Do other countries make non-native types of cheeses?

[Capt.Ridley_s_Shooting_Party]

@Dog80

I actually live in Cardiff for the time being. I haven’t tried all of these, but some taste like Cheddar too. Red Leicester for example is simply coloured Cheddar

Lancashire cheese tastes nothing like cheddar. It doesn’t even behave in the ame way when cut.

[UDS]

@According to Pliny

I never would have suspected that this was so extensive.

I suppose that I could be eating Canadian Mozzarella right now on my pizza and simply be unaware of the origin.

If you’re in Canada, that’s highly likely. Why go to the ruinous expense of importing a perishable foodstuff from Italy, and ignore the much cheaper and perfectly good locally-produced alternative? Especially when you’re going to cook it in a commercially-produced convenience food with a lot of other, much more highly-flavoured, ingredients.

[GorillaMan]

This may not be entirely up to date, but there’s a list here of UK food and drink which has protection according to locailty under EU regulations:

Beer: Newcastle brown ale, Kentish ale, Kentish strong ale, Rutland bitter
Cheeses: Beacon Fell traditional, Lancashire cheese, Bonchester cheese, Buxton blue, Dorset Blue cheese, Dovedale cheese, Exmoor Blue cheese, Single Gloucester, Swaledale cheese, Swaledale ewes’ cheese, Teviotdale cheese, Stilton - White cheese, Stilton - Blue cheese, West Country farmhouse Cheddar cheese

• Ciders: Gloucestershire cider, Gloucestershire perry, Herefordshire cider, Herefordshire perry, Worcestershire cider, Worcestershire perry
• Cream: Cornish Clotted Cream
• Fresh fish, molluscs and crustaceans and products derived therefrom: Whitstable Oysters
• Fresh meat and offal: Orkney beef, Orkney lamb, Scotch beef, Scotch lamb, Shetland lamb, Welsh Beef
• Fruit, vegetables and cereals: Jersey Royal potatoes

On second thoughts, that’s definitely out of date, because Wensleydale cheese got recognised last year. Good to see Buxton Blue there, though

[RiverRunner]

@curly chick

Lancashire, Cheshire, Stilton, Wendesleydale, Double Gloucester, Sage Derby, Red Leicester etc, and they are only the well known ones.

But the most popular cheese in these parts is Ilchester. Popular? Oh, yes, staggeringly popular, squire.

RR

[pulykamell]

@UDS

If you’re in Canada, that’s highly likely. Why go to the ruinous expense of importing a perishable foodstuff from Italy, and ignore the much cheaper and perfectly good locally-produced alternative? Especially when you’re going to cook it in a commercially-produced convenience food with a lot of other, much more highly-flavoured, ingredients.

It’s also one of the easiest cheese to make at home yourself. I can’t really see any good reason for importing mozzerella when there’s plenty of local cheesemakers who do a good enough job at it. There’s at least one deli I’ve been to in New York which makes its own mozzerella on-site, and it’s great. Fresh white cheese, floating in some brine, just like what you’d get in Italy.