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A nose of apple leads on to floral, spicy notes with a touch of spirit, followed by a long, lingering aftertaste.

Small, aromatic and sweet tomatoes preserved in tomato juice. Ideal with delicate ingredients such as prawns or vegetables.

Gluten-Free Crackers from The Fine Cheese Co.

Venchi gift box with 13 assorted pralines.

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.

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.

A Gewurztraminer with a complex palate with plenty of fruity and spicy character. A dry acidity balances the tropical fruit and a slight minerality leads into a long refreshing finish. You must be over the age of 18 to place an order for this product.

Smooth and mouth filling, with notes of brown butter and roasted nuts. Supreme Champion winner at The Artisan Cheese Awards. A truly special cheese, made only in the summer months, and, even then, only when the milk is just right. The Hegarty’s French cheesemaker has brought more than a hint of the Franche-Comté to the Cork countryside.

Add to your sauces for game, venison and root vegetables. Drizzle a few drops on sweet fruits and ice cream. Its intense fruity flavour makes great salad dressings.

Sweet and mouth-filling, with notes of ‘hazelnut’. Nurtured by Romain Dubois to grow a soft, fluffy coat. As the cheese becomes firmer, the paste grows denser and the floral flavours are balanced by deeper, nuttier tones, but Crottin is delicious at all ages.

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.

A delicious coffee that is low in acidity and has a sweet and delicate taste - by far the best decaf we have ever tasted.

Bright natural colour. Perfect textures. No need to bang the bottle. No separation. No liquid stream. Intense unadulterated flavour.

Hazelnut creamy spread.

This vinegar will work well as a marinade for chicken and fish. Alternatively, try adding mustard and oil to make a light sauce. Add a teaspoon to cordial and gin.

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.

Pliable and slightly crystallised. Joseph Paccard select their Beauforts every September to release at the age of twelve months. They then release them in consecutive batches, each one a month older than the last.

Precious 'Cioccodelizia' powder to make cups of classic traditional thick Italian hot chocolate.

White Balsamic Vinegar with Thyme

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

Beautifully wrapped, thin waferini layers filled with fine Pistachio cream and coated with white chocolate.

A rich and earthy aroma, a firm texture, and a subtly nutty depth as it ages. From Auvergne’s Cantal region, this tomme is made from rich mountain-pasture milk. Admirers call its rustic character a “quiet cheese with a bold soul”. Best paired with crusty bread and robust red wine.

A sweet and intense accompaniment, delicious with blue cheeses.

Mountain forest aroma. Rich and fudgy texture. Earthy flavour. A true Tomme de Savoie, from a time before the rise of industrialised cheesemaking. Redolent of a woody wonderland, this is a cheese of great structure and complexity. Unfortunately, Brie de Meaux 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.

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.

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.

Gin of a different persuasion

Creamy caramel with a slight piquant note.

Dark, sticky and rich. Delicious with hard cheeses such as Cheddar.

Sugar-coated almonds, sugar-coated pistachios, and sugar-coated almonds with apricot, berries and vanilla.

Table sea salt and seasonings for grilling, salads, soups, marinades and sushi.

Ready to use. Add to whatever you are cooking. The longer they simmer, the tangier the sauce.

Milk and dark chocolates filled with zabiaone, the decadent Italian dessert.

A pleasant warmth from the smoked Paprika de la Vera DOP.

Add crunch to a ploughmans, or class to a cheese-board.

Bright natural colour. Perfect textures. No need to bang the bottle. No separation. No liquid stream. Intense unadulterated flavour.

Thin slices of select potatoes of the aromatic, golden-yellow "Agria" variety are browned by hand in sunflower oil to the perfect crispiness and then finished with a pinch of fleur de sel. But beware: These chips can be addictive!

Crumbly and tangy. Rich, mouth-filling creaminess.

Affinato 12 Year ABTM DOP Balsamic Vinegar

Slate board for cheese and charcuterie.

Succulent, creamy and rich.

A less 'appley' nose than Somerset Royal, but smoother and more complex, with a velvety palate and a sweet spicy aftertaste.

