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Made with stoneground wholemeal flour, walnuts, almonds and hazelnuts. Warm and mellow.

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.

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.

A sweet accompaniment for powerful, soft cheeses. Damson is a variety of plum. It is delicious with Brie de Meaux, or Camembert.

An essential luxury for cheese lovers.

Refined, all-butter biscuits, now suitable for those following a gluten-free diet, this Elegant & English recipe is made with a blend of gluten-free cereals and a touch of refinement.

Buttercrumb Biscuits made with freshly grated Wookey Hole Cheddar.

Finely crumbled Cropwell Bishop Blue Stilton® has made these crackers rich and robust in flavour.

Rich and aromatic. Melt-in-the-mouth texture. Inspired by Persian Fetta (softer, creamier and more buttery than the Greek), Graceburn is steeped in vivid yellow, coldpressed, British rapeseed oil, infused with thyme, garlic, bay and pepper.

Crisp, snappable and savoury crackers designed to partner wine.

A unique cross between a Cheddar and an Alpine recipe gives this cheese a fine balance of savoury to sweet tones.

Bright ruby red with fresh raspberries on the nose. The palate is soft with a silky mouthfeel and subtle tannins, notes of red cherries and violets on the finish. You must be over the age of 18 to place an order for this product.

This cows’ milk cheese has a smooth yet firm texture, and a mellow, creamy flavour. The curds are washed to give a flavour that is more mellow and sweeter than Cheddar.

All-butter, crumbly biscuits made with real cheese.

Contains: Baked Apple & Custard, Raspberries & Dark Chocolate and Strawberries & Cream.

Alternating layers of Gianduja and lightly salted pistachio in a classic chocolate bar.

Bright, citrusy and delicate.

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

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.

All-butter, all-natural, bear-shaped biscuits, with real banana puree.

Creamy yellow, with a rich, buttery-crumble texture. A truly old-fashioned Lancashire made traditionally with a two-day curd recipe. (Curd from a second day’s milk is added to that from the first, to produce a more complex flavour.)

Taking three of your favourites from the Miller’s lines, Artisan Biscuits’ new box is ideal for entertaining. All that’s needed is to add cheese and you have the perfect marriage of flavours.

Olive Oil & Sea Salt, Rosemary and Chive crackers, in one gorgeous tin

All-butter, crumbly biscuits made with real cheese.

Winner of Best Organic Cheese at the 2026 Artisan Cheese Awards. Awarded 'Champion Retailer Product' at The British Cheese Awards 2025. Moist and smooth, floral and grassy. Sweet tones balanced by bolder farmy notes. Made from milk from the farm’s own herd, and matured in hay, which is hand cut from a diverse grass and wildflower meadow and dried on the farm, Witheridge in Hay is a unique distillation of place and time.

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!)

Nicknamed ‘the money muscle’, it is marbled and tender with a full-flavoured taste.

All-butter, natural, bear-shaped biscuits, with white chocolate.

Made with stoneground wholemeal flour, linseeds, sesame seeds and poppy seeds.

Sweet and nutty.

A perfect partner for blue cheeses such as Stilton, Fourme d’Ambert and Gorgonzola Dolce.

Three favourites from Miller's made to gluten-free recipes.

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

Refined, all butter biscuits, particularly good with Assam tea.

Rich, ice-cream texture. Light and fresh, then ripening to include ‘mushroom’ notes. Made in the style of a French double-cream cheese, and named by cheesemaker Charlie Westhead after his dog.

Moist, fresh, clean and gently garlicy. Made to the same recipe as the original but wrapped in handpicked wild garlic leaves foraged from Cornish woodlands in Spring. Over time, the aromatic leaves influence the young curds, allowing the delicious garlic flavours to permeate the cheese.

Soft-eating and delicately-flavoured ‘cakes’ made from almonds, orange, honey and egg white, and presented in the traditional lozenge shape.

Buttercrumb Biscuits made with finely crumbled Cropwell Bishop Blue Stilton.

Springy, slightly milky, and floral. The youngest version of this world famous cheese. Made from the milk of the extremely rare hardy little black sheep that are now close to extinction on the plains of La Mancha.

Intensely rich and creamy, with a sweet caramel and deep umami flavour. An unabashed, unashamed and unadulterated attempt to recreate the British blues of yore, made to an historic recipe and with raw milk. Not a Stilton, but impressive nonetheless.

Truffle chips by Tartuflanghe, the new way of tasting chips.

Figs in spiced & sweetened cider vinegar. Makes cheddar a new experience.

Strong and sublime. A sweet, creamy paste with sharp, mineral pockets of blue. The most acclaimed producer of Roquefort, and the only one to make their own penicillium roqueforti, extracted from rye loaves baked in house. Respect for tradition and quality is at the heart of this cheesemaking family.

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.

Crunchy and wheaty wafers.

Oak-smoked Flour and red Chilli Crackers for cheese, pâtés and dips

Refined, all-butter biscuits, particularly good with Jasmine tea.

All-butter, crumbly biscuits made with real cheese.

All-butter, natural, bear-shaped biscuits, with real raspberry juice.

