The Edward cheese selection contains the following:

Bleu d'Auvergne
Created bya Auverginian peasant farmer after seeing the famour Roquefort commanding high prices at the markets. A creamy full-flavoured blue.

Brie de Meaux
A fabulous, full-flavoured rie with a plump, smooth paste.

Gubbeen
Generations of Fergusonshave been farming at Gubbeen House on the South West tip Ireland. The salty sea air is perfect for this type of cheese whihc has a silky, pliable texture and a fresh, milky flavoour.

Kirkham's Lancashire
A 'Tasty' Lancashire made with the curds of three consecutive mikings. Crumbly texture with a tangy flavour.

Pecorino Toscano
Unlike many of the Pecorinos this one is to be enjoyed on the cheeseboard. It has a rich and generous flavour,a firm, golden-yellow paste and a hard, brown rind.

Three Crottin de Chavignol
A smooth, firm, ivory texture with a full, goaty flavour. As the cheese matures it forms a blue-grey mould and the flavours intensify.

Trami d'Alsace
Trami d'Alsace is related to Munster. The cheese is washed several times in Marc de Guwertztraminer as it matures. It has a soft, creamy texture, a full, spicy flavour and a lively aroma.

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