The more the better eh ?
The one called "Stinking Bishop" intrigues me. http://www.cheese.com/stinking-bishop/
Barkham Blue – a creamy and rich blue cheese with a moldy rind.
Beenleigh Blue – a thin-rinded, unpressed soft blue cheese made from organic unpasteurized ewe's milk produced in Ashprington, Devon County, England.
Birdwood Blue Heaven
Blissful Blue Buffalo
Blue Monday – named after the song by New Order, it is a cube-shaped cheese.
Buxton Blue (Protected Designation of Origin, currently not produced)
Cornish Blue – from Cornwall in the United Kingdom, and is made by the Cornish Cheese Company at Upton Cross.
Devon Blue – a creamy blue cheese made by the Ticklemore Cheese Company using pasteurised cows milk, it is aged for four months.
Dorset Blue Vinney (Protected Geographical Indication) – a traditional blue cheese made near Sturminster Newton in Dorset, England, from skimmed cows' milk. It is a hard, crumbly cheese.
Dovedale (Protected Designation of Origin) – a full-fat semi-soft blue-veined cheese made from cow's milk. It is from the Peak District of Great Britain.
Exmoor Blue (Protected Geographical Indication)
Garstang Blue, made by Dewlay of Garstang.Cows milk pastuerised Veg.Soft creamy lancashire texture with smooth blue flavour.
Harbourne Blue has a crumby, dense and firm texture with 48% fat content. It's is a goat's cheese produced by Robin Congdon at Ticklemore Cheese Company in Devon, near Totnes. It is made by hand by using local milk.
Isle of Wight Blue
Lanark Blue – a Scottish blue cheese made from unpasteurised sheep milk.
Lymeswold was an English cheese variety that is no longer produced. The cheese was a soft, mild blue cheese with an edible white rind, much like Brie, and was inspired by French cheeses. Production ceased in 1992.
Ribblesdale Blue Goat
Shropshire Blue – a blue cheese made from pasteurised cows' milk that is prepared using vegetable rennet.
Stichelton – an English blue cheese similar to Blue Stilton cheese, except that it does not use pasteurised milk or factory-produced rennet.
Blue Wensleydale – a crumbly, moist cheese produced in Wensleydale, North Yorkshire, England.
Ashdown Foresters – is a cow's milk hard cheese made in England with a sweet, nutty flavor.
Caerphilly – a light-coloured (almost white), crumbly cheese made from cow's milk, and generally has a fat content of around 48%. It has a mild taste, with its most noticeable feature being a not unpleasant slightly sour tang.
Cheddar – a relatively hard, pale yellow to off-white (unless artificially coloured), and sometimes sharp-tasting, cheese. Originating in the English village of Cheddar in Somerset, cheeses of this style are produced beyond this region and in several countries around the world.
Cathedral City Cheddar
West Country Farmhouse Cheddar (Protected Designation of Origin)
Cheshire – a dense and crumbly cheese produced in the English county of Cheshire, and four neighbouring counties, two in Wales (Denbighshire and Flintshire) and two in England (Shropshire and Staffordshire).
Duddleswell – a hard creamy cheese with a nutty flavor
Dunlop cheese – a mild cheese or 'sweet-milk cheese' from Dunlop in East Ayrshire, Scotland. It resembles a soft Cheddar cheese in texture.
Hereford Hop – a firm cheese that has a rind of toasted hops.
Lancashire – there are three distinct varieties of Lancashire cheese. Young Creamy Lancashire and mature Tasty Lancashire are produced by a traditional method, whereas Crumbly Lancashire (more commonly known as Lancashire Crumbly within Lancashire) is a more recent creation suitable for mass production. It is a cow's-milk cheese from the county of Lancashire.
Beacon Fell Traditional Lancashire Cheese – a Protected Designation of Origin name, that can be used only for cheese made in a designated area by a designated method.
Bowland cheese – a type of Lancashire cheese, with the cheese having been mixed with apple, sultana and cinnamon prior to setting. It is named after the Forest of Bowland, which is situated in the east of Lancashire in England.
Lincolnshire Poacher – a hard unpasteurised cow's milk cheese that is generally of a cylindrical shape with its rind resembling granite in appearance. It is made on Ulceby Farm, in Lincolnshire, England, by craft cheesemaker Richard Tagg.
Red Leicester – an English cheese made in a similar manner to Cheddar cheese, although it is crumblier. Since the 18th century, it has been coloured orange by adding annatto extract during manufacture.
