Sheep's milk

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.

A fine strong blue cheese, with a pungent but sweet flavour. Handmade and matured for three months, the blue-green veins are created by small amounts of Roquefort mould being added to the milk. The cheesemaker is also famous for his Dunsyre Blue.

A rich, nutty cheese with flavours suggestive of caramel and brazil nuts. The interior is ivory colour with small holes or "eyes". The top and bottom retain the cheese press pattern.

This AOC sheep's milk cheese has been produced in the mountains for hundreds of years. Grazing on the lush pastures the sheep produce rich milk giving a great depth of flavour to the cheese.

News Flash: World Cheese Awards Supreme Champion 2011.

This Pecorino is matured for 90 days, giving a delicate aromatic and slightly spicy taste. Pecorino is the generic Italian term for sheeps' milk cheese.

Made from the milk of Lacaune ewes and ripened in the Cambalou caves, Roquefort has a delightful cream fondant texture that melts in the mouth. The production process has been protected for many centuries, which ensures quality.

Behind its smooth grey rind lies a sweetly-flavoured cheese with a creamy, luxurious texture. An artisan cheese named after its makers Anne and Andy Wigmore.