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 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.

Made by the Montgomery family for generations, this cheese has won endless awards. A flavoursome nutty Cheddar. Silver Medal Winner 2003.

Mature Montgomery's Cheddar is oak-smoked for six hours to give a full, smoked flavour.

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.

One of the oldest cheeses made in England, Appleby's is an excellent example of Cheshire cheese-making. Crumbly with a fresh tangy flavour.

Wheels of Appleby's Red Cheshire are oak-smoked to give a full, smoky flavour with a crumbly texture.

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. Silver Medal Winner 2003.

Cotherstone has been made in Teesdale for several generations and has become popular with drinkers of stout. A moist, tangy cheese - perfect for the cheeseboard or with a plain baguette.

The Fowlers of Earlswood were making this cheese in 1840 which makes them the oldest cheese-making family in England. Similar to a Cheddar.

Made using Ayrshire cows' milk and matured for at least four months. Sweet and smooth, medium flavoured blue.

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.

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.

A 'Tasty Lancashire' made with the curds of three consecutive milkings. Crumbly texture with a tangy flavour. Also makes an ideal toasting cheese. Silver Meal Winner 2003. Try with Maggie Ramage Fruit Cake - made to a wartime recipe and perfect with Lanacashire cheese. A must!

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.

This version of Sage Derby is still made the traditional way, with the marbling of sage leaves providing a distinctive and aromatic flavour.

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

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. Bronze Medal Winner 2003.

Stilton is the King of cheeses, and the full-flavoured Colston Bassett Stilton is the creamiest to be found. Silver Medal Winner 2003.

Stilton is the King of cheeses, and the full-flavoured Colston Bassett Stilton is the creamiest to be found. Silver Medal Winner 2003. 2.5-3kg 

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.

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.

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.

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.

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).

A cheese similar to Caerphilly but with a distinctive coating of nettle leaves. Moist and supple texture with a light, citrus flavour. Bronze Medal Winner 2003.

Made in Yorkshire and based on a continental style recipe. this cows milk blue has a rich, buttery, slightly sweet flavour. The blue veining adds a gentle, delicate tang.