Collection: Products

An essential luxury for cheese lovers.

Inspired by Worcestershire sauce, this rich Balsamic-based condiment offers a complex blend of savoury, tangy, slightly sweet, umami-rich notes.

Affinato 12 Year ABTM DOP Balsamic Vinegar

A concentrated flavour with vegetal sweetness. Walo receives these cheeses at four months’ old, and washes them for a full year so they retain moisture. The striking appearance comes from pockets of eyelets, which contain crystals.

Aromas of meadow flowers and dried fruit. Walo ages this remarkable Gruyère in one of his famously warm and humid cellars, so helping it to maintain the moisture needed to develop such an array of complex flavours.

Boozy aroma. Silky smooth texture. ‘Caramel’ flavour. This cheese has quite the life, as its maturation involves a regular wash in a brine of red wine and herbs.

Pale lemon in colour with notes of white flowers and lemon zest on the nose. The palate is crisp, fresh and bursting with fruit; white peach, apple, melon, pear, grapefruit, lime zest and blossom. You must be over the age of 18 to place an order for this product.

All-Butter Wholemeal crackers, All-Butter Spelt cracker and All-Butter Wheat crackers, in one beautifully illustrated box.

Sweet and slightly nutty, all-butter, melt-in-the-mouth crackers. A neutral partner for cheese.

Wheaty and crunchy, all-butter, melt-in-the-mouth crackers. A neutral partner for cheese.

Aroma of mountain meadows. Sweet and gentle flavour. Alp Blossom’s simply stunning appearance ensures this cheese will be the belle of the ball on any cheese platter. The rind is coated in a mix of scented flowers and herbs.

A delicate, fruit treat that can be eaten at any time of the day

Crumbly, with a little acidity. Cheshire is one of Britain’s oldest cheeses, but production almost stopped entirely after WW2. Lucy Appleby brought the cheese back in the 1950s, and it remains the only exclusively raw milk Cheshire.

A four-tier cheese wedding cake, with a delectable combination of fresh and crumbly Cornish Yarg, two delectable soft cheeses, and a classic, rich Stilton. Serves 70 to 100 People.

Why not order a tasting box to try together at home? We know you'll find the cheeses taste as delicious as they sound.

Precious 'Cioccodelizia' powder to make cups of classic traditional thick Italian hot chocolate.

'Cioccodelizia' powder to make extra dark hot chocolate.

Chocolate creamy spread.

Hazelnut creamy spread.

Pistachio creamy spread.

One of Babbi's most iconic creations. Beautifully wrapped, thin waferini layers filled with fine vanilla cream and coated with dark chocolate.

Babbi turn to the dark side, as their signature waferini has their traditional vanilla cream filling replaced by the most luxurious dark chocolate cream for a real taste of refinement.

Beautifully wrapped, thin waferini layers filled with fine Pistachio cream and coated with white chocolate.

Elegant egg-shaped metal tin filled with 8 assorted Babbini wafers: pistachio, dark chocolate and hazelnut.

A fabulously full-flavoured Brie-style cheese, hand-made in Suffolk by Jonny Crickmore from the milk of his own herd of Montbeliarde cows.

Made by Claire Burt in Cheshire from local milk, this little blue cheese is creamy in texture, with a sweet tang from the blue veins. The paste softens as it matures, but the flavour remains mellow and rich.

Creamy, and slightly crumbly in the core. The recipe was discovered in an attic by cheesemaker Alan Gray. Spell his surname backwards to see how the cheese got its unusual name. Local, hand-picked nettles provide its beautiful, lace-like appearance.

Made with the finest dark Belgian chocolate. Baked short and slow for the perfect texture.

Made with the finest dark Belgian chocolate.Baked short and slow for the perfect texture.

Made with morello cherries: the best for baking. Baked short and slow for the perfect texture.

The nose has delicious aromas of summer fruits that follow onto the palate with notes of red cherries, strawberries and raspberries combined with a fresh, floral note and a crisp acidity. You must be over the age of 18 to place an order for this product.

This intense, full bodied red has a wonderful scent of violets and roses. It is harmoniously balanced, rich with tar and plum flavours held by firm tannins, powerful yet never aggressive. You must be over the age of 18 to place an order for this product.

