End of the European Championsip celebration Wine, Cheese and Music!

Camambert from Normandie

   Camembert was reputedly first made in 1791 by Marie Harel, a farmer from Normandy, following advice from a priest who came from Brie

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Orkney Cheddar

 Creamy and mellow, with slightly sharp savoury flavour and nutty notes. Bright even colour with a firm smooth texture. The Body is firm, smooth and silky.

Cambozola

  The cheese's name appears to be a cross between Camembert and Gorgonzola. Combines the moist, rich creaminess of Camembert with the sharpness of blue Gorgonzola.

Blue Stilton

   Daniel Defoe in his 1724 work A Tour thro' the Whole Island of Great Britain notes, "We pass'd Stilton, a town famous for cheese, which is call'd our English Parmesan, and is brought to table with the mites, or maggots round it, so thick, that they bring a spoon with them for you to eat the mites with, as you do the cheese

A Somerset mature cheddar

  Cheddar has been produced since at least the 12th century. Charles I (1600–1649) also bought cheese from the village. Romans may have brought the recipe to Britain from the Cantal region of France

Lancashire

  For centuries, Lancashire dairy farmers' wives have made cheese from surplus milk.  Each day's milk was curdled and accumulated for several days until there was enough curd to make a cheese. Uniquely amongst all British cheeses, two or three days' curd of varying maturity are blended together, giving Lancashire cheese a distinctive character.

Wensleydale with blueberries

   Was first made by French Cistercian monks from the Roquefort region, who had settled in Wensleydale.During the 14th century cows' milk began to be used instead, and the character of the cheese began to change