Stilton and port: the oldest love story on the British cheeseboard. A fine 10 year-old tawny, a generous piece of Stilton, baked figs and a fruit and nut toast. Pass to the left.

Nothing held back. Six cheeses, from a whole truckle to something gloriously ripe, with crackers, fruity partners and fine charcuterie. For those who believe that more is more. * Gift wrap is not available on our hampers.

Meet four of them at the top of their field. Marion, Claire, Rose and Julie make some of the finest cheese in Britain and Ireland, and they do not need an introduction in the cheese world. We are giving them one anyway. Hats off, knives out.

A traditional, hand-ladled Nottinghamshire Blue Stilton made with animal rennet. Smooth, creamy and open textured, the cheese is buttery and complex, with a slightly spicy long finish.

The sweet smell of success and the taste of victory. Four British cheeses that walked away with top prizes at the country's biggest cheese awards. We know, because we were in the room.

A French red and French cheeses that know how to put on a show. Top up and enjoy the encore, the curtain never has to come down.

Smooth and creamy, and mildly nutty. Best 'Flavour Added Cheese' at the British and Irish Cheese Awards 2026

Sweet, aromatic and luscious. Made from exceptionally creamy, spoonable Gorgonzola, this indulgent blue is enriched with summer black truffles.

Three cheeses for the board, sweet treats for pudding and savoury partners to fill the gaps. This is the good life, laid out in a hamper that is handsome enough to keep. * Gift wrap is not available on our hampers.

Gentle, milky and mineral notes. Soft and supple maturing to flowing.

Savoury and satisfying, with a springy open paste and a burnished brown rind. A new cheese from Sparkenhoe Farm, named for the red-soiled plain below the dairy. A European mountain-style cheese, this cider-washed beauty shines on a cheeseboard and melts perfectly.

Five iconic cheeses from renowned cheesemakers of England, chosen for the perfect board. Our Famous Five search took us across the country, and we came back with the best in the land, from rich and creamy to proudly blue. Adventure guaranteed.

Deeply flavourful, with natural sour notes. Perfect with soft cheeses such as Brie de Meaux.

Four French cheeses, four corners of France and not a passport in sight. Each one brings to mind the region, the climate and the pasture where it was made, and the hands that made it. That is what is called terroir. We just call it supper.

A smooth texture and rich buttery undertones are enhanced by the creamy backdrop of mascarpone, balanced with the bold smokiness of coffee and the subtle fruity notes of chocolate.

The sweet life, Italian style: a good red, great Italian cheese and nowhere to be. Slow down, pour another glass and let the afternoon take care of itself.

A feast from field to fork, or rather field to cracker. British cheeses and British charcuterie, with a jar of our piccalilli bringing a little bite to the party. Consider the table set.

Creamy and buttery with a pleasant peppery warmth.

Deeply flavourful, with natural sour notes. Perfect with blue cheeses such as Colston Bassett Stilton.

Bubbles and cheese: a celebration that never goes flat. A vibrant sparkling wine from the Loire, with cheeses chosen to match its fizz. Raise a glass, then a cracker. A lively lift to every bite.

Rich, ice cream texture. Buttery, with crème fraiche notes maturing to meaty ‘mushroom’. The Lincet family have been making cheese in Burgundy for the past 125 years, and this utterly decadent triple cream is a speciality. The smaller cheeses have a marvellously thin geotrichum rind, while the larger cheeses pick up the spicier flavours of a downy white penicillium coat.

Rich and velvety smooth. Sweet, with mineral tones and winey spice. Made under the watchful eye of Billy Kevan, only the fourth Head Cheesemaker of the dairy since 1920, and a watchword for consistency. Colston Bassett Stilton is the only remaining exclusively hand-ladled Stilton.

The pick of our maturing rooms. A selection of cheeses in peak condition, chosen by our experienced cheesemongers. Bursting with flavour, they won’t wait. So why would you?

A thin and wrinkled rind, an earthy fragrance, and a vegetal flavour. Described by Raymond Blanc as “the best Camembert in the world”, but the quality of the cheese will convince any Frenchman that it was made on his terroir.

Full-flavoured, with a hint of sweetness. A sweet and tangy Cheddar cheese with a particularly creamy texture and an occasional crystal caused by long maturing.

Extra-Virgin Olive Oil and Sea Salt, Fig, Honey and Extra-Virgin Olive Oil, and Rosemary and Extra-Virgin Olive Oil crackers for cheese, in one box.

A crunchy cracker for any hard cheese.

Sweet and fruity.

All-butter Bath Oliver-style crackers. Crisp, unsweetened and made with the finest British butter, they are sublime carriers for cheese.

Thin, light and crisp toast (baked twice like biscotti) and uniquely studded with fruits, nuts and seeds.

A beautiful selection box containing three of our popular Toast for Cheese flavours: Cherries, Almonds & Linseeds, Apricots, Pistachios & Sesame Seeds and Dates, Hazelnuts & Pumpkin Seeds.

Full-flavoured, a hint of sweetness, and a subtle smokiness. A mature, West Country Farmhouse Cheddar, with a delicately smoky flavour and tangy bite. Cold-smoked over real oak chips to give a natural flavour with no harsh notes.

A crunchy cracker for any blue cheese.

A traditional, hand-ladled Nottinghamshire Blue Stilton made with animal rennet. Smooth, creamy and open textured, the cheese is buttery and complex, with a slightly spicy long finish.

Earthy but moist, and slightly sweet. Cloth-wrapped, hand-made Dorset Cheddar, cave-aged in Somerset for a depth of flavour and a moist texture. It is fruity and tangy with a rich, deep flavour and a hint of sweetness.

Sweet and intense.

Thin, light and crisp toast (baked twice like biscotti) and uniquely studded with fruits, nuts and seeds.

A crunchy cracker for any goats’ milk cheese.

Dark, sticky and rich. Serve with hard cheeses such as Comté, Cheddar and Cantal.