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Rich and heady. Jonny Crickmore combines his cultured double cream with Tartuflanghe summer truffle cream from The Fine Cheese Co. and places them in the centre of a Baron Bigod. *A whole Truffled Baron Bigod weighs approximately 1kg. 250g and 500g are a cut of a whole cheese.

Rich and savoury meat is complemented by a seam of buttery, melt in the mouth fat.Hand-carved.

A sweet yet tart accompaniment for crumbly cheeses such as Cheshire, Lancashire and Wensleydale

Cheese looks so good on blue and white china and John Broadley's charming designs are quirky, original and rooted in the country. *Please note that unfortunately gift wrap is not available for this item*

Elegant in style. Old tawnies take on the characteristics of walnuts, dried fruits and spices, in colour and flavour. With this flavour profile, we find it goes wonderfully with Colston Bassett Stilton.

The cracker that beer lovers have been waiting for...

Soft, silky and creamy. When a cheese is eaten as freshly and as simply as mozzarella, it has to be perfect. Our mozzarella is made from 100% buffalo milk to provide a silky, soft texture and a delicate creaminess.

Fruity Gluten-Free Toast, particularly delicious with cheese.

This salamino has an intense aroma, with a strong and savoury profile. The defining characteristics of the Salame Toscano are the hints of garlic and black peppercorn, which combine harmoniously with the meat.

Dark and crisp wafers.

Soft and silky. Both milky and savoury. For Rodolphe, an AOP status can get in the way of experimenting with a much-loved cheese. This is a Selles-sur-Cher in all but name, yet Rodolphe’s maturation brings balance and greater complexity.

Full-flavoured, with honeyed undertones. A unique Raclette made in the Jura mountains and matured by Affineur Walo, it is utterly divine melted over pork, potatoes and pickles.

Lightly smoked on wood, and aged. Typical of the northern region of Italy.

Toasted almonds and hazelnuts in crispy meringue. Hand-wrapped in pairs in signature tissue paper.

Tangy and creamy wafers.

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

Membrillo is a firm and fruity quince paste. Perfect with sheep’s milk cheeses such as Manchego, Pecorino and Berkswell.

Soft-eating and delicately-flavoured ‘cakes’ made from almonds, orange, honey and egg white, and presented in the traditional lozenge shape.

Crisp and tart baby gherkins.

A sweet accompaniment for mild, delicate cheeses. Perfect with goats’ milk, or young ewes’ milk cheeses.

Fresh, decadent and thick. The essence of summer. Perfect on it’s own, but even better with Prosecco.

Seaweed Crackers for cheese, pâtés and dips.

Soft eating, and not to be confused with the harder biscuit-like Amaretti that are commonly found. The almond taste is intense and stronger than Ricciarelli.

Garbagna cherries macerated in local Piedmont Grappa, then dipped in high quality dark chocolate. An alcoholic, liquid, chocolate experience like no other. (May contain cherry stone!)

Buttercrumb Biscuits made with freshly grated Wookey Hole Cheddar.

Three favourites from Miller's made to gluten-free recipes.

Olive Oil & Sea Salt, Rosemary and Chive crackers, in one gorgeous tin

All-butter, natural, bear-shaped biscuits, with white chocolate.

A perfect partner for blue cheeses such as Stilton, Fourme d’Ambert and Gorgonzola Dolce.

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.

Thick chocolate-dipped cantucci. The ultimate indulgence and delicious served with coffee, or after dinner with Il Santo or brandy.

Light, tart and refreshing. This is our pick of the bunch.

Cheese looks so good on blue and white china and John Broadley's charming designs are quirky, original and rooted in the country.

Flor de Sel and Moscatel Sherry Vinegar.

Our take on a cracker made with 31% Gold label 30 month old Parmigiano-Reggiano. Distinctly European with a touch of cool Britannia.

Oak-smoked Flour and red Chilli Crackers for cheese, pâtés and dips

A fig and walnut sweetmeat, delicious service with Pecorino and hard ewes’ milk cheeses.

A savoury-sweet flavour balance, with background notes of pepper and garlic.

Satisfying flavour with a gentle kick of heat from the addition of chillies.

These refined crisps are flavoured with the most famous Ligurian sauce. The essence of basil, Parmigiano Reggiano, Pecorino and olive oil come together in a light crisp. Perfect for an aperetif!

Chocolate-covered pressed fig 'salami' scented with orange peel and with a generous dash of rum.

Bella do Cerignola DOP and Coratina DOP olives are cold pressed within hours of harvest. The result: a bright green colour, an intense floral aroma, and a delicate flavour with a slightly bitter aftertaste.

Intense flavours of blackberry, cherry and autumnal fruits mingle with grilled meats, mineral and leather. Well structured with the medium body supported by subtle tannins and fresh acidity. You must be over the age of 18 to place an order for this product.

