Small Hamper

Julian Temperley has revived one of the truly great English products. Cider Brandy was first recorded in 1678 and now you can taste this classic. The 3 year old has a nose of apple which leads onto a floral, spicy palate with a touch of spirit followed by a long lingering aftertaste.

Julian Temperley has revived one of the truly great English products. Cider Brandy was first recorded in 1678 and now you can taste this classic. The 3 year old has a nose of apple which leads onto a floral, spicy palate with a touch of spirit followed by a long lingering aftertaste.

High quality bitter sharp juice delivers perfect balance of tannins and acidity making perfect delicious single variety cider.

Single variety medium dry organic cider

A dry still table cider made from hand selected Kinston Black cider apples. Delicious appley cider with refreshingly crisp flavour.

Christmas Selection of Costello & Hellerstein Handmade single origin truffles made here in the Cotswolds!

Costello & Hellerstein Handmade Sea Salt Caramel single origin truffles made here in the Cotswolds!

Natural slate cheeseboard with chilli motif handles hand cut in scotland and finished with a prtective acrylic resin to seal and harden the surface making it food safe, reducing chipping and prevents staining.

Presented in quality gift box.

Natural slate cheeseboard with chilli motif handles hand cut in Scotland and finished with a protective acrylic resin to seal and harden the surface making it food safe, reducing chipping and prevents staining.

Presented in a quality gift box

Attractive natural slate cheeseboard in a smart, black giftbox.

The slate is hand cut in Scotland and finished with a protective food laquer. This seals and hardens the surface making it safe, easy to clean and giving a shine to the beautiful, dark contours of the slate.

Packaged in quality presentation giftbox.

Handmade Olive Oil Decanter. Made by Rupert Blamire a Bristol based ceramics studio designing & creating handmade bespoke ceramics on the potters wheel. Comes in a black gift box.

The recipe for Stinking Bishop originates from 16^th Century Cistercian monastries. It is immersed in perry, made with the ‘Stinking Bishop’ pear, every four weeks as it matures. The pear was named after an infamous Ledbury farmer, Frederick Bishop, nicknamed Stinking Bishop, who was known for his drunken temper. The washing process gives the cheese its pungent smell and sticky, orange rind. With the savoury, almost meaty flavours that characterise washed rind cheeses, Stinking Bishop is oozing on the inside with a slightly sweet initial flavour followed by a long-lasting pungent, savoury tang, sometimes reminiscent of fermented fruit. Produced by Charles Martell in Dymock.

A superb gooey, soft brie like cheese made by Anne and Andy Wigmore in Berkshire. The sweetness of the ewe's milk makes this a best seller in our shop!

A Christmas staple, presented in a classic jar, the perfect present for lovers of blue cheese.(available December)

Another gem from Anne and Andy Wigmore. So called because the milk for the cheese orginally came from the Duke of Wellington's estate. Soft and buttery, rich with sweet hints.

First made in 1999, Crozier Blue is made by the Grubb Family of Cashel Blue but uses sheep's milk produced by Louis’s cousin Henry Clifton Brown’s 300 strong Friesland flock in Co. Tipperary, Ireland. Closest equivalent to Roquefort made in the British Isles: complex sweet and salty flavours with a peppery punch from the blue and roast lamb on the finish.

Bath Blue is a semi-firm, creamy and smooth blue cheese with a slight malty flavour and a characteristically clean aroma. It is locally made and its taste varies frequently throughout the year.

A soft ewe's milk pyramid. The deliciously soft cheese has been dusted with wood ash, developing a mottled grey-white appearance as it matures, and the mould grows through. It’s mousse-like and creamy, with a moreish tang.

Perl Las, meaning 'blue pearl' is unlike any other blue cheese. It is strong but delicate and creamy with a lovely lingering blue overtone. It's ideal for sauces, salads or soups - or just as it is! Made by Caws Cenarth in Wales who started their business in response to the restrictions forced upon dairy farmers, making cheese to ensure they did not go above their allocated milk quota.

A delicate little soft goats cheese from the Provence, Banon is a very old and traditional cheese dating back to the Gallo-Roman era. After being aged for two weeks, it is washed in apple brandy and then wrapped in chestnut leaves. The flavour is fruity and woody and it is delicious when added to a peppery, rocket salad dressed with nut oil.

