Cheese of the day: Mahon
Mahón named after the port of Mahón on the Menorca island, Spain, is an unpasteurised cow's milk cheese produced by various dairies. Mahón is a hard cheese with a buttery, salty and sharp taste. During maturation, the cheese is hand-rubbed with olive oil and paprika giving it a soft, fruity flavour. Mahón is sold at different ages ranging from 2 months to 10 months.

Artesano Mahón (Artisanal Mahón or Maó artesà or Mahón artesano) is aged up to 5 months and is superior in flavour to the aged version. The texture is close and dense, with occasional holes throughout the paste, which is ivory in colour.

Mahón Reserva (Aged Mahón) is aged up to 12 months, is harder and drier in texture and saltier in taste.

Cheese of the day: Yorkshire Blue
Yorkshire Blue, made from cow's milk by Shepherds Purse Cheeses in Yorkshire, England, is a handmade cheese matured over eight weeks. This artisanal process results in distinctive blue veining, a complex flavour profile, and a smooth texture.

Known for its creamy, sweet, and mild taste, this award-winning cheese has earned several awards including a gold medal at the 2019 World Cheese Awards.

Cheese of the day: Mouse House Smoked Cheddar
Mouse House Smoked Cheddar is made from pasteurized cow's milk at Lymn Bank Farm in England. It is naturally smoked over applewood chips with oak and a hint of paprika incorporated, to give the cheddar a slight sweet note.

Cheese of the day: Colston Bassett Stilton
Colston Bassett Stilton is a hard cheese made from pasteurized cow's milk by Colston Bassett Dairy in Nottinghamshire, East Midlands, England. The dairy uses a unique method of hand-ladling the curds from the vat to cooling trays. This process results in a close, creamy, and buttery textured cheese with a homogeneous distribution of blue veins. The cheese is rich and creamy, with a smooth, lingering complexity. Its strong flavor remains smooth, sweet, and creamy, while the blue veins become more defined as the cheese matures.

Cheese of the day: Bree
Bree is a soft-ripened, plant-based cheese with wonderful flavor. The Penicillium candidum used in its production helps form the bloomy rind, while truffle-flavored olive oil adds richness and extra flavor to the cheese. This vegan cheese features a soft, creamy texture with subtle earthy tones.

Cheese of the day: Roncal
Roncal is a Spanish cheese from the Roncal Valley in northern Navarra, located in the Basque region of Spain. It was the first Spanish cheese to obtain DOP (PDO) status. Made from the raw milk of Rasa and Lacha sheep, Roncal is aged for about 6 to 10 months.

This wheel-shaped cheese has a sweet, herbal, grassy, and floral flavor. Additionally, it is complex and piquant, with notes of lanolin and butterscotch.