Collection: Fine Cheese B2C

Milky and springy, and simultaneously sweet and savoury. The name ‘Halloumi’ is restricted by PDO, and so Tim Homewood and Angela Morris had to be creative when naming this cheese, but production is just as painstaking.

Made with stongeground wholemeal flour, apples, sultanas and dates. Fruity and crunchy.

Thick chocolate-dipped cantucci. The ultimate indulgence and delicious served with coffee, or after dinner with Il Santo or brandy.

Lusciously rich and headily aromatic. The addition of black winter truffle and a drop of truffle oil elevates this delicious Persian-inspired cheese to heights of decadence that would please even the King of Kings, Cyrus the Great.

A fig and walnut sweetmeat, delicious service with Pecorino and hard ewes’ milk cheeses.

Refined, all-butter biscuits, particularly good with Jasmine tea.

Pure dark chocolate (56%) bar with whole Piedmont hazelnuts.

The Fine Cookie Co. takes the finest dark Belgian chocolate and cocoa powder to make an incredibly rich gluten-free cookie that is a complete chocolate hit.

Plump and hearty. Salty and 'yeasty'. Made on a family farm with only 200 lively goats, this speciality of the South is aromatised with rosemary oil, then dried and ripened in Rodolphe le Meunier’s caves.

White chocolate bar with salted pistachios, hazelnuts and almonds.

Gluten-free.Made with Madagascan bourbon vanilla, the best in the world. Baked short and slow for the perfect texture.