Collection: 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.

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.

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, ice-cream texture. Light and fresh, then ripening to include ‘mushroom’ notes. Made in the style of a French double-cream cheese, and named by cheesemaker Charlie Westhead after his dog.

Moussey and rich. Sweetly herbal. Approachable saltiness With a nod towards the cheeses of Provence, this quenelle of young goats’ cheese is given just a touch of thyme oil. It is then ripened only to the point that the herbal quality lingers without dominating the milky flavour of the cheese itself.

Clean and buttery with vegetal and cooked ‘mushroom’ notes. A cows’ milk robiola is a rarity, but this little dollop tempts easily. Made only from the milk of Piemontese herds and spritzed with annatto before ripening, its gently vegetal flavours pair perfectly with the local roasted hazelnuts.

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.

Pretty and petite. Velvety and delicate. Sweet and nutty.

Complex and grassy. Westcombe Cheddar cheese is a traditional cloth-wrapped Cheddar, hand-made in Somerset, with a complex, grassy flavour. * Typically made with raw milk but may occasionally be made with pasteurised milk. Your piece of cheese will be clearly labelled.

Norway's most famous cheese. Dense and fudgy. Flavours of caramel and buttermilk with a lingering cream finish.