Robin Congdon matures his cheese to reveal a moist yet crumbly ivory texture and avoids the salty flavour often associated with blue cheese. Bronze Medal Winner 2003.

Named after the saxon chief, Bercul, who was baptised in the ancient well at the centre of the village. It has a firm, ivory paste with a fabulous flavour.

Made by Jane and Louis Grubb (who make Cashel Blue) this lightly veined ewes milk blue cheese has a creamy texture and a mildly sweet flavour. The taste is 'biscuity' and not unlike cream crackers.

Humphrey's sheep graze the wild heather pastures which impart their flavours to this Roquefort-style cheese. A very variable cheese with the strength varying from full to fierce. Only available from June to January.

Named after the 2005 Ashes victory, Little Urn is a hard ewe's milk cheese, with a delicious flavour, similar in style to pecorino.

Made from the milk of La Manchega sheep, it has a firm, ivory paste and a piquant flavour. Traditionally enjoyed with Membrillo - a quince paste from the same region.

Generations of the Pardou family have produced this AOC cheese in Montplaisir. It is matured in a stone tunnel which they have built into the mountainside.

Pecorino is this generic term for sheeps milk cheese. Mase in Sardinia this Pecorino is matured for a minimum of seven months, giving a fruity cheese with a salty, fiery bite.

Roquefort is one of the most famous of all cheeses. It has a creamy, white paste with green-blue veining and a full flavour characteristic of a ewe's milk cheese. Vieux Berger is one of the last hand-made Roqueforts.

Most Swaledale is made using cow's milk but ours is made using the traditional ewe's milk. Mild, moist and creamy when young, becoming drier and fuller-flavoured with age.

Wigmore is named after the artisan cheese makers - Anne and Andy. The delicate white rind hides a creamy, voluptuous sweet interior.