Free Delivery on all orders £50 or over

Vacherin Mont D’or has returned to our cheese room

It’s back! Vacherin Mont D’or, the spoonable one, is now in stock. Made in the shadow of the Mont d’Or in France, this cheese has become famous throughout the world. Vacherin Mont d’Or is only made between the 15th August and 15th March, when the cows have come down the mountain from their high summer pastures, and their milk is too fatty and not plentiful enough to make whole Comté wheels. The Comté co-operatives then turn their hands to mak... Read More

Stichelton Toast Brings New Meaning to the Term “Moreish”

Together with cheese-maker Joe Schneider, we’ve created Stichelton Toast, an utterly unique type of toast and a collaboration we're proud of. The toast is made by combining a generous amount of unpasteurised Stichelton blue cheese with buttermilk, our, sesame seeds, and a dash of lemon juice, before it’s carefully seasoned. Each slice of Toast is cut thinly to make it super-light and crunchy, and the taste is deeply savoury. This is unlike an... Read More

How Many of our Cheese Shops and Café Destinations Have You Visited?

Did you know we now have four cheese shops and café destinations in Bath and London? It’s been an exciting two years as we’ve grown from having just one cheese shop in Bath to four very different locations. Earlier this year, our original Bath cheese shop and café in Walcot Street was joined by a London cheese shop and dining experience in Motcomb Street, Belgravia. We’re happy to say it’s a launch that’s proven to be a big hit with the local... Read More

Listen as The Fine Cheese Co. Suppliers Van Nahmen and White Lake Cheese Take to the Airwaves

From partners to suppliers, we’re proud of each and every company we work with. We love to shout about the unbelievable quality of these artisan businesses at every opportunity, but that’s us and we’d understand if you thought we might stray a little towards bias. However, that’s why we feel our passion for these food makers and their products is justified when others show a similar level of excitement towards them, as has been the case recen... Read More

Stärnächäs Wins ‘World’s Best Cheese’ at International Cheese Awards

Stärnächäs, from Swiss affineur Walo von Mühlenen and cheesemaker Marcel Gabriel, won the prestigious Bradbury’s Trophy, also known as Supreme Champion Continental International Cheese, at the International Cheese Awards 2016 in Nantwich. The Swiss cheese, which we sell exclusively in the UK, rounded out the ceremony by successfully picking up the Interprofession du Gruyère Award for Best Swiss Cheese as well. Produced at the foot of the Sänt... Read More

Celtic Promise Wins Best Raw Milk Award at Artisan Cheese Festival

As proud sponsors of the Best Raw Milk award at the Artisan Cheese Awards in Melton Mowbray, our very own Cheese Care Manager, Ruth Raskin, was given the honour of presenting this prestigious accolade. Unlike other specialist cheese awards, this event was designed specifically to recognise the craft and skill of the small artisan cheesemaker. Entrants were only permitted from producers of less than 250 tonnes a year and many produce below the ... Read More

How will you Celebrate 400 Years of British Cheese?

To mark 400 years since the birth of the humble Devon Oke cheese, we have curated a selection box featuring a cheese for every century after the Oke’s inception. Headlining the 400 Years of British Cheese box, which was featured in the June 2016 issue of Food and Travel Magazine, is the Devon Oke itself, a cheese that some believe is older than Cheddar. Cheese-maker Rachel Stevens discovered the Devon Oke recipe only 20 years’ ago and was del... Read More

Cheese Macarons Coming Soon to Bath and London Shops

To celebrate our 25th year and the opening of our new London flagship shop, we’re launching a new range of cheese macarons. Invented and made by Gautam Kaila, our very talented Head Pastry Chef in Bath, these sweet yet savoury macarons are a totally new eating experience. First up is the Motcomb Macaron. Made with goat’s cheese and beetroot, it is inspired by the newly commissioned Motcomb goat cheese and has been created to mark the opening ... Read More

New The Fine Cheese Co. Shop Opens in Belgravia, London

Great news for London, we are opening our first location in the capital. Located in Motcomb Street, Belgravia, our new flagship location will also showcase our À Table casual dining concept. The Fine Cheese Co. Motcomb Street will sell some 110 cheeses from around the world, with an emphasis on British artisan cheeses. Europe’s finest charcuterie will also be available. It will be cut to order on a vintage Avery Berkel slicer. Not only will o... Read More

Christmas Helpers Wanted

We are looking for 10-15 lively and enthusiastic people to help pack Christmas Mail order boxes. The tasks involved can be physically demanding and will require having an eye for detail. Our mail order operation is located in Tolldown Barn, Dyrham, Bath (on the A46 near Marshfield Bakery adjacent to The Crown Pub), if you do not have your own transport we are able to offer lifts to and from the warehouse. *(8.30-18.30 only) We are looking to ... Read More