Smooth and supple. Notes of ‘walnuts’ and ‘meadow flowers’. The flagship cheese of Haute-Savoie. The green label indicates that this is the rare farmstead variety, and it has been washed twice by Fromagerie Joseph Paccard, leading to an intoxicating aroma of leather and spruce. Unfortunately, Reblochon 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: YarlingtonLovers of Reblochon will surely enjoy this British washed rind cheese with a blush coat and a plump and glossy interior.

The vinegar can be used to enrich sauces, stews and casseroles. It works well with game, duck and sausages. The deep berry flavour makes delicious salad dressings.

This vinegar will pep up your pies and crumbles: add to the stewing fruit for a flavour burst that brings out the natural sweetness of the fruits. Also great in pork dishes.

Flor de Sel and Moscatel Sherry Vinegar.

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.

Marinated with basil, oregano and a touch of garlic.

Sweet, rich and spicy. Drizzle over melon. Use in Asian inspired dishes. Add a few drops to honey, lemon and hot water for a comforting winter drink.

Dark Chocolate with Pistachio and pinch of salt.

Sweet pineapple and fresh turmeric, gochugaru and black pepper. Golden-hued, and fruity, tangy and warm. For grilled meats and fish, tacos and poke bowls.

With beetroot and red cabbage, to balance the tang of fermentation with natural sweetness. Vibrant, crunchy and versatile.

The 'house' classic recipe.

Sweet, tangy, fruity. Suitable for spring salad dressings, drizzled on ice cream, or added to a stir fry of spring vegetables. It is also great as a sauce or marinade for fish. Try it on mackerel or scallops.

Rich and earthy. Great for drizzling over roast vegetables. Use to pickle beetroot and red cabbage. Add to vegetable stews and meat casseroles.

Balanced, yet distinctly truffled. The best of its kind.

Notes of cinnamon, cloves and Christmas pudding. Add to red cabbage casserole, quick pickles and winter stews.

Fermented jalapeño chillies, onion, garlic and salt. Just that. Bold and rich, with a smoky tang.

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

Extra Vecchio 25 Year ABTM DOP balsamic vinegar.

Infused with turmeric, fermented garlic and a hint of chilli, to produce a golden-hued,milder profile.Bright and balanced for kimchi newcomers.

Fresh and fruity. Delicious with crumbly cheeses.

An elegant truffle slicer, made from olive wood. Can be used for shaving truffles and also mushrooms, vegetables and cheese.

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

Pistachio creamy spread.

Paprika, chipotle, ancho chillies and punchy garlic layer the fermented cabbage. Hearty and versatile.

Chocolate creamy spread.

A vibrant pink colour, a light crunch, a mild spiciness, and a subtle sweetness. For grain bowls, nourish bowls and bao, or a vivid garnish for small plates.

Intense dark chocolate shells encase a rich, aromatic coffee filling.

Rich dark chocolate shells surround a soft, buttery mint filling.

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

The floral notes are subtle and surprising. Ideal with a crisp rosé.

Handmade chocolate bar with dried fruit. (Strawberry, kiwi, pineapple, apple, pear, plum, peach, orange, lemon, raspberry.)

'Cioccodelizia' powder to make extra dark hot chocolate.

Handmade chocolate bar with dried fruit. (Strawberry, kiwi, pineapple, apple, pear, plum, peach, orange, lemon, raspberry.)

Handmade chocolate bar with real dried flowers. (Pansy, elderflower, primrose, rose, hibiscus, cornflower, marigold, mallow)

A handpicked selection of nine pralines: milk chocolate with orange cream; white chocolate with pistachio praline; milk chocolate studded with crispy rice; dark chocolate with zabaglione liqueur ganache; classic gianduja; dark chocolate with salted pistachio praline; hazelnut praline with crisp wafer; milk chocolate with coffee ganache; and white chocolate with raspberry yoghurt filling.

Creamy and crunchy white Chocolate with Pistachios.

The creamy white chocolate is lifted by the bittersweet of the raspberries and cranberries – and they make it pink!

Inspired by Worcestershire sauce, this rich Balsamic-based condiment offers a complex blend of savoury, tangy, slightly sweet, umami-rich notes.

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

Milk and dark chocolate shells filled with a smooth, creamy cocoa centre.

Why not order a tasting box to try together at home? We know you'll find the cheeses taste as delicious as they sound.