This Comté Vieux AOP is matured for 18 months, twice as long as standard Comté. Longer maturation gives this nutty cheese additional sweetness and depth of flavour. The texture is firmer too with a studding of crystals that adds a delicate crunch. Made in Franche-Comté in the Jura mountains, our Comté Vieux is made from the raw milk of Montbéliarde cows in accordance with strict AOP regulations. Read more
The distinctive salmon-peach colour of Appleby's Cheshire comes from addition of the natural vegetable dye, annatto. Open and crumbly in texture but not overly dry, Appleby's Cheshire is a perfect balance of rich mineral flavours and acidity. It is savoury and herbal with a long finish. Read more
These jars of wild meat pâté are a perfect Christmas provision as they don't take up fridge space and can be whipped out to create a delicious light lunch or supper alongside cheese, turkey leftovers or a bowl of soup. All exquisitely soft and smooth in texture, these pâtés burst with the deeply meaty flavours of partridge, venison and wild boar that roamed free in the Aldeaquemada mountain region of Spain.
See full ingredients and allergens information in tasting notes below. Read more
With a distinctive look similar to French Morbier, Ashcombe is a new washed-rind cheese from King Stone Dairy in Gloucestershire, best known for their oozing soft cheese Rollright. Rich and milky in flavour, Ashcombe is smooth and supple with a striking horizontal line of wood ash. It is brine washed and aged for four months to develop a bright terracotta rind. Read more
Baron Bigod is an exquisite soft brie-style cheese made in Suffolk at Fen Farm Dairy near Bungay. Jonny and Dulcie Crickmore use the raw rich milk from their Montbéliarde cows to handmake this gold medal winning cheese to a traditional French recipe. The taste is delicate at its centre with yoghurt acidity. Towards its white bloomy rind, which develops over eight weeks of salting and aging, the flavour becomes creamier and richer with aromas of earth and mushroom. Read more
From Beacon Down Vineyard in East Sussex, this unique English wine is a medium-sweet still Riesling. Ripened in the glorious summer of 2018 and picked in late October, the wine is soft and opulent. There are flavours of peach and mango, with lightly honeyed notes and a hint of creaminess. Bright in the glass, we think it has just the right level of sweetness to pair beautifully with blue cheeses such as Shropshire Blue and Binham Blue. Read more
Serve the finest British cheeses with this perfectly balanced selection. Including a rich and creamy Shropshire Blue, from the makers of Cropwell Bishop Stilton, a delicious new award-winning Cheddar from Trethowan's Dairy - Pitchfork with its long-lasting finish pairs beautifully with a spoonful of Slate chutney. Pave Cobble, an ash-coated sheep’s cheese, completes our trio with a light and delicate dimension. Serve all three with delightfully crunchy Peter’s Yard Sourdough Crispbreads. Read more
Mrs Temple’s handmade Binham Blue is the pride of Norfolk. Handmade at Copys Green Farm in Wighton, Catherine Temple uses milk from the farm’s own herd of Brown Swiss cows. We’ve had the privilege of watching Catherine at work in her dairy adding the spores of Penicillium Roqueforti that make it blue. The result is an award-winning full flavoured and creamy textured cheese with a wonderful bite and a sweet tang. Read more
For a decadent after-dinner experience enjoy our mouth-watering blue cheese selection with a specially selected semi-sweet wine. Beacon Down Riesling is a unique English wine from East Sussex. Soft and opulent, it has flavours of peach and mango with lightly honeyed notes and a hint of creaminess. Bright in the glass, we think it has just the right level of sweetness to pair beautifully with this selection including scoopable Gorgonzola Dolce, crumbly Stilton-style Sparkenhoe Blue and the piquant French sheep's milk cheese, Roquefort. Hand-rolled Scottish oatcakes accompany this trio. Read more
No need to feel blue with this selection! A trio of mouth-watering blue cheeses spanning a superb range of textures and strength. With scoopable Gorgonzola Dolce, creamy and indulgent from Lomabardia in northern Italy, and crumbly Stilton-style Sparkenhoe Blue made in Leicestershire, this selection culminates in a peppery punch with the iconic French sheep's milk cheese, Roquefort. This trio is a fantastic opportunity to indulge a love of blue cheese and explore the beauty of Penicillin mould with three incredible raw milk cheeses so different in appearance and taste. We've added a box of rustic oatcakes with a hint of sweetness to perfectly complement these savoury cheeses.
For a decadent after-dinner experience add a specially selected semi-sweet wine. Beacon Down Riesling is a unique English wine from East Sussex. Bright in the glass with flavours of peach, mango and honey we think it has just the right level of sweetness to pair with these beautiful blue cheeses. Read more
Enjoy Bolney Estate Pinot Noir with the mushroom flavours of Baron Bigod and Brie de Meaux. Red fruits compliment the earthiness of these bloomy rind cheeses whilst high acidity refreshes the palate after each mouthful of creamy, mouth-coating cheese. Made on the edge of the South Downs in West Sussex, this is an excellent example of a cool climate Pinot Noir, well balanced with soft tannin, juicy strawberry and red cherry. Leather, spice and chocolate complement fresh plums and a smooth finish. Read more
Perfect for Boxing Day lunch, a pork pie from Bray's Cottage bursting with festive flavours of fig and orange or classic onion marmalade. Sarah Pettegree and her team at Pie HQ in Norfolk hand-make their award winning pies using free-range local pork and a secret blend of herbs and spices, encased in the most delicious biscuity hot water crust pastry. Top tip from Sarah herself is to enjoy them with a spoonful of fig chutney from Rosebud Preserves.
Available in 2 sizes - 450g (2-3 portions) and 1200g (8-10 portions). See full ingredients and allergens information in tasting notes below. Read more
From the Pays Basque region of France, this hard cheese takes its name from the shape of a local mountain, the profile of which is reminiscent of Napoleon. Matured for six months, Brebis Napoleon is made from the milk of sheep that graze the high meadows of the Pyrenees. It is ivory in colour with a mottled brown rind. Its flavour is sweet and nutty with fresh grassy tones and pairs well with full-bodied red wines. Read more