Collection: Fine Cheese B2C

A blend of white and green tea with peach and jasmine.

Rich and earthy. Great for drizzling over roast vegetables. Use to pickle beetroot and red cabbage. Add to vegetable stews and meat casseroles.

Candied ginger, covered in milk chocolate spiced with orange and a hint of cloves.

The vinegar can be used to enrich sauces, stews and casseroles. It works well with game, duck and sausages. The deep berry flavour makes delicious salad dressings.

Sweet, rich and spicy. Drizzle over melon. Use in Asian inspired dishes. Add a few drops to honey, lemon and hot water for a comforting winter drink.

Sweet, tangy, fruity. Suitable for spring salad dressings, drizzled on ice cream, or added to a stir fry of spring vegetables. It is also great as a sauce or marinade for fish. Try it on mackerel or scallops.

A firm yet yielding texture, with flavours of soured cream and nuts. Selected by François Bourgon, this farmstead cheese is a true taste of Basque tradition. Each wheel is marked by the shepherds who make the cheese, and will vary in flavour depending on whether the sheep are grazing in the valleys or mountains. The mature cheeses are washed by hand, and ripened in the cellars of Les Saloirs de Louis.

Fresh-filled pasta, from Bologna, Italy. Filled with Spinach, soft fresh Ricotta and 30-month Parmigiano Reggiano DOP. Cooks in 4 minutes. Keep chilled.

Fresh-filled pasta, from Bologna, Italy. Filled with Porcini mushroom, soft fresh Ricotta, and 30-month Parmigiano Reggiano DOP. Cooks in 4 minutes. Keep chilled.

Fresh-filled pasta, from Bologna, Italy. Filled with Pumpkin and 30-month Parmigiano Reggiano DOP. Cooks in 4 minutes. Keep chilled.

Extra Vecchio 25 Year ABTM DOP balsamic vinegar.