Collection: Christmas 2025 - Bespoke Cheese

Smooth and supple. Notes of ‘walnuts’ and ‘meadow flowers’. The flagship cheese of Haute-Savoie. The green label indicates that this is the rare farmstead variety, and it has been washed twice by Fromagerie Joseph Paccard, leading to an intoxicating aroma of leather and spruce. Unfortunately, Reblochon 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: YarlingtonLovers of Reblochon will surely enjoy this British washed rind cheese with a blush coat and a plump and glossy interior.

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.

Typical of this northern region of Italy. A long-aged, secret recipe from the Recla family.

A firm yet yielding texture, with flavours of soured cream and nuts. Selected by François Bourgon, this farmstead cheese is a true taste of Basque tradition. Each wheel is marked by the shepherds who make the cheese, and will vary in flavour depending on whether the sheep are grazing in the valleys or mountains. The mature cheeses are washed by hand, and ripened in the cellars of Les Saloirs de Louis.

Rated by the Blázquez family as their premium jamon. In 2025, received the Superior Taste Award from the International Taste Institute.

Milky and crumbly, maturing to silky and fruity. A Taleggio with a fruity silky paste, which may break down at the edges but remains crumbly and fresh-tasting in the centre.