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Voting Open

After over 500 nominations to the awards, we're delighted to open the voting to you all. Please make your votes from the shortlisted cheeses, producers or retailers. You only have one vote per category, but can vote in as many or as few categories as you wish.

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Partners

Alsop & Walker

Mayfield, East Sussex

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  • Arthur Alsop and Nic Walker make their cheese in East Sussex, following a mixture of traditional and modern methods with the addition of their own twist.

    http://www.alsopandwalker.co.uk/

Cote Hill Cheese

Market Rasen, Lincolnshire

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  • Michael and Mary Davenport have been farming and milking cows at Cote Hill Farm in Lincolnshire for more than 30 years. They started making cheese in October 2005 using milk produced by their herd of 70 Friesian, Holstein and Red Poll cows.

    http://www.cotehill.com/

Wildes

Tottenham, London

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  • Wildes Cheese is a small independent artisan cheese making company based on an industrial estate in Tottenham, North London. They are passionate about quality and provenance and have created their very own beautiful range of cheeses.

    https://wildescheese.co.uk/

Feltham's Farm

Horsingham, Somerset

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  • Feltham's Farm began making cheese in the spring of 2016. They only use traditional, artisan techniques and use organic principles wherever possible. Any edible by-product is fed to our rare breed pigs to ensure that nothing is wasted.

    https://felthamsfarm.wordpress.com/

Errington Cheese

Lanark, South Lanarkshire

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  • The Errington family moved from Dumfriesshire to Lanarkshire in 1981, running as a mixed farming enterprise of beef cattle and sheep. Humphrey Errington started looking at ways of diversifying and became interested in sheep milking and ewes milk cheese because of the ancient tradition of this activity in the Upper Clyde area. Cheese making began in 1983 on a small scale and now the farming enterprise is geared to the need for ewes' milk in order to keep up with the growing demand for the cheese.

    http://www.erringtoncheese.co.uk

River Amble Creamery

Port Isaac, Cornwall

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  • River Amble Creamery was founded in 2016 and based in North Cornwall. Lawrence and Rosea Reynolds, along with their daughter Alex. make Cornish Jack, a delicious Swiss style cheese with nutty notes.

    https://www.facebook.com/RiverAmbleCreamery/

Homewood Cheeses

Ubley, Bristol

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  • Based in Ubley in the beautiful Chew Valley, just south of Bristol, Homewood Cheese make their cheeses by hand with ewes milk from two Somerset flocks. Their range of cheeses include Fresh Ewes Cheese (curd), Halloumi, Ricotta, Pickled Ewes Cheese (feta-style) and a family of washed curd cheeses including Old Demdike.

    http://www.homewoodcheeses.co.uk/

Marlow Cheese Company

Marlow, Buckinghamshire

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  • Linda Hill created her own micro dairy in 2015 after attending an introductory Cheese course at the Artisan School of Food in Nottinghamshire. Passionate about keeping things local she approached her local dairy the family owned Lacey's Dairy in Lane End, and uses their 100% pure Guernsey herd produce milk for her cheese.

    http://www.marlowcheese.co.uk/

Northumberland Cheese Company

Blagdon, Northumberland

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  • Founded in 1984 by Marc Robertson on Soppit Farm, in Elsdon, their small cheese hub is based in Blagdon. A converted granary building, which houses their dairy, despatch, offices, and a Cheese Loft Café.

    http://northumberlandcheese.co.uk/

Thornby Moor Dairy

Crofton, Carlisle

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  • Run by Carolyn and Leonie Fairbairn, Thornby Moor Dairy is located at the heart of the Solway Plain, looking out over the Northern Fells of the Lake District. The dairy is housed within the outbuildings of the old Crofton Hall Estate near Thursby, eight miles west of Carlisle. All of their cheeses are made to original recipes using single herd, raw milk. Starter cultures, sea salt and either natural (calf or kid) rennet or cardoon (thistle) rennet.

    http://thornbymoordairy.co.uk/

Teesdale Cheesemakers

Barnard Castle, County Durham

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  • Teesdale Cheesemakers was formally Leaside Cheesemakers, founded by Brian and Esme Dedman in 2012. Now a husband and wife team Allison and Jonathan Raper, took over the business in January 2016. They make four soft cheeses: Teesdale Blue, Teesdale White, Teesdale Goat (launched in October 2016), & a flavoured Teesdale Curd cheese.