A creamy white-rinded organic cheese from Caws Cenarth in Wales.

A superb example of a Somerset Brie, the Bagborough is another fantastic offering from White Lake Cheeses. It is made from Guernsey cow's milk which gives it a beautiful texture, both buttery and unctuous!

A light, creamy organic Caerffili from Caws Cenarth in Wales.

This is a traditional, handmade West-Country cheddar with an authentic flavour!

This Petit Munster hails from the Alsace region and has been produced there for almost 1000 years. Traditionally produced by monks, the name is a derivative of the Latin for monastery. Traditionally eaten with boiled potatoes and a sprinkling of cumin seeds.

Our Polished Knot Scoop is excellent for serving crumbling Stilton with a minimum of fuss. A great gift for those who love the taste of Stilton, but not necessarily the mess it can create with a normal cheese knife!

Made by Culinary Concepts and presented in a presentation box.

A simple, elegant cheese grater for everyday use.

Designed with hard cheeses in mind.

Charcoal wafers of black, thin, crisp crackers.

Perfect with rich, creamy chesses such as brie, camembert or goats cheese.

Good digestive benefits and a wonderful colour on the cheeseboard.

This is a rich and elegant blend with wonderful aromas exuding the heat of the Douro. On the palate it is complex with powerful dried fruit, figs, honey and almonds with a long pleasing finish.

A superb reserve port, still foot pressed in traditional granite lagares.

Acclaimed and awarded 92 points by Robert Parker - "...a stunning example of what can be achieved and found in non-vintage blends..."

Richard Mayson in his latest book, Port and the Douro, classified La Rosa's Finest Reserve as First Division.

The perfect partner for your camembert baker is this serving platter, glazed to give a vintage style finish, inspired by the traditional French kitchen.

•Camembert cheese baker with platter

•Platter holds baker in centre

•Serve with crackers or bread around the outside

•Baker is perfectly designed to snugly fit a regular sized Camembert

Our most popular item in the shop.

A set of beautiful glazed cheese plates in their own presentation box. Each with it's own individual French design.

20cm (8") in diameter. Microwave,oven and dishwasher safe.

Italian designed fully forged with stainless steel handles, honed blades in a beautiful leather wallet, this is the ultimate cheese knife set for the cheese enthusiast.

A curved blade with holes to swish through those sticky, soft cheeses. a knife for the semi-hard and an axe for those tangy, maturing hard cheddars!

A truly elegant gift for the discerning cheese aficionado!

Containing four of the Culinary Classic designs, this set is one of our best sellers and a wonderful addition to our cheese collection.

Made by Culinary Concepts and presented in a presentation box.

For the real cheese aficionado hard, medium and soft cheese knives presented in their own giftbox.

Made by Culinary Concepts.

The ultimate cheese serving set - three cheese knives to cover every need and taste! Our most popular cheese accessories have been combined in this stunning yet practical set and with this much versatility in one box, it makes the perfect Wedding or Birthday gift.

Made by Culinary Concepts and presented in a presentation box.

The perfect combination for your cheese board. Make cutting and serving cheese a delight with this stunning set. The traditional knife's blade tackles all type of cheese easily and mess free whilst the two prongs are great for lifting cheese to your plate safely.

Made by Culinary Concepts and presented in a presentation box.

Sweet apricots, spices and the subtle hint of orange. Pairs well with rind washed cheeses. Why not try it with pork sausages.

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

A deeply savoury and tweedy-textured, square cracker for cheese.

The perfect cracker to partner a Ploughman's Lunch. The miller's best idea yet.

Miller's Harvest Three-Seed

Old Favourite Three-Seed - sesame seeds, poppy seeds, and linseeds. Crisp and tangy.

This quintessentially British pickle is tangy and crunchy with a sharp bite which makes it the perfect accompaniment to a ploughman's lunch or a cheese or ham sandwich.

