Collection: New Arrivals

Hind legs are salted and allowed to rest for ten days. Then rinsed, rubbed with fat and seasoned with pepper. Then hung in the naturally ventilated curing rooms for 48 months. Melts in the mouth, with the gentle milky fat contrasting with the rich succulent meat.Hand-carved.

All-butter charcoal crackers, with a crumbly texture and delicate flavour. A stylish partner for cheese.

All-butter Wheat Rounds. Sweet and delicious whole wheat crackers, especially good with cheese or a cup of tea.

All-butter Oatcake Rounds. Course, moreish and made with 100% rolled oats and oat flour.

A rich and luscious, soft sheep’s milk cheese from King Stone Dairy. Aromas of hay and clean farmyard air and flavours of cultured cream and uncooked mushrooms.

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

Milky and springy, and simultaneously sweet and savoury. The name ‘Halloumi’ is restricted by PDO, and so Tim Homewood and Angela Morris had to be creative when naming this cheese, but production is just as painstaking.

Norway's most famous cheese. Dense and fudgy. Flavours of caramel and buttermilk with a lingering cream finish.

All-butter Bath Oliver-style crackers. Crisp, unsweetened and made with the finest British butter, they are sublime carriers for cheese.

Intense and deep coloured with intense aromas of nuts, honey and wood. The full and soft body has a complex flavours of walnuts, dried fruits, coffee and caramel. Full bodied, with a very lengthy finish. It’s the perfect partner for stronger cheeses, but we particularly enjoy it with Stichelton.