Unlimited Plain Box

Winner of the Best World Whisky, Gold Medal at the 2012 International Whisky Competition. Distilled in a unique copper pot still, matured in bourbon barrels, finished in rich Madeira wine casks and bottled at premium strength, this single malt whisky is smooth, light in character and softly golden in colour. At a generous 46% ABV, it has a classic freshness with aromas of cream toffee, rich fruit and raisins.

Winner of the Best World Whisky, Gold Medal at the 2012 International Whisky Competition. Distilled in a unique copper pot still, matured in bourbon barrels, finished in rich Madeira wine casks and bottled at premium strength, this single malt whisky is smooth, light in character and softly golden in colour.

Golden, sweet acacia honey infused with the finest Umbrian Bianchetto truffles.

A fabulous treat to drizzle over any cheese but especially the strong, salty blues.

Try it over your stilton this Christmas - true decadence!

Weight: 120g

A subtle finish to any dish - truffle oil will enhance risotto, pasta, pizza, cooked vegetables, meat carpaccio, mushroom and cheese or egg based dishes.

The oil contains high quality truffles from Northern and Central Italy shipped and packed immediately for optimum freshness.

Weight: 100ml

A gorgeous fruity and crunchy cracker, perfect for pairing with soft or hard Ewes' milk cheeses.

Weight: 100g

An exquisitely fruity and crunchy cheese cracker, that's brilliant for pairing with blue cheeses.

Weight: 100g

This superbly nutty and fruity artisan cracker goes excellently with a variety of soft, buttery and triple-crème cheeses.

Weight: 100g

This fruity and nutty artisan cracker goes amazingly well with delightfully soft Goats' milk cheeses.

Weight: 100g

This beautifully shaped white Fondue Set comes with an oak base and a round 1 litre ceramic fondue pot. It has an integrated burner and 4 stainless steel fondue forks.

This set is large enough to enjoy fondue with friends or the whole family, try serving with fresh baguette, celery, broccoli and other seasonal vegetables. Choose your favourite from variation such as fondue with Italian herbs, or try blue vein cheese or goat cheese. This set can also work with chocolate so heat up some bars, spear some fruit on the fondue sticks and you're ready for a delicious dessert.

Natural slate cheeseboard with chilli motif handles hand cut in scotland and finished with a prtective acrylic resin to seal and harden the surface making it food safe, reducing chipping and prevents staining.

Presented in quality gift box.

Natural slate cheeseboard with chilli motif handles hand cut in Scotland and finished with a protective acrylic resin to seal and harden the surface making it food safe, reducing chipping and prevents staining.

Presented in a quality gift box

Handmade Olive Oil Decanter. Made by Rupert Blamire a Bristol based ceramics studio designing & creating handmade bespoke ceramics on the potters wheel. Comes in a black gift box.

Handmade olive & stones bowl set of two- the larger bowl is stamped with 'olives' inside, the smaller bowl is for the stones and is stamped 'stones'.

Made in Nottinghamshire, the Colston Bassett is the finest Stilton you can buy! It has a complex flavour, sweet and creamy at first before developing a long grassy piquant tang but never sharp or harsh; more mellow and fruity. Stilton can only be made in six dairies in the counties of Nottinghamshire, Derbyshire, and Leicestershire. Stilton takes its name from the town of Stilton, where it was first traded at the Bell Inn in the early 18^th Century - but it cannot be made there!

This vintage cheddar is moister and not as crumbly as traditional farmhouse cheddars; uniquely creamy in both taste and texture. Using a 70-year-old recipe, this cheese was first produced in 2000 and has become a firm favourite. As a vintage cheddar, it has to mature for over twelve months to allow it’s very tangy, yet smooth herby taste to develop with fruity notes.

The same cheese as the round Godminster but in a sweet heart shape. Perfect for loved ones, Mother’s Day, birthdays and of course that day in February.

As Featured on Sunday brunch on channel 4 on Sunday!

This vintage cheddar is moister and not as crumbly as traditional farmhouse cheddars; uniquely creamy in both taste and texture. Using a 70-year-old recipe, this cheese was first produced in 2000 and has become a firm favourite. As a vintage cheddar, it has to mature for over twelve months to allow it’s very tangy, yet smooth herby taste to develop with fruity notes.

