The deli, the cheese counter, the kitchen.

Coastal Cheddar is a hand-made, cloth-wrapped cheddar from Ford Farm on Dorset's Jurassic Coast, matured for up to 15 months in the salty sea air, which the makers credit for its distinctive crunch of calcium lactate crystals and intense, tangy flavour.

First produced by Antoine Roussel in 1850 in the village of Laqueuille, this is the historic forerunner of Bleu d'Auvergne, made from the pasteurised milk of Salers cows only in summer and autumn and ripened around three months.

Hand-made by Billy Kevan, one of the last remaining hand-ladled Stiltons, produced with gentle curd cutting, hand-ladling into trays and natural draining, then pierced to develop blue veins over 4-6 weeks; Gold, World Cheese Awards 2018.

Named after the Rock of Cashel overlooking the Grubb family farm on the Tipperary plains, and made since 1984, Cashel Blue is Ireland's most famous blue cheese: hand-made, semi-soft and mildly veined.

L'Antoine Raclette is made by Raphaël Papaux at a century-old village dairy in Le Châtelard, Fribourg, using Vacherin-Fribourgeois-influenced techniques, then aged two to four months by Affineur Walo von Mühlenen.

Cornish Yarg is wrapped in hand-picked nettle leaves that protect the cheese while allowing beneficial moulds to develop, breaking down the paste to a gently crumbly texture; loosely based on a Caerphilly recipe.

Made by Lyburn Farm in the New Forest, Old Winchester is aged around 18 months into a dry, hard, crystalline cheese reminiscent of an aged Gouda with a distinctive nuttiness; made with vegetarian rennet.

Made by David and Jo Clarke at Sparkenhoe Farm, this is England's only hand-made raw-milk Red Leicester, revived in 2005 and cloth-bound, ripened six months on beechwood shelves with its colour from natural annatto.

A triple-cream cheese created in 1975 by Jean Lincet at Fromagerie Lincet in Burgundy, made by enriching full-fat cow's milk with crème fraîche beneath a white bloomy rind.

A Swiss Alpine cheese matured 7-8 months by Affineur Walo von Mühlenen with regular washing in locally produced red wine and herbs, developing a silky-smooth texture and pungent, boozy, caramel character; Gold medallist, Nantwich Cheese Awards 2014.

A younger Comté matured for 12+ months by affineur Marcel Petite in a small Jura fruitière, offering a milder, fresher take on the classic long-aged style.

A Bavarian Alpine cheese with a rind coated in a mix of culinary flowers and herbs including cornflower, lavender, marjoram, lovage and chervil, giving it a strikingly aromatic mountain-meadow character.

A Bavarian Allgäu semi-hard cheese, sister to Alp Blossom, enrobed in five pepper varieties (wild Madagascan, long, tailed, Kampot and pink berries) plus a hint of cardamom.

Baron Bigod is a Brie-style cheese hand-made by Jonny Crickmore at Fen Farm Dairy from the milk of his own Montbéliarde herd, using traditional pelle-a-brie ladling; the only large-format Brie-style cheese currently made in the UK.

Unpasteurised Parmigiano Reggiano matured for 30 months for extra depth of flavour, chiselled from the wheel and vacuum-packed to preserve freshness; the producer recommends it as a table cheese alongside Vin Santo, not just for grating.

An intense, aromatic pecorino from organic Maremma ewes' milk, layered with Stefania Calugia's Bianchetto white truffle for notes of spice and roast garlic alongside the classic sheep's-milk tang.

Dorstone is a snowy-white, ice-cream-textured goats' cheese made using a slow lactic-set recipe with hand-drained curds, coated in ash and left to develop faint veining; a Mondial du Fromage gold medallist.

This Comté is matured for 24 months by affineur Marcel Petite in a small Jura fruitière, where each wheel is regularly turned, brushed and rubbed to develop deep, long-aged flavour.

A truffled version of Baron Bigod, in which Jonny Crickmore's cultured double cream is combined with Tartuflanghe summer truffle cream and layered through the centre of the cheese for a rich, earthy result.