In the 12th century, Suffolk produced nearly all the cheese and butter sold in London.  Then the western counties began to take the trade, with Cheshire and later Somerset forming the main supply lines.  Meanwhile the industrialisation of farming saw this side of the country move into arable and vegetable crops with dairy becoming associated with the West Country!
Not to discredit our westerly cheeses, we wanted to highlight some of our favourite locals with this selection, hoping to highlight that here in the East of England we have some wonderful cheeses to be proud of.

Baron Bigod 200g - Pasteurised cow's milk cheeses make in Bungay, Suffolk by Fen Farm Dairy.
Colston Bassett Stilton 200g - pasteurised cow's milk blue cheese.  A traditional Stilton recipe made especially for Neals Yard Dairy.
Lincolnshire Poacher Cheddar 200g - raw cow’s milk cheese made by 4th generation dairy farmer, Simon Jones and his herd of Holstein cattle.