BRITISH
A-Z
REGIONAL products on string...
Cheese The are over 700 named British cheeses produced in the UK with a cheese available for every occasion. Most of the cheese eaten in the UK is made from cows' milk. To make 1 kg of hard cheese it takes around 10 liters of milk. British cheeses comes in many different colours, textures, tastes and appearances. Is a rich source of protein, calcium and vitamin B12, which we all need for growth and development. One of the most recognizable and widely made cheeses in the world is Cheddar. King Henry II declared Cheddar cheese to be the best in Britain! Chedar is named after the Cheddar Gorge caves in Somerset, where the cheese used to be stored to ripen. Some cheeses are stored for one year or longer before they are ready to eat.
Lanark Blue Dunlop
Redesdale
Wensleydale Swaledale Lancashire cheese
Garstang Blue Cheshire cheese
Dovedale Staffordshire cheese
One of the oldest British cheeses is Cheshire. It dates from Roman times and even gets a mention in the Domesday Book. Cheshire is a dense, semi - hard, crumby cheese produced in the English county of Cheshire and neighbouring counties. Cheshire cheese comes in three varieties: red, white and blue.
Stilton Suffolk Gold
Red Leicester Caerphilly
Double Gloucester Somerset Brie
Exmoor Blue Yarg
West Country Cheddar Sussex Charmer
Cornish Blue
Dorset Blue
Pie/Pastrie/Pudding The British tradition of meat pies dates back to the Middle Ages, when an open top pie crust was used as the container for serving the meat and was called a coffyn. Since then, they have been a mainstay of British cooking. Different types of pastry may be used, including the lard - rich pastry of a raised pie. Meat pies generally contain standard fillings such as chicken - and - mushroom, steak and ale, minced beef and onion, lamb, mixed game or meat - and - potato.
Haggis
Cottage pie Baby’s head
Yorkshire pudding Grovles Artisan pork pie Melton Mowbray pork pie
Steak and kidney pudding Cornish pastry
Bread Bread is one of the oldest prepared staple foods. Is usually made from a wheat - flour dough that is cultured with yeast, allowed to rise, and finally baked in an oven. There is a wide variety of traditional breads in Britain. Breads comes in many shapes (bloomer, cob, cottage, moulded tin, moulded twin, split tin, tin or pullman, vienna, etc). In 1960 was developed The Chorleywood process for mass - producing bread. Mass produced sliced white bread brands have been criticised on grounds of poor nutritional value and taste of the loaves produced. However traditional local bread production methods have not changed, thanks to this, such as loafs like Blaa, Bara brith still retain their uniqueness.
Buttery bread Bannock Veda bread
Plain loaf
Soda bread
Stottie cake
Barmbrack Barm cake
Potato bread
Malt loaf
Blaa
Crisp bread Crumpet
Bara brith
Chelsea bun Colston bun Bath bun
Cottage brick Cottage loaf Rye bread
Sausage Brirish sausages are colloquially known as "bangers". There are over 400 varieties of sausages available in Britain today, many named after the places they were originally made. A good British sausage is juicy and plump with a meat content of at least 70%. Sausages can be made from other minced meats (lamb, beef), but they are most often associated with minced pork. They are different varrieties of regional sausages dissenting in taste, texture, filling and appearance. To the most recognizable belong Lincolnshire (rich, meaty pork sausage with a distinctive herby flavour, sage or thyme) and Cumberland (a coarse sausage highly seasoned with black pepper and spices) sausages. Both regions are currently seeking European protection for their sausages.
Lorne
Cumberland
Lincolnshire
Suffolk Gloucester Welsh Oxford
Marylebone
Spirit The most recognizable spirit in Britain is whisky (Scotch) and whiskey (Irish). Whisky is a type of distilled alcoholic beverage made from fermented grain mash. Different grains are used for different varieties, including barley, malted barley, rye, malted rye, wheat, and corn. Whisky is typically aged in wooden casks, made generally of charred white oak. Whisky is a strictly regulated spirit worldwide with many classes and types. The typical unifying characteristics of the different classes and types are the fermentation of grains, distillation, and aging in wooden barrels.
Island Single Malts Speyside Single Malts Blended Scotch whisky
Highland Single Malts
Grain Scotch whisky Single malt Scotch
Lowland Single Malts
Islay whisky
Campbeltown Single Malts
Pot still whiskey
Single grain whiskey
Blended malt whiskey
Manx Spirit Irish single malts
Penderyn London Dry Gin