 | Ashed Golden CrossLewes, East Sussex, England Produced in East Sussex, where the goats graze on natural pastures, this cheese is made to the traditional St Maure recipe and has a soft smooth texture. The light dusting of ash on the outside gives this a slightly bitter note.
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 | Barkham Blue Wokingham, Berkshire, England This is our most local cheese, made by a small family business. It is produced from Channel Island milk and develops a natural mould rind, an open, soft, texture and a complex, but mild flavour. £2.60 per 100g
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More Information | Beenleigh BlueTicklemore Cheese, Totnes, Devon Robin Congdon matures his cheese to reveal a moist yet crumbly ivory texture and avoids the salty flavour often associated with blue cheese. |
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More Information | Berkswell Berkswell, West Midlands. 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. |
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 | Blacksticks Blue Lancashire, England The Butlers make this cheese using only the milk from their pedigree herd. Eight weeks maturation results in a soft, buttery texture and a gentle, tangy flavour. £2.60 per 100g
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 | CapriaLower Broadheath, Worcester, England This unusual mould ripened goat’s cheese is made at the Lightwood Creamery at Lower Broadheath. It has a luxurious creamy texture and a rich goaty flavour. |
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More Information | Cheddar, Green's OrganicSomerset, England Made by a third generation of cheese makers. The milk comes from the family herd which grazes on the fresh meadows at the foot of the Mendip Hills. A full flavoured, organic moist Cheddar with a slightly sharp edge. |
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More Information | Cheddar, Montgomery's North Cadbury, Somerset Made by the Montgomery family for generations, this cheese has won endless awards. A flavoursome nutty Cheddar. |
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More Information | Cheddar, Montgomery's Smoked North Cadbury, Somerset Mature Montgomery's Cheddar is oak-smoked for six hours to give a full, smoked flavour. |
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More Information | Cheshire, Appleby's Red Edward Appleby, Press, Shropshire One of the oldest cheeses made in England, Appleby's is an excellent example of Cheshire cheese-making. Crumbly with a fresh tangy flavour. |
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More Information | Cheshire, Smoked Appleby's Edward Appleby, Press, Shropshire Wheels of Appleby's Red Cheshire are oak-smoked to give a full, smoky flavour with a crumbly texture. |
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 | Cornish Blue Cornish Cheese Company, Likeard, Cornwall Produced by hand and matured for 12 weeks to develop their full flavour and blue veined charcter. It continues to mature and the taste and texture matures in different directions creating rich sweet blues. |
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More Information | Cheddar, Applewood Smoked Ilchester Cheese Co., Somerset One of the few cheeses made on a large scale to find a place in our shop. Flavourings are used to create the smoky flavour since the cheese is no longer smoked. The paste is firm and moist and the whole cheese is coated in paprika. |
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More Information | Devon BlueTicklemore Cheese, Totnes, Devon Made using Ayrshire cows' milk and matured for at least four months. Sweet and smooth, medium flavoured blue. |
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 | DuddleswellHaywards Heath, West Sussex, England Duddleswell lies in the heart of the Ashdown Forest, the home of AA Milne of Winnie the Pooh fame. The cheese is a full flavoured dale type cheese. |
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More Information | Elgar Mature Worcestershire England This cheese is named after Sir Edward Elgar who was born within a mile of the farm. It is based on the 19th century recipe of Peter Rogers' great grandmother. A firm but slightly open texture and a rich flavour. |
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 | Elmhirst Totnes, Devon, England This triple cream cheese, handmade from Jersey milk by the Sharpham dairy, is light and delicate when young, developing a rich and full-bodied flavour as it matures. £2.90 per 100g
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| Golden CrossLewes, East Sussex, England Produced in East Sussex, where the goats graze on natural pastures, this cheese is made to the traditional St Maure recipe and has a soft smooth texture.
