The flagship cheese of Cumbria! Raw milk cheddar- style cheese hand made by the ladies of the Thornby Moor Dairy. Learn More

Mould ripened goats milk cheese, hand made at the Thornby Moor Dairy in Thursby, Cumbria. Learn More

The making of cheese on Scottish Islands has long been practised as a way of conserving the rich plentiful milk of spring and early summer, the grass is stimulated into luxuriant growth. The cows then have an abundance of herbage on which to graze. They show their appreciation by filling the milk pail, so giving to the island cheesemakers the opportunity of practising their ancient craft.

This tradition is still very much alive on the Isle of Mull. At Sgriob-ruadh farm, close by the island's delightful and principal town of Tobermory, Isle of Mull Cheese is made.

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The world's most famous sheep's milk cheese. Every cheese is cave-aged and then turned and wrapped by hand. A pronounced sheepy flavour with a rich, salty aftertaste and an even blueing (which should be more green than blue). Unpasteurised ewes milk, not suitable for vegetarians.

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Hand made by Carolyn and Leonie Fairburn and their small team at Crofton Hall in Cumbria, this is an exceptional raw goat's milk cheese, not too strong but clean tasting with a certain sweetness and a hint of almonds. Pure white in colour.

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From the Picos de Europa mountain range of eastern Spain, this is my personal favourite blue cheese (although I am sure there are many delights still waiting to be found!). Made using a mixture of cow's and goat"s milk this cheese comes wrapped in vine leaves and has a pungent, spicy flavour that is certainly not for the faint-hearted.

One for the true blue cheese connoisseur.

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The most famous Spanish cheese, baa none (sorry!). Hard, white ewe's milk cheese which has won many devotees for its subtle, nutty flavour. This is the superior version, matured for at least twelve months.

Unpasteurised ewes milk. Not suitable for vegetarians.

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What Italy would taste like - if it were a cheese!

The brittle, grainy texture is counterbalanced by an intensely rich, creamy and strong flavour. Used in a wide variety of Italian dishes, this can be shaved on to pasta or, if you're like one of my close friends, simply eat it whole in front of the telly! Bellisimo!

Unpasteurised cow's milk. Not suitable for vegetarians.

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