    http://www.teesdalecheesemakers.co.uk/

Fen Farm Dairy

Bungay, Suffolk

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  • The Crickmore family have been farming the land at Fen Farm for three generations. Their herd of Montbeliarde and Friesian cows graze on the beautiful marshlands of the Waveney River Valley in Suffolk. The family are dedicated to carefully making their delicious raw milk into the finest cheese.

    http://fenfarmdairy.co.uk/

Country Cheeses

Totnes, Devon

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  • Country Cheeses started 25 years ago with a table in Tavistock’s Pannier Market, six cheeses, and loads of enthusiasm for eating ‘real’ cheese, and now has progressed on to three shops that all sell a variety of regional cheeses

    http://www.countrycheeses.co.uk

The Bristol Cheesemonger

Bristol

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  • The Bristol Cheesemonger is a small independent cheesemonger, specialising in seasonal, local and territorial British cheeses. With a focus on South West produce, the cheeses are all made by small independent dairies and farms.

    http://www.bristol-cheese.co.uk/

Neal's Yard Dairy

London

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  • Neal's Yard Dairy select, mature and sell farmhouse cheese from the UK and Ireland. They work directly with about 40 cheesemakers visiting them regularly to taste their cheese with them and selecting the batches they want to mature and sell. With three cheese shops in London and an online shop, they are also a regular sight at events around the country.

    https://www.nealsyarddairy.co.uk/

The Cheese Hamlet

Didsbury Village, Manchester

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  • The Cheese Hamlet is a family run independent cheese specialist established in 1960 and based in Didsbury, South Manchester.

    http://www.cheesehamlet.co.uk/

The Courtyard Dairy

Settle, Yorkshire

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  • The Courtyard Dairy’s owners have selected only the absolute best cheeses from small farms. The cheeses are then given a magical touch of special maturing, learnt first-hand from working for the most famous cheese-mongers of France and England.

    http://www.thecourtyarddairy.co.uk

Anderson & Hill

Birmingham

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  • Founded in 2010, Anderson & Hill is a traditional delicatessen based in Birmingham city centre. Driven by a love of good food and a desire to provide the best quality products from the UK, continent and beyond they are constantly searching to find new and interesting goods.

    http://www.andersonandhill.co.uk/cheeses/

George & Joseph Cheesemongers

Leeds, West Yorkshire

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  • Leeds' only specialist cheesemongers, opened in Chapel Allerton in 2013. They source and stock the finest locally produced Yorkshire cheeses, along with a selection of the best cheeses from the UK and further afield.

    https://www.georgeandjoseph.co.uk/

Pangbourne Cheese Shop

Pangbourne, Berkshire

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  • Formally known as Grey's Cheese, Pangbourne Cheese has been a specialist cheese shop in the heart of Pangbourne since 2005. Everyone involved with the shop is passionate about cheese and supporting regional producers of artisan goods.

    http://www.pangbournecheeseshop.co.uk/

Cheeses of Muswell Hill

Muswell Hill, London

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  • Cheeses are passionate about good quality, well sourced farm house and artisan cheese. They sell a range of the finest quality cheeses both online and from their shop. A champion of small cheese producers and dairies they try to always buy directly from the farms to cut out the middlemen.

    http://cheesesonline.co.uk/

Cornish Yarg

Lynher Dairies Cheese Company

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Appleby's Cheshire

Appleby's

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  • Appleby’s Cheshire has a balance of rich mineral flavours and acidity with a crumbly texture that’s not overly dry. The traditional recipe has been handed down through generations of the Appleby family. It is clean and zesty on the tongue followed by a rich mouth watering finish.

    http://www.applebyscheese.co.uk/our-products/applebys-cheshire/

Lincolnshire Poacher

Lincolnshire Poacher Cheese

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  • The flavour and texture of the cheese varies both daily and seasonally depending on time of year, stage of lactation, weather and an infinite number of other factors. It is usually matured for about 14 to 16 months and has quite a lot upfront with a rich full flavour.

    https://lincolnshirepoachercheese.com/

Gallybagger

Isle of Wight Cheese

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  • Gallybagger is an unpasteurised cheddar type that is 4-5 months old on average. Made loosely to a cheddar recipe it is a modern British cheese. It is pressed in modern Dutch Gouda moulds which give it its continental shape.

