Collection: Best Sellers

Hind legs are salted and allowed to rest for ten days. Then rinsed, rubbed with fat and seasoned with pepper. Then hung in the naturally ventilated curing rooms for 48 months. Melts in the mouth, with the gentle milky fat contrasting with the rich succulent meat.Hand-carved.

Playful and colourful packaging encases a creamy milk chocolate egg studded with crunchy pieces of caramelised popcorn. Filled with a selection of Pistachio, Dark and Milk chocolate mini eggs.

Chocolate creamy spread.

Powerful, with vegetal and fruity notes.

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.

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

An easy way to make tasty South East Asian style dishes.