Allerdale Goat - semi-hard from Thornby Moor dairy in Cumbria . Clean and sweet goaty flavour. Un-pasteurised V

Appenzeller - A strong, mature Swiss cheese with a rind washed in wine and spices. Un-pasteurised

Ardrahan - Semi-hard rind washed cheese with a distinctive flavour. 32% fat Un-pasteurised V

Barkham Blue - an award winning buttery blue cheese from Two Hoots farm in Berkshire . pasteurised V

Berwick Edge - made near Alnwick, a Gouda style cheese Un-pasteurised

Bleu d'Auvergne - a distinctive salty and tart flavoured French cheese. Pasteurised

Blue Swaledale - moist full fat blue cheese from N Yorks . Pasteurised V

Bourne's Cheshire - traditional cloth bound cheese, winner of many awards. Organic and un-pasteurised

Bourne's Smoked Cheshire - lightly smoked over oakwood chips. Organic Pasteurised V

Brie de Meaux - classic French brie, rich and creamy. Un-pasteurised

Buffalo Mozzarella - thin skinned with a soft centre and a fresh grass flavour - pasteurised

Burland Green - Mould-ripened, soft cows milk cheese made in Nantwich at Raven's Oak farm V

Butler 's Blackstick - Made in Lancashire from the milk of Holstein cows with a dark blueing. Pasteurised V

Caciocavello Molisano (aged) Spun paste cheese with a spicy taste good for grilling. Un-pasteurised

Cambozola - this creamy blue German cheese has a mild flavour. Pasteurised

Camembert Rustique - rich yellow paste cheese best eaten when ripe and liquid. Pasteurised

Capricorn Goat - very milky and fresh cheese. Pasteurised V

Cashel Blue - Famous gentle blue cheese from Co. Tipperary. Un-pasteurised

Caws Cenarth - a wonderful soft rind brie type cheese made with organic milk in Dyfed. Pasteurised

Colston Bassett - the only hand ladled Stilton, rich and creamy 48% fat. Pasteurised V

Cooleeney - a Camembert type cheese with a good mushroom flavour. 32% fat pasteurised V

Cornish Yarg - crumbly cheese wrapped in nettle leaves 30% fat pasteurised V

Cotherstone - made in County Durham mild and citrusy. pasteurised

Crabtree - A fruity, Alpine style cheese made by Ann Conolly in Cheshire using an old Italian recipe. Un- pasteurised

Cuddy's Cave - made near Alnwick with summer milk for a mellow flavour Un-pasteurised

Devon Blue - Made in Totnes and matured for 4 months. Un-pasteurised V

Dew-lay Crumbly Lancashire - traditional Lancashire cheese winner of several prizes. 35% fat, pasteurised V

Doddington - made near Alnwick, mature cheese with a deep flavour Un-pasteurised

Dolcelatte - a mild and creamy blue veined cheese from Italy . Pasteurised

Double Gloucester - Made by Diane Smart, full, rich and herbaceous. Un-Pasteurised V

Durrus - A full flavoured rind washed cheese from Co. Cork. Un-pasteurised

Emmental - with a distinctive nutty taste and the famous holes. From Switzerland . Un-pasteurised

Federia - made in Malpas Cheshire by Ann Conolly using an Italian recipe. Tastes a bit like Gruyere. Un- pasteurised

Garstang Blue - made by the Dew-lay cheese makers in Lancashire . Pasteurised V

Gorgonzola dolce - Artisan cheese from Piedmont , creamy and salty with a dry bite. Pasteurised

Gowydd Caerphilly - matured until a rind develops, a wonderful crumbly and earthy cheese from Cardiganshire. Un-pasteurised V

Gruyere - a sweet tasting Swiss cheese with small holes and a coarse rind. Un-pasteurised

Gubbeen - A surface ripened cheese from S W Ireland. A silky buttery paste - excellent with stout. 48% fat Pasteurised V

Isle of Mull Cheddar - spicy flavoured cheddar with a taste of the sea. 48% fat Un-pasteurised

Keen's Cheddar - Very nutty cheese, matured for over 18 months in Somerset . Un -pasteurised

Kidderton Goat - A Liverpool Cheese company favourite from Cheshire Great for cooking and spreading. Pasteurised V

Kidderton Goat Ash log - made in Nantwich and rolled in Ash excellent for grilling/salads. Pasteurised V

