Witheridge is the first cheese in the UK that is aged in hay. It is fabulously sweet with a supple and creamy texture, a great combination of an Alpine cheese crossed with a mature cheddar.

Unlike block Wensleydale, the manual, handmade, small batch nature of this traditional clothbound Wensleydale results in so much more complexity. It has the tell tale bite in the centre, but carries an incredible stoney, mineral earthiness closer to the rind, where you also start getting the most wonderful breakdown in the cheese. There are more hidden themes here than The Matrix, and it is a great nod to traditional cheesemaking

The newest of only 4 traditional, raw milk Somerset cheddars, Pitchfork joins great company alongside Keens, Montgomerys and Westcombe. In our view, it more than holds its own. It has incredible complexity and balance, one of the trademarks of a great cheddar. You'll find a farmy-like tang, a buttery undercoat with the hallmark of a proper, Clothbound cheddar- a crumbly, earthy breakdown in the mouth.

Hampshire Cheese's (distinctly British!) have taken on a classic that is rich, creamy, buttery and smooth, but with a complexity that is a pleasant cabbage-style bitterness. It is finished with a subtle earthy and mushroomy aromas that just fills your mouth. We love it, and we're sure you will too!

It is made using a traditional recipe of Britain's most famous blue cheese but differs as it is made with raw milk and natural rennet. His rusty coloured rind has a slightly spicy tang, and has a firm texture which is broken by the blue-green mould veins that run throughout. The flavour is nutty, a little sweet and slightly toasted, with a creamy finish. A delight on any cheeseboard – this is a cheese with a great back story!