# British Cheeses **URL:** \ **Category:** Cafe Society\ **Tags:** food-cooking\ **Created:** [February 1, 2022, 7:09pm UTC](https://boards.straightdope.com/t/british-cheeses/958758 "2022-02-01T19:09:54Z")\ **Posts on this page:** 20\ **Page:** 6
**Author:** ![pulykamell](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/pulykamell/32/3166_2.png) [@pulykamell](https://boards.straightdope.com/u/pulykamell)\ **Post date:** [February 5, 2022, 2:59pm UTC](https://boards.straightdope.com/t/british-cheeses/958758/101 "2022-02-05T14:59:05Z")
There is some argument whether brunost/gjetost are technically cheeses for this reason, though. As [Wikipedia says](https://en.wikipedia.org/wiki/Brunost): > Mysost are a family of cheese-related foods made with [whey](https://en.wikipedia.org/wiki/Whey) and [milk](https://en.wikipedia.org/wiki/Milk) and/or [cream](https://en.wikipedia.org/wiki/Cream). The main ingredient, whey, is a [byproduct](https://en.wiktionary.org/wiki/byproduct) of the cheese making process, it is what is left when the cheese is removed from the milk. Therefore, brunost is not technically cheese, and it does not taste like cheese. However, it is produced by cheese makers, and is sold, handled and consumed in the same way as cheese. Therefore, it is generally regarded as a cheese. I tend to think of it as closer to something like milk caramel than cheese. I guess maybe the more specific “whey cheese” works. ---
**Author:** ![Qadgop\_the\_Mercotan](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/qadgop_the_mercotan/32/83_2.png) [@Qadgop\_the\_Mercotan](https://boards.straightdope.com/u/Qadgop_the_Mercotan)\ **Post date:** [February 5, 2022, 3:36pm UTC](https://boards.straightdope.com/t/british-cheeses/958758/102 "2022-02-05T15:36:17Z")
Yes, I was too general in my description of why it’s different; I should have clarified further in that the norwegian whey cheeses are technically not considered cheese at all since they’re not a product of coagulation of milk proteins but rather by concentration of them. That doesn’t apply to the other non-curd cheeses such as ricotta where the albumin is coagulated to form the product. Though there are probably some other examples of other folks using that process to make their own customary concentrated whey products. Thanks for pointing that out. ETA: Whoops, I took too long composing that, lol. **pulykamell** beat me to it. ---
**Author:** ![pulykamell](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/pulykamell/32/3166_2.png) [@pulykamell](https://boards.straightdope.com/u/pulykamell)\ **Post date:** [February 5, 2022, 4:08pm UTC](https://boards.straightdope.com/t/british-cheeses/958758/103 "2022-02-05T16:08:00Z")
> [@Qadgop\_the\_Mercotan](#): > > ETA: Whoops, I took too long composing that, lol. **pulykamell** beat me to it. You actually detail about the protein coagulation. I was trying to figure out why brunost was different than ricotta and other whey cheeses – and I’ve made both, too! (And like real, leftover whey ricotta, not just milk + lemon juice or whatever “ricotta” recipes you can find on the net which are really a different type of cheese.) ---
**Author:** ![Qadgop\_the\_Mercotan](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/qadgop_the_mercotan/32/83_2.png) [@Qadgop\_the\_Mercotan](https://boards.straightdope.com/u/Qadgop_the_Mercotan)\ **Post date:** [February 5, 2022, 4:14pm UTC](https://boards.straightdope.com/t/british-cheeses/958758/104 "2022-02-05T16:14:38Z")
I erred by generalizing that any coagulation of milk proteins was the same thing as curding. Mainly because I thought it was. Researching this topic taught me otherwise. Next step: researching cheese molecular gastronomy! 🧀 ---