    http://www.isleofwightcheese.co.uk/gallybagger-cheese/

Old Winchester

Lyburn Farm

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  • Also known as “Old Smales”, Old Winchester is a full flavoured firm pressed pasteurised cows’ milk cheese with a washed rind. Handmade by Mike & Judy Smales it has a crystalline texture which becomes more intense with age. Matured for 18 months, the cheese is reminiscent of an aged Gouda with a distinctive nuttiness in flavour. It can be used as a vegetarian replacement for Parmesan Reggiano.

    http://www.lyburnfarm.co.uk/cheeses/old-winchester

Cornish Jack

River Amble Creamery

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  • Cornish Jack is a traditional farmhouse Swiss cheese with numerous small eyes made in Port Isaac. It is full fat hard cheese and with a fruity flavour and nutty tones.

    https://twitter.com/cornishjack_

Berkswell

Ram Hall Farm

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  • Berkswell is a hard-rinded, unpasteurised ewe’s milk cheese, made using natural rennet. With hints of caramel and a definite tang on the finish it has been likened to a good Manchego in flavour finish and style. Amonite shaped it has distinctive ridges and markings on the thick rind.

    http://berkswellcheese.com/

Mayfield

Alsop & Walker

+ more info
  • A semi-hard cheese with natural eyes and a creamy, sweet, nutty flavour. This cow's milk cheese ages for five to seven months and is similar in style to an Emmental.

    http://www.alsopandwalker.co.uk/node/17

Gorwyyd Caerphilly

Trethowan's Dairy

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  • A raw milk, naturally rinded, cloth-bound Caerphilly cheese made in the shadows of the Cambrian mountains. Todd Trethowan's cheese follows a traditional recipe by working the curds by hand. The cheeses are usually matured for a minimum of two months to give a deep flavour that is still fresh and clean tasting with slight citrus notes.

    https://trethowansdairy.wordpress.com/

Northumberland Nettle

Northumberland Cheese Company

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  • A modern cheddar style of cheese with nettles and herbs mixed in the cheese. It is a creamy semi-hard cheese with a delicate lasting yet subtle nettle flavour.

    http://northumberlandcheese.co.uk/nettle

Hafod Cheddar

Holden Farm Dairy

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  • Hafod is a traditional hard cheese handmade on Wales’ longest certified organic dairy farm, Bwlchwernen Fawr. A unique combination of organic Ayrshire milk and traditional cheesemaking techniques give Hafod its buttery, rich and nutty flavours.

    http://www.hafodcheese.co.uk/

Lanark Blue

Errington Cheese

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  • Lanark Blue cheese is made from unpasteurised Lacaune ewes milk. The milk is pumped across from Errington Cheese's parlour each morning to vats less than 20 metres away. The cheese matures in cool and moist traditional stone buildings in Lanark, Scotland giving it its unique flavour.

    http://www.erringtoncheese.co.uk/cheese.php

Mordon Blue

Parlour Made Cheese

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  • A soft blue veined cheese with a buttery flavour and creamy texture. This young cheese has an aromatic tang which will develop over time. Made with pasteurised cows milk these cheese is hand pierced to encourage the blue veins to develop.

    http://parlourmade.co.uk/product/mordon-blue/

Beenleigh Blue

Ticklemore Cheese

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Teesdale Blue

Teesdale Cheesemakers

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  • Made in Barnard Castle, County Durham, Teesdale Blue is a mild blue cheese. When young, it's creamy with a gentle hint of blue. As it matures the blue gets more bite.

    http://www.teesdalecheesemakers.co.uk/

Isle of Wight Blue

Isle of Wight Cheese Co

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  • The Isle of Wight Blue Cheese 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. Matured for 3-5 weeks the cheese has a mild blue flavour with richness added from the natural rind.

    http://www.isleofwightcheese.co.uk/our-cheeses/iow-blue

Leeds Blue

Olianas

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  • Mario Olianas comes from a family of Italian gourmets and cheese-makers. He uses sheep’s milk from Harrogate to create this smooth, rich and creamy blue cheese.

