"“Aye, now you hold the pitchfork and make me take a bite!” 
(Just kidding. I’m sure it’s delicious. 
)
Sorry, I should have said that the Brits don’t seem to export it, at least not so far as the US west coast. There are a couple of specialty cheese shops around, I should go check them out again.
I like Montgomery’s Cheddar from Neal’s Yard. I can get it readily at my fancy-schmancy gourmet grocery store. Once they even broke into a brand new wheel for me.
I also like Cheshire. Harder to find. I gather it’s been around so long that Roman soldiers in ancient Britain used to toast it in their campfires stuck on the points of their swords.
Mmm, two-thousand-year-old cheddar. /Mel Brooks
I’m sure that’s true! 
And as we all know, Jesus said, “Blessed are the cheesemakers!”
Sign me up! Oldest I ever got to try was only 30 years old.
Agreed. It seems odd that WI doesn’t have a great cheddar. Maybe I just haven’t found it yet. Black Diamond in Canada makes an excellent one and I rely on Cabot. I’d love to go back to the Cheddar gorge for the real stuff.
They have an awesome gouda, however.
https://blackdiamondcheese.com/
is from Canada so sort of British-ish. It’s very good!
Yes, that’s a nice cheddar.
I meant to reply to this. I’ve had a genuine English stilton made with the traditional process. My local cheese monger always carries it around Christmas, and i often buy a wedge. It’s delicious, and very rich, and makes my mouth itch a little. But it’s never induced bizarre dreams.
I like crumbly cheeses in general. British cheeses are relatively easy to find in Canadian cities. Lobbies keep the prices somewhat high. My favourite ones have a texture similar to feta.
The ones available here sometimes have a slightly firmer texture which is more portable but less delicious, and there seems an unfortunate trend to mix British cheese with random fruits, booze or things like toffee - which I find are not as good as plain cheese.
I’ve seen that, and not only with British cheese. I agree with you. The resulting food is often tasty enough, but I’d prefer the plain cheese, maybe with a nice bread and possibly a bit of random fruit on the side.
what kind of cheese do they add toffee to? I’m intruged
Sorry, can’t really remember. However, the most common additions I mentioned often involve Wensleydale, for some reason, possibly its mild but pleasant flavour.
I’ve never heard of adding toffee to cheese. It sounds awful. Give me a slice of extra sharp cheddar with some tart apple pie though… I pair Wensleydale with dry-toasted nuts, especially walnuts.
Dang, now I’m craving a particular version of a ploughman’s lunch, that substitutes warm boxty for the bread. Hmm. I need to go shopping.
Yes. I hate it. I’ll have the cheese and I’ll decide what I’m going to eat it with, thank you very much.
Toffee cheese sounds like Norwegian gamalost. Dunno if that’s how it’s made, but that’s what it tastes like (to me, at least).
I quite like it!
And that makes me think of getost (a goat cheese) paired with spiced pear, spiced apple, or ginger jam. Dang, I am getting really hungry here.
Goat cheese, mmmmmmmmm!