Collection: Best Sellers

Awarded 'Champion Retailer Product' at The British Cheese Awards 2025. Moist and smooth, floral and grassy. Sweet tones balanced by bolder farmy notes. Made from milk from the farm’s own herd, and matured in hay, which is hand cut from a diverse grass and wildflower meadow and dried on the farm, Witheridge in Hay is a unique distillation of place and time.

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

Fresh-filled pasta, from Bologna, Italy. Filled with Spinach, soft fresh Ricotta and 30-month Parmigiano Reggiano DOP. Cooks in 4 minutes. Keep chilled.

Fresh-filled pasta, from Bologna, Italy. Filled with Porcini mushroom, soft fresh Ricotta, and 30-month Parmigiano Reggiano DOP. Cooks in 4 minutes. Keep chilled.

Strong and sublime. A sweet, creamy paste with sharp, mineral pockets of blue. The most acclaimed producer of Roquefort, and the only one to make their own penicillium roqueforti, extracted from rye loaves baked in house. Respect for tradition and quality is at the heart of this cheesemaking family.

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.

A firm yet yielding texture, with flavours of soured cream and nuts. Selected by François Bourgon, this farmstead cheese is a true taste of Basque tradition. Each wheel is marked by the shepherds who make the cheese, and will vary in flavour depending on whether the sheep are grazing in the valleys or mountains. The mature cheeses are washed by hand, and ripened in the cellars of Les Saloirs de Louis.

Crumbly and tangy. Rich, mouth-filling creaminess.

Fresh-filled pasta, from Bologna, Italy. Filled with Mortadella, soft fresh Ricotta, 30-month aged Parmigiano Reggiano DOP. Cooks in 4 minutes. Keep chilled.