Made in Nottinghamshire, the Colston Bassett is the finest Stilton you can buy! It has a complex flavour, sweet and creamy at first before developing a long grassy piquant tang but never sharp or harsh; more mellow and fruity. It can only be made in six dairies in the counties of Nottinghamshire, Derbyshire, and Leicestershire. Stilton takes its name from the town of Stilton, where it was first traded at the Bell Inn in the early 18^th Century - but it cannot be made there!

Every autumn, cheese lovers eagerly await the start of Vacherin season, a 6 month period until the end of March during which this famous French cheese is available.

A rich, soft cheese produced in the Jura mountains which straddle the French and Swiss borders. Vacherin Mont d'Or is wrapped in spruce bark and packaged in pine boxes, which lends a resiny tang to this superb, unctuous cheese. Its distinctive flavour, initially gentle, develops as the cheese matures.

The classic Brie de Meaux is the king of French cheese, made east of Paris in the Île de France region and AOC protected since 1980. Brie de Meaux is an ancient cheese, first mentioned in the chronicles of Charlemagne in the year 774 when the Emperor tasted the cheese in the small city of Brie. During the French Revolution, supposedly, the last wish of Louis XVI was for a final taste of Brie. This cheese has a soft and delicate, bloomy white rind and the inside is straw yellow, creamy and velvety. The taste of the brie is rich and earthy with vegetable undertones -  slightly mushroomy under the rind.

Appleby's Cheshire is the UK's oldest cheese on record, first appearing in the Doomsday Book in 1086, by order of William the Conqueror and is the only unpasteurised Cheshire still produced in the UK. It is pale orange in colour with a moist and crumbly texture, the flavour is clean and zesty on the tongue followed by a rich mouth-watering finish, with mineral-ish grassy undertones. Perfect on a cheeseboard or as part of a ploughman's lunch on a warm sunny day!

500ml 3.8% ABV

A lovely balance of stone fruit flavours, steely minerals and a rounded taste.

Half bottle of Baron de Beaupré Champagne

Half bottle of Chateau Malbat Bordeaux

Modern Bordeaux style with nicely balanced cassis fruit, raspberry and ripe tannins.

Bold and expressive, this red has silky damson and black cherry flavours and spicy notes.

Medium Dry Cider
The red fox is a common sight but folklore told of a fox as black as night that could live in a mans shadow and so never be seen or caught. The Black Fox’s favourite haunt was...The Cider Orchards.
Fragrant notes of traditional cider apple varieties which have been carefully blended to deliver a deliciously rounded cider with a lively finish and light honey hues.

Dry-handcrafted with up to 14 carefully blended cider apple varieties with lower levels of sweetness, result is a beautifully crisp full-bodied cider which is lightly carbonated to deliver a refreshing dry finish. Especially good with creamy soft cheese and goats.

Half bottle of Fleurie
Plenty of juicy fruit flavours with cherry and plum to the fore and a hint of blackberry.

A big and vibrant port from the House of Fonseca Guimaraens established in 1822.

A blend of Cider Brandy and the juice of one of the finest and rarest of vintage cider apples. It has all the sweetness of apple juice with a depth and quality of flavour which has made Kingston Black a legend in the apple orchards of the West Country. Served very, very cold as a superb aperitif, with cheese or with fruit-based puds.

Lovely ripe and full of wine with an attractive peachy style and notes of pear and lemon.

Pouilly Fume 2019, Domaine des Fines Caillottes - Half bottle

The Sauvignon Blanc grape excels in this rich, limestone soil, giving a crisp edge to the wine`s natural richness. This single vineyard Sancerre has the added complexity of mineral and herbaceous flavours on the palate. Well balanced and round in the mouth, the immense long notes of gooseberries and citrus combine with the crisp flinty notes which linger on the finish.

This beautiful region is situated 200Km south of Paris and extends west along the high reaches of the Loire River. This is a cold climate northern wine making region and includes the following famous villages; Sancerre, Pouilly Sur Loire, Quincy and Menetou-Salon. There are only two permitted grape varieties, namely, Sauvignon Blanc and Pinot Noir. The soils have a high percentage of flint and limestone and this results in crisp, aromatic whites and perfumed, elegant rose and reds. Littered with artisan producers, the best single domaine wines are made in small quantities and are of top drawer quality. In recent years, the demand for the best wines in the region has exceeded supply.