A vanilla cookie with milk chocolate chips. Fall in love with this classic gluten-free vanilla cookie, flecked with milk chocolate chips and studded with candy-coated chocolate beans.

Venchi’s signature cigar is filled with their worldfamous nougatine. The crunchy centre contains crushed caramelised Piedmont hazelnuts and is covered in two layers of Venchi chocolate.

Deep brown in colour with an intense nose of molasses, dates and prunes. The palate is full and sweet with flavours of treacle, raisins, candied peel and figs. Well structured and velvety in the mouth. You must be over the age of 18 to place an order for this product.

Sparkling, non-alcoholic juicy tea made with a combination of Van Nahmen fruit juices and teas selected by renowned tea sommeliers for a complex, fruity and bubble-tastic experience.

The finest of bubbles. Aromatic, with notes of pear and walnut. *Please note this item does not include box*

Intense shells of 70% dark chocolate with a soft filling of 70% dark chocolate cream.

Sparkling, non-alcoholic juicy tea made with a combination of Van Nahmen fruit juices and teas selected by renowned tea sommeliers for a complex, fruity and bubble-tastic experience.

A full-bodied port with luxurious berry notes. This port’s jammy-ness makes it a perfect partner for Blues such as Beauvale or Gorgonzola Dolce.

A store cupboard essential for both budding and established cooks. Little can compare to a duck fat roasted golden potato.

All you need to enjoy freshly shaved Tête de Moine rosettes at home.

A tower of cheese in place of a tower of cake. Four rounds of cheese stacked in tiers, from a sturdy base to a dainty top. Made for making an entrance.

Soft Nougat With Hazelnuts from Abruzzo, Italy.

Soft Nougat With Hazelnuts from Abruzzo, Italy.

Stilton and port: the oldest love story on the British cheeseboard. A fine 10 year-old tawny, a generous piece of Stilton, baked figs and a fruit and nut toast. Pass to the left.

Bubbles and cheese: a celebration that never goes flat. A vibrant sparkling wine from the Loire, with cheeses chosen to match its fizz. Raise a glass, then a cracker. A lively lift to every bite.

The sweet life, Italian style: a good red, great Italian cheese and nowhere to be. Slow down, pour another glass and let the afternoon take care of itself.

A French red and French cheeses that know how to put on a show. Top up and enjoy the encore, the curtain never has to come down.

Coarse shredded confit duck rillettes. Serve with toast and a side of cornichons.

Fleur de Sel with Ibizan herbs. Inspired by Hierbas Ibicencas, the native liqueur. For grilled fish or chicken dishes. In a pretty ceramic pot with a natural cork – only authentic with the porcelain spoon. It tastes considerably milder and fresher than ordinary table salt

Fleur de Sel with organic black garlic. Give depth to dishes such as stews, pasta and ratatouille. In a pretty ceramic pot with a natural cork – only authentic with the porcelain spoon. It tastes considerably milder and fresher than ordinary table salt

Fleur de Sel with rose petals and rose escence. To finish a chocolate mousse or add a floral touch to vanilla ice cream. Every sale helps support the Pink Ribbon Foundation and their work against breast cancer.) In a pretty ceramic pot with a natural cork – only authentic with the porcelain spoon. It tastes considerably milder and fresher than ordinary table salt

A spruce-wrapped beauty that was born to be baked. Little Rollright and a John Broadley baker: one for the oven, one for keeps.

Our masterpiece. Grand whole cheeses and a John Broadley platter to serve them on, plus sparkling wine, a fine red, cured ham and a trunk full of treats. The only thing missing is the guest list.

Nothing held back. Six cheeses, from a whole truckle to something gloriously ripe, with crackers, fruity partners and fine charcuterie. For those who believe that more is more. * Gift wrap is not available on our hampers.

Five cheeses woven together from England and France, with crackers, chutney and fine charcuterie. A hamper with a lot of threads to pull, and every one worth pulling. * Gift wrap is not available on our hampers.

Three cheeses for the board, sweet treats for pudding and savoury partners to fill the gaps. This is the good life, laid out in a hamper that is handsome enough to keep. * Gift wrap is not available on our hampers.

À table! The call every French family answers at once. French cheeses, saucisson, rillettes and cornichons: everything for a long, lazy French lunch. Bring a baguette, bring an appetite, bring friends.

A feast from field to fork, or rather field to cracker. British cheeses and British charcuterie, with a jar of our piccalilli bringing a little bite to the party. Consider the table set.

Three kings of the cheeseboard, bearing gifts. A generous hunk of three of the world's best-loved cheeses, with crackers, a fruit and nut toast and a fruit paste made for cheese. Frankly, better than frankincense.

The usual suspects, and we mean that as a compliment. The British cheeses our customers ask for most, rounded up with crackers and chutney. Consider them caught.

