Pasteurised

Originally made by smoking mature cheddar gently over slow-burning logs of apple wood, this is now made by coating cheddar with paprika and a natural wood-smoke extract.

This washed rind semi-soft cheese develops a unique nutty flavour with maturity that lingers and leaves a pleasant aftertaste. The name means "height of the ferns".

Extra mature cheddar style cheese with considerable depth. Creamy texture with very strong flavour.

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.

Mature Irish Cheddar with Irish Porter. Made by the Cahill family in County Limerick.

Less salty than most other blue cheeses, this is medium-flavoured with a delightful creaminess. The first blue farmhouse cheese to be made in Ireland.

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.