Collection: Chilled

Lightly smoked on wood, and aged. Typical of the northern region of Italy.

Supple and savoury, and melts brilliantly. A cheese was named ‘shield’ after an ancient bronze shield was unearthed near the farm. It was renamed ‘Ogleshield’ after Bill Oglethorpe suggested washing the rind, so creating a British take on Raclette.

Made by Claire Burt in Cheshire from local milk, this little blue cheese is creamy in texture, with a sweet tang from the blue veins. The paste softens as it matures, but the flavour remains mellow and rich.

A slow burning taste, but one that's worth the wait.

Single cream and light vegetal notes. In 2014, Bath Blue was judged ‘Supreme Champion’ at the World Cheese Awards. The competition was fierce, with 2,600 cheeses from 33 countries vying for the top spot, but none could beat this brilliant blue.

Aroma of honey. Rich and creamy texture. Nutty flavour. A star by name and nature, as Stärnächäs, made at the foot of Alp Säntis by Kaserei Gabriel, gets its name from the ‘heavenly pleasure’ it provides.

Aroma of mountain meadows. Sweet and gentle flavour. Alp Blossom’s simply stunning appearance ensures this cheese will be the belle of the ball on any cheese platter. The rind is coated in a mix of scented flowers and herbs.

Rich, creamy and spoon-able. Translated literally, ‘Gorgonzola al Cucchiaio’ means ‘Gorgonzola with a Spoon’, which is how it is eaten in Lombardy.

Low water' aromatic ham from Emilia-Romagna. It is characterised by the soft pink colour of the slices, a particularly delicate perfume, a velvety texture, and a sweet flavour.

Glossy and smooth, with a wrinkled rind, this pasteurised Brie offers a rich texture and a lightly vegetal, mushroomy flavour. Made in small batches by the third-generation Dongé family in Meuse, it is a fine example of French Brie.

A concentrated flavour with vegetal sweetness. Walo receives these cheeses at four months’ old, and washes them for a full year so they retain moisture. The striking appearance comes from pockets of eyelets, which contain crystals.