Collection: Products

Sharp and fruity. Jane Stewart’s herd of Friesian Holsteins graze outside near the coast of Fife, braving the chill blasts from the North Sea., A fruity, sharp and tangy farmhouse Cheddar, made by Jane Stewart, near the shores of the Firth of Forth on the eastern edge of Scotland.

A buttery, fruity and complex cheese with a smooth and silky texture.

Supple and fruity. Rich dairy notes mature to fermented vegetal tones. Inspired by the classic Saint Nectaire, St. Helena is initially washed and then carefully rubbed and turned, allowing other moulds to colonise the surface, contributing more earthy flavours.

Soft and creamy with a wrinkled rind. More buttery in winter, and more vegetal in summer. Julie Cheyney told us this cheese was named after the patron saint of lost causes. Clearly St. Jude was listening; this cheese is heaven-sent.

Produced by one of the finest growers in St Veran, this is a wonderfully structured wine, showing white fruits with hazelnut and a hint of citrus to provide balance. You must be over the age of 18 to place an order for this product.

Aroma of honey. Rich and creamy texture. Nutty flavour. A star by name and nature, as Stärnächäs, made at the foot of Alp Säntis by Kaserei Gabriel, gets its name from the ‘heavenly pleasure’ it provides.

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.

Tuck into these thinly sliced fruit crisps for a real taste of the summer

The nose is intense with aromas of cassis, bergamot, orange and wild flowers. On the palate, it is fruity, fresh, round with polished tannins giving a pleasant texture.

Milky and crumbly, maturing to silky and fruity. A Taleggio with a fruity silky paste, which may break down at the edges but remains crumbly and fresh-tasting in the centre.

Milky and crumbly, maturing to silky and fruity. A Taleggio with a fruity silky paste, which may break down at the edges but remains crumbly and fresh-tasting in the centre.

Eat like an Italian, and serve with warm butter and shavings of Parmigiano-Reggiano.