Please note that the content of this book primarily consists of articles available from Wikipedia or other free sources online. Pages: 100. Not illustrated. Chapters: Cheddar Cheese, Wensleydale Cheese, Dorset Blue Vinney, Stilton Cheese, Manufacture of Cheddar Cheese, Swaledale Cheese, Cheshire Cheese, Stinking Bishop Cheese, Lymeswold Cheese, Red Leicester, Gloucester Cheese, Stichelton, Dovedale Cheese, Shropshire Blue, Croglin, Lancashire Cheese, Waterloo Cheese, Yarg, Pilgrims Choice, Fine Fettle Yorkshire, Buxton Blue, Sage Derby, Huntsman Cheese, Norbury Blue, Bowland Cheese, Wrekin White, Newport 1665, Little Derby, Red Windsor, Lincolnshire Poacher Cheese, Five Counties Cheese, Dorset Drum, Derby Cheese, Chevington Cheese, Harbourne Blue. Excerpt: Cheddar cheese is a relatively hard yellow to off-white, and sometimes sharp-tasting cheese originally made in the English village of Cheddar, in Somerset. Cheddar cheese is the most popular cheese in the United Kingdom, accounting for 51% of the country's 1.9 billion annual cheese market. Cheddar cheese is produced in many places, both in the United Kingdom and in other countries, including Ireland, the United States, Australia, New Zealand, South Africa, Canada and Iceland. In most countries Cheddar cheese, in its various forms, is readily available, ranging from mild lower-fat cheeses to the more mature higher-fat and sharper cheeses. Only cheese produced and sourced in the English counties of Somerset, Devon, Dorset, and Cornwall may be given the Protected Designation of Origin name "West Country Farmhouse Cheddar." Cheddar cheese has been produced since at least 1170. A pipe roll of King Henry II from that year records the purchase of 10,420 lb at a farthing per pound ( 3 per ton). One suggestion is that Romans brought the recipe to Britain from the Cantal region of France, where it was adapted. Cheddar cheese traditionally had to be made within 30 miles (48 km) of Wells Cathedral. Central to the moderni...