Lincolnshire Poacher - a fruity cheddar type cheese pasteurised V

Llanboidy - Made from the milk of rare-breed red poll cows. 48% fat Organic, un-pasteurised V

Llangoffan - A hard cheese with lots of flavour. Organic Un-pasteurised V

Low fat Lancashire - A tasty cheese from Dew-lay with only 14% fat. Pasteurised V

Mahon - a brine washed cheese from Minorca . Traditionally eaten with olive oil and black pepper. Pasteurised

Manchego - this ewe's milk cheese has a herby flavour and is matured for over 12 months. Perfect with Rioja. Pasteurised

Mature Teffi - similar to Old Amsterdam made in Dyfed Un-pasteurised V

Mollington Cheshire - a traditional, creamy cheese 45% fat, Un-pasteurised

Montgomery farmhouse cheddar - traditional cloth bound cheddar made in Somerset by Lady Montgomery. Mature and full-flavoured. 48% fat Un-pasteurised

Mrs. Appleby's hand made crumbly Cheshire , moist with a hint of salt. White or coloured with carrot juice 45% fat un-pasteurised

Mrs. Kirk ham's Lancashire - from Gosnargh, creamy but sharp tasting cloth bound and buttered cheese. Un-pasteurised

Mrs. Kirkham's smoked Lancashire - smoked over oak chips. Un-pasteurised

Old Amsterdam - A Dutch Gouda type cheese matured for up to one and half years. Pasteurised

Pant Mawr - a soft mild cheese from Pembrokshire

Parmesan Reggiano - the king of Italian cheese, made from winter milk and aged for over 3 years in the mountains of Emillia Romagna. Un-pasteurised

Pecorino Romano – sheeps milk cheese with a strong spicy flavour. Good for grating. Un-pasteurised

Picos Blue - a smooth blue cheese matured in caves and wrapped with leaves. Good with honey. Pasteurised

Pont L'Eveque - this cheese dates back to Norman times and excellent with dessert wine. Un-pasteurised

Quicke's Red Leicester - a rich orange cheese with a medium- strong flavour. Pasteurised V

Raclette - a mountain cheese of France and Switzerland . Usually heated until it melts on a low heat and served with potatoes or as a fondue. Pasteurised

Ribblesdale Ewe - hard ewe's milk cheese from Ashes Farm in the Pennines . Pasteurised V

Richard III Wensleydale - made in Bedale by Suzanne Strike. Great with fruit cake. Moist and buttery 48%fat, Un-pasteurised V

Roquefort - very rich and pungent. Cut with a warm knife. Un-pasteurised

Scamorza - essentially a firm mozzarella with a smoky finish ideal for grilling. Un-pasteurised

Shropshire Blue - Colston Basset Stilton with vegetable colouring and a creamy, caramel flavour. Pasteurised V

Single Gloucester - made by Diane Smart, milder than Double Gloucester but with a sweet caramel flavour. Un-pasteurised V

Smoked Cumberland - smoked for one week at Thornby Moor Dairy Un-pasteurised V

Smoked Staffordshire organic - matured cheddar type cheese smoked in the cloth binding. Un-pasteurised V

Somerset Brie - Very creamy full fat cheese pasteurised V

St. Illtyd - Caerphilly cheese blended with garlic, wine and herbs. Pasteurised V

Staffordshire organic - cheddar type mature cheese un-pasteurised V

Stinking Bishop - Made in Gloucester a pungent young caerphilly rind washed in perry. Pasteurised V

Swaledale - delicate buttery cows milk cheese from Richmond N Yorks Pasteurised V

Swaledale Ewe - buttery and creamy sheep's cheese from Richmond , N Yorks . Pasteurised V

Swaledale Goat -

Swaledale Blue -

Taleggio - a Soft cheese from the mountains of Lombardy and aged in caverns. Great with fresh strawberries. Un-pasteurised

Ticklemore Goat - smooth hand pressed cheese from Totnes Devon with a natural rind. Un-pasteurised V

Toma Fontinata - A toma from the Biella area of Piemonte with a beautiful golden colour and a rich flavour. Un-pasteurised

Westcombe Cheddar - deep fruity caramel flavour. Un-pasteurised

Y-Fenni - Caerphilly cheese blended with ale and mustard seeds Pasteurised V

Yorkshire Feta - pure ewe's milk cheese great for salads. Un-pasteurised V