Colston Bassett Dairy, Nottinghamshire

A full-flavoured, creamy, Stilton.
£3.50 per 100g

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.
£4.60 per 100g

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.
£4.20 per 100g

Somerset, England

This ashed and mould-ripened goats' milk cheese is lactic and lemony when fresh, becoming full-bodied with age. (weighs 200g)

Yoredale, North Yorkshire

A flaky, but not hard or dry cheese. It has lemony notes and a distinctive sharpness. Most Wensleydales are enjoyed young, with only one or two months maturation. Classically paired with Christmas cake in Yorkshire.
£3.10 per 100g

Cornwall, 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.
£3.50 per 100g

Berkshire, England

Wigmore is named after the artisan cheese makers - Anne and Andy. The delicate white rind hides a creamy, voluptuous sweet interior.
£4.00 per 100g