This cheese is created using a mixture of morning and evening milk, hence the name, Double Gloucester. It is a traditional, semi-hard cheese which has been made in Gloucestershire since the sixteenth century. Medium to strong flavour depending on age. Made with unpasteurised cows milk and suitable for Vegetarians.

Ruth Kirkham's Lancashire is exceptional. For 3 generations the Kirkham family have used unpasteurized milk from their Fresian cows and adhered to traditional methods such as using the curd made one day and added to the previous day. The curds are drained, salted and pressed and aged for 6 months-12 months. All cheeses are cloth bound and butter finished. This helps to develop the rind, which encapsulates the cheeses texture and taste. Mild to medium flavour. Made with unpasteurised cows milk.

This Lancashire Cheese has a full-bodied flavour that is slightly salted and has a creamy but faintly crumbly texture.Grandma Singleton's Strong Lancashire is a hard pressed cheese. Aged for a minimum of ten months, with a even yellow colour and a strong, tangy flavour. It is the strongest Lancashire cheese available in the UK Made with pasteurised cows milk.

Red Leicester is a rich, russet coloured cheese. The colour was largely responsible for the cheese's popularity - especially in the Victorian period - and is caused by the use of Annatto, a tasteless vegetable dye extracted from a plant in South America.
With a firm body and a close flaky texture, it takes around four and a half months to mature. Made with pasteurised cows milk.

Made using milk from their herd of 200 Holstein cows.The cheese is matured for 12-24 months until the right maturity level is reached. A full flavoured cheddar type cheese. Very popular. Silver at The World Cheeses Awards 2005.Made with pasteurised cows milk.

A very local goats milk cheese from Butterfly Lodge Dairy in Abberton about 8 miles from us. Very full flavoured and great for cooking and grilling.

To be finished and prices to do

Olde Sussex is a naturally rinded cheese which is made using a traditional cheddar type recipe but has a more open texture and has a deep, rich and rather tangy flavour. Great on the cheeseboard or for cooking. Made with unpasteurised cows milk and suitable for Vegetarians.

Made with pasteurised goats milk and suitable for Vegetarians.

A fresh goat cheese from Salisbury that is available both plain and covered in herbs. This is the plain version which is mild and lactic. Made with pasteurised goats milk and suitable for Vegetarians.

A fresh goat cheese from Salisbury that is available both plain and covered in herbs. This is the herb version which has the same characteristics as the plain cheese but for the addition of mixed herbs. Made with pasteurised goats milk and suitable for Vegetarians.