MRS APPLEBY’S CHESHIRE
A hand-made, cloth-bound cheese which is crumbly and moist with just a hint of salt.  It comes white or coloured (using natural carrot juice).
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BOURNE’S ORGANIC CHESHIRE
A farm-made Cheshire from Mr & Mrs Bourne.  It is a cloth-bound cheese made traditionally with unpasteurised milk.
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CRICKETER CHEDDAR
A farm-made Cheddar, produced in Somerset using local cow’s milk.  Beautifully rich, fruity and smooth and ideal for cheese sauces. 
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MONTGOMERY FARMHOUSE CHEDDAR
Traditional hand-made, cloth-bound cheese, produced in Somerset by Jamie Montgomery from his herd of Freisian/Holstein cows.  Made from unpasteurised milk, it is mature and full flavoured with a nutty richness and lasting finish.
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KEEN’S CHEDDAR
A cloth-bound, hand-made cheese made in Somerset and matured in large truckles for over 18 months.  It has a wonderful nutty flavour. 
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QUICKE’S MATURE FARMHOUSE CHEDDAR
Hand-made, cloth-bound and matured for 18 months.  A full flavoured Cheddar with a firm, buttery texture and creamy, tangy flavour. 
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DEVON OKE
Made in Devon to a 200-year-old recipe, this is a full fat, firm cheese with a buttery flavour. 
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CUMBERLAND
A full-fat, smooth, compact but creamy-textured cheese which is cloth-bound and and has been matured for 4 months. 
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DODDINGTON
Made in the shadow of the Cheviot Hills, this cheese is matured for over 8 months in the cool Northumbrian air to give a distinctive flavour.
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CUDDY’S CAVE
This cow's-milk cheese is named after the famous cave in Northumberland.  It is made with summer milk, to give a particularly mellow flavour. 
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BERWICK EDGE
A local variation of Dutch Gouda named after the ridge on Doddington Farm.  It is a moist and creamy cheese, matured for 8-12 months, with a strong fruity aftertaste. 
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GARLIC LANCASHIRE
A delicious creamy cheese, infused with garlic, which melts well into baked potatoes.
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SINGLE GLOUCESTER
Hand-made by Diana Smart at Old Ley Farm in Gloucestershire, this is a traditional hard cheese with sweet, herbaceous cream and caramel flavours.
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DOUBLE GLOUCESTER
Also made by Diana Smart, this has a fuller, richer taste than the single.
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RICHARD 111 WENSLEYDALE
A beautiful Wensleydale made by Suzanne Strike in Bededale.  Moist, complex and buttery.
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COTHERSTONE
Made by Joan Cross near Barnard Castle, Co Durham, this mild cheese has a nutty, creamy flavour with an underlying salty tang. 
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SPARKENHOE RED LEICESTER
The first hand-made, traditional, unpasteurised Red Leicester to be made in the county for 150 years.  Full, mellow flavour. 
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FEDERIA
A new cow's-milk cheese made in Malpas by Anne Connolly in a Gruyere style with a firm texture and a full, rich flavour.
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CRABTREE
Another new cheese from Anne Connolly, made to an Alpine recipe, this is fruity, creamy and well rounded with a supple texture. 
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SWALEDALE
A delicate, yet sweet and buttery, cheese from the Richmond area of the dales. 
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STINKING BISHOP
Made by Charles Martell in Gloucestershire.  A very young Caerphilly rind washed in perry and presented in a bark mould. 
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SOMERSET BRIE
A full-fat, creamy brie style cheese from Somerset.
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CORNISH YARG
A delicately flavoured, crumbly-textured cheese coated with nettle  leaves. 
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BURLAND GREEN
A wonderful, mould-ripened soft cow’s milk cheese made in Nantwich at Raven’s Oak Farm. 
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BARKHAM BLUE
An award winning rich and buttery cow's milk blue cheese made at Two Hoots Farm.
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SHARPHAM
A wonderful, soft, creamy cheese made from unpasteurised Jersey milk.
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WATERLOO
A fantastic, soft, mould-ripened cheese made by Ann Wigmore in Berkshire with Guernsey cow’s milk. 
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SAGE DERBY
Made by the Fowler family from an original recipe, this cheese has a layer of fresh sage running through it. 
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