Mediterranean cuisine as "conditioned naturally by variations in climate and soil and the relative industry or indolence of the inhabitants." David identifies "the ever recurring elements" in the food of this extensive region as olive oil, saffron, garlic, "pungent" local wines, as well as the "aromatic perfume" of herbs, especially rosemary, wild marjoram, and basil, and the bright colours of fresh foods in the markets, "pimentos, aubergines, tomatoes, olives, melons, figs" and "shiny fish, silver, vermilion, or tiger-striped". She includes cheeses of "sheep's or goat's milk", "figs from Smyrna on long strings" and "sheets of apricot paste which is dissolved in water
Cheddar Gorge at the gorge include dormice, yellow-necked mice, slowworms and adders and the rare large blue butterfly ("Maculinea arion"), and small pearl-bordered fritillary ("Boloria selene"). A wide variety of wild birds may be seen in Cheddar Gorge including peregrine falcons, buzzards, kestrels, ravens and the grasshopper warbler ("Locustella naevia"). The flora include chalk grassland-loving species such as marjoram and wild thyme. The Cheddar pink, "Dianthus gratianopolitanus", also known as firewitch, only grows in the wild in the gorge. It was once common in the gorge but declined after being picked by collectors. It is also home to unique species of whitebeam.