Italian Fig Ball - Adventures with Cheese #1

When it comes to cheese, it can be very exciting when you come across the perfect accompaniment. Most people are familiar with which crackers and chutneys they like with their chosen cheese – but when it comes to lesser knows treats like Dottato Figs, or our Fruit and Nut Torta – not everyone knows how best to enjoy them. So we have decided to launch our “Adventures with Cheese” series, where we hope we can introduce to you a whole new range ... Read More

Blog: KIEV, UKRAINE by Nicola Glanville

I was recently given the opportunity to visit a customer of The Fine Cheese Co, Good Wine in Kiev; the capital of Ukraine. At the time there was a small part of me that was a little hesitant to go due to the political unrest in the country, but as a natural adventurer with a love for seeing the world, a huge part of me couldn’t wait to experience this city and visit my customer. Originally starting out as a wine importer in 2007, Good Wine ha... Read More

Brutti e Buoni Eton Mess - A fabulous Italian twist on a British summertime staple

Brutti e Buoni are small Italian meringue-like biscuits enriched with chopped hazelnuts and almonds. Perfect with an Espresso, but at this time of year – even better with cream and strawberries! For this recipe we think Vanilla Brutti e Buoni work best, but alternatively you could use the chocolate or cinnamon flavours! Read More

Blog: My visit to Cropwell Bishop Creamery

I was recently lucky enough to visit one of the country’s top Stilton producers. I spent two days at the Dairy and during that time was able to observe and take part in each step of the Stilton making process. Cropwell Bishop Creamery takes its name from the small village in which it is found. As a protected cheese, Stilton has to be produced within an area known as the vale of vale of Belvoir, this is the point at which Nottinghamshire Derbys... Read More

J.T’s Cheese Odyssey

Local Bath boy, J.T, can be found most days preparing excellent coffee to the customers of The Fine Cheese Co. shop in Bath. Despite being a devoted employee, J.T. knows very little about artisan cheese. In this series of short films we join J.T. on his journey of discovery, which takes him through the joys and trials of cheese tasting. J.T’s Cheese Odyssey - Part 1: Texture In this first episode, J.T. learns about the different textures of c... Read More

The Simple Things - Ann-Marie Dyas talks about Waterloo & Wigmore

Ann-Marie talks about British twin cheeses, Waterloo and Wigmore. Waterloo is a delicately flavoured Guernsey milk cheese from Berkshire. Beautifully soft and rich as hollandaise. Its sister cheese, Wigmore, is made with ewes' milk and is elegantly creamy with a gentle flavour. Both are complemented delightfully by our own Damson Fruit for Cheese. View Video on Youtube Read More

The Simple Things - Ann-Marie Dyas talks about Baronet

This month, Ann-Marie discusses Baronet with its inventor cheese-maker, Julianna Sedli. Julianna has been making cheese for just over 8 years. She trained with the American cheese maker Judy Schadi who was so impressed with Julianna she named a cheese after her. Made with unpasteurised organic Jersey milk, this English cheese may soon rival the French classic Reblochon from which it draws inspiration. If this has tempted you, you can order yo... Read More

The Simple Things - Ann-Marie Dyas talks about Valentine's Cheeses

Cheeses are romantic.In this latest video for The Simple Things, Ann-Marie introduces the perfect cheeses for Valentine's Day. Try our Valentine’s gift that has cheese at its heart. Romantic, cosy night in guaranteed! View Video Here Read More

The Simple Things - Ann-Marie Dyas talks about Stilton

The finest Stilton, hand-ladled and expertly matured should reaches its peak at Christmas. Of course you need to cut and care for it at home. Luckily some tips (and a bit of fun) from a professional are at hand. So, watch Ann-Marie’s demonstration for The Simple Things and impress your family and friends. Click here for our Stilton page. Don't forget – last date to order Stilton and cheese for Christmas delivery is Sunday 16th D... Read More

The Fine Cheese Co. British Cheese Festival

Here at The Fine Cheese Co. we are busy getting ready for our very own British Cheese Festival. We’d love all of our customers from in and around Bath to pop along for the day and meet some of the fabulous cheese-makers that we support. There will be over 20 producers, which means a huge amount of cheese to try and to buy! The Fine Cheese Co. staff will also be on hand to help out and talk you through some of your favourite cheeses. As ... Read More

Last of the Summer Wine... Macerated Fresh Fruit with Sweetened Ricotta

Serves 2-4 people  Ingredients:175ml Rosé Frizzante1 tbsp of vanilla sugar200g Mixed summer berries250g Fresh Tom’s Ricotta2 tsps of Seggiano chestnut honeyJuice and zest of ½ a lemon1 packet of Sapori Del Lagonero,Cantucci al MirtilloServes 2-4 people Recipe:  Nick HorwoodPhotographer:  Dorian Vonna-Michell Kastehelmi plate by available from Shannon Wine recommendation:The rest of the bottle, of course! Ro... Read More

