The Summer Edit

A thin and wrinkled rind, an earthy fragrance, and a vegetal flavour. Described by Raymond Blanc as “the best Camembert in the world”, but the quality of the cheese will convince any Frenchman that it was made on his terroir.

Delicate and milky, but rich. Gently pull this cheese apart, and the liquid cream centre will spill onto your plate. Burrata di Bufala has a delicate milky taste, and just a hint of acidity to freshen the palate.

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.

Soft and yielding, with a creamy flavour. The cheese of choice for Admiral Lord Nelson and his family, having frequent references in their correspondence. The original recipe recommended using a feather to apply salt to the surface.

Rich, ice cream texture. Buttery, with crème fraiche notes maturing to meaty ‘mushroom’. The Lincet family have been making cheese in Burgundy for the past 125 years, and this utterly decadent triple cream is a speciality. The smaller cheeses have a marvellously thin geotrichum rind, while the larger cheeses pick up the spicier flavours of a downy white penicillium coat.

Ivory in colour, mousse-like in texture, and a fresh citrus flavour that develops notes of almonds as it ages. Judged the eleventh best cheese in the world at the 2022 World Cheese Awards, and recipient of the Ann-Marie Dyas Award, sponsored by The Fine Cheese Co., for the World’s Best Artisan Cheese. Winner of Best Goat Cheese at the 2026 Artisan Cheese Awards.

Glossy, yielding paste. Gently sweet and buttery. Originally made with Guernsey milk from the nearby Duke of Wellington’s estate, home to the family since it was acquired by the first Duke, a few years after the battle of Waterloo in 1817.

Light and mousse-like, with hints of citrus. An ashed disc with a beautifully thin, wrinkled coat and a dense paste, with a texture reminiscent of the finest ganache. The flavour is every bit as good: nutty, complex and lingering.

Silky smooth. Washed in brine and cider. Cider from Yarlington Mill apples from Herefordshire has helped David Jowett make a cheese in Gloucestershire, reminiscent of Reblochon from the Haute-Savoie in France. Fromage sans frontières. Reserve Champion and Best Export Cheese at the British and Irish Cheese Awards 2026

Fresh, silky, slightly milky. From their own herd of water buffalo reared on the farm, and left free to range the lush green Somerset pastures.

Rich, ice-cream texture. Light and fresh, then ripening to include ‘mushroom’ notes. Made in the style of a French double-cream cheese, and named by cheesemaker Charlie Westhead after his dog.

Clean and buttery with vegetal and cooked ‘mushroom’ notes. A cows’ milk robiola is a rarity, but this little dollop tempts easily. Made only from the milk of Piemontese herds and spritzed with annatto before ripening, its gently vegetal flavours pair perfectly with the local roasted hazelnuts.

A fabulously full-flavoured Brie-style cheese, hand-made in Suffolk by Jonny Crickmore from the milk of his own herd of Montbeliarde cows.

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.

Lusciously rich and headily aromatic. The addition of black winter truffle and a drop of truffle oil elevates this delicious Persian-inspired cheese to heights of decadence that would please even the King of Kings, Cyrus the Great.

Crumbly, with a little acidity. Cheshire is one of Britain’s oldest cheeses, but production almost stopped entirely after WW2. Lucy Appleby brought the cheese back in the 1950s, and it remains the only exclusively raw milk Cheshire.

Rounded and smooth, rich and buttery, with a refreshing acidity. Made in a micro-dairy in the town of Wensley, this is England’s only raw milk Wensleydale that is actually made in Wensleydale.

Single cream and light vegetal notes. In 2014, Bath Blue was judged ‘Supreme Champion’ at the World Cheese Awards. The competition was fierce, with 2,600 cheeses from 33 countries vying for the top spot, but none could beat this brilliant blue.

Clean and buttery, with a decadent texture. Enriched with a touch of cream, this mixed milk robiola is utterly luscious. Accompanied by a chilled glass of Moscato d’Asti, it’s Piemontese summer on a plate.

Delicate, almost bland in flavour, Haloumi has a wonderfully elastic texture that makes it perfect for grilling and frying.

Moist, fresh, clean and gently garlicy. Made to the same recipe as the original but wrapped in handpicked wild garlic leaves foraged from Cornish woodlands in Spring. Over time, the aromatic leaves influence the young curds, allowing the delicious garlic flavours to permeate the cheese.

Crumbly and tangy. Rich, mouth-filling creaminess.

Custard-like texture. Lemon and olive flavours. The perfect entry point for anyone yet to try a torta-style cheese. Its Spanish cousins can be pricey and overpowering. Zimbro is approachable and moreish, and comes from Beira Baixa in eastern Portugal.

Ann-Marie Dyas Award and Best Modern British Cheese Award Winner at The British Cheese Awards 2024. Smooth and succulent. Seasonal semi-firm sheep's milk cheese.Due to the use of ewes' milk, Bibury is only available seasonally - so taste it while you can!

Glossy and smooth, with a wrinkled rind, this pasteurised Brie offers a rich texture and a lightly vegetal, mushroomy flavour. Made in small batches by the third-generation Dongé family in Meuse, it is a fine example of French Brie.

Tangy, briny and fresh. Reserve 'Best Fresh Cheese' at the British and Irish Cheese Awards 2026

Succulent, creamy and rich.

At first fresh and citrusy, but maturing to minerally with a snowkissed appearance. Neal’s Yard Creamery is not in London. Newly independent, 30 years ago it settled in a beautiful location on Dorstone Hill, overlooking the River Wye in Herefordshire. The cheese takes its name from this rural idyll.              