Vegan

Crisp and refreshing, with intense gooseberry and currant leaf flavours and a lingering finish.

A refreshing light Sauternes with predominately apricot and pineapple flavours. The perfect foil to blue cheese and a top quality dessert wine.

Classic Yorkshire recipe produces a stunning biscuit.

It has a flaky, butter crumb packed with proper decent sized chunks of smooth milk chocolate.

Ideal addition to your gift box or hamper.

A buttery, crumbly biscuit with the wonderful ingredient-salted caramel- added.

Why not add this to your gift box or hamper.

A crisp, crumbly biscuit bake laden with handfuls of dried strawberries and chunks of fine white chocolate.

Ideal addition to all hampers and gift boxes.

A crisp, crumbly biscuit bake laden with handfuls of dried strawberries and chunks of fine white chocolate.

Ideal addition to all hampers and gift boxes.

Monty Bojangles is a London based UK confectionery brand famous for its curiously moreish award winning cocoa dusted truffles.
Choose from two flavours;

Scrumple Nutty Chocolatey Truffles
Seriously nutty praline cocoa dusted truffles packed with crunchy toasted Hazelnut chips.

Flutter Scotch
Cocoa dusted truffles with creamy Butterscotch chips and a cheeky hint of sea salt.

This is a new range of three rich and delicate pates:

Venison paté with a touch of Mediterranean herbs, wild boar paté, smooth textured and meaty with a hint of mountain thyme and partridge lightly gamey with a well-balanced flavour.

Inspired by the classic Rosette de Lyon salami, free-range West Country pork is found and seasoned with salt, black pepper, garlic and a classic French blend of spices called Quatre Epices.

In the finished salami the green peppercorns add little bursts of prickly, resinous heat.

Free range pork is ground and seasoned with garlic and black pepper, then chopped Italian black truffle is added.

Inspired by the flavours of Italy and produced in West Dorset this family owned business blend free range pork with salt, sweet wine, fennel and a hint of chilli.

This Air-dried salami is based on the classic French "Rosette de Lyon", but made in the Cotswolds with local Outdoor-reared Pork. It has a mellow yet complex flavour with great depth and balance.

Inspired by one on the finest Italian salami (Finochiona) but made locally to us (in the Cotswolds). The addition of red wine brings one more layer of flavour to an already complex, moreish recipe.

The Cotswold Curer uses their own Sloe Gin to make this salami. This salami has a long lasting juniper after taste.

A local venison salami. A firmer texture with an intense, lingering flavour.

This famous delicacy is made using Brie de Meaux as a base, before filling it with a mixture of triple crème cheese and minced black truffle. The buttery texture and mushroomy flavour of the cheese is accentuated by the richness and earthiness of the truffle and there is more creaminess that you'd expect thanks to the Delice de Bourgogne! Rich, decadent, and most of all, delicious. The filling is made and the cheese is prepared here in the shop.

One of the most popular cheeses in the shop! Comté is a Gruyère-style cheese from the Franche-Comté region. It is produced in large wheels during the summer months when the cows graze on high pastures. These cheeses are then aged for around 24 months, which adds nutty notes to the sweet flavour of mountain flora in the milk. The manufacture of the cheese began as early as the 12th century, and under the AOC protection laws the cows’ diet is strictly controlled, and silage forbidden, which preserves the purity of these flavours. Once summer has ended, so would production of Comté, and the cows' milk would be used to make Vacherin Mont d'Or instead.

The King of Cheddars!

A traditional, cloth-bound cheddar from Somerset. It has a spicy aroma with rich, grassy flavours and a long lasting tang.

It's deep rich nutty flavours have won worldwide acclaim.

Baron Robert Pouget has made a superb blue cheese in the style of the cheeses of his native France.

A medium strength soft blue with a creamy texture. Rich, aromatic with a hint of dark chocolate and white wine with a distinct tarragon flavour towards the end.

A bloomy-rinded crumbly goats cheese from Devon. Creamy and sweet in the mouth with a delicious fresh citrusy aroma and a delicate goat's milk flavour.
A wonderful white, light cheese - crumble over new season asparagus and wash down with a glass of fruity Rosé.

