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Fruits and Whole Fruits for Cheese

In Europe, they have always liked something sweet with their cheese. So, the Italians spoon honey on Pecorino and the Spanish serve membrillo (quince paste) with Manchego.This was our inspiration for a range of Fruits for Cheese, so super-concentrated that only a little is needed. That’s why we call them: "Caviar for cheese".Think of them as fruit purees, not jams, because of the high level of fruit. Also please read the ingredients list. Unlike competing products, there are no pectins, gums, stabilisers – just pure fruit and cane sugar.Our Whole Fruits for Cheese continue the theme: whole apricots, baby pears, figs and Morello cherries in sweetened vinegars. The ideal level of sweetness for cheese (but not for ice cream).