We visit our producers as often as we can. These films are a record of some of those visits and an insight into the skill and care which goes into making the cheeses we select, age and sell. For more information on individual cheeses and producers go to our cheese list.

Vincent Tyrode makes Gruyère in the Swiss Jura
The Vincent family make raw cow's milk washed-rind Munster at their farm in the Vosges, Alsace-Champagne-Ardenne-Lorraine, France.
Catherine Richard makes Bleu de Termignon in the Haute Maurienne, Savoie, France.
Marcel Taillé makes Salers de Buron in the Auvergne, France.