Golden Cross is a log shaped goat’s milk cheese which can be eaten fresh or matured. The cheese is lightly charcoaled prior to maturation as a velvety white penicillium mould develops on the surface. When young, the cheese has a fine, firm silky texture and a fresh, citrusy flavour. As it matures the cheese becomes denser and creamier and develops a stronger, more complex flavour.

Using the same base as his brie, Simon Weaver has produced a gentle delicate flavoured blue with a soft creamy paste. Less mushroomy and vegetably than French Brie, the cheese is made at Kirkham farm, near Lower Slaughter, where the Weavers have been farming organically for three generations. Every morning the milk travels the five meters from the milking shed to the creamery and is pasteurised but not standardised, so it retains its unique and variable character.

Bouncy and Buttery in texture, with aromas of fresh flowers and hay. The floral nature of the cheese is also present in the taste, with a further nutty flavour to boot. Made in Bavaria, this cheese celebrates the diversity of the Alpine flora. The cheese is dressed in organic edible flower petals from the alpine meadows including dried cornflowers, rose petals, calendula, lavender, and herbs, making it look as though it’s been sprinkled with confetti. The perfect celebration cheese!

Made by David Jowett, of Rollright fame, the Ashcombe is broadly speaking a British take on the French Morbier. Unlike the Morbier however, the texture is a touch firmer, and the flavour is far more buttery, richer, but with the same level of milkiness. Aesthetically, it also has the line of ash running through the centre, and it is rind washed. Matured for around 5 months, this cheese won the 2021 British Cheese Awards Supreme Champion, and if you haven’t already, it’s well-worth a go!

Roquefort is known as the king of the blues.

It was awarded AOC status in 1925. To qualify all the wheels have to be made from raw Lacaune ewe’s milk. When made they are placed for ageing in the natural caves of Mount Lombalou. Powerful yet refined flavour with melt in the mouth texture.

Great with Sauternes or a heavy red.

Flower Marie is a delicate little artisan cheese made from unpasteurised sheep's milk by Kevin and Alison Blunt on Greenacres Farm. Incredibly soft in texture, with an almost fudgy taste, combined with rich and floral notes. The milk is sourced from a herd of Friesland-Dorset sheep, and as it ages it develops more intense flavour but the texture gets far gooier.

Picos de Europa is a Spanish blue cheese produced in the Valdeon Valleyof Castile-Leon region of north western Spain. It is rich and creamy with well spread blue moulds and a tangy taste.

it is made with cow’s or goat’s milk or a mixture of both and is wrapped in maple or sycamore leaves.

One of the beautiful Italian sheep's milk cheeses. The Tuscan ewe, or pecora, enjoy fragrant, green pastures and produce rich milk.
Pecorino Rosso is matured for two to three months and the rind is rubbed with tomato paste and olive oil.
The cheese has a firm, smooth texture and a sweet, full flavour.
Try it with figs and honey.

A lesser-known yet superb French blue, from town of Ambert in the Auvergne region. The word fourme refers to the old French word for the drum like, cylindrical shape of the cheese and it’s nearly twice as high as it is wide. Legend has it that Fourme d'Ambert was already being made at the time of the Druids and the Gauls. Whether true or not, it is certainly one of the oldest cheeses in France and is AOC protected. A medium strength blue with a rich and buttery texture, a herby tang and nutty, subtle flavours, making it a perfect partner for fine wines as the taste is not overly aggressive.

Todd Trethowan of Trethowans Dairy became interested in cheese-making after a stint working behind the counter at Neal’s Yard Dairy in London, having previously studied archaeology. Three distinct flavours run through this cheese. It has a springy, citric, lactic centre; an oozy, mushroomy creaminess under the rind and a musty, earthiness in the rind itself.

This vintage cheddar is moister and not as crumbly as traditional farmhouse cheddars; uniquely creamy in both taste and texture. Using a 70-year-old recipe, this cheese was first produced in 2000 and has become a firm favourite. As a vintage cheddar, it has to mature for over twelve months to allow it’s very tangy, yet smooth herby taste to develop with fruity notes.

Shaped as a star specifically for Christmas!