    http://www.olianas.co.uk

Mrs Temple's Binham Blue

Copys Green Farm

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  • Binham Blue is a soft blue veined cheese made from pasteurised milk from Holstein Friesian & Swiss Brown cows which graze near Wells-Next-The-Sea. Made with a vegetarian rennet, the cheese has a pale yellow interior with grey-blue specks.

    http://www.walsingham.co/product/mrs-temples-binham-blue/

Cornish Blue

Cornish Cheese Company

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  • Cornish Blue Cheese has been produced on the Stansfield’s Farm on Bodmin Moor since 2001. The sweet mild creamy cheese of distinctive character is designed to be eaten young giving a very different style to traditional blue cheeses.

    http://www.cornishcheese.co.uk/

Yorkshire Blue

Shepherds Purse

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Barkham Blue

Two Hoots

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  • Barkham Blue has a very distinctive appearance. Made in a 1kg ammonite shaped round, it is covered in an attractive natural mould ripened rustic rind. It has a rich blue taste, smooth buttery texture with a melt in the mouth flavour, without the harshness associated with some blue cheese.

    http://twohootscheese.co.uk/cheese/

Connage Clava Brie

Connage Highland Dairy

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  • Clava is named after the prehistoric burial cairns of Balnuaran of Clava a few miles the Connage family farm in the Scottish Highlands. Their circular ring structure is mirrored in the Brie style cheese. As it ripens, Clava becomes silky and at its best when the texture has become soft and luscious.

    http://www.connage.co.uk/Wholesale/Connage-Clava.aspx

Pave Cobble

White Lake

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  • A lactic style Ewes milk cheese. It is ashed and in the shape of a flat-topped pyramid. With a creamy slightly citrus flavour it should show some surface ripening unless it is allowed to dry as it ages. The cheese has been named Pavé Cobble by cheesemaker Roger, a keen cyclist, as a homage to the difficult and famous cobbled cycling stages.

    http://www.whitelake.co.uk/sheep-cheeses/

Wigmore

Village Made

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  • Wigmore cheese is produced in the village of Risley in Berkshire and made by Anne and Andy Wigmore from ewes milk. It is a creamy and crumbly cheese with a bloomy natural rind, which takes 8 weeks to fully ripen.

    http://www.villagemaidcheese.co.uk/wigmore_main.html

Renegade Monk

Feltham's Farm Cheese

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  • A soft cheese, whose exterior is rubbed with beer every couple of days, to encourage the growth of friendly cultures and moulds. These soften and sweeten the cheese and deepen the colour of the rind. In terms of taste, think of a Cambozola – but then imagine the outside of a Vacherin or Epoisses.

    https://felthamsfarm.wordpress.com/

Lord London

Alsop & Walker

+ more info
  • A semi-soft bell shaped cheese, made from pasteurised cow's milk. It has a clean citrus taste and a natural creaminess. The edible skin has a light white dusting, and can be eaten straight from the fridge.

    http://www.alsopandwalker.co.uk/node/15

Perl Wen

Caws Cenarth

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Tunworth

Hampshire Cheeses

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  • Tunworth has a long lasting sweet, nutty flavour and a creamy texture with a thin wrinkled rind. It is made by hand in small batches in the purpose built creamery with pasteurised whole cows milk.

    http://www.hampshirecheeses.co.uk

Cygnet

Marlow Cheese Company

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  • Cygnet caters for a range of tastes - at 2 weeks old it is a young, fresh citrus cheese, then from 4 weeks old it starts to ripen from the inside, tasting creamy with an after-taste similar to a strong French cheese. Cygnet matures up to 10 weeks old.

    http://www.marlowcheese.co.uk/

Godminster Brie

Godminster Cheese

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  • Godminster's Organic Brie is handmade by cheesemakers Malcolm and Steve Dyer in Bruton, Somerset. Traditionally ripened, with a soft white mould that covers the mature cheese. The inside is a smooth, pale off-white and the taste is full and rich with subtle depths and hints of mushroom. As the cheese ripens, the inside texture develops from chalky firmness to a smooth creaminess.

    https://www.godminster.com/products/godminster-organic-brie-selection

Miss Muffet

Whalesborough Cheese

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St Judes

White Wood Dairy

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  • In the Waveney Valley, the diverse grasses of the pastures combine with the distinct milk of the cows help to contribute to the complex flavours in St.Jude.

    http://www.whitewooddairy.co.uk
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