This infamous cheese was first made by monks in the Abbaye de Citeaux, in the heart of Burgundy, It is washed in Marc de Bourgogne; a spirit made with the skins of grapes left over from wine production. It has a pungent tang and a sweet fruitiness that blends with it's creamy interior. A strong cheese, not for the faint-hearted!

Supreme Champion British Cheese Awards 2013!

Tunworth, made by Hampshire Cheeses, is a delicious soft, white rinded cheese handmade from pasteurised cow's milk.

Rich, sweet and nutty, the cheese ripens to give a mushroomy flavour with a green grassy sharpness on the finish. Cow's/Pasteurised

Mimolette (‘boule de Lille’) is a very mature Edam - aged for 18 to 24 months - made in Lille in the 17th century as an alternative to Dutch Edam when Colbert forbade the import of foreign cheeses into France. It has a wonderfully sweet, hazelnut flavour. It was originally made by the request of Louis XIV, who was looking for a native French product to replace the then very popular Edam. To differentiate it from Edam, however, he had it coloured bright orange with annatto – a natural food dye.

Rachel is a semi-soft unpasteurised goat cheese with a smooth texture and sweet, medium flavour. As she matures, Rachel is washed regularly in a brine solution – this gives the artisan cheese a dusky rind, and the occasional orange and yellow spots. Rachel is the namesake of Pete Humphries's (the founder of White Lake) friend who, much like the cheese, is sweet, curvy and just a little bit nutty!

Mature Manchego made from the raw, rich, whole milk of Manchega sheep who graze on the La Mancha plain in central Spain.

This cheese is cured in natural caves to develop some some unique characteristics.

It is a full flavoured cheese with a firm texture, nutty taste and a tangy finish. Ewe's/Unpasteurised

Cave-aged Gruyere is one of the most famous cheeses made by the Swiss, named after the town of Gruyeres, AOC protected and aged for 15 months. It is initially hearty and nutty, developing a stronger, richer flavour as it ages, with a touch of fruitiness. It is also used as a fondue cheese and popular in France to make croque-monsieur, and on top of croutons for onion soup.

Lovely heart shaped French type brie carefully handmade.

Add to it a layer of truffle- a decadent combo - a marriage made in heaven!

Bath Soft is a creamy brie-style cheese made to an original 19th century recipe by Graham Padfield from the milk of the farm's own herd at Kelston near Bath. It has a full mushroomy flavour with citrus undertones.

A goat's log of distinction. Firm when young, softening as it ages and displaying a lemony tang. Great sliced, grilled, drizzled with honey, walnuts and lardons.

Made in Berkshire by award-winning cheesemakers Anne and Andy Wigmore, Anne is a graduate of the National Institute for Research into Dairying, and was a microbiologist for 10 years before starting to making cheese in the 1980s. They were inspired by Italian pecorinos on a visit to Sardinia, and Spenwood is like a cross between cheddar and a semi-stagionato pecorino

A hard, aged ewe’s milk cheese produced in the Basque region of south-western France.

This is a Semi hard Cheese aged to around 5 months old, and with a colourful orange/brown rind. This cheese has a medium, mellow, nutty flavour with hints of caramel. It was the Supreme Champion of the British Cheese Awards 2019. It’s also rind washed in brine, like its sister cheese, Rachel.

Deliciously creamy and indulgent - Gooey Mountain Gorgonzola! One of our best selling cheeses in the shop!

Made in Herefordshire by Charlie Westhead at Neal’s Yard Creamery. Dorstone is cylindrical with a grey/green exterior covered in vegetable ash. Mousse-like fluffy texture with a lemony, zesty and slightly vegetabley flavour. It’s named after Dorstone Hill, on which the creamery is situated. The cheese is made using kid’s rennet which Charlie feels adds an extra dimension to the flavour, this method is common in France but rare in Britain. Based on French goat’s cheeses like Chabis, but with a gentler more delicate flavour.

Winner of the 2017 World Cheese Awards, the Cornish Kern is something of a cross breed as it has the texture of a hard-English cheddar-type cheese, but the taste of something more alpine-esque. With its nutty, smooth flavours, combined with natural salt crystals through maturation, the Kern is a superbly well-rounded flavour experience.

