Collection: New Arrivals

A crunchy cracker for any goats’ milk cheese.

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

Concentrated black fruits and chocolate on the nose. The palate is full bodied with blackberries, black olives, dark chocolate, balsamic and notes of wild herbs. You must be over the age of 18 to place an order for this product.

Available between January - early May. Supple and mouth-coating. Rich, nutty and even meaty at times. Available in Quarter Cut (approx 250g)

Smooth in texture, with a lemony note in the flavour. Kent’s quarries are known for a hard grey limestone called Ragstone. Charlie Westhead’s first dairy was nearby but thankfully this Ragstone is soft and creamy.

Smooth and supple. Notes of ‘walnuts’ and ‘meadow flowers’. The flagship cheese of Haute-Savoie. The green label indicates that this is the rare farmstead variety, and it has been washed twice by Fromagerie Joseph Paccard, leading to an intoxicating aroma of leather and spruce. Unfortunately, Reblochon is currently out of stock. This is due to a temporary ban on the import of French and Italian raw milk soft and semi-soft cheeses due to an outbreak of a disease in cattle. There have been minimal cases, but DEFRA are maintaining a very cautious approach to protect our British herds.Suggested Alternative: YarlingtonLovers of Reblochon will surely enjoy this British washed rind cheese with a blush coat and a plump and glossy interior.

Typical of this northern region of Italy. A long-aged, secret recipe from the Recla family.

Wonderfully elegant, with a lovely concentration of fruit, displaying butterscotch and hazelnuts notes. The finish has complex flavours of brioche and cinnamon.You must be over the age of 18 to place an order for this product.

Plump and hearty. Salty and 'yeasty'. Made on a family farm with only 200 lively goats, this speciality of the South is aromatised with rosemary oil, then dried and ripened in Rodolphe le Meunier’s caves.

Firm bodied but with a rich, creamy mouth feel. Gently sweet with notes of almonds. Hand-made in the style of traditional Cheddar, but with local goats' milk, this cheese is clothbound and matured for around six months to develop a well-rounded character quite unlike other goats’ milk cheeses.

Sweet and intense.

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