**Author:** ![Gyrate](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/gyrate/32/3588_2.png) [@Gyrate](https://boards.straightdope.com/u/Gyrate)\ **Post date:** [February 5, 2022, 6:40pm UTC](https://boards.straightdope.com/t/british-cheeses/958758/105 "2022-02-05T18:40:11Z")
> [@Qadgop\_the\_Mercotan](#): > > Yes, I was too general in my description of why it’s different; I should have clarified further in that the norwegian whey cheeses are technically not considered cheese at all since they’re not a product of coagulation of milk proteins but rather by concentration of them. That doesn’t apply to the other non-curd cheeses such as ricotta where the albumin is coagulated to form the product. > > Though there are probably some other examples of other folks using that process to make their own customary concentrated whey products. Whey! You can, if you like, make both halloumi (from the curds) and ricotta (from the whey) [during the same process](http://myfamilysfooddiary.com/how-to-make-halloumi-and-whey-ricotta-from-scratch-a-complete-guide/). I have not been so ambitious as to try my own cheesemaking though. ---
**Author:** ![MrDibble](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/mrdibble/32/114_2.png) [@MrDibble](https://boards.straightdope.com/u/MrDibble)\ **Post date:** [February 6, 2022, 7:40am UTC](https://boards.straightdope.com/t/british-cheeses/958758/106 "2022-02-06T07:40:36Z")
> [@Qadgop\_the\_Mercotan](#): > > I should have clarified further in that the norwegian whey cheeses are technically not considered cheese at all since they’re not a product of coagulation of milk proteins but rather by concentration of them. That doesn’t apply to the other non-curd cheeses such as ricotta where the albumin is coagulated to form the product. Thanks, that clears it up. ---
**Author:** ![pulykamell](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/pulykamell/32/3166_2.png) [@pulykamell](https://boards.straightdope.com/u/pulykamell)\ **Post date:** [February 6, 2022, 1:48pm UTC](https://boards.straightdope.com/t/british-cheeses/958758/107 "2022-02-06T13:48:35Z")
I believe that was the point of ricotta — to use up the leftover whey from the cheese making processing to make another cheese. I think it can be made from the leftover whey of any other cheese — I don’t see why not. I’ve made it when making mozzarella. ---
**Author:** ![Skywatcher](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/skywatcher/32/254_2.png) [@Skywatcher](https://boards.straightdope.com/u/Skywatcher)\ **Post date:** [February 6, 2022, 7:45pm UTC](https://boards.straightdope.com/t/british-cheeses/958758/108 "2022-02-06T19:45:02Z")
> Frequently bought together > > - Black Diamond Grand Reserve Cheddar Cheese - Whole 5lb. Block (5 pound) > - Chun Guang Classic Creamy Coconut Candy 250g 8.8 oz 36 pcs From China ❓ ---
**Author:** ![puzzlegal](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/puzzlegal/32/3827_2.png) [@puzzlegal](https://boards.straightdope.com/u/puzzlegal)\ **Post date:** [February 6, 2022, 8:14pm UTC](https://boards.straightdope.com/t/british-cheeses/958758/109 "2022-02-06T20:14:56Z")
They have this one, prolific customer… ---
**Author:** ![Acsenray](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/acsenray/32/4519_2.png) [@Acsenray](https://boards.straightdope.com/u/Acsenray)\ **Post date:** [February 6, 2022, 8:18pm UTC](https://boards.straightdope.com/t/british-cheeses/958758/110 "2022-02-06T20:18:41Z")
I just bought a half pound of imported Stilton. Now let’s see about trying to induce hallucinations. ---
**Author:** ![Qadgop\_the\_Mercotan](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/qadgop_the_mercotan/32/83_2.png) [@Qadgop\_the\_Mercotan](https://boards.straightdope.com/u/Qadgop_the_Mercotan)\ **Post date:** [February 6, 2022, 10:29pm UTC](https://boards.straightdope.com/t/british-cheeses/958758/111 "2022-02-06T22:29:45Z")
no luck here with my 4 oz of stilton. Keep me posted. ---
