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In the United Kingdom, ploughman’s lunch is a cold snack or meal, comprising at a minimum a thick piece of cheese (usually Cheddar, Stilton, or other local cheese), relish (often Branston Pickle, sometimes piccalilli and/or pickled onions), a crusty roll or a chunk of bread, and butter. It is often accompanied by a green salad; other common additions are half an apple, celery, pâté, crisps, diced hard-boiled egg or beetroot. It is a common menu item in English pubs, often shortened when ordering to ‘a ploughman’s.’

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Lancashire cheese, a crumbly English cow’s-milk cheese, is considered one of the premier products of the county. Many local farms produce this famous cheese, and it is associated, historically, with the town of Leigh. Lancashire cheese can be classified as “crumbly”, “tasty” or “creamy”. It is reputed to be the best toasting cheese in the world (because it does not go stringy when melted) and as such is a favourite for Welsh rarebit. Lancashire cheese is often featured on supermarket cheese counters although, like many other cheeses, this product tastes substantially different from those varieties made on the many farms that produce it.

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Shropshire Blue is a cow’s milk cheese made in the United Kingdom. The cheese was first made in the 1970s at the Castle Stuart dairy in Inverness, Scotland by Andy Williamson, a cheesemaker who had trained in the making of Stilton in Nottinghamshire. The cheese was first known as ‘Inverness-shire Blue’ or ‘Blue Stuart’, but was eventually marketed as ‘Shropshire Blue’, a name chosen to help increase its popularity, despite it having no link to the county of Shropshire. Though now the cheese is now being made in the county of Shropshire in a small dairy in the town of Newport, Shropshire.

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Dovedale is a blue cheese from the Peak District of Great Britain. It takes its name from a part of the River Dove on the Derbyshire and Staffordshire border known as Dovedale. Dovedale Blue is a full-fat semi-soft blue-veined cheese made from cow’s milk. Produced only in the village of Hartington in Derbyshire, it has a creamy texture and a relatively mild flavour for a blue cheese; unusually for British cheeses, it is brine-dipped instead of being dry-salted. It has been granted Protected Designation of Origin by the EU.

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Wensleydale cheese was first made by French Cistercian monks from the Roquefort region, who had settled in Wensleydale. They built a monastery at Fors, but some years later the monks moved to Jervaulx in Lower Wensleydale. They brought with them a recipe for making cheese from sheep’s milk. During the 1300s cows’ milk began to be used instead, and the character of the cheese began to change. A little ewes’ milk was still mixed in since it gave a more open texture, and allowed the development of the blue mould. At that time, Wensleydale was almost always blue with the white variety almost unknown. Nowadays, the opposite is true, with blue Wensleydale rarely seen.

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