Collection: Products

Crumbly to creamy. Mineral and peppery notes, balanced by spicy sweetness. Made by one man, his cows, and the unique bacteria that exist in the caves of the Picos de Europa mountain range. This spicy Spaniard is balanced by fruity tones that make this a true amigo to sweet Sherries.

All the way from Hawaii, this fruit is a one-of-a-kind

Sweet and intense.

Three exquisite cheeses and their perfect accompaniments, together with a beautiful ceramic platter, illustrated by renowned artist John Broadley.

Lemon-yellow in colour with a persistent bead of elegant, refined bubbles.

Wonderfully elegant, with a lovely concentration of fruit, displaying butterscotch and hazelnuts notes. The finish has complex flavours of brioche and cinnamon.You must be over the age of 18 to place an order for this product.

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.

Firm bodied but with a rich, creamy mouth feel. Gently sweet with notes of almonds. Hand-made in the style of traditional Cheddar, but with local goats' milk, this cheese is clothbound and matured for around six months to develop a well-rounded character quite unlike other goats’ milk cheeses.

A sweet accompaniment for smooth, hard-pressed cheeses. Perfect with Comté or Beaufort. Delicious with Gouda.

A sweet and delicate raw sheep's milk cheese from Lombardy. As it matures, it becomes more intense and firm.

Available between January - early May. Supple and mouth-coating. Rich, nutty and even meaty at times. Available in Quarter Cut (approx 250g)

Smooth in texture, with a lemony note in the flavour. Kent’s quarries are known for a hard grey limestone called Ragstone. Charlie Westhead’s first dairy was nearby but thankfully this Ragstone is soft and creamy.