I used to be able to get a small waxed round of Wensleydale in the local supermarket. Now, my regular supermarket only carries Wensleydale with cranberries or with honey and lemon peel. I tried the latter and found it disappointing.
I like all of the English cheeses that have been named in the thread so far, except that I don’t know what stinking bishop is.
(Points to avatar) Beat me to it…
Brian
Those cloth-bound cheddars are really THE BEST. I would have gone straight for that. Neal’s Yard has Montgomery’s and Keen’s cheddar. Absolutely fantastic.
I’ve often partaken of imported English Stilton. I haven’t noticed this. But I must go straight out and get some to experiment with!
There’s not much call for it 'round here, sir.
Ditto.
But my fridge is full of cheese, and I’m the only one who eats it, so no new cheese for me until i get through what i have.
Tomorrow I’ll have Brie and Cheshire for lunch. 
I’m quite fond of goat’s milk and sheep’s milk cheeses, which the Brits don’t seem to make – I noticed in Wikipedia that Wensleydale used to be made with sheep’s milk but no more. There’s nothing like that funk that cheese gets when the rams or Billy goats have been hanging around the females too much.
Not to everyone. It’s rare, but I have a sensitivity to annatto.
That must suck. A lot of cheeses have annatto.
I stick to white cheeses. Annatto is a coloring agent. It’s only added for aesthetic reasons, it doesn’t affect the taste.
But other products can sometimes have annatto even when it’s not obvious at all. I once started feeling ill after eating some dark chocolate, and when I looked at the list of ingredients, it had E160b (annatto) in it for some reason.
Did the cat eat it? 
We certainly do - I’m struggling to think of a cheese style that some British cheesemaker doesn’t make somewhere (here’s a snippet from my local cheesemonger who specialises in ones just from my locale). Perhaps they’re more niche so we just don’t export much of them.
Not sure brick cheese is made outside of Wisconsin. Limberger? Yak milk cheese?
Brian
@N9IWP Limburger is only made in the US by one cheese factory in Monroe, WIsconsin. Chalet Cheese. Baumgartner’s, a local tavern there is known for its limburger and onions sandwich.
Widmer’s of Theresa, WI claims to be the only producer of “genuine” brick cheese in the US.
Ok, so a good cheddar is my favourite, however, there has ironically been a “mild cheddarisation” of british cheddar in recent years.
“Mild cheddar” used to be my me to describe not really liking something. If you like mild cheddar, you don’t really like cheddar. Barely got any taste.
Nowadays in the UK the normal supermarket, what I used to call mild, is mild and medium, and what is mature is what I used to call medium. Indeed, it’s extra mature or bust, which translates as “actually tastes of cheese”. I think there’s been a definite market move to make things milder. There used to be a taco mix which barely tasted of anything. UK made a “mild taco mix” to remove even that tiny taste.
Delicatessens and markets probably would be where I should be buying my cheese, I guess.
Oh! Two_Many_Cats2’s eaten it…
Godminster in Somerset does a lovely line of cheddars - I prefer the oak-smoked cheddar and the black truffle cheddar (which makes an amazing cheese on toast). Their website appears to only sell in bulk for some reason, but one can get them through other retailers.
Did he?
She, sir.
Yeah, I concur. They tend to be made by small operations - specialist stuff, rather than industrial scale, so not cheap. Not particularly hard to find, though. When you’re passing through South East England (hah!) check out the street markets in places like Lewes and Shoreham. Here’s a fairly well known local producer.
j
It’s a shame, I think, that when people think "British’ cheese, they go to cheddar, because that seems so mass market and global that most of it is fairly innocuous. However, I’ve recently discovered the most incredible cheddar called Pitchfork - it’s like no cheddar I’ve ever tasted, nutty, aromatic, dense, just YUM. I’ve no idea how far they sell it though, it might be quite niche.
I have some sensitivity, but seems to be not as bad as yours. But I tend to avoid cheeses with coloring.
But I can’t say no to Shropshire Blue, which my husband considers crack. We only buy it in small quantities, as my husband can’t stop eating it, and it’ll disturb his digestion as well.
Rachel is my favorite British goat cheese.
Favorite cheddars are Montgomery and Isle of Mull.
And the other favorite is Cornish Yarg.
I need to order cheese.