Collection: New Arrivals

A crunchy cracker made to partner any goats' milk cheese, but perfect to eat alone.

Fruity, smooth, mellow and nutty. Made in a small, village-based co-operative called a fruitière. At a few weeks' old, this Comté then enters Marcel Petite’s maturing rooms where it is regularly turned, brushed and rubbed.

A velvety-soft texture and a rich tangy flavour. Handcrafted the traditional way, using a recipe passed down through three generations of the Skailes family. Unlike the rest of their production, this traditional rennet Stilton is hand-ladled, producing a cheese that is richer and creamier, with a deep and complex flavour.

Viscous and well balanced, balsamic cream is perfect to gently enhance the taste of food and to give a creative touch to the decoration of dishes.

Crisp and tart baby gherkins.

A Belgian Trappist ale with a deep, dark color, complex flavors of dark fruits, caramel, and a strong, warming finish.

Rich and velvety smooth. Sweet, with mineral tones and winey spice. Made under the watchful eye of Billy Kevan, only the fourth Head Cheesemaker of the dairy since 1920, and a watchword for consistency. Colston Bassett Stilton is the only remaining exclusively hand-ladled Stilton.

A Belgian Trappist ale with a rich golden color, malty sweetness, and a smooth, slightly bitter finish.

A Belgian Trappist ale with a pale golden color, fruity aroma, and a refreshing, balanced taste.

A crunchy cracker for any strong cheese.

A crunchy cracker for any soft cheese.

British Cheddar Crackers made with freshly grated Cave Aged Cheddar.