Ann-Marie talks about Von Mühlenen Premier Cru Gruyère

For our second video for The Simple Things magazine Ann-Marie talks us through her favourite Swiss cheese; Von Mühlenen Premier Cru Gruyere. This lovely, mature Gruyere would be perfect as part of an Autumnal cheese board or even a Christmas hamper. As a three times World Champion cheese, it is celebrated for its deep and powerful flavour. View video here Read More

Spotlight Shines on Soft Cheese and Simple Things

If you want to embrace a simpler life and need some inspiration to do so  (and let’s be honest who doesn't?), a new magazine called The Simple Things hits the book stands on Saturday. Cheese is as pure and simple as it gets, so when they asked us to get involved we jumped at the chance.Ann-Marie did an interview for issue 1 on soft cheeses like Camembert de Normandie, Gorgonzola Dolce and Brillat Savarin.She also a made a video&n... Read More

The Fine Cheese Co. visit Timsbury to see how Tymsboro’ goats’ milk cheese is made.

As five relative cheese-newbies, we were sent to find out all that we could about the methods used in artisan cheese making. Oliver, Dorian, Nicola, Ash and I set off with our tutor for the day; Andy Swinscoe to Sleight farm, just south of Bath. We drove up a tiny track, over a very steep hill and arrived at the farm. Immediately it felt like we had stepped back into the past.... The cheese in question was Tymsboro', a pyramid- shaped goats' ... Read More

Ragstone - Best Unpasteurised Cheese 2012

Ragstone is one of our favourite British goats' milk cheeses at The Fine Cheese Co. and to our great delight it recently won one of the most prestigious awards in our industry: The James Aldridge Memorial Trophy for  Best Unpasteurised Cheese. The award which is given in the honour of the late, pioneering cheese-maker and affineur James Aldridge and is voted for by fellow cheesemakers and members of the Specialist Cheesemaker Association ... Read More

Warm Spicy Chorizo and Haloumi Salad with Lava Roasted Artichokes

Serves 2-4 Ingredients: 1x Piccante chorizo hoop, chopped 1x pack of Haloumi cheese, cut into bite-size pieces 1x whole garlic clove, peeled 1x100g bag of mixed baby leaves 6 Seggiano Lava-roasted artichoke hearts, cut into quarters A handful of mint and parsley, roughly chopped Juice of ½ a lemon A handful of capers 1x fresh chilli, chopped  (optional) 1. Heat the frying pan to high. Fry the garlic clove in a little olive oil unt... Read More

Timsbury Ash Pyramid drizzled with Lime and Honey Syrup

Ingredients: - 1 Timsbury Ash Goat Pyramid - keep chilled until the last minute - Zest and juice of 1 large lime - 3 large tablespoons of Seggiano Acacia Honey - A couple of mint leaves, finely chopped - 1 pack of Toast for Cheese Apricots, Pistachios & Sunflower Seeds Recipe Nick Horwood Photographer David Lewis Origo plate by available from Shannon 1. In a small pan, warm over a low heat the honey and lime. Stir continuously until the ... Read More

Fourme d'Ambert and Serrano Ham Puff Pastry Twists

Ingredients: - 1 pack of all-butter puff pastry sheet 320g- 200g Fourme d’Ambert Xavier Morin- 4 slices of Serrano ham- 2 tbsp of Fallot ‘honey and balsamic vinegar’ mustard- 1 Ashton Farm free-range organic egg, beaten- A handful of poppy seeds Recipe by Nick Horwood Photographed by David Lewis 1. Pre-heat the oven to 180Co. Line a baking tray with baking parchment. 2. Roll out the puff pastry on a floured surface. 3. Spread... Read More

The Fine Cheese Co. visit Westcombe

The day began with an eventful car journey relying on Flo Neame’s navigational skills. The four of us (Dave – who works with me in the Bath Shop,Flo – who looks after shop customers, Mark – our chief cheese cutter  and myself)  arrived around 9 O’clock at the dairy. Thankfully Tom Calver had told us we weren’t needed at 5 Am for the morning milking! Tom met us at the entrance of the dairy, whilst d... Read More

The Fine Cheese Co. visit Berkswell Cheese-makers

BerkswellRam Hall, Berkswell, Nr. Coventry 28th February 2012Sue Lock I arrived at Ram Hall just in time to pull on a very long glove and plunge my arm into the partly separated curds and whey for a gentle stir.  Cheese making in Berkswell is very hands-on.  Powdered lamb’s rennet is added to the warm raw milk, all of which comes from the farm’s flock of 650 Friesland and Friesland-Devon cross ewes.  The milk is hea... Read More

Items 1 to 40 of 43 total

  1. 1
  2. 2
Cheese Finder

Please wait...

Your product has been added to your bag.
Continue shopping Go to Checkout
Continue shopping
Go to Checkout