From: £24.95
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.
Julian Temperley has revived one of the truly great English products. Cider Brandy was first recorded in 1678 and now you can taste this classic. The 3 year old has a nose of apple which leads onto a floral, spicy palate with a touch of spirit followed by a long lingering aftertaste.
Out of stock
High quality bitter sharp juice delivers perfect balance of tannins and acidity making perfect delicious single variety cider.
Single variety medium dry organic cider
A dry still table cider made from hand selected Kinston Black cider apples. Delicious appley cider with refreshingly crisp flavour.
Christmas Selection of Costello & Hellerstein Handmade single origin truffles made here in the Cotswolds!
Costello & Hellerstein Handmade Sea Salt Caramel single origin truffles made here in the Cotswolds!
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.
This superbly nutty and fruity artisan cracker goes excellently with a variety of soft, buttery and triple-crème cheeses.
This fruity and nutty artisan cracker goes amazingly well with delightfully soft Goats' milk cheeses.
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
Attractive natural slate cheeseboard in a smart, black giftbox.
The slate is hand cut in Scotland and finished with a protective food laquer. This seals and hardens the surface making it safe, easy to clean and giving a shine to the beautiful, dark contours of the slate.
Packaged in quality presentation giftbox.
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 18th Century - but it cannot be made there!
A 1.8kg (4lb)clothbound, traditional mature cheddar truckle. The Quickes family have been farming in Devon for over 450 years. They have learnt a thing or two about cheese-making during that time. Their cheddar is nutty with a hint of sweetness and a deeply satisfying tang.
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 recipe for Stinking Bishop originates from 16th Century Cistercian monastries. It is immersed in perry, made with the ‘Stinking Bishop’ pear, every four weeks as it matures. The pear was named after an infamous Ledbury farmer, Frederick Bishop, nicknamed Stinking Bishop, who was known for his drunken temper. The washing process gives the cheese its pungent smell and sticky, orange rind. With the savoury, almost meaty flavours that characterise washed rind cheeses, Stinking Bishop is oozing on the inside with a slightly sweet initial flavour followed by a long-lasting pungent, savoury tang, sometimes reminiscent of fermented fruit. Produced by Charles Martell in Dymock.
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 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!
A Christmas staple, presented in a classic jar, the perfect present for lovers of blue cheese.(available December)
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
First made in 1999, Crozier Blue is made by the Grubb Family of Cashel Blue but uses sheep's milk produced by Louis’s cousin Henry Clifton Brown’s 300 strong Friesland flock in Co. Tipperary, Ireland. Closest equivalent to Roquefort made in the British Isles: complex sweet and salty flavours with a peppery punch from the blue and roast lamb on the finish.
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
Bath Blue is a semi-firm, creamy and smooth blue cheese with a slight malty flavour and a characteristically clean aroma. It is locally made and its taste varies frequently throughout the year.
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!
A soft ewe's milk pyramid. The deliciously soft cheese has been dusted with wood ash, developing a mottled grey-white appearance as it matures, and the mould grows through. It’s mousse-like and creamy, with a moreish tang.
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.
A soft washed-rind cheese. Washed in honey mead giving it a lovely sweetness that balances nicely with it's pungent tang. A really interesting and different alternative to Trami or Epoisses.
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.
Perl Las, meaning 'blue pearl' is unlike any other blue cheese. It is strong but delicate and creamy with a lovely lingering blue overtone. It's ideal for sauces, salads or soups - or just as it is! Made by Caws Cenarth in Wales who started their business in response to the restrictions forced upon dairy farmers, making cheese to ensure they did not go above their allocated milk quota.
Cows milk cheese produced next to the ruins of Schlossberg Castle in the Emmental Valley. Matured for 18-23 months.
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 18th 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, Gjetost, or Brunost as it is called by the locals, 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 17th 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 delicate little soft goats cheese from the Provence, Banon is a very old and traditional cheese dating back to the Gallo-Roman era. After being aged for two weeks, it is washed in apple brandy and then wrapped in chestnut leaves. The flavour is fruity and woody and it is delicious when added to a peppery, rocket salad dressed with nut oil.
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 creamy white-rinded organic cheese from Caws Cenarth in Wales.
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.
