Unlike many other English county's, Wiltshire is not high on the list for cheesemaking.

But all that could change following this year's British Cheese Awards.

Two award-winning Wiltshire cheesemakers will be entering the contest, which this year is being held on 28th and 29th September at Chipping Campden in neighbouring Gloucestershire.

David and Pat Doble from Ashmore Farm Cheese near Tisbury, whose Ashmore Farmhouse cheese won a bronze medal at the British Cheese Awards last year', still use traditional cheesemaking methods.

They mill their cheese using a 100 year old cheesemill from Blandford and have a collection of antique mills and cheese presses.

Wiltshire's second entrant comes from Chris and Claire Moody from Landford and they will again be entering their award winning goats cheeses into the British Cheese Awards, after winning a gold medal award last year.

For those who are interested, Waitrose supermarket, which is sponsoring the British Cheese Awards have produced the following Cheese Tasting Notes for the Ashmore and Rosary cheeses:

Ashmore Farmhouse Cheese is produced by Pat and his David Doble, who are both ex dairy farmers - they buy the milk in from a local Friesian herd in Ashmore

There are two people employed at the farm, which produces 1 tonne of cheese every month (working on weekday mornings).

The cheese is sold at farmers markets at the weekend, as well as exclusively to Waitrose.

In November they will be moving to larger premises in Cranbourne where they plan to expand the farm and will employ more people from the village.

Cheese Tasting Notes: Ashmore Farmhouse Cheese is an unpasteurised cheddar type hard cheese. It's more creamy than cheddar with a nutty and buttery taste. The cheese is made from raw milk only (i.e. unpasteurised).

Jenny Gane from the Cheese Board in Bradford on Avon gets stuck in!

Rosary Goats Cheese is a family run business producing 14 tonnes of cheese a year.

The Moody's started cheese making in 1986 when they owned a small herd of goats but as the cheese making grew, they decided to concentrate on that side of the business and now buy in their milk for cheese making form a select herd of 100 pedigree British Saanen goats.

The Moody's have entered four of their cheeses into this year's awards - Garlic and Herb, Plain, pepper coated and ash coated (charcoal dusting, which gives a very mild flavour).

Their award winning recipe took 6 months to develop, by trial and error until the perfect, creamy cheese was produced.

Cheese Tasting Notes: A fresh cheese and is ready to eat within around three days. It is a soft cheese with a smooth creamy texture made with vegetarian rennet.