Four of Britain’s newest farmhouse and artisan cheeses. All recent creations by makers new to the artisan cheese industry, they are well-worth a try. Oozing soft goats’, supple Wensleydale-style, butter-rich ‘washed-rind’ and creamy sheep’s blue. Full details below. This box of brand-new British cheeses includes: Sinodun Hill.  Pasteurised goats’ milk, vegetarian.  200g. Sinodun Hill is one of Britain’s newest and most exciting goats’ cheeses. Made on the farm using their Anglo Nubian goats’ rich milk, this ‘lactic’ cheese has a mousse-like delicate texture and zippy fresh taste with herbaceous goaty finish. Old Roan.  Unpasteurised cows’ milk.  250g. Based on a traditional old Wensledydale recipe of the north of England.  Made by hand by Sam & Ben Spence on their farm in Askrigg. Old Roan is aged for three months, by which time it has the fresh lemony-lactic flavours of a good Wensleydale, with a supple, firmer texture. Winslade.  Pasteurised cows’ milk, vegetarian.  230g. A recent creation – a cross between Vacherin and Camembert, encircled by a spruce strip.  Winslade is matured and sold by The Courtyard Dairy when it is fully ripe, rich, soft and gooey. Darling Blue.  Pasteurised cows’ milk.  250g. Darling Blue is a newly-created blue cheese made on Doddington farm, bordering Scotland, using milk fresh from their herd of cows.  It is firm-textured and has delicate blue veining, which breaks down the texture of the cheese to make Darling Blue smooth and creamy with a rich, complex flavour. This product will have two weeks’ shelf life from the date of delivery.