A superb example of a Somerset Brie, the Bagborough is another fantastic offering from White Lake Cheeses. It is made from Guernsey cow's milk which gives it a beautiful texture, both buttery and unctuous!
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 is a traditional, handmade West-Country cheddar with an authentic flavour!
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!
A simple, elegant cheese grater for everyday use.
Designed with hard cheeses in mind.
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.
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.
Charcoal wafers of black, thin, crisp crackers.
Perfect with rich, creamy chesses such as brie, camembert or goats cheese.
Good digestive benefits and a wonderful colour on the cheeseboard.
A superb reserve port, still foot pressed in traditional granite lagares.
Acclaimed and awarded 92 points by Robert Parker - "...a stunning example of what can be achieved and found in non-vintage blends..."
Richard Mayson in his latest book, Port and the Douro, classified La Rosa's Finest Reserve as First Division.
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.
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.
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 18th Century - but it cannot be made there!
The perfect partner for your camembert baker is this serving platter, glazed to give a vintage style finish, inspired by the traditional French kitchen.
•Camembert cheese baker with platter
•Platter holds baker in centre
•Serve with crackers or bread around the outside
•Baker is perfectly designed to snugly fit a regular sized Camembert
Our most popular item in the shop.
A set of beautiful glazed cheese plates in their own presentation box. Each with it's own individual French design.
20cm (8") in diameter. Microwave,oven and dishwasher safe.
Containing four of the Culinary Classic designs, this set is one of our best sellers and a wonderful addition to our cheese collection.
The ultimate cheese serving set - three cheese knives to cover every need and taste! Our most popular cheese accessories have been combined in this stunning yet practical set and with this much versatility in one box, it makes the perfect Wedding or Birthday gift.
The perfect combination for your cheese board. Make cutting and serving cheese a delight with this stunning set. The traditional knife's blade tackles all type of cheese easily and mess free whilst the two prongs are great for lifting cheese to your plate safely.
Sweet apricots, spices and the subtle hint of orange. Pairs well with rind washed cheeses. Why not try it with pork sausages.
The cracker that beer lovers have been waiting for....
A deeply savoury and tweedy-textured, square cracker for cheese.
The perfect cracker to partner a Ploughman's Lunch. The miller's best idea yet.
Miller's Harvest Three-Seed
Old Favourite Three-Seed - sesame seeds, poppy seeds, and linseeds. Crisp and tangy.
This quintessentially British pickle is tangy and crunchy with a sharp bite which makes it the perfect accompaniment to a ploughman's lunch or a cheese or ham sandwich.
Every autumn, cheese lovers eagerly await the start of Vacherin season, a 6 month period until the end of March during which this famous French cheese is available.
A rich, soft cheese produced in the Jura mountains which straddle the French and Swiss borders. Vacherin Mont d'Or is wrapped in spruce bark and packaged in pine boxes, which lends a resiny tang to this superb, unctuous cheese. Its distinctive flavour, initially gentle, develops as the cheese matures.
Appleby's Cheshire is the UK's oldest cheese on record, first appearing in the Doomsday Book in 1086, by order of William the Conqueror and is the only unpasteurised Cheshire still produced in the UK. It is pale orange in colour with a moist and crumbly texture, the flavour is clean and zesty on the tongue followed by a rich mouth-watering finish, with mineral-ish grassy undertones. Perfect on a cheeseboard or as part of a ploughman's lunch on a warm sunny day!
A lovely balance of stone fruit flavours, steely minerals and a rounded taste.
Half bottle of Baron de Beaupré Champagne
Half bottle of Chateau Malbat Bordeaux
Modern Bordeaux style with nicely balanced cassis fruit, raspberry and ripe tannins.
Bold and expressive, this red has silky damson and black cherry flavours and spicy notes.
Medium Dry Cider The red fox is a common sight but folklore told of a fox as black as night that could live in a mans shadow and so never be seen or caught. The Black Fox’s favourite haunt was...The Cider Orchards. Fragrant notes of traditional cider apple varieties which have been carefully blended to deliver a deliciously rounded cider with a lively finish and light honey hues.
Dry-handcrafted with up to 14 carefully blended cider apple varieties with lower levels of sweetness, result is a beautifully crisp full-bodied cider which is lightly carbonated to deliver a refreshing dry finish. Especially good with creamy soft cheese and goats.
