Collection: Products

Smooth, supple and buttery. Pungent from a cider wash.

Awarded 'Best Soft White Cheese', 'Best Export Cheese' and 'Reserve Champion' at The British Cheese Awards 2025. A firm and silky texture and a fresh citrus flavour when young; and a denser, creamier and deeper flavour as it matures. Kevin and Alison Blunt’s goats feed on a diet of pasture and hay all year round, never silage. This natural diet results in high quality milk and a sublime and complex cheese.

A sweet yet tart accompaniment for crumbly cheeses such as Cheshire, Lancashire and Wensleydale

Rich, creamy and spoon-able. Translated literally, ‘Gorgonzola al Cucchiaio’ means ‘Gorgonzola with a Spoon’, which is how it is eaten in Lombardy.

Dense, spicy and mouth-filling. First made in the caves of Valassina in Gorgonzola, by travelling cow herders in the 9th century. CasArrigoni select the cheeses that will have a sharper taste and denser consistency than their Dolces, and age them for longer too.

Bright and lactic at the centre with a savoury note of mushrooms near the rind. 'Super Gold' Winner for two years in a row at the World Cheese Awards (2022-2023). Gorwydd (pronounced 'GOR-with) is Welsh for 'edge of a forest'. The judges saw the wood for the trees., Bright and lactic at the centre with a savoury note of mushrooms near the rind.

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.

Buttercrumb Biscuits made with freshly grated Wookey Hole Cheddar.

British Cheddar Crackers made with freshly grated Cave Aged Cheddar.

Suitable for Coeliacs, these crackers are made to a gluten-free recipe and are made using frehsly grated Wookey Hole Cheddar.

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

Buttercrumb Biscuits made with freshly grated Dorset Red.

Buttercrumb Biscuits made with finely crumbled Cropwell Bishop Blue Stilton.

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

Crumbly and tangy. Rich, mouth-filling creaminess.

Crunchy, light and flaky breadsticks, hand made with black and green olives.

Crunchy, light and flaky breadsticks, handmade with extra virgin olive oil.

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

Crunchy, light and flaky breadsticks, hand made with rosemary.

Crunchy, light and flaky breadsticks, handmade with sesame seeds.

Crunchy, light and flaky breadsticks, hand made with tomato and oregano.

All-butter, crumbly biscuits made with real cheese.

Delicate, almost bland in flavour, Haloumi has a wonderfully elastic texture that makes it perfect for grilling and frying.

Made traditionally in a wooden churn and hand-moulded. It’s studded with sea salt crystals, and is a cultured butter rarely found outside of France.

Powerful and tangy. At least an extra six months spent in the family's maturing rooms gives this Cheddar even more stunning complexity and richness. * Typically made with raw milk but may occasionally be made with pasteurised milk. Your piece of cheese will be clearly labelled.

Dense and savoury. A traditional, cloth-wrapped, unpasteurised Cheddar cheese, made in Somerset by Jamie Montgomery. * Typically made with raw milk but may occasionally be made with pasteurised milk. Your piece of cheese will be clearly labelled.

Awarded 'Best Traditional Cheddar' and 'Best Cheddar' at The British Cheese Awards 2025, and'Best Traditional Cheddar' again in 2026 . Meaty and succulent. An artisan Somerset Cheddar made by Todd and Maugan Trethowan, just seven miles from Cheddar Gorge. Moist and succulent in texture, it is full-flavoured with a hint of tropical fruit.

Nutty and mellow in flavour, and flaky in texture. Bound in cloth, and ripened for six months on beechwood shelves, this is the only hand-made raw milk Red Leicester. (The traditional orange-red colour is annatto, derived from the seeds of the achiote tree.) Typically made with raw milk but may occasionally be made with pasteurised milk. Your piece of cheese will be clearly labelled.

Complex and grassy. Westcombe Cheddar cheese is a traditional cloth-wrapped Cheddar, hand-made in Somerset, with a complex, grassy flavour. * Typically made with raw milk but may occasionally be made with pasteurised milk. Your piece of cheese will be clearly labelled.

The beautiful grain of the wood follows the tortuous way the trees grow, making each board unique. The boards are hard-wearing, and easy to clean.

Norway's most famous cheese. Dense and fudgy. Flavours of caramel and buttermilk with a lingering cream finish.

Creamy caramel with a slight piquant note.

A barnstormingly British showstopper of a wedding cake, featuring five tiers of exquisite cheese. This cake includes a powerful Brie-style cheese, a sharp and fruity Scottish cheddar, a rich and creamy Stilton, a cool and crumbly goats’ milk cheese and decadent double cream softie. Serves 115 to 160 people.

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.

Intense and deep coloured with intense aromas of nuts, honey and wood. The full and soft body has a complex flavours of walnuts, dried fruits, coffee and caramel. Full bodied, with a very lengthy finish. It’s the perfect partner for stronger cheeses, but we particularly enjoy it with Stichelton.

Uncover Europe’s finest pleasures in this exquisite selection of rare delights. A treasure trove of flavours for the discerning palate.

