Collection: Products

Supple and fruity. Historically, cheesemakers would make curd from evening milk, then sprinkle a protective layer of ash on top. The next morning they would make another curd to add to the previous evening’s cheese.Unfortunately, Morbier is currently out of stock. This is due to a temporary ban on the import of French and Italian raw milk soft and semi-soft cheeses due to an outbreak of a disease in cattle. There have been minimal cases, but DEFRA are maintaining a very cautious approach to protect our British herds. Suggested Alternative: Ashcombe.Made in Gloucestershire by celebrated cheesemaker, David Jowett, this cheese shares the distinctive ash line running through the core of the cheese and a similar milky paste and savoury rind. It is also a former Supreme Champion of both the British and Artisan Cheese Awards., A supple-textured, unpasteurised French cheese, with a characteristic line of ash running through it.

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

The most requested cheeses: a well-matured, traditional Cheddar; a creamy, spicy Stilton; and a rich and delicious bloomy soft cheese. Together with delicious accompaniments, they make the essential cheeseboard.

Soft, silky and creamy. When a cheese is eaten as freshly and as simply as mozzarella, it has to be perfect. Our mozzarella is made from 100% buffalo milk to provide a silky, soft texture and a delicate creaminess.

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

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

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

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