Trying to find cheeses that start with Y can feel oddly tricky. There are plenty of cheeses beginning with C, B or G, but Y is a much shorter list. Still, it is not empty, and some of the best Y cheeses are genuinely worth looking out for in farm shops, cheese counters and online deli ranges.

This guide covers the main cheeses beginning with Y, including British options such as Cornish Yarg, Y Fenni and Yorkshire Blue, plus a few useful Y-labelled cheese styles such as yak cheese and yoghurt cheese. You will also find flavour notes, serving ideas and practical tips for buying cheese without wasting money.

Cheeses That Start With Y: Quick List

Here is a quick reference table of cheeses beginning with Y, including where they come from and what they taste like.

1. Yarg

Yarg, often sold as Cornish Yarg, is probably the best-known cheese that starts with Y in the UK. It is a semi-hard cow’s milk cheese from Cornwall, famous for being wrapped in nettle leaves. The leaves are not just decorative; they help create its distinctive rind and give the cheese a striking, rustic appearance.

Yarg has a creamy centre with a slightly crumbly texture, particularly when younger. The flavour is fresh, lactic and gently tangy rather than overpowering. Near the rind, it can taste a little earthier and more mushroomy.

How to use Yarg

• Add slices to a British cheese board with chutney, apples and oatcakes.
• Use in a ploughman’s-style lunch with pickles and crusty bread.
• Grate into a cheese scone mix for a Cornish twist.
• Serve with cider, pale ale or a crisp white wine.

Money-saving tip

Yarg is often sold as a speciality cheese, so it can be pricier than supermarket cheddar. Buy a smaller wedge and make it the feature cheese on a board rather than buying several premium cheeses at once. If you spot it reduced near its use-by date, it is excellent for toasties, gratins and savoury bakes.

2. Y Fenni

Y Fenni is a Welsh cheese made with ale and mustard seeds. It is usually based on a cheddar-style cow’s milk cheese, giving it a firm texture and bold, savoury flavour. The name comes from the Welsh name for Abergavenny.

This is a great cheese if you like something with a bit more character. The mustard seeds add warmth and texture, while the ale brings a malty depth. It is not usually fiery, but it has enough punch to stand out in sandwiches and cooked dishes.

How to use Y Fenni

• Slice into ham or roast beef sandwiches.
• Melt into cheese on toast for a mustardy kick.
• Grate into mashed potato, cauliflower cheese or macaroni cheese.
• Serve with pickled onions, chutney and dark bread.

Money-saving tip

Because Y Fenni is already flavoured, you can use less of it in cooking than you might with a mild cheese. A small amount grated into a sauce or bake can add plenty of flavour, which helps stretch a wedge further.

3. Yorkshire Blue

Yorkshire Blue is a mild, creamy blue cheese made in Yorkshire. It is often softer and gentler than stronger blues such as Stilton or Roquefort, making it a good choice for people who are not always keen on powerful blue cheeses.

The texture is buttery and smooth, with blue veining running through the cheese. The flavour is creamy, slightly sweet and lightly savoury rather than sharp or aggressive.

How to use Yorkshire Blue

• Crumble over salads with pears, walnuts or beetroot.
• Melt into a quick sauce for steak, mushrooms or pasta.
• Add to a cheese board with grapes and crackers.
• Stir a little into risotto just before serving.

Money-saving tip

Blue cheese is handy for budget cooking because a small amount goes a long way. Freeze small crumbled portions if you only need it for sauces. The texture may change after freezing, but it will still be useful for cooking.

4. Yorkshire Fettle

Yorkshire Fettle is a sheep’s milk cheese from Yorkshire, made in a style similar to feta. Because feta is a protected name in the EU and associated with Greece, British producers use other names for similar brined, crumbly cheeses. Yorkshire Fettle is one of the best-known examples.

It is fresh, salty and crumbly, with the richness you would expect from sheep’s milk. It works beautifully in salads and Mediterranean-style dishes, but it is also good in simple UK family meals when you want a salty cheese that does not need grating or melting.

