not cheddar
In The Cheese Shed this is any cows' milk cheese that isn't soft, cheddar or blue. As such it's a rather broad category, so let's try and break it down a bit.
territorials
These are the traditional English cheeses which developed in different areas of the country. Diana Smart's Double Gloucester and Single Gloucester are classic examples, made just a few miles from Gloucester itself. Caerphilly, surprisingly, has a long association with Somerset, though Duckett's Caerphilly is the only surviving example. The territorial cheeses have long since left home, however, as the examples of Quicke's Double Gloucester (from Devon) and Westcombe Red (a 'Red Leicester' from Somerset) prove.
firm cheeses
There are cheeses here that one might think of as 'cheddar alternatives' - firm cheeses that offer a bit of a change from the Big C: take a look at Menallack or Trelawney. On the sweeter side, there's Devon Oke and it's sibling Curworthy.
semi-soft
Not soft ... not hard (I know - you could have guessed that). Sharpham Rustic and Ringwell are two beautiful examples, both made with creamy Jersey milk. Along different lines, Sue Proudfoot's Miss Muffet and Cornish Crumbly would also fit in here.
washed-rind
This technique (the maturing cheese literally has its rind washed a couple of times every week) is classically associated with types of French or Italian cheeses (Langres, Taleggio), but it's taken off over here in the last ten years or so. Like your cheese rich, fruity and frankly a bit whiffy? Keltic Gold, Ogleshield, Alderwood and Tornegus all qualify. You'll find more in our soft category.
flavour added
Lots of cheeses deploy the secret weapon of an Added Ingredient. Do you want your cheese covered in leaves? Try Yarg or Wild Garlic Yarg. How about garlic and chives, beer and mustard or spring onions? Sharpham Rustic, Meldon, Chipple or Wedmore might be for you. We also have some fine smoked cheeses, in Devon Smoake and Smoked Wedmore.
