Collection: Fine Cheese B2C

Drape with Prosciutto di Parma and serve with a chilled glass of Prosecco for the perfect Aperitivo to any Italian feast.

Unctuous under the rind, and a slight acidity of flavour. Langres has a characteristic dip at the top, which is caused by the fact that the cheese is only turned once during maturation. The dip is not, as some say, intended as a receptacle for Champagne.

The arabica beans bring finesse and flavour, and the robusta beans bring strength, depth and crema.

Creamy yellow, with a rich, buttery-crumble texture. A truly old-fashioned Lancashire made traditionally with a two-day curd recipe. (Curd from a second day’s milk is added to that from the first, to produce a more complex flavour.)

Lean, soft and delicate, with hints of spices and herbs. Typical of the northern region of Italy.

New York’s ‘Big Apple’ has become the ‘Big Strawberry’ for this fruity and creamy cookie with a long-lasting flavour. Made with golden syrup and real strawberry juice, they’re so nice you’ll want them twice.

Intense flavours of blackberry, cherry and autumnal fruits mingle with grilled meats, mineral and leather. Well structured with the medium body supported by subtle tannins and fresh acidity. You must be over the age of 18 to place an order for this product.

Our take on a cracker made with 33% fresh Roquefort AOC. Distinctly European with a touch of cool Britannia.

Made traditionally in a wooden churn and hand-moulded. It’s studded with sea salt crystals, and is a cultured butter rarely found outside of France.

The dark-chocolate lover’s cigar. An extra dark chocolate filling is covered with two layers of Venchi chocolate.