot in American recipes but we can't get it here.
I wish I could find plain Wensleydale here, but it's not easy to find even with fruit. I would like to try a ploughman's lunch.
@@lordylou1 like American cheese, Velveeta is good for its meltability. It works well for nachos. I tried making nachos with grated cheddar and while I prefer the flavor of cheddar, it just didn't melt right and kept falling off the tortilla chips!
Unpasteurised cheese is still commen here when you look for it, really good stuff!!!!
That's something we're lacking here. Unpasteurized cheese has to be aged 60 days to be sold here.
Blue Stilton is lovely in broccoli and Stilton soup.
Broccoli cheddar soup is popular here, but broccoli and Stilton sounds very interesting!
@@FinnLovesFood if you are ever in the North of England, pay a visit to the wensleydale creamery. Have a few trips around the sample tasting room. You'll thank me later.
Others will doubtless have said this but Stilton and pears go well together and there's also a white Stilton too for those who dont like 'blue' :-) Nice vid
Thank you!
Wensleydale is more of a dessert cheese, hence the habit of mixing it with berry fruits, but on it's own, it's a crumbly, sweet, medium strength with a honey aftertaste. Here in Yorkshire, where it originates, it's often the tradition to eat a slice of Wensleydale atop a slice of Christmas cake, or on a slice of buttered rich fruit cake.
As a child growing up in the UK in the 1970's in a working class family they used to make me sandwiches with white bread, butter, slices of cheddar, slices of apple, and Heinz salad cream, which they used to call "Dagwood Bumstead's" I now understand the American reference.... en.wikipedia.org/wiki/Dagwood_sandwich
Grated milk chocolate sandwiches, and "ploughman's" sandwiches (cheddar, Branston pickle, butter) were also often on the menu along with Marmite.
Oh wow, I forgot about Dagwood and Blondie. Cheddar and apple really does make a nice combination. The ploughman's sandwich sounds interesting too.
I sometimes put a bit of apricot jam on the toast before putting it back under the grill with sliced cheese on top.
Dorset blue , cheddar also goes with tomato, sliced in a sandwich or pickle, or English mustard
Pilgrims extra mature in black packaging, a more crumbling cheese,
You toast the bread (lightly on one side) apply thinly sliced or grated cheddar cheese then toast it, different flavours the more brown the cheese gets, something about sugars and caramelisation
i personally go for horseradish cheese in publix
I've had horseradish cheese before - tasty!
Wensleydale is mild but sharp and definitely shines with fruit, which is why it is often sold with fruit already added.
I'm from Lancashire, my Mum used to make my Dad a dish with Lancashire cheese which is worth trying out. Basically it is crumbled lancashire cheese with chopped onion and some milk baked in a glass Pyrex dish for 1/2 hour or so and 5 minutes before then end, you crack an egg in the middle. Eat with white bread and butter.
That sounds interesting. Does it have a name?
@@FinnLovesFood Not that I know of. I guess it is just a simple working class meal of sorts but you should give it a try - you don't need a lot of milk btw, I think just enough to prevent the dish from dryingout too much.
Stilton on a slice of pear topped with walnuts and honey is delicious. You can also get white Stilton which is milder as it doesn't have the blue veins in it. White Stilton with dried apricot or ginger in it is lovely.
You said you wanted to try other cheese recipes. Welsh rarebit is a nice alternative to cheese on toast. It is grated cheese mixed with egg, mustard, beer and Worcester sauce, spread on toast and grilled (broiled for the Americans) until it is browned and bubbling.
Welsh rarebit sounds interesting. Is a specific type of cheese used?
@@FinnLovesFood usually something like cheddar that melts well, mature or extra mature has a good strong flavour so something like the Cathedral City that you had in the video would be good.
@@paulcullen814 thank you!
A little tip. If you are making cheese on toast or anything else which involves cooking with or melting cheese, use the strongest tasting cheese possible. Cheese often loses flavour when cooked.
We do love strong cheese.
