Collection: Best Sellers

Thin, light and crisp toast (baked twice like biscotti) and uniquely studded with fruits, nuts and seeds.

Fruity, smooth, mellow and nutty. Made in a small, village-based co-operative called a fruitière. At a few weeks' old, this Comté then enters Marcel Petite’s maturing rooms where it is regularly turned, brushed and rubbed.

A gluten-free crunchy cracker for any hard cheese.

Moist and nutty. A mellow and slightly sweet Cheddar, hand-made from goats’ milk in Dorset, and matured for around six months.

Thin, light and crisp gluten-free toast (baked twice like biscotti) and uniquely studded with fruits, nuts and seeds.

A velvety-soft texture and a rich tangy flavour. Handcrafted the traditional way, using a recipe passed down through three generations of the Skailes family. Unlike the rest of their production, this traditional rennet Stilton is hand-ladled, producing a cheese that is richer and creamier, with a deep and complex flavour.

All-butter Oatcake Rounds. Course, moreish and made with 100% rolled oats and oat flour.

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.

A handsome baker that fits a classic French Camembert. Bring on the new potatoes or the crusty bread.

Individual Crackers for Individuals. Always fresh and ready to eat.

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