Our blog

Our all-new Multiple Delivery Address feature is perfect for those of you who are shopping for several Christmas or birthday gifts intended for different people.

Let us guide you through the checkout process for Multiple Delivery Addresses, so you can save time when shopping on The Fine Cheese Co.

Start by adding the products you wish to buy to your bag. Then, when you have finished making your selection, hover your mouse cursor over the My Bag button on the top right of your internet browser’s window and select My Bag / Giftwrap.

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 any of The Fine Cheese Co. range of Toast products, rather than being an accompaniment for cheese, Stichelton Toast is a snack in itself.

Great with a glass of port

Stichelton Toast almost cries out for a drink. Its cheesy, slightly salty, umami tang and crispy texture makes a sophisticated mouthful that begs alcohol. A chilled 10-year Taw

Did you know we  have three 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 three 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 locals.

Before Belgravia, we opened our Warehouse shop, which is beyond the outskirts of the city, just off the M4.

The Fine Cheese Co. Bath

Starting where it all began, The Fine Cheese

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 50 tonne mark.

The Fine Cheese Co. sponsored the 'Best Raw Milk Cheese' category, and it was Teifi Farmhouse Cheese, the Welsh-Dutch family company, that picked up first place. Its Celtic Promise cheese, a Caerphilly-style, washed-rind cheese with a slightly moist, pink rind, was given maximum points for appearance and presentation and was deemed "interesting, with great eye appeal" by the judges.

A very high score was awarded for Celtic Promise’s body and texture, while it garnered almost maximum points for flavour and aroma. O

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 delighted to re-create a lost tradition. Her cows' milk cheese has a smooth, firm texture and a mellow, creamy flavour.

Accompanying the Devon Oke is the 18th-century Colston Basset Stilton, a pasteurised vegetarian cheese. Made by Billy Kevan and his team in Nottinghamshire, Colston Bassett is one of the only hand-ladled Stiltons still in existence. Hand-ladling produces an intensely rich and creamy cheese; and the Colston Bassett flavour is deep, lingering and complex.

Duckett's Caerphilly, made by Tom Calver at Westcombe Dai

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 of our new shop.

The delicate cheese (made in Somerset, naturally) is paired with fresh beetroot in the filling. A hint of beetroot powder gives a stunning, deep beetroot colour to the crisp shell.

We also have the Bath Macaron that’s made with World Champion Cheese Bath Blue from our home town. We have worked with this family of farmers and cheese-makers for the 25 years we’ve been open.

The creamed Bath Blue is partnered with chives for a deeply savoury filling and the shell i

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 our dining experience, À Table, offer the best from the shop, but there will be seasonal classics too, such as our signature cheese soufflé. Everything can be enjoyed in the venue’s chic surroundings, accompanied by a bottle from the unique “Wine Wall” that boasts 100 European bottles, from Picpoul de Pinet ‘Cuvée Prestige’ 2015 Domaine des Lauriers to Château D’Yquem 1996, sold at retail prices plus a £10 corkage fee.

Breakfast, lunch, afternoon tea and high tea, featuring a pre-theatre menu ranging from Welsh rarebit to caviar f