Cornish Yarg is a huge favourite of mine. Lovely, easy eating mild and nutty. And wrapped in nettles!
I've seen pictures of Yarg and it's very attractive looking. Sounds delicious too.
Cornish Cruncher
Yarg pairs amazingly with marmite!
If you want to come here and try cheeses might I suggest you go to Cheddar in Somerset, England as it is the birthplace of all cheddar cheese. There are natural cave formations within the Cheddar Gorge that the local used to (and still do today) mature the cheddar cheese as they are cool and dark so as not the spoil the cheese. Also the local cheese shop there still produces cave matured cheddar which is unlike any you have ever tried. After eating all their cheese you can hike up the gorge where you will be greeted by a view that is so beautiful it is a spiritual experience. I can't put into word how great Cheddar is as a place to visit, I go every year as its one of my favourite places on this planet to visit.
When I get the chance to visit the UK, I think Cheddar will be on my list of places to see,
I live in Somerset although born & Bred in Bristol just a few miles north. West Country Cheddar is imo one of the finest Cheeses available, extra mature is my preferred choice.
Somerset Brie is again in my humble opinion far better than its French counterpart.
Britain has the finest Cheeses in the world
@@martinshepherd8041 we're looking forward to trying more cheese from the UK when we can find it.
stilton pairs well with chicken, stuff your chicken breast with stilton and rap the chicken in bacon, and cook in a red wine sauce in a slow cooker is really really good
I had to pause the video halfway through to go to the supermarket to buy some Lancashire & Wensleydale as you made me crave cheese, even Wallace and Gromit never made me do that 🙂 I came back and watched the rest plus I dropped a finger on subscribe.
Aw. thank you. Hope you enjoyed your cheese!
@@FinnLovesFood I did thank you
Biritish Pickle is often called 'sweet pickle' and it is various vegetables pickled in vinegar, that' why it has a sour as well as sweet taste. Branston's is the most famous.
My local cheese is 'Double Gloucester' it is mild flavoured and orange in colour.
We've tried Double Gloucester and really enjoyed that too, especially with the onions and chives.
White stilton and apricots is excellent, the fruit is shredded through the cheese and also double Gloucester and chives same deal the chives are through the cheese.
We’ve tried both. I love the double Gloucester with chives.
You can save the inedible rind from stilton and make soup. Stilton goes with pickled walnuts as well.
I like the rind and don't consider it inedible.
@@georgecrompton8663 it isn't totally inedible it can go into soups.
Cathedral City is amazing on toast, you melt a few thin slices on the toast under what you would call a Broiler and also add a small dollop of the branston on top of the cheese. This will allow the cheese to melt into the pickle. A little different to your standard grilled cheese. Alternatively you can use a splash of Worcestershire Sauce instead of the pickle .. delicious
We've tried that with Worcestershire sauce, but haven't tried melted cheese with Branston.
Try cheddar cheese on a buttered plain cream cracker , preferably grated on , then a dollop of branston pickle. Heaven. We have so many pickles here, onion pickle goes well with cheese , as does tomato chutney.
As you could see, we often just think of cucumbers when we hear "pickles." We do have other pickled vegetables, but it sounds like you have a lot more in the UK.
@@FinnLovesFood We never think of cucumbers when talking about pickles. I think they're what we call gherkins.
Pickle usually means Branston or a cheap imitation.
Hi, I'm from Nottingham and Stilton is quite a big thing around here, when using it an ingredient it gets used alot in things like steak and stilton pies. Red Leicester, Double Gloucester and a "Cheshire / Wensleydale /Lancashire "type cheese I would say are the "Normal" cheeses to be with Cheddar in the most basic of home fridges, but the cheese isle in a average supermarket is huge.
We really like Double Gloucester with chives and onion.
Our cheeses in the UK come in mild, medium, mature, extra mature and vintage.
It seems our sharp and extra sharp correspond to mature and extra mature in the UK. I've also seen some that are called "aged" along with the number of years. Is that like vintage there?
@@FinnLovesFood yes.