Collection: Products

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.

Clean and buttery with vegetal and cooked ‘mushroom’ notes. A cows’ milk robiola is a rarity, but this little dollop tempts easily. Made only from the milk of Piemontese herds and spritzed with annatto before ripening, its gently vegetal flavours pair perfectly with the local roasted hazelnuts.

Snowy to gooey. Sweet and milky, yet utterly savoury.

A crunchy cracker made to partner any goats' milk cheese, but perfect to eat alone.

Clean and buttery, with a decadent texture. Enriched with a touch of cream, this mixed milk robiola is utterly luscious. Accompanied by a chilled glass of Moscato d’Asti, it’s Piemontese summer on a plate.

Viscous and well balanced, balsamic cream is perfect to gently enhance the taste of food and to give a creative touch to the decoration of dishes.

Aged for 12 months in French oak barrels before resting in bottle. The nose is perfumed with violets and cherries while the palate is fresh and structured with notes of black fruits with spices and hints of caramel. You must be over the age of 18 to place an order for this product.

A velvety-soft texture and a rich tangy flavour. Handcrafted the traditional way, using a recipe passed down through three generations of the Skailes family. Unlike the rest of their production, this traditional rennet Stilton is hand-ladled, producing a cheese that is richer and creamier, with a deep and complex flavour.

Sweet and mouth-filling, with notes of ‘hazelnut’. Nurtured by Rodolphe to grow a soft, fluffy coat. As the cheese becomes firmer, the paste grows denser and the floral flavours are balanced by deeper, nuttier tones, but Crottin is delicious at all ages.

Five perfectly formed gems for your cheeseboard. Unwrap and enjoy them all at once or savour them one by one over time.