Baron Bigod 250g – Made by Jonny Crickmore in Bungay SuffolkMade in small batches to a Brie de Meaux style passed on by a French cheesemaker, it is the only traditional Brie-style cheese currently being produced in the UK. In fact, it is arguably more authentic than the majority of French Brie in that it’s made on a farm as opposed to a creamery, using the very freshest milk from Jonny’s own herd of Montbéliarde cowsWestcombe Cheddar 250g – Made by Tom Carver in Westcombe, SomersetWestcombe Cheddar has a deep complex flavour with a mellow lactic tang and long notes of citrus, hazelnut and caramel. The texture is structured and firm, with a smooth breakdown that keeps the flavours lingering on your palate.Cropwell Blue Stilton 250g – Made by Robin Skailes in NottinghamshireCropwell Bishop Organic Stilton is the ‘king’ of blue cheese and surprisingly Cropwell Bishop is still the only Stilton maker to produce a certified organic Stilton. The organic cows’ milk gives a mellow flavour with the same strong blue veins expected in any Stilton.  It is rich and masterful, what is not to love! Like all Cropwell Bishop Stiltons their organic Stilton is matured for 12 weeks.Mrs Kirkhams 250g – Made by Graham Kirkham in Goosnargh, LancashireWinner of a 3 Star Great Taste Award 2019, Mrs Kirkham’s is top of its game for a traditional British Territorial cheese. It’s the last remaining raw milk Lancashire made in Britain, so it really is a slice of history. It is made with a recipe passed down through generations that produces an amazing depth of flavour. It has all the classic milky, lactic yogurt notes, accompanied with the trademark Lancashire crumble. However, the artisan nature of the production brings in a lovely deep buttery angle that you don’t usually get with Lancashire.St Helena 250g – Made by Blake Bowden in Bungay, SuffolkSt. Helena is washed with brine to encourage the native flora from the raw milk and the beautiful pink rind. Supple and fudgey, with a delicate texture. You will notice a buttery paste with subtle soured milk flavours and earthy/farmyard flavours on the edible rind.Rachel 250g – Made by Roger Longman in Whitelake, SomersetA semi-firm goats cheese with a lightly washed rind with subtle sweet and nutty lingering flavours. As the cheese matures it is washed regularly in a brine solution which gives it its pinky rind with occasional neon orange and yellow spots. Rachel is a delightfully fragrant cheese, for those who enjoy a cheese that is not too strong or overly ‘goaty’ on the palate.Lanark Blue 250g – Made by Selina Cairns in Errington, Scotland A classic unpasteurised sheeps’ milk blue cheese, with fudge, cream and mineral notes from the bolts of blue running through it. Sadly the original Lanarkshire Blue cheese recipes were lost post-Second World War, so when Selina and Andrew Cairns decided to revive cheese making in Lanarkshire, they had to go to France to learn from Roquefort cheese makers – bringing back blue cheese recipes and creating their own Scottish or Lanarkshire take on blue cheese.

Four incredible unpasteurised cheese's coining all that healthy bacteriaMrs Kirkhams 250g – Made by Graham Kirkham in Goosnargh, LancashireWinner of a 3 Star Great Taste Award 2019, Mrs Kirkham’s is top of its game for a traditional British Territorial cheese. It’s the last remaining raw milk Lancashire made in Britain, so it really is a slice of history. It is made with a recipe passed down through generations that produces an amazing depth of flavour. It has all the classic milky, lactic yogurt notes, accompanied with the trademark Lancashire crumble. However, the artisan nature of the production brings in a lovely deep buttery angle that you don’t usually get with Lancashire.St Helena 250g – Made by Blake Bowden in Bungay, SuffolkSt. Helena is washed with brine to encourage the native flora from the raw milk and the beautiful pink rind. Supple and fudgey, with a delicate texture. You will notice a buttery paste with subtle soured milk flavours and earthy/farmyard flavours on the edible rind.Saval Made by Robert Savage in Ceredigion, WalesA rich, pungent and tangy raw-milk cheese, washed in cider, which gives it its gorgeously strong aroma and creamy but dense and savoury taste. Saval has won a truly impressive range of awards over the years, including Golds at the World Cheese Awards, and the James Aldridge Memorial Trophy for the Best British Raw Milk Cheese.Stichelton Made by Joe Schneider in The Welbeck Estate, NottinghamshireJuicy acidity and toasty, biscuity notes towards the rind are the hallmarks of Stichelton. This soft, creamy raw milk blue cheese provides a range of flavours from crisp green apple through to beef stock umami. The name comes from a form of the name of Stilton village in the 1086 Domesday book (Stichiltone/Sticiltone), as the name Stilton cannot legally be used for the cheese.