There's no doubt that individual tastes vary wildly when it comes to cheese. Bland cheddar won't do for me at all. My favourites are Wookey Hole and Montgomery's. I don't mind the little crystals in some cheddars though some people object. Of the more artisanal cheddars, I've tried Quicke's in several varieties, Keens, Barber's, Green's, Lincolnshire Poacher and Westcombe, all good in their way. I found Gould's to be bitter. I've tried several supermarket ones too. The trouble is that cheddar sold in large quantities uses milk from many different farms and there must be some jiggerypokery going on at the creamery to get consistency. The creamery (owned by Dairy Crest) that makes all those Davidstow cheeses you see in M&S and elsewhere is just up the road from us. Its advertising blurb used to depict crashing Cornish seas at Bedruthan Steps. Well the creamery is not only miles from the coast but is even more miles from Bedruthan Steps, situated as it is next to a disused airfield in a bleak, foggy spot just outside Camelford, and the buildings resemble some sort of ghastly incineration plant. They collect their milk from hundreds of local farms in huge articulated tankers that frequently clog up the roads round here. The creamery makes all the Cathedral City cheese that you can buy everywhere. Actually, the Cathedral City Extra Mature (read the label carefully as the varieties all look similar) is rather good. There are one or two nice own-brand ones at Waitrose.