Earthy and full-flavoured, with protracted finish. A cheese in the style of Brie de Meaux, made by Jonny Crickmore at Fen Farm. From the cutting of the curds to using the traditional pelle-à-brie ladle, everything is done by hand.

Earthy and full-flavoured, with protracted finish. A cheese in the style of Brie de Meaux, made by Jonny Crickmore at Fen Farm. From the cutting of the curds to using the traditional pelle-à-brie ladle, everything is done by hand.

A crunchy cracker for any mild cheese.

Single cream and light vegetal notes. In 2014, Bath Blue was judged ‘Supreme Champion’ at the World Cheese Awards. The competition was fierce, with 2,600 cheeses from 33 countries vying for the top spot, but none could beat this brilliant blue.

Gin of a different persuasion

Soft and yielding, with a creamy flavour. The cheese of choice for Admiral Lord Nelson and his family, having frequent references in their correspondence. The original recipe recommended using a feather to apply salt to the surface.

Pliable and slightly crystallised. Joseph Paccard select their Beauforts every September to release at the age of twelve months. They then release them in consecutive batches, each one a month older than the last.

Soft and spreadable texture, and mellow flavour. A different style of blue cheese created by the current generation of the Skailes family, master Stilton makers for 160 years.

Ready to use. Add to whatever you are cooking. The longer they simmer, the tangier the sauce.

Conspicuous fruit with natural bright colour. Not mush, not jelly, not gloopy, not runny.

Bright natural colour. Perfect textures. No need to bang the bottle. No separation. No liquid stream. Intense unadulterated flavour.

A blend of white and green tea with peach and jasmine.

Black tea with bergamot and cornflower.

Green tea with ginger and lemon.

A fruit infusion tea of apple, papaya, pineapple and cinnamon.

Bright natural colour. Perfect textures. No need to bang the bottle. No separation. No liquid stream. Intense unadulterated flavour.

A beautifully packaged pair of Belberry’s finest: sweet Strawberry Preserve and tangy Seville Orange Marmalade. Perfect as a thoughtful gift for breakfast lovers or anyone who enjoys a touch of luxury on their toast, scones, or pastries.

Conspicuous fruit with naturual bright colour. Not mush, not jelly, not gloopy, not runny.

White tea with peach and passion fruit.

Pulpy fruit and juice in balance. Not filaments floating in liquid or suspended in jelly.

Bright natural colour. Perfect textures. No need to bang the bottle. No separation. No liquid stream. Intense unadulterated flavour.

Conspicuous fruit with natural bright colour. Not mush, not jelly, not gloopy, not runny.

Pulpy fruit and juice in balance. Not filaments floating in liquid or suspended in jelly.

Bright natural colour. Perfect textures. No need to bang the bottle. No separation. No liquid stream. Intense unadulterated flavour.

Conspicuous fruit with natural bright colour. Not mush, not jelly, not gloopy, not runny.

A fruit infusion tea of hibiscus blossom, raisins, candied pineapple, raspberry and sour cherry.

Spread on warm toast, buttery scones, or delicate biscuits for a sophisticated breakfast or teatime treat. Enjoy over yogurt, ice cream, cheesecake, or panna cotta. A versatile delight for tea and dessert lovers alike.

Best of Miller’s Crackers Catering Selection. *Please note, this selection contains crackers only.

Ann-Marie Dyas Award and Best Modern British Cheese Award Winner at The British Cheese Awards 2024. Smooth and succulent. Seasonal semi-firm sheep's milk cheese.Due to the use of ewes' milk, Bibury is only available seasonally - so taste it while you can!

Luxurious, ice-cream texture that matures from crème fraîche to clotted cream. The addition of double cream makes this cheese hard to resist. Made by Rose Grimmond, a relation of Ian Fleming of James Bond fame. But don’t just keep it For Your Eyes Only.

The nose has apricots and ripe apples, while the palate has tropical fruits, honeysuckle, almonds and a pronounced creamy note. You must be over the age of 18 to place an order for this product.

Rich and yielding, creamy and earthy.

A healthy treat that's great in a gin and tonic, or can be used to decorate a cheese wedding cake

12 individually wrapped chocolate eggs; pistachio cream filling, hazelnut cream filling and vanilla cream filling.

Rich dark chocolate shells enclose a soft cocoa cream filling enriched with the fresh citrus flavour of orange.

Intense shells of 70% dark chocolate with a soft filling of 70% dark chocolate cream.