Three Cheddars walk into a box, each with a personality of its own. All sealed in wax, so they travel well and keep well. Add our crackers and chutney and you have all the makings of a very happy gathering. (Wooden box NOT included)

Three crowd-pleasing cheeses and two perfect partners, just the right size for a cosy festive night in. Three cheers, and a toast to whoever receives it.

Five iconic cheeses from renowned cheesemakers of England, chosen for the perfect board. Our Famous Five search took us across the country, and we came back with the best in the land, from rich and creamy to proudly blue. Adventure guaranteed.

A French cheeseboard with a bit of everything: soft and firm, creamy and blue, mild and magnificently pungent. Five classics from across France, each one a little bit of a show-off. As the French say, magnifique. As we say, pass the crackers.

Four heavyweights for people who like their cheese with a bit of bite: bold, punchy and proud of it. Big on flavour, big on character and certainly not here to play it safe.

Four cheeses, four countries, one board. England, Scotland, Wales and Ireland, each represented by a cheese we would happily argue the case for. The only fixture where every nation wins.

The sweet smell of success and the taste of victory. Four British cheeses that walked away with top prizes at the country's biggest cheese awards. We know, because we were in the room.

Four French cheeses, four corners of France and not a passport in sight. Each one brings to mind the region, the climate and the pasture where it was made, and the hands that made it. That is what is called terroir. We just call it supper.

Indigenous macadamias straight from the Sunshine Coast. Lightly roasted in their shells with natural sea salt to lock in the flavour. With easy crack key making shelling whole nuts as east as, well, shelling peas.

Indigenous macadamias straight from the Sunshine Coast. Lightly roasted in their shells with natural sea salt to lock in the flavour. With easy crack key making shelling whole nuts as east as, well, shelling peas.

The tail cut offers a more intense level of smokiness, because it is thinner than the belly and no protected by the bones during smoking. However, it retains the signature buttery note.

Slowly cooked and gently smoked over beechwood, for a tender bite and a deep, clean flavour

Dry-aged for up to six months, to deliver a savoury-sweet balance of flavours.

Seasoned with rosemary and then dry-aged for a minimum of three months.

Savoury and satisfying, with a springy open paste and a burnished brown rind. A new cheese from Sparkenhoe Farm, named for the red-soiled plain below the dairy. A European mountain-style cheese, this cider-washed beauty shines on a cheeseboard and melts perfectly.

Gentle, milky and mineral notes. Soft and supple maturing to flowing.

A handpicked selection of nine pralines: milk chocolate with orange cream; white chocolate with pistachio praline; milk chocolate studded with crispy rice; dark chocolate with zabaglione liqueur ganache; classic gianduja; dark chocolate with salted pistachio praline; hazelnut praline with crisp wafer; milk chocolate with coffee ganache; and white chocolate with raspberry yoghurt filling.

Handmade chocolate bar with dried fruit. (Strawberry, kiwi, pineapple, apple, pear, plum, peach, orange, lemon, raspberry.)

Handmade chocolate bar with dried fruit. (Strawberry, kiwi, pineapple, apple, pear, plum, peach, orange, lemon, raspberry.)

Handmade chocolate bar with real dried flowers. (Pansy, elderflower, primrose, rose, hibiscus, cornflower, marigold, mallow)

Handmade chocolate bar with real dried flowers. (Pansy, elderflower, primrose, rose, hibiscus, cornflower, marigold, mallow)

Dark Chocolate with Pistachio and pinch of salt.

Creamy and crunchy white Chocolate with Pistachios.

The creamy white chocolate is lifted by the bittersweet of the raspberries and cranberries – and they make it pink!

Intense dark chocolate shells encase a rich, aromatic coffee filling.

Rich dark chocolate shells surround a soft, buttery mint filling.

Beer and cheese: the pairing that never needed a sommelier. Two cans of proper beer and two characterful cheeses, one from Belgium and one from Britain. Enjoy with our Walnut and honey crackers and onion chutney. Cheers to that.

A modern reinvention of a Belgian classic, REX was developed by Frederic Van Tricht and Brouwerij Anders to pair perfectly with cheese. Floral and bitter Cascade hops balance out typical Belgian sweetness for a refreshing and clean flavour profile. Please note, the BBD on this product is 9th July 2026

In a pretty ceramic pot with a natural cork – only authentic with the porcelain spoon. It tastes considerably milder and fresher than ordinary table salt.

Balanced, yet distinctly truffled. The best of its kind.

Thin slices of select potatoes of the aromatic, golden-yellow "Agria" variety are browned by hand in sunflower oil to the perfect crispiness and then finished with a pinch of fleur de sel. But beware: These chips can be addictive!

The floral notes are subtle and surprising. Ideal with a crisp rosé.

A smooth texture and rich buttery undertones are enhanced by the creamy backdrop of mascarpone, balanced with the bold smokiness of coffee and the subtle fruity notes of chocolate.