Olde Sussex - Although a hard cheese, it has an open and bouncy texture and butter rich color.
Milk- Unpasteurized Cow
Rennet- Vegetarian Rennet
Location-The Traditional Cheese Dairy, Sussex
Producer- Cliff, Julie & Rebecca Dyball
Cornish Blue - Mild and creamy, with a gentle sweetness and a dense texture and buttery richness.
Milk- Pasteurised Cow
Rennet- Vegetarian Rennet
Location- Knowle Farm, Liskeard, Cornwall
Producer- Philip Stansfield
Cornish Yang - The flavors are gently lactic but with rich, creamy and slightly sweet undertones. The texture crumbles very slightly but it is moist and rich.
Milk- Pasteurised Cow
Rennet- Vegetarian Rennet
Location- Lynher Dairy near Truro, Cornwall
Producer- Catherine Mead
Crozier Blue - Creamy and salty flavor with roasted nut aromas.
Milk- Pasteurised Ewe's Milk
Rennet- Vegetarian Rennet
Location- Beechmount Farm, Co. Tipperary
Producer- The Grupp Family
Katherine - Complex lemony flavor and smooth texture.
Milk- Unpasteurised Goat
Rennet- Traditional Animal Rennet
Location- Pylle, Somerset
Producer- Pete Humphires
Baron Bigod - Smooth silky texture and a golden curd, with long lasting warm earth, farmyard and mushroom flavours.
Milk- Unpasteurised Cow
Rennet- Traditional Animal Rennet
Location- Fen Farm Dairy, Suffolk
Producer- Jonny Crickmore
Drunken Burt - Golden color taken from cider with a delicate smokey note from the oak barrels, and a rich, creamy texture.
Milk- Pasteurised Cow
Rennet- Vegeterian Rennet
Location- Ollerton, Cheshire
Producer- Claire Burt
Lincolnshire Poacher - Smooth and creamy with nutty notes and a sharp tang that tastes like pineapple.
Milk- Unpasteurised Cow
Rennet- Traditional Animal Rennet
Location- Alford, Lincolnshire
Producer- Simon & Tim Jones
Wigmore - Flavors are gentle with hints of caramel while the texture is smooth and creamy without running away with itself.