Half bottle of Fleurie Plenty of juicy fruit flavours with cherry and plum to the fore and a hint of blackberry.
A big and vibrant port from the House of Fonseca Guimaraens established in 1822.
A blend of Cider Brandy and the juice of one of the finest and rarest of vintage cider apples. It has all the sweetness of apple juice with a depth and quality of flavour which has made Kingston Black a legend in the apple orchards of the West Country. Served very, very cold as a superb aperitif, with cheese or with fruit-based puds.
Lovely ripe and full of wine with an attractive peachy style and notes of pear and lemon.
Pouilly Fume 2019, Domaine des Fines Caillottes - Half bottle
The Sauvignon Blanc grape excels in this rich, limestone soil, giving a crisp edge to the wine`s natural richness. This single vineyard Sancerre has the added complexity of mineral and herbaceous flavours on the palate. Well balanced and round in the mouth, the immense long notes of gooseberries and citrus combine with the crisp flinty notes which linger on the finish.
This beautiful region is situated 200Km south of Paris and extends west along the high reaches of the Loire River. This is a cold climate northern wine making region and includes the following famous villages; Sancerre, Pouilly Sur Loire, Quincy and Menetou-Salon. There are only two permitted grape varieties, namely, Sauvignon Blanc and Pinot Noir. The soils have a high percentage of flint and limestone and this results in crisp, aromatic whites and perfumed, elegant rose and reds. Littered with artisan producers, the best single domaine wines are made in small quantities and are of top drawer quality. In recent years, the demand for the best wines in the region has exceeded supply.
Vegan
Crisp and refreshing, with intense gooseberry and currant leaf flavours and a lingering finish.
A refreshing light Sauternes with predominately apricot and pineapple flavours. The perfect foil to blue cheese and a top quality dessert wine.
Classic Yorkshire recipe produces a stunning biscuit.
It has a flaky, butter crumb packed with proper decent sized chunks of smooth milk chocolate.
Ideal addition to your gift box or hamper.
A buttery, crumbly biscuit with the wonderful ingredient-salted caramel- added.
Why not add this to your gift box or hamper.
A crisp, crumbly biscuit bake laden with handfuls of dried strawberries and chunks of fine white chocolate.
Ideal addition to all hampers and gift boxes.
Inspired by the classic Rosette de Lyon salami, free-range West Country pork is found and seasoned with salt, black pepper, garlic and a classic French blend of spices called Quatre Epices.
In the finished salami the green peppercorns add little bursts of prickly, resinous heat.
Free range pork is ground and seasoned with garlic and black pepper, then chopped Italian black truffle is added.
Inspired by the flavours of Italy and produced in West Dorset this family owned business blend free range pork with salt, sweet wine, fennel and a hint of chilli.
This Air-dried salami is based on the classic French "Rosette de Lyon", but made in the Cotswolds with local Outdoor-reared Pork. It has a mellow yet complex flavour with great depth and balance.
Inspired by one on the finest Italian salami (Finochiona) but made locally to us (in the Cotswolds). The addition of red wine brings one more layer of flavour to an already complex, moreish recipe.
The Cotswold Curer uses their own Sloe Gin to make this salami. This salami has a long lasting juniper after taste.
A local venison salami. A firmer texture with an intense, lingering flavour.
This famous delicacy is made using Brie de Meaux as a base, before filling it with a mixture of triple crème cheese and minced black truffle. The buttery texture and mushroomy flavour of the cheese is accentuated by the richness and earthiness of the truffle and there is more creaminess that you'd expect thanks to the Delice de Bourgogne! Rich, decadent, and most of all, delicious. The filling is made and the cheese is prepared here in the shop.
One of the most popular cheeses in the shop! Comté is a Gruyère-style cheese from the Franche-Comté region. It is produced in large wheels during the summer months when the cows graze on high pastures. These cheeses are then aged for around 24 months, which adds nutty notes to the sweet flavour of mountain flora in the milk. The manufacture of the cheese began as early as the 12th century, and under the AOC protection laws the cows’ diet is strictly controlled, and silage forbidden, which preserves the purity of these flavours. Once summer has ended, so would production of Comté, and the cows' milk would be used to make Vacherin Mont d'Or instead.
