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.

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.

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.

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. Le Troupeau 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.

The Wensleydale recipe was developed by Cistercian monks during the twelfth century. After the dissolution of the monasteries they assisted the tenant farmers in the dales. Crumbly and delicious with a clean, sharp flavour. (Covered in Red Wax and not yellow).