Tor is an ash coated soft goat's cheese with a smooth texture and a fresh lemony flavour.

Single Gloucester cheese handmade by Jonathan Crump.A hard, yet moist cheese with a gentle milky taste, delicate on the palate. Cow's, Pasteurised, Organic, Vegetarian.

Finn is a soft, double cream cheese with a sweet, slightly nutty and mushroomy flavour and a distinctly salty tang. Made by Charlie Westhead at Neal’s Yard Creamery it’s based on French triple cream cheeses, made from whole milk with added cream to make the cheese richer. Fresh lactic flavours cut through the creamy texture when young. Rich woody flavours of walnuts and mushrooms develop with age, especially in the rind. The Cheese is named after a dog Charlie had at the time and seems appropriate as in Irish, it means ‘great white one’!

The same cheese as the round Godminster but in a sweet heart shape. Perfect for loved ones, Mother's Day, birthdays and of course that day in February.

As Featured on Sunday brunch on channel 4 on Sunday!

Cows milk cheese produced next to the ruins of Schlossberg Castle in the Emmental Valley. Matured for 18-23 months.

This vintage cheddar is moister and not as crumbly as traditional farmhouse cheddars; uniquely creamy in both taste and texture. Using a 70-year-old recipe, this cheese was first produced in 2000 and has become a firm favourite. As a vintage cheddar, it has to mature for over twelve months to allow it’s very tangy, yet smooth herby taste to develop with fruity notes.

Beautiful white bloomy-rinded cheese, with a pale, soft and oozing paste. Sweet and creamy with flowery and grassy undertones. Best served at the beginning of a cheese board as it is light and delicate.

A lovely heart shaped French brie from Neufchâtel in Northern Normandy. Legend has it that in the 100 Years War, the young maidens of Neufchâtel-en-Bray offered this cheese to their gallant English conquerors. To the delight of the priests, they ate the cheese and thought they were in heaven, as the shape reminded them of angel’s wings. The taste is present yet delicate, with light, nutty flavours and a mushroomy rind.

Made to the same recipe as our Colston Bassett stilton, but for the addition of annatto.

Shropshire Blue is just a shade nuttier and sweeter than Stilton with an orange colour which gives it presence on the cheeseboard!

Creamy texture and a good even blueing characterise this cheese.

*Please note that over Christmas period, this item might be replaced with Cropwell Bishop Waxed Shropshire Blue*

Old Winchester is a superb hard cheese aged for 16 months, with a crumbly texture, nutty, browned butter taste and pronounced tang.

A consistent medal winner at the British, World and Great Taste Awards.

Its crunchy texture is similar to a parmesan.

The Worcestershire Hop is a fantastically tangy and tasty cheddar-style cheese. Rolled in roasted and toasted Hops on maturation, it contrasts its smooth and creamy texture with a wonderful taste of umami, tangy, moreish and farmhouse flavours.

It is rather unsurprisingly a little beer-ish in taste, and the wonderful fiery and tangy flavour lasts on the palate for a long time.

Made in Nottinghamshire, the Colston Bassett is the finest Stilton you can buy! It has a complex flavour, sweet and creamy at first before developing a long grassy piquant tang but never sharp or harsh; more mellow and fruity. It can only be made in six dairies in the counties of Nottinghamshire, Derbyshire, and Leicestershire. Stilton takes its name from the town of Stilton, where it was first traded at the Bell Inn in the early 18^th Century – but it cannot be made there!

*Please note that over Christmas period, this item might be replaced with Cropwell Bishop Waxed Stilton*

This traditional raw milk camembert, from the town of the same name in Normandy, becomes soft and creamy as it ages, developing a complex depth of vegetably flavours. Camembert was reputedly first made in 1791 by Marie Harel, a farmer from Normandy, following advice from a priest who came from Brie. It is produced in small rounds, about 250 grams in weight, which are then typically wrapped in paper and packaged in thin wooden boxes.  It can be hard and almost crumbly when very young, but wonderfully gooey and runny when ripe.

Originally made by Alan and Jenny Gray, who named the cheese by spelling their surname backwards! Based on a 13thC recipe, it is a mix between Caerphilly and Wensleydale.