The King of Cheddars!
A traditional, cloth-bound cheddar from Somerset. It has a spicy aroma with rich, grassy flavours and a long lasting tang.
It's deep rich nutty flavours have won worldwide acclaim.
Baron Robert Pouget has made a superb blue cheese in the style of the cheeses of his native France.
A medium strength soft blue with a creamy texture. Rich, aromatic with a hint of dark chocolate and white wine with a distinct tarragon flavour towards the end.
A bloomy-rinded crumbly goats cheese from Devon. Creamy and sweet in the mouth with a delicious fresh citrusy aroma and a delicate goat's milk flavour. A wonderful white, light cheese - crumble over new season asparagus and wash down with a glass of fruity Rosé.
Golden Cross is a log shaped goat’s milk cheese which can be eaten fresh or matured. The cheese is lightly charcoaled prior to maturation as a velvety white penicillium mould develops on the surface. When young, the cheese has a fine, firm silky texture and a fresh, citrusy flavour. As it matures the cheese becomes denser and creamier and develops a stronger, more complex flavour.
Using the same base as his brie, Simon Weaver has produced a gentle delicate flavoured blue with a soft creamy paste. Less mushroomy and vegetably than French Brie, the cheese is 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.
Bouncy and Buttery in texture, with aromas of fresh flowers and hay. The floral nature of the cheese is also present in the taste, with a further nutty flavour to boot. Made in Bavaria, this cheese celebrates the diversity of the Alpine flora. The cheese is dressed in organic edible flower petals from the alpine meadows including dried cornflowers, rose petals, calendula, lavender, and herbs, making it look as though it’s been sprinkled with confetti. The perfect celebration cheese!
Made by David Jowett, of Rollright fame, the Ashcombe is broadly speaking a British take on the French Morbier. Unlike the Morbier however, the texture is a touch firmer, and the flavour is far more buttery, richer, but with the same level of milkiness. Aesthetically, it also has the line of ash running through the centre, and it is rind washed. Matured for around 5 months, this cheese won the 2021 British Cheese Awards Supreme Champion, and if you haven’t already, it’s well-worth a go!
Roquefort is known as the king of the blues.
It was awarded AOC status in 1925. To qualify all the wheels have to be made from raw Lacaune ewe’s milk. When made they are placed for ageing in the natural caves of Mount Lombalou. Powerful yet refined flavour with melt in the mouth texture.
Great with Sauternes or a heavy red.
Flower Marie is a delicate little artisan cheese made from unpasteurised sheep's milk by Kevin and Alison Blunt on Greenacres Farm. Incredibly soft in texture, with an almost fudgy taste, combined with rich and floral notes. The milk is sourced from a herd of Friesland-Dorset sheep, and as it ages it develops more intense flavour but the texture gets far gooier.
Picos de Europa is a Spanish blue cheese produced in the Valdeon Valleyof Castile-Leon region of north western Spain. It is rich and creamy with well spread blue moulds and a tangy taste.
it is made with cow’s or goat’s milk or a mixture of both and is wrapped in maple or sycamore leaves.
One of the beautiful Italian sheep's milk cheeses. The Tuscan ewe, or pecora, enjoy fragrant, green pastures and produce rich milk. Pecorino Rosso is matured for two to three months and the rind is rubbed with tomato paste and olive oil. The cheese has a firm, smooth texture and a sweet, full flavour. Try it with figs and honey.
A lesser-known yet superb French blue, from town of Ambert in the Auvergne region. The word fourme refers to the old French word for the drum like, cylindrical shape of the cheese and it’s nearly twice as high as it is wide. Legend has it that Fourme d'Ambert was already being made at the time of the Druids and the Gauls. Whether true or not, it is certainly one of the oldest cheeses in France and is AOC protected. A medium strength blue with a rich and buttery texture, a herby tang and nutty, subtle flavours, making it a perfect partner for fine wines as the taste is not overly aggressive.
Todd Trethowan of Trethowans Dairy became interested in cheese-making after a stint working behind the counter at Neal’s Yard Dairy in London, having previously studied archaeology. Three distinct flavours run through this cheese. It has a springy, citric, lactic centre; an oozy, mushroomy creaminess under the rind and a musty, earthiness in the rind itself.