Rich, meaty and spicy but counterbalanced by an edge of floral sweetness. With a silky, sometimes liquid centre and a spicy, piquant aroma, it is not hard to believe the urban myth that carrying this cheese is banned on the Paris Métro.

All-butter, natural, bear-shaped biscuits, with Belgian chocolate chips.

British Cheddar Crackers made with freshly grated Cave Aged Cheddar.

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.

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.

Gluten-free.Made with Madagascan bourbon vanilla, the best in the world. Baked short and slow for the perfect texture.

Crisp and tart baby gherkins.

Light, tart and refreshing. This is our pick of the bunch.

Plump and hearty. Salty and 'yeasty'. Made on a family farm with only 200 lively goats, this speciality of the South is aromatised with rosemary oil, then dried and ripened in Rodolphe le Meunier’s caves.

Crisp, snappable and savoury crackers designed to partner wine.

Soft eating, and not to be confused with the harder biscuit-like Amaretti that are commonly found. The almond taste is intense and stronger than Ricciarelli.

A gluten-free, salted caramel cookie with chocolate chunks. It’s an irresistible combination of salted caramel, dark and milk chocolate chunks, golden syrup and clotted cream.

The nose has wild herbs and red fruits, and there are dark berry fruits and woodland hints on the palate, backed by subtle oaky spices and soft ripe tannins. You must be over the age of 18 to place an order for this product.

A honeyed sweetness, wine fragrance and a thick, runny consistency.

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.

Refined, all-butter biscuits, particularly good with Darjeeling.

Thick chocolate-dipped cantucci. The ultimate indulgence and delicious served with coffee, or after dinner with Il Santo or brandy.

Pure milk chocolate bar studded with whole Piedmont hazelnuts.

Seaweed Crackers for cheese, pâtés and dips.

Milky and springy, and simultaneously sweet and savoury. The name ‘Halloumi’ is restricted by PDO, and so Tim Homewood and Angela Morris had to be creative when naming this cheese, but production is just as painstaking.

A fig and walnut sweetmeat, delicious service with Pecorino and hard ewes’ milk cheeses.

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.

The king of salamis.' Tender and sweet. An ancient Parma tradition, hand-made and coarse grained, as the ancient Norcini butchers prepared it, when travelling from town to town to make salumi.

A white chocolate and almond filling, surrounded by milk Gianduja chocolate made from Piedmont hazelnuts.

Made with stongeground wholemeal flour, apples, sultanas and dates. Fruity and crunchy.

Pure dark chocolate (56%) bar with whole Piedmont hazelnuts.

The classic Panforte, made with candied orange and lemon peel, almonds, honey and spices (cinnamon, nutmeg, clove, mace and coriander). Enjoy with soft cheeses.

Buttercrumb Biscuits made with freshly grated Dorset Red.

Dense but crumbly, and mellow but savoury. Britain’s only raw milk Shropshire Blue, inspired by Stilton but more akin to Cheshire in texture. Made by Will Clarke, son of David and Jo Clarke, celebrated makers of Sparkenhoe Red Leicester.

Toasted almonds and hazelnuts in crispy meringue. Hand-wrapped in pairs in signature tissue paper.

White chocolate bar with salted pistachios, hazelnuts and almonds.

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*)

Elegant in style and utterly delicious.

Supple and savoury, and melts brilliantly. A cheese was named ‘shield’ after an ancient bronze shield was unearthed near the farm. It was renamed ‘Ogleshield’ after Bill Oglethorpe suggested washing the rind, so creating a British take on Raclette.

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

The Fine Cookie Co. takes the finest dark Belgian chocolate and cocoa powder to make an incredibly rich gluten-free cookie that is a complete chocolate hit.

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

Crunchy, light and flaky breadsticks, hand made with Parmesan and poppy seeds.

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!)

Lusciously rich and headily aromatic. The addition of black winter truffle and a drop of truffle oil elevates this delicious Persian-inspired cheese to heights of decadence that would please even the King of Kings, Cyrus the Great.

Pair with salads, add to stirfries or drizzle on pizza.

The fruit snack that started it all. Can be paired well with mulled cider or a mimosa.

A soft caramel colour, and a creamy and nutty flavour. Hand-made close to us with milk from the farm’s herd and originally named Beauty of Bath. We suggested ‘Wyfe of Bath’ because, in Chaucer’s Canterbury Tales, the Wyfe had an insatiable appetite for pleasure.

Hot and spicy with the Mediterranean flavours of basil, oregano and black peppercorns.

Ford Farm's Dorset Red has been smoked over oak for the dark, mellow flavour in these crackers.

Elegant in style. Old tawnies take on the characteristics of walnuts, dried fruits and spices, in colour and flavour. With this flavour profile, we find it goes wonderfully with Colston Bassett Stilton.

... 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.

Goccia Oro IGP Balsamic Vinegar (Gold Drop)

Chocolate-covered pressed fig 'salami' scented with orange peel and with a generous dash of rum.

For salad dressings, or drizzling over a warm goats’ cheese salad.

Creamy and buttery with a pleasant peppery warmth.