The Hornkäse is a flavour bomb! At first, rich and creamy with clear notes of hay, then a strong umami flavour takes over with a truffle and mushroom flavour coating the mouth. Aged for only 8 months, it really is a very impressive cheese. Named so because the cow's who produce the cheese are all allowed to keep their horns!

A beautiful mix on the palette between nutty, salty flavour and the earthiness the truffle brings to the cheese

Yarlington was born from a collaboration between local skilled artisans. David Jowett, head cheese maker at King Stone Dairy, Cellarman, and cider maker Tom Oliver. This soft, rich, oozy cheese is washed in a wild fermented cider and brine during maturation. This does allow the cheese do develop a pungent, complex rind but to offer fruity and milky aromas. A farmyardy aftertaste is noticeable, which is reminding us of its French cousin, Reblochon. After all it’s where Yarlington inspiration originally comes from!

Made by Joe Schneider using organic, unpasteurised cows milk from Collingthwaite Farm on the Welbeck Estate, Stichelton is an unpasteurised Stilton. The recipe and method are very close to that used by Colston Bassett, the major difference being that Stichelton is made using unpasteurised milk. The PDO states that Stilton must be made with pasteurised milk. Joe Schneider wanted to recreate how Stilton used to taste before it started to be pasteurised in 1989. Unable to call the cheese Stilton, they searched the Lincoln Rolls and discovered that the town of Stilton used to be known as Stichelton! More complex and variable than Stilton, the taste of each cheese will be different. As a general rule, however, the flavours are deeper, mellower, and meatier than Stilton, yet cool and buttery with nutty, toasty notes.

A very firm Gouda covered in black wax, with a beautiful dark orange paste to offer an even better colour contrast with the white calcium lactea crystals. It is caramelly, biscuity with a hint of dark chocolate.

Each cheese is carefully made in a small scale cheese room and then aged for 2 years with the greatest attention to quality in Woerden (Holland).

The recipe for Stinking Bishop originates from 16^th Century Cistercian monastries. It is immersed in perry, made with the ‘Stinking Bishop’ pear, every four weeks as it matures. The pear was named after an infamous Ledbury farmer, Frederick Bishop, nicknamed Stinking Bishop, who was born in the mid-19th century and known for his drunken temper. The washing process gives it its pungent smell and sticky, orange rind. With the savoury, almost meaty flavours that characterise washed rind cheeses, Stinking Bishop is oozing on the inside with a slightly sweet initial flavour followed by a long-lasting pungent, savoury tang, sometimes reminiscent of fermented fruit. Produced by Charles Martell in Dymock. Stinking bishop is a celebrity of the cheese world, launched to fame in ‘Wallace and Gromit – The Curse of the Were-Rabbit’ film in 2005.

Wyngaard Goat Gouda offers a silky, buttery texture that melts in the mouth and allows flavours to linger on the palate. Despite a young age (matured for 4 months) it is a complex cheese. It is sweet, slightly grassy, with an astonishing caramelly finish as it matures.

This whole  Small Montgomery's Cheddar is perfect for larger groups, parties, weddings and caterers wanting to use local produce - traditional, handmade, unpasteurised Somerset cheddar, matured for 12 months wrapped in muslin cloth on wooden shelves and has deep, rich, nutty flavours.

Mrs Ruth Kirkham is a third-generation cheesemaker and began making Lancashire Cheese as Beesley Farm over 30 years ago. In the early days Ruth and husband John started the day with the first milking of their herd of 40 Holstein Friesian cows. The milk was pumped straight into a small vat in their little dairy next door. This was then turned into cheese. The meadows on which the cows graze have an abundance of wild flowers and herbs such as meadowsweet, dandelion and clover which all assist the acidity levels in the milk. They also encourage the development of the cheese’s flavour and texture. Also available smoked, Ruth’s son Graham also smokes the traditional Lancashire Cheese over oak and beech chippings to give the cheese a smooth, smoky flavour, which is not too overpowering, and retains its delicate crumbly texture.

