A blue is an absolute must for me in any cheeseboard and I loved Stilton as a child. This handmade one from Colston Bassett is the finest example Stilton and why it is deserving of the title King of Cheese. Smooth in texture and taste with no taste of bitterness. Long live The King.

Pasteurised/Vegetarian

Hidden away in Beautiful Dumfriesshire this is a true Farmhouse Cheese made from their organic herd on the farm. Often overlooked this little rarity has a strong cheddar type of flavour. A decent rind, which I love, and a long aftertaste which hits the palate a while after the initial taste. Organic and made by hand. The farming and quality of this cheese is hard to beat.

Unpasteurised/Vegetarian.

This rarity has a gentle but clear flavour. Made by only a few small British producers it is a proper rinded cheese with a lovely open texture which is slightly springy. This is a hit for any cheese lover and also is a real people pleaser on a shared cheeseboard. Good with a glass of cider, or two.

Pasteurised/Animal Rennet.

This rich, velvety, triple cream cheese is a pure delight. I often just have it for supper with a few crackers and something nice to drink. It has a soft, thin bloomy rind and a luxurious texture. It is a little pot of joy not to be missed.

Unpasteurised/ Animal Rennet.

I go crazy for goats cheese and the Norton and Yarrow dairy have made this one to perfection. This British handmade cheese is a real find. When young it is fresh and slightly tart in taste. As it ages its rind becomes bloomy and a stronger, creamier cheese develops. Its lovely Pyramid shape adds a little drama to the cheeseboard. I prefer it a little on the younger side so that’s how we have included it in this selection, but it can be kept on in the fridge if you prefer it a little stronger.

Unpasteurised/ Animal Rennet.