Using the same base as his brie, Simon Weaver has produced a gentle delicate flavoured blue with a soft creamy paste. Less mushroomy and vegetably than French Brie, the cheese is made at Kirkham farm, near Lower Slaughter, where the Weavers have been farming organically for three generations. Every morning the milk travels the five meters from the milking shed to the creamery and is pasteurised but not standardised, so it retains its unique and variable character.

The Worcestershire Hop is a fantastically tangy and tasty cheddar-style cheese. Rolled in roasted and toasted Hops on maturation, it contrasts its smooth and creamy texture with a wonderful taste of umami, tangy, moreish and farmhouse flavours.

It is rather unsurprisingly a little beer-ish in taste, and the wonderful fiery and tangy flavour lasts on the palate for a long time.

Great with Pecorino and Parmesan, but we think they are a good cracker for all cheeses.

Or great on their own.

Dry-handcrafted with up to 14 carefully blended cider apple varieties with lower levels of sweetness, result is a beautifully crisp full-bodied cider which is lightly carbonated to deliver a refreshing dry finish. Especially good with creamy soft cheese and goats.

Made with Kentish Bradley apples and a liberal measure of Somerset cider brandy for a boozy kick. Indecently good with roast pork, mature cheeses and pies.

A soft, bloomy-rinded cheese with a pale yellow, buttery paste.  More delicate than a French Brie and less mushroomy and vegetably, the sweet grassy pastures, sown with clover, on which the cows graze reflected in the taste of the cheese. Made at Kirkham farm, near Lower Slaughter, where the Weavers have been farming organically for three generations. Every morning the milk travels the five meters from the milking shed to the creamery and is pasteurised but not standardised, so it retains its unique and variable character. Simon Weaver has won a number of prestigious awards for his cheese.