England is a great nation. But its food is certainly not the height of these people who have strongly influenced the modern and contemporary art. Among the reasons for its slow evolution and perhaps most important is related to the lack of agrarian reform, which still sees the British lands in the hands of few, very rich and not so efficient, property owners. Just think in fact that the number of producers (about 400) members of the Consortium of Parmigiano Reggiano is not a little higher than that of all producers (about 300) of cheese in England after the Second World War. But some cheese, by the heirs of British intelligence, are known worldwide for their unique goodness come lo Stilton
Alcuni importanti personalità della gastronomia di Oltremanica come Juliet Harbutt, presidente del British Cheese Awards, interpretando le finalità di Slow Food promuovono la salvaguardia di alcune produzioni di formaggi inglesi che altrimenti non si salverebbero dall'estinzione. Così durante il Cheese, l'Harbutt con l'aiuto di Sandro Boschitto di Slow Food, ha presentato alcuni formaggi inglesi ed i loro tradizionali (e, del tutto, british) abbinamenti con il succo di mela e di pera, quest'ultimo con un alcolicità corrispondente a circa 7/8 gradi 
La signora Harbutt ha presentato alcuni dei più buoni formaggi inglesi, la cui caratteristica, di quasi tutti, è quella di derivare da latte pasteurized cow, including Stilton. The famous blue-veined cheese 
which takes its name from the place where the English writer Daniel Defoe in 1727, recounted in his Journey through England and Wales to have known him. It is produced only seven farmers operating in the county of Robin Hood , ie not only in Derbyshire and Nottinghamshire in Leicestershire. The British used to drink it after dinner or early afternoon and serve with apple juice. Of course the British, unlike the Italians, apple juice are not all alike, in fact Mrs. Harbutt offers us a delicious little apple juice and another of green apple quality discovery . The second, more dry and astringent, perhaps best of not only bound but also with the Stilton Stilchelton. The latter, which I prefer, is nothing more than a Stilton derived from raw milk and unpasteurized and therefore not covered in the specification of the most famous blood relative. 
the palate, in fact, this shows more persistence cheese, spice, the smell of hay and animals. pasteurization fact, although a positive effect in terms of hygiene and public health, reduces those microorganisms typical of a given habitat, and as such unique and not reproducible, then that will give those to a specific cheese flavors cheese that nobody else will ever repeat. It is no coincidence then the battle of Slow Food in support of the resulting cheese from raw milk. 
Other cheeses presented dall'Harbutt the most famous is certainly the Cheddar. Originally from the homonymous town in the county of Somerset is the oldest and most traditional of British cheeses. When it is not produced on an industrial scale and is derived from cows' milk, creamy flavors and also expresses and roasted hazelnut version seasoned. To characterize the so-called cheddardizzazione that is the typical procedure of the farmers of Somerset 
consists of cutting the curd into slices, the subsequent pressing for a few days and finally matured for 24 months. But it does taste a Harbutt gem that is the only Cheddar made with goat's milk, an authentic natural phenomenon, produced by a single English breeder. Of course the taste is more acidic and the palate perceives a greater morbitezza. The ideal is with Perry, the juice of the same name pears English, especially that of the three counties, slow food. More than a juice is a low alcohol wine that goes well with any unsolicited type of cheese, in particular the more sweet and creamy. A curiosity: in the context of the movement of rediscovery of Cheddar enormous fame has been achieved by a young English breeder, not even thirty, who founded cheddarvision.tv , a site that shows a still image of a Cheddar during its aging phase
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