Collection: Best Sellers

A balanced fruity and savoury flavour. Curds from the Wyfe of Bath are pressed, and then washed in cider produced by Graham Padfield from the apples grown in orchards on the family farm.

Earthy and full-flavoured, with protracted finish. A cheese in the style of Brie de Meaux, made by Jonny Crickmore at Fen Farm. From the cutting of the curds to using the traditional pelle-à-brie ladle, everything is done by hand.

Powerful and tangy. At least an extra six months spent in the family's maturing rooms gives this Cheddar even more stunning complexity and richness. * Typically made with raw milk but may occasionally be made with pasteurised milk. Your piece of cheese will be clearly labelled.

Delicate and creamy. Tradition and milks combine to make this little charcoal cheese. Three separate milks are used, that of cows, goats and sheep, and ash is then sprinkled on the young cheeses to form a stylish and characteristic rind.

Fresh, decadent and thick. The essence of summer. Perfect on it’s own, but even better with Prosecco.

Crisp, snappable and savoury crackers designed to partner wine.

All-butter, crumbly biscuits made with real cheese.

Refined, all-butter biscuits, now suitable for those following a gluten-free diet, this Elegant & English recipe is made with a blend of gluten-free cereals and a touch of refinement.

Silky smooth. Washed in brine and cider. Cider from Yarlington Mill apples from Herefordshire has helped David Jowett make a cheese in Gloucestershire, reminiscent of Reblochon from the Haute-Savoie in France. Fromage sans frontières.

Fresh, silky, slightly milky. From their own herd of water buffalo reared on the farm, and left free to range the lush green Somerset pastures.

A sweet accompaniment for powerful, soft cheeses. Damson is a variety of plum. It is delicious with Brie de Meaux, or Camembert.

Buttercrumb Biscuits made with freshly grated Wookey Hole Cheddar.