Collection: Best Sellers

Tangy and creamy wafers.

Crumbly, with a little acidity. Cheshire is one of Britain’s oldest cheeses, but production almost stopped entirely after WW2. Lucy Appleby brought the cheese back in the 1950s, and it remains the only exclusively raw milk Cheshire.

Crumbly when young. Matures to become richly creamy, ‘honeyed’ and piquant. Cashel Blue is named after the Rock of Cashel, which overlooks the Grubb family farm on the Tipperary plains. Made since 1984, this is Ireland’s most famous blue cheese.

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

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

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.

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

An essential luxury for cheese lovers.

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

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

Rich and delicately textured, with a subtle, herbaceous complexity. Rodolphe ages his cheeses to the palates of his customers. For us Brits, Rodolphe ensures St. Maure is creamy, savoury and contained by only a wafer-thin rind.