Collection: For the English Classics Enthusiast

Full-flavoured, with a hint of sweetness. A sweet and tangy Cheddar cheese with a particularly creamy texture and an occasional crystal caused by long maturing.

Full-flavoured, a hint of sweetness, and a subtle smokiness. A mature, West Country Farmhouse Cheddar, with a delicately smoky flavour and tangy bite. Cold-smoked over real oak chips to give a natural flavour with no harsh notes.

Rich and velvety smooth. Sweet, with mineral tones and winey spice. Made under the watchful eye of Billy Kevan, only the fourth Head Cheesemaker of the dairy since 1920, and a watchword for consistency. Colston Bassett Stilton is the only remaining exclusively hand-ladled Stilton.

A traditional, hand-ladled Nottinghamshire Blue Stilton made with animal rennet. Smooth, creamy and open textured, the cheese is buttery and complex, with a slightly spicy long finish.

Earthy but moist, and slightly sweet. Cloth-wrapped, hand-made Dorset Cheddar, cave-aged in Somerset for a depth of flavour and a moist texture. It is fruity and tangy with a rich, deep flavour and a hint of sweetness.

Moist and nutty. A mellow and slightly sweet Cheddar, hand-made from goats’ milk in Dorset, and matured for around six months.

A buttery, fruity and complex cheese with a smooth and silky texture.

At first fresh and citrusy, but maturing to minerally with a snowkissed appearance. Neal’s Yard Creamery is not in London. Newly independent, 30 years ago it settled in a beautiful location on Dorstone Hill, overlooking the River Wye in Herefordshire. The cheese takes its name from this rural idyll.              

Smooth, milky and delicate. This is a washed curd cheese, which means that a proportion of whey is substituted with water during the make. This enhances the smoothness of the texture and the gentle delicacy of the flavour.

A velvety-soft texture and a rich tangy flavour. Handcrafted the traditional way, using a recipe passed down through three generations of the Skailes family. Unlike the rest of their production, this traditional rennet Stilton is hand-ladled, producing a cheese that is richer and creamier, with a deep and complex flavour.

Glossy, yielding paste. Gently sweet and buttery. Originally made with Guernsey milk from the nearby Duke of Wellington’s estate, home to the family since it was acquired by the first Duke, a few years after the battle of Waterloo in 1817.

Soft and creamy with a wrinkled rind. More buttery in winter, and more vegetal in summer. Julie Cheyney told us this cheese was named after the patron saint of lost causes. Clearly St. Jude was listening; this cheese is heaven-sent.