How to use Yorkshire Fettle

• Crumble into Greek-style salad with cucumber, tomatoes and olives.
• Add to roasted vegetables and couscous.
• Use in wraps with hummus and salad.
• Scatter over baked eggs, shakshuka or frittata.

Money-saving tip

Keep brined cheeses covered and chilled once opened, following the packet instructions. To make the most of leftovers, crumble the last bits into omelettes, pasta salads or roasted veg rather than letting a small piece dry out in the fridge.

5. Yorkshire Wensleydale

Yorkshire Wensleydale is sometimes simply listed under W for Wensleydale, but its full name makes it a useful addition for anyone looking for cheeses that start with Y. It is a traditional cheese from the Yorkshire Dales, known for its pale colour, crumbly texture and clean, milky flavour.

Many people know Wensleydale from versions mixed with cranberries or other fruit, but plain Yorkshire Wensleydale is well worth trying. It has a gentle sweetness and a fresh acidity that works well with both savoury and sweet pairings.

How to use Yorkshire Wensleydale

• Serve with apple pie, fruit cake or chutney.
• Crumble into salads for a mild, milky flavour.
• Use in sandwiches with pickle or sliced apple.
• Add to a cheese board for a lighter, crumbly option.

Money-saving tip

Wensleydale can become dry if left loosely wrapped. Wrap it well, keep it in the fridge, and use any drier edges in cheese scones, mashed potato or a savoury crumble topping.

6. Yak Cheese

Yak cheese is made from yak milk, most commonly associated with Himalayan regions such as Nepal, Tibet and Bhutan, as well as parts of Central Asia. It is not a single cheese variety in the same way as Cheddar or Brie; it is more of a category covering cheeses made from yak milk.

Yak milk is rich, so cheeses made from it can be creamy and full-flavoured. Some yak cheeses are fresh or semi-hard, while others are dried into very hard pieces. In the UK, yak cheese is not something you are likely to find in a standard supermarket cheese aisle, but it may appear in specialist shops or online. Do note that hard yak chews sold for dogs are not the same thing as cheese sold for people.

How to use yak cheese

• Use edible yak cheese as directed by the seller or producer.
• Try firm versions sliced thinly with bread and pickles.
• Use in simple dishes where its flavour can stand out.

Money-saving tip

If you are buying an unusual imported cheese, check the weight, delivery cost and storage instructions before ordering. A cheese that looks affordable can become expensive once postage is added.

7. Yoghurt Cheese

Yoghurt cheese is a fresh cheese made by straining yoghurt until it thickens. It is often similar to labneh, a tangy strained yoghurt cheese used in Middle Eastern cooking. This is one of the easiest Y cheeses to make at home and one of the cheapest, especially if you start with a large tub of plain yoghurt.

The result is soft, spreadable and pleasantly sharp. The longer you strain it, the thicker it becomes. It can be used as a dip, spread, sauce base or topping for roasted vegetables.

Simple yoghurt cheese method

You do not need much equipment: just plain yoghurt, a sieve, a bowl and a clean muslin cloth or similar food-safe cloth.

1. Line a sieve with muslin and set it over a bowl.
2. Spoon in plain yoghurt.
3. Cover and chill in the fridge for several hours or overnight.
4. Discard the liquid whey or use it in bread dough, pancakes or smoothies.
5. Season the thickened yoghurt cheese with salt, herbs, garlic, lemon or olive oil.

How to use yoghurt cheese

• Spread on toast or flatbreads.
• Serve as a dip with chopped vegetables.
• Spoon over chilli, curry or roasted vegetables.
• Mix with herbs for a budget sandwich spread.

Money-saving tip

Homemade yoghurt cheese is a good way to use up plain yoghurt before it goes to waste. Always keep it chilled and use clean utensils. If it smells off, looks mouldy or tastes unpleasant, discard it.

Best Y Cheeses for Different Uses

Not sure which one to choose? Here is a practical guide.

