Natalie, South Wimbledon

A proper British halloumi made with pasteurised cow's milk — firm, squeaky and built for the barbecue. Slice thick, grill until golden and charred,...

Gloriously gooey and deeply creamy, with blue on the outside and delicate flecks running through the interior. A soft, indulgent blue that spre...

A lovely mature cheddar rolled in roasted hops — earthy, aromatic and made for a glass of something cold and hoppy. If you love beer, this is...

This cheese is washed with a special brine every three days to achieve a slightly pungent moist rind which softens it and gives it an extra dep...

A nettle-wrapped semi-hard cheese made from grass rich Cornish milk. Mild with a slight tang but, once matured, the Yarg is lemony and creamy u...

A creamy cow's milk brie filled with white truffle-rich Italian mascarpone that infuses through the entire cheese. Luxuriously earthy and deepl...

Ranked 8th best cheese in the world from over 5,000 entries at the World Cheese Awards and one look tells you why it stands out. Aged in butter...

A sheep's milk brie-style cheese that takes you on a journey. The rind brings a savoury, meaty depth while the centre is silky smooth and delicat...

A triple cream from Sharpham Dairy in Devon - rich, indulgent and unapologetically decadent. Fresh, pillowy and deeply creamy, this is the cheese...

A brie with bite. Natalie's Carolina Reaper brie pairs rich, creamy cheese with the slow, rising heat of the world's hottest chilli. It's bold,...

An ash-covered unpasteurised goat's cheese with a light, fluffy interior and a peppery bite around the rind. Delicate but confident — one for...

First made by Robin Congdon in the 1980s, Ticklemore Goat is known across the world and takes its name from a street in Totnes made famous by i...

A barrel-aged sheep's milk feta, made in Somerset with a Mediterranean soul. Salty, tangy and crumbly with a depth that comes from slow ageing — ...