Francis is a washed rind cow’s milk cheese – won best new cheese at the 2012 British Cheese Awards.
The Isle of Wight Blue Cheese that won Best English at the 2007 World Cheese Awards is a naturally rinded soft blue cheese that is made with pasteurised Guernsey cows milk from the herd that graze around the Queen Bower Dairy.
The Isle of Wight Soft is a soft white surface mould ripened pasteurised cheese. It fits nicely in between the Brie and Camembert brackets.
Made by Loosehanger in Salisbury this cheese is matured for 6 months with a firm texture and deep flavour, made by using pure Ayrshire cows milk which is sourced from a closed herd. The cows graze on the herb-rich Hampshire Downs and are fed farm-grown cereals.
Old Sarum Blue Cheese made by Loosehanger Farmhouse cheeses in Salisbury is a delicious creamy blue cheese recommended in the 2004 Good Cheese Guide. Made with pure Ayshire Cows milk by Ness and Gwyn to produce a wonderful velvety texture.
Produced by Lyburn Farmhouse cheese makers, this cheese is ripened for about 10-14 weeks, and has a creamy smooth texture with very small holes to be seen evenly distributed throughout. In terms of a make, it is a washed curd cheese. Although technically it is a hard cheese, because it has been pressed it is generally described as semi-hard.
Produced by Lyburn Farmhouse cheese makers, this is a much dryer and harder cheese becoming more reminiscent of an Old Amsterdam with a distinctive nuttiness in flavour.
Stoney Cross is produced by Lyburn Farmhouse Cheese makers. This cheese is creamy in texture, has sweet flavours and a distinctly earthy finish. This cheese suits a very broad section of customer, even those that like a strong cheese will enjoy the subtle flavours and the smooth texture of this little cheese.
Made by Sandy Rose at the Two Hoots Farmhouse near Wokingham in Berkshire since 2003, this award winning blue cheeses unique taste comes from using Channel Island milk. It is a firm yet creamy, slightly open textured cheese with a natural mould ripened rustic rind. The deep yellow moist interior is spread with bluey green veins becoming softer with age.
Tunworth is made by Hampshire Cheeses. It is a Camembert style cheese, with its texture and production similar to an unpasteurised Camembert. The taste is unique, cleaner and smoother than its French inspiration.
Made near Riseley, Berkshire by Anne and Andy Wigmore. It is a semi soft ewes milk cheese which develops a pinkish brown to grey-brown, uneven, wrinkled rind that has a yeasty slightly sour aroma. The curd is washed to remove excess whey creating a low-acid cheese. Wigmore develops a voluptuous smooth and