Swaledale (Protected Designation of Origin) – a full fat hard cheese produced in the town of Richmond in Swaledale, North Yorkshire, England.
Teviotdale (Protected Geographical Indication) – produced from the milk of Jersey cattle, there are no known current producers of this cheese. It's a full fat, hard cheese produced in the area of Teviotdale on the border lands between Scotland and England, within a radius of 90 km from the summit of Peel Fell in the Cheviot Hills.
Y Fenni – a variety of Welsh cheese, consisting of Cheddar cheese blended with mustard seed and ale. It has a firm texture.
Red Dragon is Y Fenni cheese that is coated in red wax.
Coquetdale – a full-fat semi-hard cheese, made from pasteurised cow's milk and vegetarian rennet.
Cornish Yarg – a semi-hard cow's milk cheese made in Cornwall, United Kingdom from the milk of Friesian cows. Before being left to mature, this cheese is wrapped in nettle leaves to form an edible, though mouldy, rind.
Wild Garlic Yarg
Cotswold – made by blending chives and spring onions into Double Gloucester. The orange cheese is coloured similarly to Cotswold stone.
Derby – a mild, semi-firm British cow's milk cheese made in Derbyshire with a smooth, mellow texture and a buttery flavour.
Little Derby – a Derby-style cheese made outside Derbyshire, similar in flavour and texture to Cheddar, but without the anatto colouring used in Derby cheese.
Sage Derby – a variety of Derby cheese that is mild, mottled green and semi-hard, and has a sage flavour. The colour is from sage and sometimes other colouring added to the curds, producing a marbling effect and a subtle herb flavour.
Gloucester cheese – a traditional unpasteurised, semi-hard cheese which has been made in Gloucestershire, England, since the 16th century, at one time made only with the milk of the once nearly extinct Gloucester cattle. There are two types of Gloucester cheese: Single and Double; both are traditionally made from milk from Gloucestershire breed cows farmed within the English county of Gloucestershire.
Single Gloucester (Protected Designation of Origin)
Goosnargh Gold – a rich Double Gloucester cheese with buttery flavour.
Keltic Gold – a Cornish semi-hard cheese dipped in cider. The milk comes from Trewithen Dairy and the cider from Cornish Orchards.
Red Windsor – a pale cream, English cheddar cheese, made using pasteurised cow's milk marbled with a wine, often a Bordeaux wine or a blend of port wine and brandy.
Wensleydale – also produced as a blue cheese, it's produced with many additives such as cranberries, ginger, etc.
Bath Soft Cheese
Beacon Fell traditional Lancashire (Protected Designation of Origin) – a semi-soft cheese prepared with cow's milk that is produced in the region of Lancashire.
Cornish Brie – a type of brie-style, soft, white rinded cheese from Cornwall in the United Kingdom.
Caboc – a Scottish cream cheese, made with double cream or cream-enriched milk. This rennet-free cheese is formed into a log shape and rolled in toasted pinhead oatmeal, to be served with oatcakes or dry toast.
Chevington – a cow's milk cheese, made in Northumberland, England, by the Northumberland Cheese Company. It is semi-soft and mould-ripened.
Crowdie – a low-fat Scottish cream cheese. The cheese is often eaten with oatcakes, and recommended before a ceilidh as it is said to alleviate the effects of whisky-drinking. The texture is soft and crumbly, the taste slightly sour.
Fine Fettle Yorkshire – formerly named Yorkshire Feta, it's a sheep's milk cheese.
Gevrik – a Cornish goat's milk cheese.
Parlick Fell – a white cheese made from ewe's milk with a semi-soft, crumbly texture and a tangy, nutty flavour.
White Stilton – a semi-soft cheese. Some varieties are produced with additives.
Stinking Bishop – a washed-rind cheese produced since 1972 by Charles Martell and Son at Laurel Farm, Dymock, Gloucestershire in the South West of England. It is made from the milk of Gloucester cattle, which in 1972 consisted of only 68 Gloucester breed heifers.
Sussex Slipcote – a fresh cheese made from ewe's milk by the High Weald Dairy in West Sussex, England.
Tesyn – a soft Cornish goat's milk cheese.
Tintern – a soft, blended mature creamy Cheddar cheese flavoured with fresh chives and shallots.
Waterloo – semi-soft, off-white British cheese originating from the Duke of Wellington's estate. It's made from full-fat, unpasteurised Guernsey milk.
Whitehaven – a white cheese made from pasteurised local goat's milk in Cheshire, it's a mold-ripened cheese.