**Author:** ![Baker](https://avatars.discourse-cdn.com/v4/letter/b/bb73d2/32.png) [@Baker](https://boards.straightdope.com/u/Baker)\ **Post date:** [February 11, 2022, 8:05am UTC](https://boards.straightdope.com/t/british-cheeses/958758/112 "2022-02-11T08:05:22Z")
If you like English Cheddar you need to see this YouTube video, an entry in the British Cheese board’s contest to find an “anthem” Completely safe to watch, and funny as all get out. An excellent parody set to the familiar tune of “Jerusalem” [![](https://img.youtube.com/vi/GowZKAKooMU/maxresdefault.jpg "Cheddar Cheese Jerusalem. (lyrics by Dr. Busker)") ](https://www.youtube.com/watch?v=GowZKAKooMU) ---
**Author:** ![nightshadea](https://avatars.discourse-cdn.com/v4/letter/n/7ba0ec/32.png) [@nightshadea](https://boards.straightdope.com/u/nightshadea)\ **Post date:** [February 11, 2022, 8:20am UTC](https://boards.straightdope.com/t/british-cheeses/958758/113 "2022-02-11T08:20:51Z")
@JaneDoe42 has her own newly-minted cheese business and would enjoy this thread I think … ---
**Author:** ![Qadgop\_the\_Mercotan](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/qadgop_the_mercotan/32/83_2.png) [@Qadgop\_the\_Mercotan](https://boards.straightdope.com/u/Qadgop_the_Mercotan)\ **Post date:** [February 11, 2022, 1:05pm UTC](https://boards.straightdope.com/t/british-cheeses/958758/114 "2022-02-11T13:05:22Z")
That’s a classic, it’s been on my youtube fave list for a long time now. I’ve belted out a few rounds of that tune myself ---
**Author:** ![pulykamell](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/pulykamell/32/3166_2.png) [@pulykamell](https://boards.straightdope.com/u/pulykamell)\ **Post date:** [February 11, 2022, 1:07pm UTC](https://boards.straightdope.com/t/british-cheeses/958758/115 "2022-02-11T13:07:21Z")
> [@Baker](#): > > An excellent parody set to the familiar tune of “Jerusalem” I’m not familiar with the song “Jerusalem” and am having a bit of trouble googling it. Is it from a musical or something? ---
**Author:** ![Qadgop\_the\_Mercotan](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/qadgop_the_mercotan/32/83_2.png) [@Qadgop\_the\_Mercotan](https://boards.straightdope.com/u/Qadgop_the_Mercotan)\ **Post date:** [February 11, 2022, 1:28pm UTC](https://boards.straightdope.com/t/british-cheeses/958758/116 "2022-02-11T13:28:04Z")
It’s the unofficial ‘anthem’ of England, by poet William Blake [![](https://i.ytimg.com/vi/bKaJ4b0XYmI/hqdefault.jpg "Jerusalem - The Hymn") ](https://www.youtube.com/watch?v=bKaJ4b0XYmI) ---
**Author:** ![pulykamell](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/pulykamell/32/3166_2.png) [@pulykamell](https://boards.straightdope.com/u/pulykamell)\ **Post date:** [February 11, 2022, 1:33pm UTC](https://boards.straightdope.com/t/british-cheeses/958758/117 "2022-02-11T13:33:50Z")
Ah! Don’t know how it’s eluded me. He’s one of my favorite poets (and printmakers!) ---
**Author:** ![Baker](https://avatars.discourse-cdn.com/v4/letter/b/bb73d2/32.png) [@Baker](https://boards.straightdope.com/u/Baker)\ **Post date:** [February 11, 2022, 2:24pm UTC](https://boards.straightdope.com/t/british-cheeses/958758/118 "2022-02-11T14:24:48Z")
If you saw the movie _Chariots of Fire_ you heard the original being sung at the end of the memorial service ---
**Author:** ![pulykamell](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/pulykamell/32/3166_2.png) [@pulykamell](https://boards.straightdope.com/u/pulykamell)\ **Post date:** [February 11, 2022, 2:29pm UTC](https://boards.straightdope.com/t/british-cheeses/958758/119 "2022-02-11T14:29:25Z")
Alas, I did not. The only Chariots of Fire song I know is the Vangelis theme. ---
**Author:** ![silenus](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/silenus/32/166_2.png) [@silenus](https://boards.straightdope.com/u/silenus)\ **Post date:** [February 11, 2022, 3:13pm UTC](https://boards.straightdope.com/t/british-cheeses/958758/120 "2022-02-11T15:13:45Z")
You might know this version: [![](https://i.ytimg.com/vi/w9TbiIEpZJ8/hqdefault.jpg "Emerson Lake And Palmer - Jerusalem") ](https://www.youtube.com/watch?v=w9TbiIEpZJ8) [Previous page](https://boards.straightdope.com/t/british-cheeses/958758.md?page=5) [Next page](https://boards.straightdope.com/t/british-cheeses/958758.md?page=7)