Milk or dark chocolate shells with a creamy and sweet hazelnut filling.

Rich pistachio chocolate shells hide a delicious, sweet and savoury pistachio cream inside.

Milk and dark chocolates filled with zabiaone, the decadent Italian dessert.

Take a Slow Food Garbagna cherry, macerate it slowly and generously in local Piedmont Grappa. Dip it in the highest quality chocolate to create an alcoholic, liquid, cherry, chocolate experience like no other (May contain cherry stone!). Set of Milk, White & Dark (save £1.00*)

If you can't decide between a white, milk or dark chocolate drunken cherry, why not have them all?

Garbagna cherries macerated in local Piedmont Grappa, then dipped in high quality dark chocolate. An alcoholic, liquid, chocolate experience like no other. (May contain cherry stone!)

Garbagna cherries macerated in local Piedmont Grappa, then dipped in high quality milk chocolate. An alcoholic,liquid, chocolate experience like no other. (May contain cherry stone!)

Garbagna cherries macerated in local Piedmont Grappa, then dipped in high quality white chocolate. An alcoholic, liquid, chocolate experience like no other. (May contain cherry stone!)

The finest of bubbles. Aromatic, with notes of pear and walnut.

Ideal to season all warm dishes, such as pasta, risotto, meat fillets, eggs and potatoes.

Intense flavours of blackberry, cherry and autumnal fruits mingle with grilled meats, mineral and leather. Well structured with the medium body supported by subtle tannins and fresh acidity. You must be over the age of 18 to place an order for this product.

Glossy and smooth, with a wrinkled rind, this pasteurised Brie offers a rich texture and a lightly vegetal, mushroomy flavour. Made in small batches by the third-generation Dongé family in Meuse, it is a fine example of French Brie.

Light and mousse-like, with hints of citrus. An ashed disc with a beautifully thin, wrinkled coat and a dense paste, with a texture reminiscent of the finest ganache. The flavour is every bit as good: nutty, complex and lingering.

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.

Fresh, silky, slightly milky. From their own herd of water buffalo reared on the farm, and left free to range the lush green Somerset pastures.

Made from raw cows' milk, this lightly salted farmhouse butter is rich with complex flavours.

Awarded 'Supreme Champion' and 'Best Rind Washed Cheese' at The British Cheese Awards 2025. Firm and smooth. A sweet, rich paste edges to savoury flavours at the rind.

Delicate and milky, but rich. Gently pull this cheese apart, and the liquid cream centre will spill onto your plate. Burrata di Bufala has a delicate milky taste, and just a hint of acidity to freshen the palate.

Burrow hill farm pressed Somerset cider-medium dry.

Selected by award-winning affineur Rodolphe Le Meunier, this soft-ripened Camembert is made from pasteurised cow’s milk. Its bloomy rind encases a rich, glossy paste with buttery, earthy flavours and delicate mushroom notes.

Delicate and creamy. Tradition and milks combine to make this little charcoal cheese. Three separate milks are used, that of cows, goats and sheep, and ash is then sprinkled on the young cheeses to form a stylish and characteristic rind.

Crumbly when young. Matures to become richly creamy, ‘honeyed’ and piquant. Cashel Blue is named after the Rock of Cashel, which overlooks the Grubb family farm on the Tipperary plains. Made since 1984, this is Ireland’s most famous blue cheese.

Delicate and smooth. Subtle ‘goatiness’ with a nut-shell finish. Named after a rebellious Christian sect from the Middle Ages and decorated with the region’s Occitan cross. Made by the Fricker family in Saint-Félix-Lauragais, and ripened by affineur François Bourgon for the thinnest of wrinkled rinds and the complexity of gentle, sweet milk.

A great present for a cheese-loving cook. 

A great present for a cheese-loving cook.

A handsome baker that fits a classic French Camembert. Bring on the new potatoes or the crusty bread.

... or anything else you want to put in it!

Cheese looks so good on blue and white china and John Broadley's charming designs are quirky, original and rooted in the country. *Please note that unfortunately gift wrap is not available for this item*

This traditional style of Chablis is made from old Chardonnay vines grown in the prestige Premier Cru vineyard `Fourneaux'. Fresh, floral aromas of apple blossom combine with a creamy texture and distinct mineral complexity. You must be over the age of 18 to place an order for this product.