Making cheese sounds like a great idea, but here in tne Westcountry you can get superb cheeses, without resorting to Davidstow-style factory stuff, for ridiculously little money. Waitrose "mellow and fruity" Westcountry farmhouse cheddar (strength 5) is a beauty, as is Wookey Hole Cave-aged cheddar, which you can buy in loads of places (it's been on offer in Sainsburys for a while). In the world of cheddar cheese these two are second to none. We went to Bath a couple of weeks ago and bought a lump of Bath Blue from the Fine Cheese Co shop on Walcot Street. What a cheese. Easily the finest blue I've ever tried, and I've tried a lot. I notice that Bath Blue was voted the world' s tastiest cheese by BBC Good Food in 2014, out of 2700 cheeses. Several places sell a very fine and inexpensive Somerset Brie these days, as good as any French stuff. Make sure you buy a ripening Brie and not one that's been stabilised. I'm not a particular fan of Stilton, though Tesco's British Stilton (not "Finest") is as good as any. As a Lancashire lad I love Lancashire cheese, and Kirkham's or Butler's are as good as any. Butler's creamy version makes a superb cheese and piccalilli butty. For a cheese and tomato butty you can't beat a tangy Wensleydale on ciabatta. Tomorrow night we're having some homemade mackerel pate with toast and some cheddar and some St Agur with Bath Olivers. Beat that.