Collection: Fine Cheese B2C

The nose has wild herbs and red fruits, and there are dark berry fruits and woodland hints on the palate, backed by subtle oaky spices and soft ripe tannins. You must be over the age of 18 to place an order for this product.

Soft-eating and delicately-flavoured ‘cakes’ made from almonds, orange, honey and egg white, and presented in the traditional lozenge shape.

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

Creamy, and slightly crumbly in the core. The recipe was discovered in an attic by cheesemaker Alan Gray. Spell his surname backwards to see how the cheese got its unusual name. Local, hand-picked nettles provide its beautiful, lace-like appearance.

Pure milk chocolate bar studded with whole Piedmont hazelnuts.

Light, tart and refreshing. This is our pick of the bunch.

Aged for 12 months in French oak barrels before resting in bottle. The nose is perfumed with violets and cherries while the palate is fresh and structured with notes of black fruits with spices and hints of caramel. You must be over the age of 18 to place an order for this product.

A white chocolate and almond filling, surrounded by milk Gianduja chocolate made from Piedmont hazelnuts.

Dense, spicy and mouth-filling. First made in the caves of Valassina in Gorgonzola, by travelling cow herders in the 9th century. CasArrigoni select the cheeses that will have a sharper taste and denser consistency than their Dolces, and age them for longer too.

Soft eating, and not to be confused with the harder biscuit-like Amaretti that are commonly found. The almond taste is intense and stronger than Ricciarelli.