Burland Green - soft cheese made from pasteurised cow's milk with vegetarian rennet.

Crozier Blue - semi-soft Irish farmhouse cheddar made from pasteurised sheep's milk.

Shropshire Blue - semi-hard, full-fat cow's milk cheese. Deep Orange colour with 'shattered porcelain' effect of blue veins. Creamy texture, caramel taste blended with the sharper blue. Pasteurised.

Cotherstone - semi-soft, full-fat, unpasteurised cows milk cheese. Soft, crumbly and moist, this open-textured cheese has a refreshing and buttery flavour.

Reblochon - semi soft, medium strength, unpastuerised cow's milk cheese. Made in the Savoie from cattle grazed on mountain slopes.

Manchego - unpastuerised Spanish sheep's cheese. A delicious hard cheese with a rich flavour and spicy, salty finish.

St David's - soft, full-fat cows milk cheese with vegetarian rennet. Buttery textured, washed rind cheese, with tangy but delicate flavour.

Munster - uncooked, unpressed, soft cheese with a washed rind. This cow's milk cheese has a strong odour that goes well with its balanced strong direct taste. Its strong perfume reflects the high meadows of the Vosges where the grasses are rich in aromatic plants.

Langres - uncooked, unpressed, soft cheese with a washed rind. This cow's milk cheese is a vigorous cheese with a pronounced odour. The taste of salt is present, making the flavour of the cheese distinct without being aggressive, which makes it very agreeable.

Pont L'Eveque - strong, soft cow's milk cheese made in Normandy. Unpasturised