Collection: Best Sellers

To be used with meat fillets, eggs and omelettes, risotto and pasta, potatoes and vegetables, sushi, foie gras, cheese, fish, vinaigrette and sauces.

Intensely sweet and fruity. Crystalline and fudgy texture. A cheese dedicated to the founder of the caseificio, Duilio Fiorini, and matured for one year in the family’s caves. Duilio’s daughter, Angela, considers this the company’s cheese per eccelenza.

With cheese and Porcini mushrooms.

A fruit infusion tea of hibiscus blossom, raisins, candied pineapple, raspberry and sour cherry.

The World Cheese Awards Supreme Champion 2023. Buttery and rich. Gentle and plump when young; yielding, sweet, and spiced when mature.

The iconic Iberian cured sausage: coarse cut Iberico pork, paprika and garlic. Spicy and rich, with a long lingering taste.

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.

Fresh-filled pasta, from Bologna, Italy. Filled with 30-month aged Parmigiano Reggiano DOP and Mortadella. Cooks in 1 minute, keep chilled.

Sun-ripened, yellow peeled tomatoes, seasonally harvested in southern Italy. The fruits develop a pleasantly sweet flavour and, just like red tomatoes, can be used in a variety of ways in the kitchen. Ideal for delicate pasta sauces or light fish and meat dishes. Whole, peeled and in their own juice.

Dense, savoury and salty. First made in 17th century France, when war saw the banning of all Dutch products including Gouda. Cheese mites, usually the bane of a cheesemonger’s life, are encouraged here so as to create the cheese’s pockmarked surface.