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.

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

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.

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.

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.

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

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.

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

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.

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.

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.

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.

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.

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!

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

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.

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.

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.

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.

This cheese is ripened using honey mead, giving it a creamy texture and distinctive flavour.

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

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

Handmade from Jersey milk, Sharpham is a mould - ripened cheese with a unique flavour and creamy teture.

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.

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

Stilton is the King of cheeses, and the full-flavoured Colston Bassett Stilton is the creamiest to be found c 2.2 kg 

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.

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

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