Olive Magazine
Best of British cheese

Best of British cheese - 6 brand new varieties to try

Published: September 30, 2015 at 1:58 pm

The vibrant British cheese scene means that you can surprise your guests with some brand new varieties, as suggested by Andy Swinscoe, The Courtyard Dairy in Yorkshire

Capra Nouveau

Sarah Hampton makes thrilling cheeses with milk from her 60 goats in Bridgnorth, Shropshire. Capra Nouveau is her standout creation. Based on French recipe methodology, this supple cheese is washed in cider from the farm to give it a fruity, appley note.


Baron Bigod Brie

Unrivalled British brie made by Jonny Crickmore, who may have only been making cheese for two years, but his dedication towards quality has clearly put him on the right path. Using his family farm’s unpasteurised milk, Jonny makes a Brie-style to match the best Brie de Meaux. Well worth seeking out.


David Jowett has worked for some of the finest cheese-makers and cheesemongers in the UK. Setting up by himself in mid-2015, this cheese is brand new on the scene. It’s a buttery, washed-rind cheese, soft, unctuous and melting in the mouth.

Corra Linn

Made using rich sheep’s milk from the Errington’s farm in the wild Pentland hills overlooking Edinburgh, this hard cheese is reminiscent of a rich Manchego… but with a hint of Scotland! Christmas 2015 will see the first release of this year’s new spring season cheese, and at six-months old they are rich, honeyed and floral.

Vintage Sparkenhoe

This is for people who like a strong, mature cheese. Jo and David Clarke started out making red Leicester on their farm in 2005. Normally sold at 4-6 months, this vintage version is a whopping 18-months old and as a result is more vintage cheddar in style, powerful and strong.

A slice of orange-coloured Vintage Sparkenhoe cheese on a gnarled wooden board with a cheese knife to the right of the shot

Young Buck

A blue cheese to give any stilton a run for its money. Based on a similar recipe, Michael Thompson only makes tiny amounts by hand of this sought-after cheese, using unpasteurised milk and piercing slightly less than most stilton. This allows complex, rich and smooth blue flavours to develop that linger on the tongue.

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