How to Build a Budget Cheese Board with Y Cheeses

A cheese board can become expensive fast, but it does not need to. The trick is to choose fewer cheeses and make the extras work harder.

Pick three cheeses

For a balanced Y-themed cheese board, try:

• Yarg for a creamy semi-hard cheese.
• Yorkshire Blue for a mild blue option.
• Yorkshire Wensleydale or Y Fenni for a crumbly or punchy finish.

Add low-cost extras

• Crackers, oatcakes or sliced baguette.
• Apple slices, grapes or pears.
• Homemade chutney, pickle or onion marmalade.
• Celery, cucumber sticks or radishes.
• A small handful of nuts if you already have them in the cupboard.

Avoid waste

Put out smaller portions first and top up if needed. Cheese left sitting out for hours is less useful than cheese kept wrapped in the fridge. Save leftovers for toasties, pasta bakes, jacket potatoes, sauces and omelettes.

Where to Buy Cheeses Beginning With Y in the UK

Availability varies, but these are the best places to look:

• Supermarkets: Larger branches may stock Yarg, Wensleydale and some Yorkshire cheeses.
• Farm shops: Good for regional cheeses and smaller British producers.
• Cheesemongers: Best for advice, tasting notes and buying smaller cut pieces.
• Online cheese shops: Useful for harder-to-find cheeses, though delivery costs can add up.
• Reduced sections: Worth checking for short-dated speciality cheese, especially after Christmas, Easter and bank holiday weekends.

Storing Cheese Safely and Sensibly

Cheese storage depends on the type, but there are a few generally accepted rules that help keep it in good condition.

• Keep cheese chilled in the fridge.
• Follow the use-by date where one is given, especially for soft cheeses.
• Wrap opened cheese well to stop it drying out.
• Use clean knives and avoid cross-contamination.
• Discard cheese if it develops unusual mould, an unpleasant smell or a slimy texture, unless it is a cheese where mould is part of the product, such as blue cheese.

Hard cheeses can often be more forgiving than soft cheeses, but it is still sensible to follow the packaging guidance. For blue cheeses and soft cheeses, be especially careful if serving anyone pregnant, elderly, very young or with a weakened immune system; follow NHS food safety advice if in doubt.

FAQs About Cheeses That Start With Y

What cheese starts with Y?

Cheeses that start with Y include Yarg, Y Fenni, Yorkshire Blue, Yorkshire Fettle, Yorkshire Wensleydale, yak cheese and yoghurt cheese. Some are specific named cheeses, while others are broader cheese styles.

Is Yarg a real cheese?

Yes. Cornish Yarg is a real British cheese made from cow’s milk. It is known for its nettle-wrapped rind and fresh, creamy flavour.

What does Y Fenni taste like?

Y Fenni tastes savoury, tangy and slightly warming, with flavour from ale and mustard seeds. It is usually based on a cheddar-style cheese, so it works well in sandwiches, toasties and cooked dishes.

Is Yorkshire Blue strong?

Yorkshire Blue is generally milder and creamier than many stronger blue cheeses. It is a good choice if you want a blue cheese that is buttery rather than very sharp.

Can I make a cheese beginning with Y at home?

Yes. Yoghurt cheese is easy to make at home by straining plain yoghurt through muslin in the fridge until thick. It is cheap, versatile and can be flavoured with herbs, garlic, lemon or olive oil.

Which Y cheese is best for cooking?

Y Fenni is excellent for toasties, cheese sauces and savoury bakes because it has built-in mustard and ale flavour. Yorkshire Blue is also useful for quick pasta sauces and creamy mushroom dishes.

Which Y cheese is best for a cheese board?

Yarg is a strong choice for a cheese board because it looks attractive and has a balanced flavour. Add Yorkshire Blue for creaminess and Yorkshire Wensleydale for a crumbly, traditional option.

Are there many cheeses that start with Y?

There are not as many as with some other letters, but there are enough to make an interesting list. British cheeses are especially useful here, with Yarg, Y Fenni and several Yorkshire cheeses all fitting the theme.