Shaped as a star specifically for Christmas!
The Hornkäse is a flavour bomb! At first, rich and creamy with clear notes of hay, then a strong umami flavour takes over with a truffle and mushroom flavour coating the mouth. Aged for only 8 months, it really is a very impressive cheese. Named so because the cow's who produce the cheese are all allowed to keep their horns!
A beautiful mix on the palette between nutty, salty flavour and the earthiness the truffle brings to the cheese
Yarlington was born from a collaboration between local skilled artisans. David Jowett, head cheese maker at King Stone Dairy, Cellarman, and cider maker Tom Oliver. This soft, rich, oozy cheese is washed in a wild fermented cider and brine during maturation. This does allow the cheese do develop a pungent, complex rind but to offer fruity and milky aromas. A farmyardy aftertaste is noticeable, which is reminding us of its French cousin, Reblochon. After all it’s where Yarlington inspiration originally comes from!
Made by Joe Schneider using organic, unpasteurised cows milk from Collingthwaite Farm on the Welbeck Estate, Stichelton is an unpasteurised Stilton style cheeese. The recipe and method are very close to that used by Colston Bassett, the major difference being that Stichelton is made using unpasteurised milk. The PDO states that Stilton must be made with pasteurised milk. Joe Schneider wanted to recreate how Stilton used to taste before it started to be pasteurised in 1989. Unable to call the cheese Stilton, they searched the Lincoln Rolls and discovered that the town of Stilton used to be known as Stichelton! More complex and variable than Stilton, the taste of each cheese will be different. As a general rule, however, the flavours are deeper, mellower, and meatier than Stilton, yet cool and buttery with nutty, toasty notes.
A very firm Gouda covered in black wax, with a beautiful dark orange paste to offer an even better colour contrast with the white calcium lactea crystals. It is caramelly, biscuity with a hint of dark chocolate.
Each cheese is carefully made in a small scale cheese room and then aged for 2 years with the greatest attention to quality in Woerden (Holland).
The recipe for Stinking Bishop originates from 16th Century Cistercian monastries. It is immersed in perry, made with the ‘Stinking Bishop’ pear, every four weeks as it matures. The pear was named after an infamous Ledbury farmer, Frederick Bishop, nicknamed Stinking Bishop, who was born in the mid-19th century and known for his drunken temper. The washing process gives it its pungent smell and sticky, orange rind. With the savoury, almost meaty flavours that characterise washed rind cheeses, Stinking Bishop is oozing on the inside with a slightly sweet initial flavour followed by a long-lasting pungent, savoury tang, sometimes reminiscent of fermented fruit. Produced by Charles Martell in Dymock. Stinking bishop is a celebrity of the cheese world, launched to fame in ‘Wallace and Gromit – The Curse of the Were-Rabbit’ film in 2005.
Wyngaard Goat Gouda offers a silky, buttery texture that melts in the mouth and allows flavours to linger on the palate. Despite a young age (matured for 4 months) it is a complex cheese. It is sweet, slightly grassy, with an astonishing caramelly finish as it matures.
This whole Small Montgomery's Cheddar is perfect for larger groups, parties, weddings and caterers wanting to use local produce - traditional, handmade, unpasteurised Somerset cheddar, matured for 12 months wrapped in muslin cloth on wooden shelves and has deep, rich, nutty flavours.
Mrs Ruth Kirkham is a third-generation cheesemaker and began making Lancashire Cheese as Beesley Farm over 30 years ago. In the early days Ruth and husband John started the day with the first milking of their herd of 40 Holstein Friesian cows. The milk was pumped straight into a small vat in their little dairy next door. This was then turned into cheese. The meadows on which the cows graze have an abundance of wild flowers and herbs such as meadowsweet, dandelion and clover which all assist the acidity levels in the milk. They also encourage the development of the cheese’s flavour and texture. Also available smoked, Ruth’s son Graham also smokes the traditional Lancashire Cheese over oak and beech chippings to give the cheese a smooth, smoky flavour, which is not too overpowering, and retains its delicate crumbly texture.
