Cheese

We are a nation of enthusiastic cheese makers and produce great cheeses that are at least on a par if not better than those from other countries, in my opinion. I reckon we are even giving our friends across the Channel a run for their money.

As a kid I wasn’t really aware of the cheeses produced in the West Country; it was always Cheddar and Stilton at home, and the occasional piece of Blue Vinney - rare in those days - when my Gran could get her hands on some. Lymeswold, the soft, insipid, mild blue was considered a fancy cheese then; thankfully that one has disappeared off the cheese makers’ map.