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

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.

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.

Smoked for 6 hours giving an intense flavour and aroma.

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

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 wafer thin sourdough crackers. Its crispy texture makes it a fantastic accompaniment for softer cheese.