Collection: Fine Cheese B2C

... or anything else you want to put in it!

For salad dressings, or drizzling over a warm goats’ cheese salad.

Pair with fish and summer salads.

Cold-smoked over chestnut wood, and spiced with black pepper and juniper, resulting in a sweet and nutty taste. The smoke and spices enhance the already fabulous flavour of the ham.

Venchi’s signature cigar is filled with their worldfamous nougatine. The crunchy centre contains crushed caramelised Piedmont hazelnuts and is covered in two layers of Venchi chocolate.

Toasted almonds and hazelnuts in crispy meringue. Hand-wrapped in pairs in signature tissue paper.

Nutty and mellow in flavour, and flaky in texture. Bound in cloth, and ripened for six months on beechwood shelves, this is the only hand-made raw milk Red Leicester. (The traditional orange-red colour is annatto, derived from the seeds of the achiote tree.)

Our take on a cracker made with 31% Gold label 30 month old Parmigiano-Reggiano. Distinctly European with a touch of cool Britannia.

A rich and concentrated dessert wine that has luscious character, intense flavours of caramelized fruits, pear melon and almond, and is rounded and balanced by good acidity on the finish. You must be over the age of 18 to place an order for this product.

Crumbly when young. Matures to become richly creamy, ‘honeyed’ and piquant. Cashel Blue is named after the Rock of Cashel, which overlooks the Grubb family farm on the Tipperary plains. Made since 1984, this is Ireland’s most famous blue cheese.

Chocolate-covered pressed fig 'salami' scented with orange peel and with a generous dash of rum.