The volume of material available concerning cheese suggests that this is a subject held dear by a number of contributors.
The above list exhaustively documents the English cheeses available for consumption to the general public; readers, however, should note that, prior to the Transport Revolution, the standardisation of cheese production had not been implemented and there were as many types of English cheese as there were settlements of a size significant enough to warrant cheese production. Some of these cheeses are lost forever (in some instances this may be a good thing), while others remain as memories, literary references, the stock of specialists or the whisper on the lips of an old, old man.
I collect some of these 'forgotten cheeses' of England below for tribute and information:
COTHERSTONE
Similar to Wensleydale, this double cream cheese may be found in white or blue-veined varieties.
CAMBRIDGE
Produce of the famed University town, this cheese is reputedly still available in the Ely area. A possible reason for the lack of this soft and quick to mature cheese's popularity is the problems involved in its storage.
COLWICK
Similar to Cambridge, this cheese was popular during the Second World War, possibly due to the speed with which it may be produced. Has since fallen into obscurity.
YORK
Another cheese similar to Cambridge but enjoying the fate of Colwick.
NEWMARKET
Rich cheese produced in small quantities. Most recent recipe for production dated 1729.
BATH
Produced in the ancient Roman city in the South West of England. Soft and creamy with an acid flavour, this cheese was still being produced commercially in the first half of the twentieth century.
As they are brought to my attention, I will add to this directory of links to further English cheese-related information: