Collection: Fine Cheese B2C

Truffle chips by Tartuflanghe, the new way of tasting chips.

A perfect partner for blue cheeses such as Stilton, Fourme d’Ambert and Gorgonzola Dolce.

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.

A natural partner for blue cheeses such as Stilton, Gorgonzola, and Fourme d’Ambert.

All-butter, natural, bear-shaped biscuits, with white chocolate.

Crunchy and wheaty wafers.

A sweet yet tart accompaniment for crumbly cheeses such as Cheshire, Lancashire and Wensleydale

A noble ham from Devodier’s ancient cellars, with a minimum natural curing of 30 months, without preservatives, and with a unique aroma and intense flavour.

Buttercrumb Biscuits made with finely crumbled Cropwell Bishop Blue Stilton.

Add crunch to a ploughmans, or class to a cheese-board.

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.

All-butter, crumbly biscuits made with real cheese.