Collection: Fine Cheese B2C

Intense shells of 70% dark chocolate with a soft filling of 70% dark chocolate cream.

‘Mushroom’ and ‘meaty’ flavours. A rich, firm cheese, made from sweet, Alpine milk. It is traditionally served in shavings cut by a Girolle.

Dark, sticky and rich. Delicious with hard cheeses such as Cheddar.

The nose is expressive with aromas of wild berries. On the palate, well-integrated oaky aromas are backed by a strong tannic backbone. Tremendous long finish.

The iconic Iberian cured sausage: coarse cut Iberico pork, paprika and garlic. Spicy and rich, with a long lingering taste.

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.

Gin of a different persuasion

This vinegar will work well as a marinade for chicken and fish. Alternatively, try adding mustard and oil to make a light sauce. Add a teaspoon to cordial and gin.

To be used with meat fillets, eggs and omelettes, risotto and pasta, potatoes and vegetables, sushi, foie gras, cheese, fish, vinaigrette and sauces.

Beautifully wrapped, thin waferini layers filled with fine Pistachio cream and coated with white chocolate.

Precious 'Cioccodelizia' powder to make cups of classic traditional thick Italian hot chocolate.