Collection: Best Sellers

Sweet and slightly nutty, all-butter, melt-in-the-mouth crackers. A neutral partner for cheese.

Baby pears in spiced & sweetened white wine vinegar. Makes Brie de Meaux, or Camembert a new experience.

Light and mousse-like, with hints of citrus. An ashed disc with a beautifully thin, wrinkled coat and a dense paste, with a texture reminiscent of the finest ganache. The flavour is every bit as good: nutty, complex and lingering.

Tangy and creamy wafers.

Crisp, snappable and savoury crackers designed to partner wine.

Soft and silky. Both milky and savoury. For Rodolphe, an AOP status can get in the way of experimenting with a much-loved cheese. This is a Selles-sur-Cher in all but name, yet Rodolphe’s maturation brings balance and greater complexity.

Suitable for Coeliacs, these crackers are made to a gluten-free recipe and are made using frehsly grated Wookey Hole Cheddar.

An essential luxury for cheese lovers.

Complex. At the same time, it is rich, vegetal and ‘mushroomy’. Made since 1930 by the Dongé family, one of the cheese’s last seven producers. The Medaille d’Or is an award that might be won once in a lifetime. Family Dongé have won it nine times. Unfortunately, Brie de Meaux 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: Baron Bigod (Click Here)An excellent Montbeliarde milk cheese from Suffolk, made in the style of Brie de Meaux but demonstrably its own unique cheese. A full flavour and a fabulously gooey texture.

Made with stoneground wholemeal flour, walnuts, almonds and hazelnuts. Warm and mellow.

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

A sweet accompaniment for mild, delicate cheeses. Perfect with goats’ milk, or young ewes’ milk cheeses.