Cote Hill Blue
A soft blue cheese made in Lincolnshire from unpasteurised cows milk.
Produced by Todd, Maugan & Kim Trethowan at Gorwydd Farm near Llanddewi Brefi, this tremendous cheese-has a springy, citric, lactic centre with oozy, mushroomy cream under the rind.
Winner of the Supreme Champion at the British Cheese Awards.
Mild and milky, with a smooth, creamy texture that is somehow dry and moist at the same time.
Simon and Tim Jones produce this award-winning cheese on their dairy farm situated on the beautiful Lincolnshire Wolds.
Montgomery's Cheddar is often considered to be the standard-bearer of English farmhouse cheddars.
Baby Perl Wen
In the heart of West Wales, Welsh speaking Gwynfor and Thelma Adams and their son Carwyn produce this wonderful soft rind brie-type cheese.
An unpasteurised ewe's milk cheese from White Lake Cheese in Somerset.
Gold Medal Winner at the World Cheese Awards 2015 in France.
A beautiful white cheese made by Charlie Westhead at Neal's Yard Creamery in the Wye Valley with unpasteurised goat's milk from Tim and Helen Wallace at Treworgan farm in Herefordshire.
Sparkenhoe Red Leicester
Sparkenhoe is made in a totally authentic way using their own unpasteurised milk to an old recipe discovered by Jo and David Clarke.
A cross between a Camembert and Vacherin, Winslade can be enjoyed equally au naturel or baked and served warm and dripping.
Damson Fruit Cheese
This intense fruit cheese is made for us by hand using British damsons, sugar, and lemon juice to give a rich, jewel like preserve.
English Pickled Onions
Crunchy English onions, Pickled in the traditional way, in sweet, spice-infused vinegar.
Ceramic Cheese Baker
There are very few dishes more instantly appetizing than a creamy, oozing, bubbling baked cheese.