Collection: 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.

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.

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.

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.