And they're all made with vegetable rennet!
Few British cheeses in recent years have quite so impressed the outside world as multi-gold award winning Old Smales. Made in the Gouda-style (with more than a hint of Parmesan about it), Old Smales is aged for 14 months to reach perfection. Full-flavoured, it has an underlying sweetness, and a wonderful crystalline finish that crunches on the tongue.
Park Farm is in Kelston, just outside Bath. Graham Padfield is a third-generation farmer, but the first in his family to make cheese: he started, back in 1993, with Bath Soft Cheese, and this is now the name of the company.
Wyfe of Bath is a succulent, springy cheese which, according to its makers "is redolent of buttercups and meadows"!
Sharpham Cheeses are near neighbours of Ticklemore Cheese in South Devon, and between them they produce a remarkable range of marvellous products.
The 'Rustic' is semi-hard, matured for approximately 6-8 weeks, giving a light-flavoured cheese with a moist, creamy texture. A thin, natural white rind forms during the maturation process. It's a real delight, and and if you haven't tried it, dare I say: you should!