Possibly England’s oldest cheese, it has a loose and crumbly texture, and is more moist than many other hard cheeses. Salmon pink paste with savoury, herby flavours.

Tangy unpasteurised sheep’s milk blue cheese rather in the style of a Roquefort. A moist and crumbly texture with a blue green mould running through an ivory paste. It has a rich and slightly sweet flavour. The aroma is full of toasty nuts and mould.

The hand made cheese made with vegetable rennet, tastes fresh on first impact, becoming full and nutty as the taste buds kick-in. Dimpled from the basket mould containers, young cheeses have a sweet creaminess to the taste, but with maturing the flavour becomes more intense and rewarding.

Deep and richly textured pasteurised cow’s milk blue cheese, with rough pitted edges. The paste is crumbly when young, softening and darkening at the rind as it matures. It is a lovely creamy ivory colour with well-spread blue veining growing from the centre outwards. The aroma is sharply nutty and the flavor is full of mellow nuts and fruit.

This beautiful Cornish cheese has a unique covering of local nettle leaves, which gives it a lovely herby taste. The young cheese is fresh and lemony with a touch of herbs. Older cheeses become more aromatic and slightly peppery.

Sometimes describes as a cross between Stilton and Cheshire, this russet-coloured blue-veined cheese has a slightly nutty flavour and delicate creaminess. The colour is obtained from the addition of Annatto, a natural colouring agent. Visually striking, Cropwell Bishop's Shropshire Blue won Best English Cheese at the 2006 British Cheese Awards.

A rich and creamy unpasteurised cows milk cheese using vegetarian rennet. The nutty, tangy blue veins gently bleed into the crumbly cheese which is rather moist with a full earthy aroma and buttery lively taste.

Similar in appearance to a Gouda, yet with a lovely maroon colour. This cheese has a dense yet crumbly texture with a pleasant aroma, fresh and nutty on the first taste, mellowing to a rich fruitiness.

Gorwydd Caerphilly is matured on the farm for two months and exhibits a fresh lemony taste with a creamy texture to the outer and a firmer but moist inner. The cheese has that familiar crumbly texture yet tastes fresh and creamy with lovely earthy mellow tones.

Goats milk cheese using vegetable rennet. Firm and crumbly textured with a grainy pate and sharp full and fruity blue moulds. A strong full bodied flavour.

An matured unpasteurised goats cheese rolled in salted ash beneath a layer of white rind which creates a jagged, grey circumference when sliced. Garnished with a sprig of fresh rosemary. Minimum weight 160g.

Traditional Farmhouse Cheddar has been made by Keen's at Moorhayes Farm (Wincanton, Somerset) since 1899. Deep nutty flavoured unpasteurised cheddar, which is cloth bound and matured for at least 10 months to give it its unique creamy but firm texture. One of the very best cheddars.

A fresh, full tasting, moist, crumbly cheese, made the traditional way. After a few months maturing the cheese becomes denser and more full bodied with rich mineral and earthy flavours.

Superb unpasteurised farmhouse cheddar made with traditional rennet and immense skill, the crumbly textured cheese almost melts in the mouth. The lovely grassy aromas offset the fruity mellow rich taste that lingers gently on the tongue.

A fairly recent addition to the British cheese scene, Oxford Isis has quickly made a name for itself. Its texture is unbelievably smooth and creamy, while the pate has a nice tang, with a lingering hint of sweetness from the Honey Mead used to wash the rind.

Rachel is a wonderfully flavoured semi-hard goat’s cheese made by Pete Humphries, alongside Roger Longman, at his farm near Shepton Mallet, Somerset. One of eleven cheeses currently produced by the dairy, it is a washed rind cheese with a firm but incredibly velvety, snowy white pate. The flavour is rich, sweet and clean, without too much ‘goatiness’ and quite nutty. The washed rind, which is mold-speckled is also nutty. 

Famed not only for being the only Leicester made in Leicesterchire, Sparkenhoe Red Leicester has also developed a reputation for its rich buttery flavour and deep orange colouring.

Stinking Bishop uses perry as its wash and has a sticky yellow-orange rind which is very pungent. The paste is soft and creamy, the flavour is delicious and, although full and distinctive, it is not quite as pungent as the odour may imply. The cheese is similar to an Epoisses or a Vacherin Mont d’Or.

Ticklemore is a gentle, very pale, goat’s milk cheese with a white bloomy rind. The natural grey/white blooms on the crust form during the maturing process. The flaky pate has tiny eyelet holes scattered throughout and the taste is fresh, light and gentle.

This soft, mellow tasting cheese with a thin bloomy rind has scooped up Supreme Champion at the British Cheese Awards 2006. While the almost melting edges cling to the fudgy centre with the rind giving a non-invasive taste or aroma, this is really a great leap forward for British cheese making.

The cheese has a rather French farmhouse style with a creamy rich pate, yet still slightly firm and flaky in the centre. Rich and buttery taste with a gentle earthy aroma.

Semi-hard crumbly textured cheese made from pasteurized cows milk using vegetable rennet. It has a moist, hazelnut creamy taste with a fresh salty tang.

A cheese made from unpasteurised sheep`s milk using vegetable rennet. It has natural wrinkled grey/white moulds scattered between bloomy moulds on the crust. The sappy fruity rich flavour is quite sharp and crumbly when young, but with maturing the edges begin to melt making it a velvety rich mellow tasting cheese. Regular award winner. Available in 2 sizes.

Woolsery is a lightly pressed cheese with a firm but flexible, moist and snowy white pate, whose texture is cheddar-like. The flavour is rich and milky, without too much ‘goatiness’ and the aroma is reminiscent of pine nuts.