Collection: Delivered Now, Delicious at Christmas

Made by Claire Burt in Cheshire from local milk, this little blue cheese is creamy in texture, with a sweet tang from the blue veins. The paste softens as it matures, but the flavour remains mellow and rich.

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.

Selected by award-winning affineur Rodolphe Le Meunier, this soft-ripened Camembert is made from pasteurised cow’s milk. Its bloomy rind encases a rich, glossy paste with buttery, earthy flavours and delicate mushroom notes.

Made traditionally in a wooden churn and hand-moulded. It’s studded with sea salt crystals, and is a cultured butter rarely found outside of France.

Rich, velvety, and spoonably soft, Vacherin Mont d’Or has a luscious, buttery texture with deep savoury notes and a gentle, resinous aroma from its spruce bark.

Rich, meaty and spicy but counterbalanced by an edge of floral sweetness. With a silky, sometimes liquid centre and a spicy, piquant aroma, it is not hard to believe the urban myth that carrying this cheese is banned on the Paris Métro.

‘Mushroom’ and ‘meaty’ flavours. A rich, firm cheese, made from sweet, Alpine milk. It is traditionally served in shavings cut by a Girolle.

Creamy, and slightly crumbly in the core. The recipe was discovered in an attic by cheesemaker Alan Gray. Spell his surname backwards to see how the cheese got its unusual name. Local, hand-picked nettles provide its beautiful, lace-like appearance.