Staffordshire Cheese is produced with cow's milk; the cows are reared in farms of Staffordshire. The cheese is smooth and white-yellow, with a slightly granular texture which can be semi-hard or hard, according to the aging. Staffordshire Cheese is cylinder-shaped and weighs between 8 and 10 kg.
The origins of this cheese date from the Cistercian monks which set up in Leek, Staffordshire, in the XIII th century. They brought their knowledge of the fabrication of cheeses in the region.