East Sussex

Mayfield is an artisan British cheese made by Alsop & Walker in East Sussex.

It is a semi-hard, Alpine-style cheese made from pasteurised cow's milk, inspired by continental varieties such as Emmental. Characterised by its smooth texture and natural holes, Mayfield combines a rich, buttery texture with a balanced sweet and nutty flavour that deepens into slightly fruity notes as it matures over 5-7months..
£4.70 per 100g

Oxfordshire, England

First made in 1995, this 'Old Fashioned' style blue cheese, is made in a Stilton dairy and is moist, tangy and creamy. Wet stick rind with many exciting blue veins running through it. Won many awards and widely acclaimed.
£4.00 per 100g

Oxford England

This cheese is ripened using honey mead, giving it a creamy texture and distinctive flavour.
£4.40 per 100g

Somerset, England

This semi - hard goats' milk cheese, made by the White Lake company in Shepton Mallet, has a firm texture and a gentle, lingering flavour
£4.20 per 100g

South Devon

Redlap is a artisal cheese made by Stone Tree Dairy in South Devon.

It is a hard raw milk goat's cheese styled after Alpine "Tomme" cheeses, with a washed rind, giving it a rust-coloured exterior. The texture is smooth and firm, whilst the flavour is typically mellow but complex, with a mix of savoury, slightly tangy, and sometimes fruity and toasty notes, which develops throughout the seasons.
£5.00 per 100g

Chedworth, Gloucestershire

Cotswold's response to Reblochon, Rollright is a soft, washed-rind cows' milk, award-winning cheese. Made at King Stone Dairy, in Chedworth, it is named after the Neolithic Rollright stones on the Oxfordshire/Warwickshire borders. Flavour highlights include buttery, mellow and nutty notes along with hints of mustard seeds and a sweet, smoky aroma.
£5.00 per 100g

Haywards Heath, West Sussex, England

Made in the Ashdown Forest, this is a semi soft cheese with a rich creamy texture and a mild buttery flavour.
£4.00 per 100g

Suffolk

Inspired by the classic Saint Nectaire, and made with Montbéliarde milk from cows raised at Fen Farm in Suffolk, St. Helena is initally washed and then carefully rubbed and turned, allowing other moulds to colonise the surface, contributing more earthy flavours. It has a characteristic delicate, creamy flavour with notes of earthiness, milkiness, nuttiness and a slight tang, often with buttery and mushroomy undertones.
£4.50 per 100g

Totnes, Devon, England

Handmade from Jersey milk, Sharpham is a mould - ripened cheese with a unique flavour and creamy teture.
£3.70 per 100g

Colston Basset Dairy, Nottinghamshire

Similar to Stilton but with an orange colouring - never actually made in Shropshire. Medium blue flavour with a firm, creamy texture.
£3.00 per 100g

Charles Martell, Dymock, Gloucestershire

A traditionally made cheese from the same farm as Stinking Bishop. Rich and creamy, and although classed as a hard cheese, it has a melt in the mouth texture.
£3.40 per 100g

Upton, Leicestershire

Sparkenhoe Red Leicester is a traditional farmhouse-produced Red Leicester from Upton, Leicestershire, brought back up to life in 2005 by David and Jo Clarke on their Sparkenhoe farm. Mellow and creamy in texture with nutty, sweet and citrus flavours. The addition of natural annatto gives this hard cheese a deep orange-red colour.
£3.60 per 100g