A Norwegian speciality. Gudbrandsdalen or Gjetost is a mixed creamed whey cheese made with goat's milk and cow's cream.

It has a fudge-like texture and sweet caramel flavour.

Use as an open sandwich topping or have thin slices with your coffee. It is sure to be a talking point when you reveal it is a cheese!

Jonathan Crump makes this variety of local cheese in Stonehouse, Standish Park Farm. It is the only Double Gloucester to be made exclusively from the milk of Gloucester cattle - one of the rarest breeds in the country. Their milk is good for cheese making as it has small globules of fat and a high protein content. The colour of the cheese comes from the flavourless Caribbean seed annatto. Savoury and earthy with a milky, farmyardy finish. Rich, mellow, and buttery. A must for the cheeseboard!

Smoked for 6 hours giving an intense flavour and aroma.

A soft blue cheese from Beechmount farm, Co. Tipperary, Ireland. Now made by Jane and Louis Grubb, this family’s cheese-making credentials date back to the 17^th Century. Characterful but not strong. the youngest Cashel Blue is between 6 to 10 weeks of age and is pleasant, firm and creamy edged with an established blue character which is offset by a mouth-watering tanginess. By 3 months of maturation the Cashel will have broken down to a richer, fuller and rounder flavour and develops a greater creaminess as it matures up to 6 months. A gentle, creamy blue, soft and silky with tarragon and white wine flavours.

A superb cheddar-type cheese with a full flavour and warm pineapple after-taste.This cheese has been taste selected and matured on for 18 to 22 months. It has more depth and complexity with a lovely smooth lingering aftertaste, often with a hint of sweetness.

One of the best known cheeses in the world, Gouda is The Netherlands largest export of cheese.

Old Amsterdam is a gouda which has been matured for 18 months. It comes coated in black wax. The paste is a deep yellow colour with a waxy texture. Moist and firm with a full nutty flavour.

A soft, bloomy-rinded cheese with a pale yellow, buttery paste.  More delicate than a French Brie and less mushroomy and vegetably, the sweet grassy pastures, sown with clover, on which the cows graze reflected in the taste of the cheese. Made at Kirkham farm, near Lower Slaughter, where the Weavers have been farming organically for three generations. Every morning the milk travels the five meters from the milking shed to the creamery and is pasteurised but not standardised, so it retains its unique and variable character. Simon Weaver has won a number of prestigious awards for his cheese.

Jeff and Chris Reade moved to Scriob Ruadh Farm (Red Furrow Farm) in 1979 after making cheddar in Somerset. The Mull cows are fed the spent grain husks (draff) from the whisky distillery at Tobermory. It smells and tastes winey and fermented, which contributes to the yeasty, feisty, sharp flavours of the cheese. A moist cheddar with a soft texture and quite wild, farmy fruity flavours. The strongest cheddar in the shop. Enjoy with full bodied red wine and fruit chutney, crackers or oatcakes.

Waterloo Cheese was originally made with Guernsey milk from a herd of cows on the Duke of Wellington’s estate, hence the name. It has a white rind dappled with grey and rust coloured spores which, when opened, reveal a buttercup yellow interior, an oozing texture under the rind and a slightly firmer, curdy consistency in the centre. As the Waterloo ages, the cheese softens and runs, its texture becoming a rich, buttery, clotted cream like flavour.

Veteran of savoy cheeses it undergoes several months ripening including regular turnings. Its greyish rind sprinkled with yellow and red blooms reveals a supple textured paste with subtle tangy and nutty flavour.

Langres was introduced to the Champagne region by travelling monks during the 13th century. Washed in brine the cheese is unique in that it isn't turned as it matures which results in it's sunken soufflé-like shape. Wine or champagne is often poured into the crater and left to soak in.

The Montagnolo is a slightly salted triple-crème blue cheese. This means that the bluing throughout is quite light and combined with the deliciously creamy texture, it gives an ultra-smooth and very moreish flavour.

One of everyone's favourites both in the shop and out.

A light, creamy organic Caerffili from Caws Cenarth in Wales.

This Petit Munster hails from the Alsace region and has been produced there for almost 1000 years. Traditionally produced by monks, the name is a derivative of the Latin for monastery. Traditionally eaten with boiled potatoes and a sprinkling of cumin seeds.

