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  • Peter's Yard Seeded Wholegrain Crispbread

    Peter's Yard Seeded Wholegrain Crispbread

    Once you've tried these perfect little crispbreads with cheese you'll never look back. They are made using an authentic Swedish recipe and a sourdough starter, every one is light, crisp and slightly different from the next.


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  • Wooden Girolle Cutter

    Wooden Girolle Cutter

    This Girolle is a cheese scraper or 'curler', traditionally used with Tete de Moine, to create perfect cheese rosettes.


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  • The Bath Organic Selection Box

    The Bath Organic Selection Box

    If you've grown up surrounded by the verdant hills of Somerset then this selection is pure heaven. Even if you havent this is a taste of rural England, beautiful organic cheeses made, and chosen, with a lot of love...


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  • Stilton by Cropwell Bishop (200g)

    Stilton by Cropwell Bishop (200g)

    This is simply the best Stilton in the world. No exceptions!  


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  • Shropshire Blue by Cropwell Bishop

    Shropshire Blue by Cropwell Bishop

    Made with same methods as their Stilton, Cropwell Bishop's Shropshire Blue has an exquisite, nutty flavour, shot through with spicy notes.


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  • Green Thunder

    Green Thunder

    A strong farmhouse cheddar with garlic and garden herbs may sound like a meal-in-one and this cheese is just that! Brilliant to nibble on use to cook up something special.


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  • Morbier AOC

    Morbier AOC

    Traditionally, this lovely soft cheese from Franche-Comte in eastern France, was made with a layer of morning milk and a layer of evening milk. The cheesemakers would end the day with leftover curd that was not enough for an entire cheese so they pressed...


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  • The French Tasting Box

    The French Tasting Box

    This selection of little gems is designed to be the perfect introduction to artisan cheeses from France and contains a cosy assortment of individual and seasonal favourites. This smaller selection box is designed to allow new cheese lovers to dip their...


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  • Pont L'Eveque AOC (400g)

    Pont L'Eveque AOC (400g)

    The story is that Pont l'Eveque was introduced by monks in the Pays d'Auge in the Thirteenth Century; it was given its current name in the seventeenth century after the village in Normandy where it was produced. A manuscript from the time writes that...


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