English cheeses

This cheese is matured for six months and has a light, salty flavour and moist, crumbly texture.

Originally made by smoking mature cheddar gently over slow-burning logs of apple wood, this is now made by coating cheddar with paprika and a natural wood-smoke extract.

A hard cheese made by the Fletcher family on their farm in Berkswell, and thus probably Cheese on the Green's most "local" product. Adapted from a traditional Caerphilly recipe, this cheese is matured for 4-8 months, and has a firm, ivory paste with a full, sweet, rich flavour.

The name comes from the Saxon chief Bercul, who was baptised in the ancient well at the centre of the village.

This medium-strength blue cheese has a rich, creamy texture with a great tangy finish developed from eight weeks' maturation. Made by Butlers with milk from their own pedigree herd.

Hand made unpasteurised goat's milk cheese, with a smooth, silky texture and crisp, citrus flavour when eaten young. Develops a deep, full flavour as the cheese ages.

This Stilton has a well-marbled appearance, amber-coloured edges and a smooth, close texture.

Awarded the Supreme Champion at The World Cheese Awards 2010 and second prize in the 2011 awards, this remarkable cheese is handmade and matured for three months. It is made from the high quality milk of Holstein cows, which results in its creamy, rich sweetness.

This cheese has a moist, smooth texture with a light flavour of citrus fruits. A wrapping of nettle leaves lends it a distinctive appearance. 

One of the most consistent award-winning Blue Stilton cheeses available. Each cheese is hand made by methods that have changed little since the 17th century. Around 78 litres of fresh, local cows' milk is needed to produce a single cheese weighing about 8 kilos.

Made by the Applebys, this is a traditional, cloth-bound cheese with a great depth of flavour.