Milk gathered from sheep that graze on the clay-rich hills of Crete Senesi is made into Pecorino Toscano, but with a twist - the month old cheese is dotted with slivers of black truffle. Foraged from valleys and forests in Volterra and San Miniato, Italy, the addition of truffle to this piquant and sheepy cheese creates a wonderful balance. Nutty balanced with earthy, mushroomy with sweet. A springy, slightly oily cheese - a sign of the pure, 100% sheep's milk origin - is the perfect table eating cheese, especially when drizzled with a hint of acacia honey.

Pecorino Tartufello

Murray’s Cheese

Buffalo is an unpasteurised, vegetarian, hard buffalo milk cheese created by Royal English cheese maker Nick Hodgetts. When released in 1996, it was touted to be Britain's first buffalo cheese and won the award for Best New or Experimental Cheese at the British Cheese Awards. The milk for Buffalo cheese is sourced from a farm at Idlicote, near Stratford- upon-Avon. Mr. Hodgetts then prepares the cheese and ripens it for around four months in a maturing room.
The taste of this artisanal Mozzarella is subtle, sweet and nutty milk with a smooth feel. When pressed and aged, the cheese becomes firm and creamy giving away hints of almonds and lemony zest at the end. This wheel shaped Buffalo cheese is enclosed with a thin, leathery, polished, natural rind, the insides of which are white in colour.

Buffalo

Nick Hodgetts - Croome Cuisine

Waterloo cheese is a mild, semi-soft cheese made by Anne and Andy Wigmore near Riseley, Berkshire in the United Kingdom. The cheese is made from unpasteurised Guernsey milk sourced from a farm near Henley. A full-fat cheese, it has a fat content of 45%.
Waterloo cheese is made using washed curd method, which tempers the acidity and contributes to a soft, gentle, buttery flavour. The characteristic yellow colour is due to the presence of natural carotene. The interiors have a creamy rich pate and a slightly firm and flaky centre. The affinage period is between 4 and 10 weeks.
Sarah Freedman, food writer and author of 'The Real Cheese Companion' has described Waterloo cheese as, “Waterloo is luscious and creamy with the sweetness of the rich milk and undertones of herbs and grass.”

Waterloo

Village Maid Cheese

Kirkham's Mature Lancashire

Applewood is a traditional farmhouse Cheddar from Ilchester. An English cheese, it also goes by the name of Applewood smoked cheddar. This dense semi-hard cheese was first invented in 1965 in Somerset, England.
Applewood is not actually smoked but given an artificial smoky flavouring with a dusting of paprika for a golden-amber appearance. The cheese can be crumbled or grated over pasta or melted on pork chops for that divine smokey taste. It also goes well with sweet apples and raisins.

Applewood

Ilchester Cheese Company

Bleu de Gex is the work of the monks of the Saint-Claude Abbey in Franche-Comté. The cheese is also known as Bleu de Septmoncel. It obtained a registered designation of origin (AOC) in 1977 before gaining a protected designation of origin (AOP) in 1996. It was introduced to the royal court of France in 1530 thanks to Charles V, a legendary cheese lover.

The raw milk used to make this cheese is produced by Montbéliarde and Simmental breeds of cattle raised in the mountainous areas of Ain and Jura (Jura mountain range).

The beige and light brown rind of this cheese is obtained through regular brushing. The name, “Gex”, is engraved on the rind. The ivory-colored paste is lined with a number of grayish blue veins.

Jonathan Hemingway

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