Pont l'Eveque is one of the world’s ancient cheeses. It dates back to the thirteenth century and was originally called d'Angelot. The cheese then took the name of the village in Normandie where it is mainly produced. Pont L’Eveque is a small square-shaped cheese of a pale yellow colour and with a white-orange rind. The cheese is well known for its delicate bouquet, which is rumoured to be reminiscent of the Norman countryside. Pont l'Eveque is a very rich and soft cheese with a creamy and full-bodied flavour.

Made to a process close to Gouda at Park Farm (Kelston – Just out of Bath), this particular recipe comes from Graham Padfield. Unlike Gouda, Wyfe of Bath is not a pressed cheese and therefore does retain a higher moisture content. This results in a springier, more buttery texture. The flavour is light, grassy, sweet, and buttery when young. It does tend to develop a nutty, more caramelly profile as it ages.

Wensleydale was originally a seasonal cheese, made in farmhouses dotted around the dales of North Yorkshire, especially those of Swale and Wensley. Crumbly in texture with a fresh  lactic tang, followed my herby and minerally flavours and a honeyed aftertaste.  Made to a recipe which dates back to 1150 and from the milk of cows grazing Wensleydale’s sweet limestone meadows. The cheese makes a classic combination with apple pie or fruitcake.

Must be matured for at least 8 months. Issued to Roman legionaries as part of their rations along with a bottle of red wine and a lump of bread. Made between November and late June when the sheep graze freely on natural pastures. Salty and granular yet moist with a fruity tang.

Made in a 1.2kg ammonite shaped round, it is covered in an attractive natural mould ripened rustic rind. The moist, dark yellow interior is contrasts the deep blue veins. The blue itself has a rich taste, smooth buttery texture, and a melt-in-the-mouth flavour. All this, without the harsh flavour usually associated with some blue cheeses. The creamy nature of the cheese is down to the quality of the Channel Island milk used (from a mixture of Jersey and Guernsey cows) which is much higher in fat content than that of other cow’s milk, giving it the buttery and moist consistency and texture.

Quesería de la Subbética is located in Zuheros, to the south of the province of Córdoba (Andalusia). It is a protected area, nestle in the Sierra Subbética Natural Park. This dairy was founded in 1995 by a group of farmers that wanted to create great cheeses making the most of the natural resources available to them in a sustainable way and respecting the welfare of their own flock of sheep and goats traditional local recipes and artisanal production to obtain great cheeses where the rich seasonal milk can shine through. Organic Sujaira Goat´s Cheese has been cured for a mínimum of 60 days. It has a very soft flavour, with a subtle sharpness provided by the vegetable rennet (wild local thistle).

This runny little round cheese could easily be mistaken for a goat's cheese. And that is understandable, it is made in the same way than small soft goat's cheese and is also coated with ash. However, here we are looking at a sheep's cheese. Made in South-West France (Tarn) and matured by François, from François Xavier Affineur in the centre of Toulouse, less than an hour away from where the cheese is made.

Under the rind the cheese is milky, sweet with light nutty aromas. The centre is firmer but remains moussey and therefore there is no 'dry feeling' at all - it also is grassy and lemony which contrasts perfectly with the profile found under the rind.

Produced in the centre of global oil production in Baena, Andalusia by a family cultivating olives on the same land since the 18th century.

The ‘flower’ of the oil is made using a blend of Picual, Picudo and Hojiblanca olives and it is organic, unfiltered and unpressed with delicious tropical fruit flavours.

Made using the finest Barrel-Aged Balsamic Vinegar of Modena IGP expertly blended with Truffle Hunter's  unique flavour & the highest quality white truffle.

Use  as a luxury dipping sauce for bread & vegetables, or add to gourmet sauces & marinades. This extremely versatile oil is perfect for adding depth to risotto & pasta. We recommend using as a gourmet salad dressing!

Weight: 100ml

Pitted Kalamata Olives in Brine with Herbes de Provence topped with Oil
270g

Baked cashews and peanuts seasoned with sweet chilli and a dash of lime.

140g

Baked peanuts and cashews with the perfect balance of spice and sweetness to relish.

80g

The perfect nut mix with something for everyone combining chilli, sweet and smoked flavours.

Chilli cashews & peanuts, hickory smoke seasoned almonds and caramelised sesame hazelnuts.

140g