Awarded 'Best Traditional Cheddar' and 'Best Cheddar' at The British Cheese Awards 2025, and'Best Traditional Cheddar' again in 2026 . Meaty and succulent. An artisan Somerset Cheddar made by Todd and Maugan Trethowan, just seven miles from Cheddar Gorge. Moist and succulent in texture, it is full-flavoured with a hint of tropical fruit.

Awarded 'Best Soft White Cheese', 'Best Export Cheese' and 'Reserve Champion' at The British Cheese Awards 2025. A firm and silky texture and a fresh citrus flavour when young; and a denser, creamier and deeper flavour as it matures. Kevin and Alison Blunt’s goats feed on a diet of pasture and hay all year round, never silage. This natural diet results in high quality milk and a sublime and complex cheese.

Smooth and creamy, and mildly nutty. Best 'Flavour Added Cheese' at the British and Irish Cheese Awards 2026

Aromas of meadow flowers and dried fruit. Walo ages this remarkable Gruyère in one of his famously warm and humid cellars, so helping it to maintain the moisture needed to develop such an array of complex flavours.

Extra-Virgin Olive Oil and Sea Salt, Fig, Honey and Extra-Virgin Olive Oil, and Rosemary and Extra-Virgin Olive Oil crackers for cheese, in one box.

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

A crunchy cracker for any hard cheese.

Sweet and fruity.

A crunchy cracker for any goats’ milk cheese.

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

Dark, sticky and rich. Serve with hard cheeses such as Comté, Cheddar and Cantal.

A crunchy cracker for any Ewes’ milk cheese.

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

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

A crunchy cracker for any strong cheese.

A crunchy cracker for any mild cheese.

Beetroot, Potato and Spinach Crackers for cheese, pâtés and dips

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

Tangy and crunchy.

A crunchy cracker for any fresh cheese.

Gluten-Free 'Digestives'. Sweet and delicious whole wheat crackers, especially good with cheese or a cup of tea.

Fresh and fruity.

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

All-butter, crumbly biscuits made with real cheese.

Buttercrumb Biscuits made with freshly grated Wookey Hole Cheddar.

All-butter, crumbly biscuits made with real cheese.

Truffle chips by Tartuflanghe, the new way of tasting chips.

Buttercrumb Biscuits made with finely crumbled Cropwell Bishop Blue Stilton.

All-butter, crumbly biscuits made with real cheese.

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

Crisp and tart baby gherkins.

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

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

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!

Flor de Sel and Moscatel Sherry Vinegar.

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

A pleasant warmth from the smoked Paprika de la Vera DOP.

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

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.)

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

Creamy and crunchy white Chocolate with Pistachios.

Dark Chocolate with Pistachio and pinch of salt.

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

Marinated with basil, oregano and a touch of garlic.

The 'house' classic recipe.

Your Fermary journey starts here. Choose any two products and explore the range your way. Bold, vibrant ferments made by hand from all-natural ingredients, unpasteurised and slowly crafted for real flavour.

The king of salamis.' Tender and sweet. An ancient Parma tradition, hand-made and coarse grained, as the ancient Norcini butchers prepared it, when travelling from town to town to make salumi.

Goccia Oro IGP Balsamic Vinegar (Gold Drop)

Truffle chips by Tartuflanghe, the new way of tasting chips.

Pair with fish and summer salads.

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

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!

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.

Drape with Prosciutto di Parma and serve with a chilled glass of Prosecco for the perfect Aperitivo to any Italian feast.

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

A classic pesto, made with Genovese basil. Thick in consistency and full in flavour.

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

Pair with stir fries, meats and roast potatoes.

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

Pair with tomato-based sauces and caprese salads.

Aromas of ripe stone fruits, cherry blossom and a touch of fresh raspberry on the nose. The palate is crisp and refined with summer berries and a fresh grapefruit acidity. You must be over the age of 18 to place an order for this product.

Buttercrumb Biscuits made with freshly grated Dorset Red.

Seaweed Crackers for cheese, pâtés and dips.

Simply made for one another. The tart and edgy-acidic quince and the juicy-sweetness of the apple complement one another quite wonderfully. This frucht-secco provides a particularly harmonious partner to salads with walnut oil dressing, or to savoury dishes such as an onion tart.

Succulent and sizeable Bella!

Crunchy, light and flaky breadsticks, hand made with rosemary.

Imagine the fizz of Champagne combined with fresh-pressed local fruit - and no alcohol. Frucht-Secco has arrived!

Pale lemon in colour with notes of white flowers and lemon zest on the nose. The palate is crisp, fresh and bursting with fruit; white peach, apple, melon, pear, grapefruit, lime zest and blossom. You must be over the age of 18 to place an order for this product.

A fruity red pesto, made with sun-dried Italian tomatoes, cashew nuts, Grana Padano and extra virgin olive oil.

Succulent and sizeable Bella!

Crunchy, light and flaky breadsticks, handmade with extra virgin olive oil.

Crunchy, light and flaky breadsticks, hand made with black and green olives.

Bright natural colour. Perfect textures. No need to bang the bottle. No separation. No liquid stream. Intense unadulterated flavour.

White Balsamic Vinegar with Mustard

White Balsamic Vinegar with Thyme

Bright natural colour. Perfect textures. No need to bang the bottle. No separation. No liquid stream. Intense unadulterated flavour.

Salchichon derives from the word salchicha, meaning sausage.This version is made with a combination of lean cuts and fat, and is seasoned with black pepper, garlic, nutmeg and coriander. Textured, aromatic, sweet.

The iconic Iberian cured sausage: coarse cut Iberico pork, paprika and garlic. Spicy and rich, with a long lingering taste.

Ready-to-use capers, small-sized so as to maintain their crunchiness despite being preserved in oil.