Beacon Fell traditional Lancashire (Protected Designation of Origin)– semi-soft cheese prepared with cow's milk that is produced in the region of Lancashire. [28]

A hard cow's milk cheese with tiny eyes or holes and a firm and granular texture. Strong in flavour, its taste is described as somewhat like Parmesan cheese, salty, but with more bitter notes. Västerbotten cheese must be aged for at least 12 months.Meat: Cheese and charcuterie go hand-in-hand. My favorites to include on a cheese board are Prosciutto or Parma ham, salami and slices of chorizo. Coppa, Mortadella, Sopressata and Nduja are also good options.

A loaf-shaped cheese made from cow's milk. The cheese is lightly pressed, then washed in brine to create the firm, orange crust and pungent aroma. A traditional fresh cheese. There are Dry Anthotyros and Fresh Anthotyros. Dry Anthotyros is a matured cheese similar to Mizithra. Anthotyros is made with milk and whey from sheep or goats, sometimes in combination. The ratio of milk to whey usually is 9-to-1. It is commonly a truncated cone, but when shipped in containers may be crumbled, as it is removed. It may be unpasteurized, where law allows.In this list, types of cheeses are included; brand names are only included if they apply to a distinct variety of cheese.