A beautiful porcelain Camembert Baker or Camembert serving dish. The lid has the classic french design with recipe card and matching box.

Dishwasher, oven and microwave proof.

12.5cm diameter, 5.5cm high.

This attractive little dish will compliment the perfect starter of delicious baked Camembert!

These are classic French style knives made by one of the oldest knife making houses in France, this knife bears the signature of Master Cutler Claude Dozorme.

These knives feature a high-polish stainless steel plain edge blade with exotic wood handle.

They have full-tang construction with the Laguiole Bee. They are superior in quality and the fit and finish are beautiful.

Our Polished Knot Scoop is excellent for serving crumbling Stilton with a minimum of fuss. A great gift for those who love the taste of Stilton, but not necessarily the mess it can create with a normal cheese knife!

Made by Culinary Concepts and presented in a presentation box.

One of our most popular cheese knives - the blade tackles all type of cheese easily and mess free whilst the two prongs are great for lifting cheese from your cheese board and ensuring a safe journey to your plate!

Made by Culinary Concepts and presented in a presentation box.

Delicious, local, set honey made from luxurious spring blossom!

Try with some Finn.

Membrillo is a sweet preserve made from quince, a medieval Mediterranean fruit that is the European predecessor of the apple.

This paste is handmade by a small family business in Valencia. It is high in fruit, has no preservatives, colourants or flavourings.

Membrillo is a natural companion to a well-cured Manchego cheese and any strongly flavoured cheese such as an aged Crottin or any blue cheeses.

The traditional accompaniment for lamb, this jelly is also excellent in gravies and with hot ham. Try with some young goats cheese or ripe soft cheese!

Tangy and crunchy - delicious British Piccalilli from Tracklements.

U.K ‘s first onion marmalade.

Made with a splash of redcurrant juice for a pleasing tang, it’s excellent with pâtés ,terrines and all cheeses.

Great on a cheeseboard.

U.K ‘s first onion marmalade.

Made with a splash of redcurrant juice for a pleasing tang, it’s excellent with pâtés ,terrines and all cheeses.

Great on a cheeseboard.

Made by soaking figs in spiced vinegar before chopping and gently cooking them with rich, dark sugar. The result is a relish which is at once tangy and sweet, making it a wonderful accompaniment for cheese particularly blue and cold meats. Try using with grilled goats cheese and crusty bread or add to vinaigrette.

This chilli jam is made from fresh chillies, unlike cheaper sauces made from chilli powder. The result is a build up of heat which doesn't knock out your taste-buds, but enhances the flavours of the meat, fish or cheese with which it is eaten and adds zest to your cooking without overwhelming the ingredients.

Whole mustard seed, cayenne pepper and ginger, give this a delicious tang.

This rich and warming chutney is great with ewe's milk cheeses and works well with hams too.

A gently spiced, fruity chutney, with a good slug of Old Spot Real Ale, traditionally brewed in Gloucestershire. Perfect with strong mature cheeses.

Made by hand in the Cotswolds this Fig and Plum relish is rich and luscious.

An ideal partner for most cheese types especially goats cheeses.

Beetroot with apple, onion and spices makes for a delicious relish to serve with cold meats or goat's cheeses. Full of the flavour of this king of root vegetables

Kitchen Garden hand-made chutney is packed full of fruit and spices to accompany a variety of cheeses.

Perfect for Christmas!

A delicious blend of organic late summer tomatoes and autumn fruits gently spiced with ginger and cloves.

Hazelnuts, walnuts and almonds. Warm and mellow

They are rough and tweedy, yet fit cheese perfectly.

The Fine English Oatcakes are all butter, and made with 100% rolled oats and oat flour!

Spicy and warm, these are deliciously paired with cheddar cheese.

Try with some Godminster vintage cheddar.

Wheaty and crisp, subtly flavoured with rosemary and sugar-free.

Fragrant and delicate, for soft cheeses.

The honeyed scents and unique flavour of this cracker, provides a good accompany for a wide selection of Ewe’s (sheep) cheeses.

Try with some Pecorino Rosso.

Great with Pecorino and Parmesan, but we think they are a good cracker for all cheeses.

Or great on their own.

Wheaty and crisp, subtly flavoured with chive and sugar-free.

