Collection: For the English Classics Enthusiast

Five stunning cheeses from renowned cheesemakers of England.

Tangy and crunchy.

Add crunch to a ploughman's, or class to a cheese-board. In sweetened vinegar, to flatter cheese.

Add crunch to a ploughman's, or class to a cheese-board. In sweetened vinegar, to flatter cheese.

Bath Squares, Charcoal Squares and Wheat Rounds, in one box.

Extra-Virgin Olive Oil and Sea Salt, Fig, Honey and Extra-Virgin Olive Oil, and Rosemary and Extra-Virgin Olive Oil crackers for cheese, in one box.

Richly buttery, ‘sashimi’- cut belly slices from the meatiest part of the fillet.

A thin and wrinkled rind, an earthy fragrance, and a vegetal flavour. Described by Raymond Blanc as “the best Camembert in the world”, but the quality of the cheese will convince any Frenchman that it was made on his terroir.

Full-flavoured, with a hint of sweetness. A sweet and tangy Cheddar cheese with a particularly creamy texture and an occasional crystal caused by long maturing.

Full-flavoured, a hint of sweetness, and a subtle smokiness. A mature, West Country Farmhouse Cheddar, with a delicately smoky flavour and tangy bite. Cold-smoked over real oak chips to give a natural flavour with no harsh notes.