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Moist and dense, with a soft breakdown under the rind, the cheese has subtle notes of grass and hazelnuts. From Affineur Rodolphe le Meunier.
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.
Earthy but moist, and slightly sweet. Cloth-wrapped, hand-made Dorset Cheddar, cave-aged in Somerset for a depth of flavour and a moist texture. It is fruity and tangy with a rich, deep flavour and a hint of sweetness.
Ice-cream texture. Begins fresh and milky, and ripens to earthy and salty. Made in Burgundy since the Middle Ages, this cheese is prized for its snowy texture and trickling cream line. The long, slow set comes from the farmersâ historical habit of leaving their morning milk to rest as they went out to tend to their grapes.
A balanced fruity and savoury flavour. Curds from the Wyfe of Bath are pressed, and then washed in cider produced by Graham Padfield from the apples grown in orchards on the family farm.
Rich, with mineral tones. The caves of the Massif Central are renowned for blue cheese maturation. Unlike its Southern cousins, this cheese is matured to form a thin natural rind, and is in this way closer to Stilton.
Nicknamed âthe money muscleâ, it is marbled and tender with a full-flavoured taste.
A crunchy cracker for any goatsâ milk cheese.
All-butter charcoal crackers, with a crumbly texture and delicate flavour. A stylish partner for cheese.
Thin, light and crisp toast (baked twice like biscotti) and uniquely studded with fruits, nuts and seeds.
Baby pears in spiced & sweetened white wine vinegar. Makes Brie de Meaux, or Camembert a new experience.
A sweet accompaniment for powerful, soft cheeses. Damson is a variety of plum. It is delicious with Brie de Meaux, or Camembert.
We select and mature traditionally-made artisan cheeses from independent producers who prioritise quality over profit.
For over thirty years we have nurtured and supported the cream of British cheesemakers, and we played an integral role in the revival of traditional British cheesemaking in the early 1990s.
We produce our own range of Partners for Cheese, and our cheese and partners are supplied to hundreds of UK retailers and exported to over 50 countries world-wide.
We were founded in 1990 by Ann-Marie Dyas, a renowned judge at both the British and World Cheese Awards and winner of the Guild of Fine Food Lifetime Achievement Award. Ann-Marie was committed to the survival and growth of traditional cheesemaking and to introducing and sharing farmhouse cheeses, as well as the stories behind them, to as wide a public as possible.
Ann-Marie's mission was "To seek out the best, and, when itâs been found, to keep looking". This same tireless pursuit of excellence is the core value across the company.
From the producers we choose to work with to the coffee we serve in our café, we want to give the best possible experience, while continuing to find ways to improve upon it.
If you order with us before noon, Monday to Friday, we are able to arrange for your parcel to arrive on the following day (except to certain postcodes in Scotland).
We have a calendar feature on our checkout page that enables you to select a delivery date of your choosing.
Our mail-order department is not available at the weekends, but our shops are open. Please see our shop page for further information.
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