A hint of onion, to accompany creamy bries.

Croft Triple Crown is one of the most established and respected Port brands with a loyal following among knowledge wine drinkers.

Made from a selection of full bodied and ripe ports from the finest areas of the Douro Valley.

Deep youthful ruby colour.

Intense rich fruity nose crammed with pure blackberry, cassis, cherry and plum aromas interwoven with notes of spice.

The famous House of Bollinger with some of the finest vineyards in Champagne.

This classic Champagne blend uses predominately Pinot wine with the addition of reserve wines up to 15 years old.

Fresh and well-balanced, this delicious champagne offers a crisp, delicious taste thanks to its creamy, malty flavour and soft edges

Three Choirs in Gloucestershire have been winning awards for their wines in both in the UK and international competitions for quite some time now. The Classic Cuveé is made using traditional yeasts from Champagne. Biscuity in character with a hint of orchard fruits.

Smooth tannins and delicate fruit make for a light but racy wine. Perfect with Douceur du Jura or a nice plate of charcuterie.

Three Choirs in Gloucestershire have been winning awards for their wines in both in the UK and international competitions for quite some time now.

A medium bodied red wine with a clear ruby red colour and delicate aroma of glazed cherries with just a hint of oak character.

Intense cherry colour, with hints of violet typical of a young wine.

The nose is dominated by the aromas of the Tempranillo variety, blackcurrant, licorise and parma violets. On the palate, the wine is soft and easy to drink.

Marius Red is a wine that combines power, complexity and elegance.

The Syrah endows it with warmth, robustness and a lovely bluish red hue. The Grenache brings a natural sweetness, balancing the whole.

Marius white is a fresh wine, elegantly casual.

Quite naturally the Terret was chosen for its liveliness and the Vermentino for its refined, floral aromas.

These grapes varieties benefit from the perfect amount of sunshine their vineyards receive.

A dry, crisp, zesty Rosé combines the crisp, fresh qualities of the Seyval blanc grape with the ruby coloured, summer fruit characters of Triomphe and Regent.

Three Choirs in Gloucestershire have been winning awards for their wines in both in the UK and international competitions for quite some time now.

An harmonious mariage of Madeleine Angevine with Phoenix grape varieties.

Appearance: apple green highlights

Aromas: fresh and fruity

Palate: tropical notes of pineapple and kiwi

Arena Negra Merlot from Chile

A rich deep purple red colour. Aromas of ripe, spicy berry with sweet plums and caramelised cherries. A full bodied and rounded red wine that is easy to drink and enjoy, but gives long lasting flavours in the mouth.

Arena Negra literally means “Black Sands” after the volcanic shores of the Pacific near to where the grapes for these wines are grown in the Central Valley Region of Chile.

ABV 13%

Altaria Cabernet Sauvignon 2012

Taste: Full bodied and fruity character with plums and peppers delivered on the palate

Smell: fresh currants with minty herbaceous aromas.

Pacifico Sur Sauvignon Blanc, 2010, Chile. Curico Valley Estate Grown. A crisp and refreshing white wine. 375ml Bottle, 1/2 bottle. 13% abv

Pacifico Sur Cabernet Sauvignon, 2010, Chile. Central Valley Estate Grown. Ripe and plummy. 375ml, 1/2 bottle. 14% abv.

Color light straw yellow and a fine and persistent perlage. It's very delicate with a hint of apple, wisteria and acacia flowers. Mini 20cl bottle.

A selection of fine British Artisan Cheeses, prize winners at copious Cheese Awards between them over the years.

Selected to provide a great British Cheese Board!

Apples blended with spices make for a sweet but tangy chutney. At home with cheddars and other hard full flavoured cheeses.

Apples blended with spices make for a sweet but tangy chutney. At home with cheddars and other hard full flavoured cheeses.

Made in Nottinghamshire, the Colston Bassett is the finest Stilton you can buy! It has a complex flavour, sweet and creamy at first before developing a long grassy piquant tang but never sharp or harsh; more mellow and fruity. It can only be made in six dairies in the counties of Nottinghamshire, Derbyshire, and Leicestershire. Stilton takes its name from the town of Stilton, where it was first traded at the Bell Inn in the early 18^th Century - but it cannot be made there!