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This cheese gets its delicate, fruity flavour from the wine or cider in which it is washed. A traditional "Alpkäse", Appenzeller (aka Appenzell) is made from thermised cows' milk.

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Originally made by smoking mature cheddar gently over slow-burning logs of apple wood, this is now made by coating cheddar with paprika and a natural wood-smoke extract.

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".

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.

This moist, creamy cheese resembles Roquefort, with a piquant smell and sharp clean taste with a hint of herbs. It is produced on farms in the mountains.

Currently also available as part of our French Selection

Awarded the title of "King of Cheeses" at the Congress of Vienna in 1815, Brie de Meaux has continued to hold its reputation.  Made from raw milk, its soft, straw-coloured paste exudes a penetrating bouquet and deep flavours.

Petit Normand Camembert is a classic example of this fine cheese. Subtle and delicate in flavour when young, it develops a depth of flavour when fully mature, reminiscent of the lush Normandy pastures.

These attractive ceramic dishes allow you to bake a 250g Camembert in the oven with a variety of toppings.