Pont l'Eveque is one of the world’s ancient cheeses. It dates back to the thirteenth century and was originally called d'Angelot. The cheese then took the name of the village in Normandie where it is mainly produced. Pont L’Eveque is a small square-shaped cheese of a pale yellow colour and with a white-orange rind. The cheese is well known for its delicate bouquet, which is rumoured to be reminiscent of the Norman countryside. Pont l'Eveque is a very rich and soft cheese with a creamy and full-bodied flavour.
Made to a process close to Gouda at Park Farm (Kelston – Just out of Bath), this particular recipe comes from Graham Padfield. Unlike Gouda, Wyfe of Bath is not a pressed cheese and therefore does retain a higher moisture content. This results in a springier, more buttery texture. The flavour is light, grassy, sweet, and buttery when young. It does tend to develop a nutty, more caramelly profile as it ages.
Wensleydale was originally a seasonal cheese, made in farmhouses dotted around the dales of North Yorkshire, especially those of Swale and Wensley. Crumbly in texture with a fresh lactic tang, followed my herby and minerally flavours and a honeyed aftertaste. Made to a recipe which dates back to 1150 and from the milk of cows grazing Wensleydale’s sweet limestone meadows. The cheese makes a classic combination with apple pie or fruitcake.
Must be matured for at least 8 months. Issued to Roman legionaries as part of their rations along with a bottle of red wine and a lump of bread. Made between November and late June when the sheep graze freely on natural pastures. Salty and granular yet moist with a fruity tang.
Made in a 1.2kg ammonite shaped round, it is covered in an attractive natural mould ripened rustic rind. The moist, dark yellow interior is contrasts the deep blue veins. The blue itself has a rich taste, smooth buttery texture, and a melt-in-the-mouth flavour. All this, without the harsh flavour usually associated with some blue cheeses. The creamy nature of the cheese is down to the quality of the Channel Island milk used (from a mixture of Jersey and Guernsey cows) which is much higher in fat content than that of other cow’s milk, giving it the buttery and moist consistency and texture.
Quesería de la Subbética is located in Zuheros, to the south of the province of Córdoba (Andalusia). It is a protected area, nestle in the Sierra Subbética Natural Park. This dairy was founded in 1995 by a group of farmers that wanted to create great cheeses making the most of the natural resources available to them in a sustainable way and respecting the welfare of their own flock of sheep and goats traditional local recipes and artisanal production to obtain great cheeses where the rich seasonal milk can shine through. Organic Sujaira Goat´s Cheese has been cured for a mínimum of 60 days. It has a very soft flavour, with a subtle sharpness provided by the vegetable rennet (wild local thistle).
This runny little round cheese could easily be mistaken for a goat's cheese. And that is understandable, it is made in the same way than small soft goat's cheese and is also coated with ash. However, here we are looking at a sheep's cheese. Made in South-West France (Tarn) and matured by François, from François Xavier Affineur in the centre of Toulouse, less than an hour away from where the cheese is made.
Under the rind the cheese is milky, sweet with light nutty aromas. The centre is firmer but remains moussey and therefore there is no 'dry feeling' at all - it also is grassy and lemony which contrasts perfectly with the profile found under the rind.
Produced in the centre of global oil production in Baena, Andalusia by a family cultivating olives on the same land since the 18th century.
The ‘flower’ of the oil is made using a blend of Picual, Picudo and Hojiblanca olives and it is organic, unfiltered and unpressed with delicious tropical fruit flavours.
Made using the finest Barrel-Aged Balsamic Vinegar of Modena IGP expertly blended with Truffle Hunter's unique flavour & the highest quality white truffle.
Use as a luxury dipping sauce for bread & vegetables, or add to gourmet sauces & marinades. This extremely versatile oil is perfect for adding depth to risotto & pasta. We recommend using as a gourmet salad dressing!
Pitted Kalamata Olives in Brine with Herbes de Provence topped with Oil 270g
Baked cashews and peanuts seasoned with sweet chilli and a dash of lime.
140g
Baked peanuts and cashews with the perfect balance of spice and sweetness to relish.
80g
The perfect nut mix with something for everyone combining chilli, sweet and smoked flavours.
Chilli cashews & peanuts, hickory smoke seasoned almonds and caramelised sesame hazelnuts.
£14.95
£15.95
£6.75
£8.50
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