Collection: Best Sellers

Rich, ice cream texture. Buttery, with crème fraiche notes maturing to meaty ‘mushroom’. The Lincet family have been making cheese in Burgundy for the past 125 years, and this utterly decadent triple cream is a speciality. The smaller cheeses have a marvellously thin geotrichum rind, while the larger cheeses pick up the spicier flavours of a downy white penicillium coat.

Ivory in colour, mousse-like in texture, and a fresh citrus flavour that develops notes of almonds as it ages. Judged the eleventh best cheese in the world at the 2022 World Cheese Awards, and recipient of the Ann-Marie Dyas Award, sponsored by The Fine Cheese Co., for the World’s Best Artisan Cheese.

The chutney that beer lovers have been waiting for...

Glossy, yielding paste. Gently sweet and buttery. Originally made with Guernsey milk from the nearby Duke of Wellington’s estate, home to the family since it was acquired by the first Duke, a few years after the battle of Waterloo in 1817.

A crunchy cracker for any fresh cheese.

Luscious, with notes of citrus. A cheese with an ice-cream texture and the richness of a triple cream. The mixed milk adds a pungency of aroma, and depth.

Refined, all-butter biscuits, particularly good with Earl Grey.

Smooth in texture, with a lemony note in the flavour. Kent’s quarries are known for a hard grey limestone called Ragstone. Charlie Westhead’s first dairy was nearby but thankfully this Ragstone is soft and creamy.

Gluten-Free 'Digestives'. Sweet and delicious whole wheat crackers, especially good with cheese or a cup of tea.

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.

Fruity Gluten-Free Toast, particularly delicious with cheese.

Dark and crispy gluten-free crackers.