Collection: Best Sellers

Buttercrumb Biscuits made with freshly grated Wookey Hole Cheddar.

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

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.

Rich and aromatic. Melt-in-the-mouth texture. Inspired by Persian Fetta (softer, creamier and more buttery than the Greek), Graceburn is steeped in vivid yellow, coldpressed, British rapeseed oil, infused with thyme, garlic, bay and pepper.

Perfect chocolate treat, a mix of some of Venchi's best pick and mix chocolates.

Alternating layers of Gianduja and lightly salted pistachio in a classic chocolate bar.

Fruity, smooth, mellow and nutty. Made in a small, village-based co-operative called a fruitière. At a few weeks' old, this Comté then enters Marcel Petite’s maturing rooms where it is regularly turned, brushed and rubbed.

The spice mix used in this salami is based on a centuries-old Indian pickling recipe. Fennel seeds, Telicherry black pepper and fenugreek add an intriguing flavour to this salami with great complexity.

All-butter, crumbly biscuits made with real cheese.

Dense and savoury. A traditional, cloth-wrapped, unpasteurised Cheddar cheese, made in Somerset by Jamie Montgomery. * Typically made with raw milk but may occasionally be made with pasteurised milk. Your piece of cheese will be clearly labelled.

Taking three of your favourites from the Miller’s lines, Artisan Biscuits’ new box is ideal for entertaining. All that’s needed is to add cheese and you have the perfect marriage of flavours.