The Festive Feast

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.

Member of Northern Italy’s “Stracchino” family of “tired cow’s milk” cheeses. Tired cows produce less watery, richer and more acidic milk creating creamy rich cheese. Washed in water or brine giving it a pinkish tinge, this elastic cheese has a tangy lemony flavour with raisins, nuts and farmyardy tones with a fruity finish.

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.

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!

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.

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.

140g

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

Fragrant and delicate, for soft cheeses.

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.