Cheese Only Baskets (Upsell)

Creamy caramel with a slight piquant note.

Succulent, creamy and rich.

Crumbly and tangy. Rich, mouth-filling creaminess.

Supple and fruity. Historically, cheesemakers would make curd from evening milk, then sprinkle a protective layer of ash on top. The next morning they would make another curd to add to the previous evening’s cheese.Unfortunately, Morbier 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: Ashcombe.Made in Gloucestershire by celebrated cheesemaker, David Jowett, this cheese shares the distinctive ash line running through the core of the cheese and a similar milky paste and savoury rind. It is also a former Supreme Champion of both the British and Artisan Cheese Awards., A supple-textured, unpasteurised French cheese, with a characteristic line of ash running through it.

Five iconic cheeses from renowned cheesemakers of England, chosen for the perfect board. Our Famous Five search took us across the country, and we came back with the best in the land, from rich and creamy to proudly blue. Adventure guaranteed.

A French cheeseboard with a bit of everything: soft and firm, creamy and blue, mild and magnificently pungent. Five classics from across France, each one a little bit of a show-off. As the French say, magnifique. As we say, pass the crackers.

Four heavyweights for people who like their cheese with a bit of bite: bold, punchy and proud of it. Big on flavour, big on character and certainly not here to play it safe.

Four cheeses, four countries, one board. England, Scotland, Wales and Ireland, each represented by a cheese we would happily argue the case for. The only fixture where every nation wins.

The sweet smell of success and the taste of victory. Four British cheeses that walked away with top prizes at the country's biggest cheese awards. We know, because we were in the room. Ruth and our cheese team were judges.

Four French cheeses, four corners of France and not a passport in sight. Each one brings to mind the region, the climate and the pasture where it was made, and the hands that made it. That is what is called terroir. We just call it supper.

The pick of our maturing rooms. A selection of cheeses in peak condition, chosen by our experienced cheesemongers. Bursting with flavour, they won’t wait. So why would you?

Cheeses of distinction made by women who deserve great respect. Gift wrap available.

Five perfectly formed gems for your cheeseboard. Unwrap and enjoy them all at once or savour them one by one over time.