What is Britain’s best cheese? In the red corner, we have the Lancashires – including crumblier ones from north of the Ribble valley and sharper ones from the saltier coastal plains.
In the white corner are the Wensleydales from the sweet limestone meadows of Yorkshire. Then there’s Stilton, Cheddar and Red Leicester. Or how about Sandhams goat's cheese, a naturally mould ripened hard goat's cheese.
One local cheese maker who has always impressed us is the Kenyan family from Dew-Lay in Lancashire. Over 10 years ago, we asked them to create our entire own-label range. The selection includes the legendary Garstang Blue, with its delicate blue vein throughout.
Our range of 90 cheese leaves you spoilt for choice – and it includes 30 distinctive varieties from the Continent too.
So with such a selection, how do you know the right one to choose? Simply talk to our cheese experts at the cheese counter who will talk you through the strengths, mild to strong and show you which ones were medal winners in the British Cheese Awards. They will be happy to cut a piece for you to try before you buy.