Collection: Cheeses

Supple and fruity. Rich dairy notes mature to fermented vegetal tones. Inspired by the classic Saint Nectaire, St. Helena is initially washed and then carefully rubbed and turned, allowing other moulds to colonise the surface, contributing more earthy flavours.

Strong and sublime. A sweet, creamy paste with sharp, mineral pockets of blue. The most acclaimed producer of Roquefort, and the only one to make their own penicillium roqueforti, extracted from rye loaves baked in house. Respect for tradition and quality is at the heart of this cheesemaking family.

Intensely sweet and fruity. Crystalline and fudgy texture. A cheese dedicated to the founder of the caseificio, Duilio Fiorini, and matured for one year in the family’s caves. Duilio’s daughter, Angela, considers this the company’s cheese per eccelenza.

Custard-like texture. Lemon and olive flavours. The perfect entry point for anyone yet to try a torta-style cheese. Its Spanish cousins can be pricey and overpowering. Zimbro is approachable and moreish, and comes from Beira Baixa in eastern Portugal.

‘Mushroom’ and ‘meaty’ flavours. A rich, firm cheese, made from sweet, Alpine milk. It is traditionally served in shavings cut by a Girolle.

Dense, savoury and salty. First made in 17th century France, when war saw the banning of all Dutch products including Gouda. Cheese mites, usually the bane of a cheesemonger’s life, are encouraged here so as to create the cheese’s pockmarked surface.

Available between January - early May. Supple and mouth-coating. Rich, nutty and even meaty at times. Available in Quarter Cut (approx 250g)

Crumbly to creamy. Mineral and peppery notes, balanced by spicy sweetness. Made by one man, his cows, and the unique bacteria that exist in the caves of the Picos de Europa mountain range. This spicy Spaniard is balanced by fruity tones that make this a true amigo to sweet Sherries.

Awarded 'Supreme Champion' and 'Best Rind Washed Cheese' at The British Cheese Awards 2025. Firm and smooth. A sweet, rich paste edges to savoury flavours at the rind.

Awarded 'Champion Retailer Product' at The British Cheese Awards 2025. Moist and smooth, floral and grassy. Sweet tones balanced by bolder farmy notes. Made from milk from the farm’s own herd, and matured in hay, which is hand cut from a diverse grass and wildflower meadow and dried on the farm, Witheridge in Hay is a unique distillation of place and time.