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Cheeses of the South West

Appears in
British Regional Food
British Regional Food

By Mark Hix

Published 2006

  • About
As well as having a long tradition of making some of the nation’s favourite cheeses, the rich heritage of dairy farming in the South West has also lately spawned some of the most exciting new cheese-makers, whose expertise and innovation now regularly help them sweep the board at the Annual Cheese Awards in all categories.

Cheddar is, of course, our most famous cheese and the one widely copied worldwide. I’m always amazed when I go travelling, as there seems to be Cheddar of some description on the shelves wherever I go. From what I’ve tasted, though, the basic recipe and method must get pretty abused, and the results are fit only for basic cooking.

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