Staffordshire Cheese

About 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.

Key Facts

Country of Origin	England, United Kingdom
Specific Origin	Staffordshire, England
Protection	PDO (2006)
Milk Type	Cow
Milk Treatment	Pasteurized
Fat Content	30-35%
Rind	Cloth-bound
Texture	Hard or semi-hard, smooth, slightly crumbly
Flavor	Creamy, fresh, lactic
Colors	Pale cream
Forms	Cylindrical wheels (8-10 kg)
Age	2-4 weeks (mild), up to 12 months (mature)

→ Learn about all types of cheese, from cheddar to brie.

→ Browse the complete list of cheese types.