Staffordshire Cheese

Staffordshire Cheese is a full-fat hard or semi-hard cheese made from cow’s milk sourced from farms in Staffordshire, England. It has a pale cream color and a smooth, slightly crumbly texture that varies in firmness depending on its age. The cheese develops a creamy, fresh, and lactic flavor, with a fat content of 30-35%. Traditionally made in cylindrical forms weighing 8-10 kg, it is cloth-bound and matured for at least 2-4 weeks, with some cheeses aged up to 12 months. The production process follows a traditional method dating back to Cistercian monks in the 13th century, including hand-filling, pressing, and controlled maturation. The distinct characteristics of Staffordshire Cheese come from the local pasture-fed cows and the region’s limestone-rich soil, which contribute to the quality of the milk.