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More Information | Harbourne Blue Ticklemore Cheese Co., Totnes, Devon White, firm and crumbly with a distinctive aromatic flavour. Robin Congdon has been making this cheese for over twenty years and it is still the only goat's milk blue made in Britain. |
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 | Hereford Hop Gloucester, England Charles Martell coats this cheese in toasted hops which not only imparts flavour but also helps to keep the cheese moist, rich and creamy with a lemon hint. Excellent when toasted. |
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More Information | Lancashire, Kirkham's Goosnargh, Lancashire A 'Tasty Lancashire' made with the curds of three consecutive milkings. Crumbly texture with a tangy flavour. Also makes an ideal toasting cheese. Try with Maggie Ramage Fruit Cake - made to a wartime recipe and perfect with Lanacashire cheese. A must! |
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More Information | Lancashire, Kirkham's Smoked Lancashire is one of the most labour intensive cheeses to produce. Just to make life a little more difficult, Ruth Kirkham has now started to smoke her cheese. |
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 | Lord of the HundredsEast Sussex, England The Lord of the Hundreds was the tax collector for the hundred shires that existed before the county system. This square cheese is matured for at least four months. Lord of the Hundreds is an artisanal, medium pressed sheeps cheese made from whole milk. |
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 | Vintage Lincolnshire Poacher Lincolnshire, England Selected cheeses are matured for between 18 and 24 months to develop a deep, complex flavour with a smooth, lingering aftertaste and a hint of sweetness. £2.20 per 100g
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Larger Picture | Lyburn's Winchester Mature Mike and Judy have been making cheeses for just 6 years. Winchester is matured for 8-10 months to give the cheese its full flavour. Great to grate. |
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 | Oxford Blue 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. |
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| Olde SussexStonegate, East Sussex, England Made in East Sussex, this deep rich and creamy cheese is made using a traditional cheddar recipe. Its more open and bouncy texture makes is an excellent alternative as a table cheese and also for grating and grilling. |
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 | Oxford Isis Oxford England This cheese is ripened using honey mead, giving it a creamy texture and distinctive flavour. £2.25 per 100g
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 | Rachel 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 £2.75 per 100g
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 | Sage Derby This version of Sage Derby is still made the traditional way, with the marbling of sage leaves providing a distinctive and aromatic flavour. |
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 | St GilesHaywards 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. |
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 | Sharpham Totnes, Devon, England Handmade from Jersey milk, Sharpham is a mould - ripened cheese with a unique flavour and creamy teture. £2.20 per 100g
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 | Scrumpy SussexStonegate, East Sussex, England Made by hand to a traditional recipe in Stonegate in East Sussex. Garlic, herbs and cider are blended with the curds to give a distinctive zingy flavour. |
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More Information | Shropshire Blue 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. |
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More Information | Single Gloucester 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. |
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| Sister SarahHaywards Heath, West Sussex, England Made in the Ashdown Forest, this is an unusual semi soft goats milk cheese with a mild flavour. |
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| SpenwoodSpenwood, Berkshire, England Spenwood is named after the village where Ann and Andy Wigmore make the cheese. It has a rich nutty flavour and a slightly flaky texture. As it matures it hardens and develops a piquant flavour. |
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More Information | Stilton, Colston Bassett Stilton Colston Bassett Dairy, Nottinghamshire Stilton is the King of cheeses, and the full-flavoured Colston Bassett Stilton is the creamiest to be found. |
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More Information | Stilton, Colston Bassett Stilton Whole Baby Truckle Colston Bassett Dairy, Nottinghamshire Stilton is the King of cheeses, and the full-flavoured Colston Bassett Stilton is the creamiest to be found c 2.2 kg
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 | Stinking Bishop Charles Martell, Dymock, Gloucestershire The rind of this cheese is washed in perry which is made from the Stinking Bishop variety of pear. This washing encourages a pungent and spirited aroma. £2.80 per 100g
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More Information | SwaledaleSam Reed, Richmond, North Yorkshire 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. |
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More Information | Ticklemore Ticklemore Cheese Co., Totnes, Devon Made using unusual 5lb basket moulds this cheese forms a natural, dimpled rind after ten weeks' maturation. A moist, semi-hard, medium-flavoured goat's cheese. |
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More Information | Tornegus James Aldridge, Godstone, Surrey James Aldridge takes Duckett's Caerphilly and marinates it in herbs, brine and wine from Kent. It is matured for ten weeks and acquires a complex flavour. |
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 | White NancyBovey Tracey, Devon, England A semi hard goats cheese from Devon, with a delicate lemony taste. |
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 | Wild Garlic YargCornwall, England The wild garlic yarg leaves that cover this variant of the better known nettle covered Cornish Yarg impart a subtle flavour which complements the gentle taste of the cheese and its moist supple texture. |
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 | Wigmore Berkshire, England Wigmore is named after the artisan cheese makers - Anne and Andy. The delicate white rind hides a creamy, voluptuous sweet interior. £2.65 per 100g
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More Information | Cornish Yarg Lynher Valley Dairy, Upton Cross, Cornwall A cheese similar to Caerphilly but with a distinctive coating of nettle leaves. Moist and supple texture with a light, citrus flavour. |
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