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These are apples - often particularly sharp - breed over the centuries for producing cider. They are generally only used now, by the top producers - some still in single apple varieties (as is the best apple juice). These include the likes of Chisel, Kingston Black, Royal, Red, Russet, Sweet Alford, Sweet Blenheim, Northwood, Slack-my-girdle, Sweet Coppin and Jersey White - particularly popular in Somerset and further West; while a little farther north, in Gloucestershire and Hereford, Cherry Norman, Genet Moyle, Tom Putt, Foxwhelp and Redsteak are more favoured. Blends are generally made mixing various sweetness's and acidities. Varieties are endless, but a visit to The English Cider Centre, near Lewes, in East Sussex, is worthwhile for enthusiasts of both cider and perry.