Invecchiato IGP Balsamic Vinegar

Hind legs are salted and allowed to rest for ten days. Then rinsed, rubbed with fat and seasoned with pepper. Then hung in the naturally ventilated curing rooms for 48 months. Melts in the mouth, with the gentle milky fat contrasting with the rich succulent meat.Hand-carved.

Rich and savoury meat is complemented by a seam of buttery, melt in the mouth fat.Hand-carved.

The iconic Iberian cured sausage: coarse cut Iberico pork, paprika and garlic. Spicy and rich, with a long lingering taste.

Salchichon derives from the word salchicha, meaning sausage.This version is made with a combination of lean cuts and fat, and is seasoned with black pepper, garlic, nutmeg and coriander. Textured, aromatic, sweet.

Rated by the Blázquez family as their premium jamon. In 2025, received the Superior Taste Award from the International Taste Institute.

Toast for Cheese or All-Butter Crackers. Illustrated by John Broadley

The perfect selection of cheeses in miniature: a full-flavoured Brie-style cheese, a rich and creamy blue, a moreish hard cheese reminiscent of Cheddar, and a tiny, tasty goats’ milk cheese. Serves 20 to 30 people.

Sweet and nutty.

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.)

Full-flavoured, with honeyed undertones. A unique Raclette made in the Jura mountains and matured by Affineur Walo, it is utterly divine melted over pork, potatoes and pickles.

Ready-to-use caperberries, medium-sized so as to maintain their fleshy texture despite being preserved in oil

Carefully selected caper leaves, firm and crunchy, with just the right balance betweensavory and aromatic flavors and a pleasant note of sharpness.

Ready-to-use capers, small-sized so as to maintain their crunchiness despite being preserved in oil.

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.

Subtle and rich. Wonderful in baking and makes an original dipping oil for bread.

Add a hint of avocado flavour to your salad dressing. Delicious in mayonnaise or with shellfish.

Basil oil is for summer salads, grilled fish, or to add to Gazpacho.

Garlic oil adds umami to grilled meat, and is wonderful in mashed potato.

For salad dressings, or drizzle over mashed or boiled potatoes.

Truffles from Alba have a more delicate flavour with a hint of garlic. Add to pasta, risotto and egg dishes., Truffles from Alba have a more delicate flavour with a hint of garlic. Add to to pasta, risotto and egg dishes.

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

A delicate oil for dressing avocado, beetroot, mâche, or grilled fish.

Thyme & Rosemary, which brings a taste of Provence to grilled vegetables or dishes.

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

Luscious, with notes of citrus. A cheese with an ice-cream texture and the richness of a triple cream. The mixed milk adds a pungency of aroma, and depth.

Elegant and fresh, creamy and fruity and has fine steady bubbles.

Elegant, fresh and fruity and has fine steady bubbles.

We have been searching high and low for a cheese board big enough for an entire Brie de Meaux, and finally we have found one! This gorgeous cheese board is hand-made from sustainable mango wood.

The arabica beans bring finesse and flavour, and the robusta beans bring strength, depth and crema.

Ground Italian coffee that is powerful and unmistakable its aroma, with intense flower and citrus notes and a sweet and determined flavour

A crunchy cracker for any fresh cheese.

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

A nose of pear, white peach and plum, while the palate is well balanced and creamy with red apple, peach and honeydew melon flavours. The finish is powerful and long lasting. You must be over the age of 18 to place an order for this product.

The 'house' classic recipe.

Marinated with basil, oregano and a touch of garlic.

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

Amarena e Peperoncino (cherry & chilli) Panforte for Cheese combines a fruity sweet intensity with a chilli kick that pairs well with blue cheeses.

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.

Classic Tuscan hard biscuits, to serve dipped in Vin Santo. Marabissi Cantuccini are heavily laden with sliced almonds and have a just-baked taste.

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

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

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

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

This gorgeous cheese board is hand-made from sustainable mango wood. The wood has natural, pale beauty and the design is simple, yet solid.

Membrillo is a firm and fruity quince paste. Perfect with sheep’s milk cheeses such as Manchego, Pecorino and Berkswell.

Stainless steel truffle slicer for shaving truffles, mushrooms, vegetables and cheese.

Stone fruit combines with notes of melted butter and toast imparted from 10 months ageing in French oak barrels. Fresh acidity and a flinty mineral character from the limestone soils balances the rich character and creamy texture, finishing long and complex. You must be over the age of 18 to place an order for this product.

The chutney that beer lovers have been waiting for...

Tangy and creamy wafers.

Miller's Damsels Catering Selection.

Dark and crisp wafers.

Dark and crispy gluten-free crackers.

Three perfect neutral, hexagonal wafers in upright boxes.

Crunchy and wheaty wafers.

The cracker that beer lovers have been waiting for...

Beetroot, Potato and Spinach Crackers for cheese, pâtés and dips

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

Seaweed Crackers for cheese, pâtés and dips.

A trio of ingredients in three individual, square crackers that move the humble cracker in a new direction.

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

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

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

Miller's Toast Catering Selection.

Fruity Toast particularly delicious with cheese.