Our Deluxe East Anglian Cheese Selection contains six wonderful cheeses from Suffolk and Norfolk. In addition to the three fine cheeses included in our East Anglian Selection, this deluxe version contains three more of this area’s best. Alongside soft and creamy Baron Bigod, cheddar-style Norfolk Dapple and tangy Binham Blue we have eye-catching Norfolk Mardler, a flavoursome goat’s cheese; delicate and fresh St. Jude; and last but not least crumbly Suffolk Gold. All six cheeses in this diverse selection are handmade with rich, creamy milk straight from the farm.
Keeping it local, Flint Vineyard in Norfolk produces a delicious Bacchus wine, crisp yet refined with notes of elderflower and lime peel. You can add a bottle to enjoy with our deluxe selection of East Anglian cheeses. We think it's a particularly good match for the fresh milkiness of St. Jude. Read more
Our East Anglian Cheese Selection contains three very special local cheeses. East Anglia may not be a traditional cheese-making area but today’s award-winning producers are certainly causing a buzz. Without a history of cheesemaking, the farmers-turned-cheesemakers in this area create their exceptional cheeses inspired by a variety of recipes from around the UK and Europe. They use the creamy full-flavoured milk from happy herds that graze Norfolk and Suffolk’s rich and fertile pastures. Choose this selection to discover cheddar-style Norfolk Dapple, luxurious Baron Bigod and flavoursome Binham Blue.
For a beautiful wine pairing with Binham Blue, you can add a bottle of Bolney Estate's Lychgate Red to enjoy with our East Anglian cheese trio. This medium-bodied red wine brims with flavours of blackberry, cherry and peppery spice that enhance the piquancy of Binahm Blue, whilst good acidity refreshes the palate after each mouthful of creamy cheese. 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
Enjoy Europe’s most exquisite cheeses with our selection from across The Channel. Roquefort is one of the world's best-known blue cheeses and a joy to eat, especially with fruit and walnuts. Sweet and nutty, Le Gruyère Reserve is matured for longer than standard varieties to develop greater depth of flavour. Complete your cheeseboard with decadent and delicious Truffle Brie from specialist Brie producer, Rouzaire. Rich and creamy with a lingering flavour of truffles, it tastes fantastic with Champagne, making it perfect for parties and celebrations! Pair all three with the delicious Mør Rye and Buttermilk Snap Crackers included. Read more
Our British Classic Cheese Selection contains five exquisite cheeses that showcase the diversity and quality of artisan cheeses now being produced in the UK. To accompany these award-winning cheeses, we have included a box of Miller's Damsels Buttermilk Wafers, which are handmade with English buttermilk and butter.
Vintage Lincolnshire Poacher is a hard cheese similar to Cheddar but reminiscent of Alpine cheeses, while Colston Bassett Stilton is a fruity and mellow blue cheese with buttery and earthy flavours. Dorstone is a smooth and moussy goat’s cheese coated with edible ash, which is sublime on the cheeseboard alongside Cornish Yarg, a beautiful, nettle-wrapped cheese. The final cheese in our selection is Baron Bigod, the highly acclaimed Brie-style cheese that we are so proud of in Suffolk!
To create a truly celebratory cheese board or gift, you can add a bottle of Simpsons Wine Estate Chalklands Classic Cuvée. From the chalk downs of north Kent, this superb example of English sparkling wine makes an indulgent texture pairing for rich and creamy cheeses. Read more
Gather your friends and family for lunch and enjoy this perfectly balanced selection of outstanding cheeses from Britain and Europe. To accompany them, we have included Toast for Cheese: Cherries, Almonds and Linseeds.
Our extra mature Gouda, the unparalleled Weydeland VSOC Gouda, is aged for an astonishing three years (1000 days) to develop its sweet and nutty caramel taste. Blue cheese aficionados will love Colston Bassett Stilton, a mellow PDO Stilton with delicious buttery and fruity flavours. Ticklemore is a wonderfully milky and grassy goat’s cheese with mushroom notes, while Brebis Napoleon is a hard sheep’s milk cheese with a sweet and nutty flavour. Brie de Meaux, the classic taste of France, completes our collection with its soft and creamy centre and earthy, mushroom flavours. Read more
Our vegetarian cheese selection contains five of our favourite artisan cheeses made with vegetarian rennet. To contrast the richness of these outstanding cheeses, we have included Miller's Elements Earth crackers. Potatoes and earthy sweet beetroot and spinach give these crackers their distinctive crunch.
Godminster Vintage is a delectable Cheddar-style cheese made here in Bruton, Somerset with a rich and buttery flavour and a long finish. From the other side of England, Cornish Yarg is a beautiful, nettle-wrapped cheese with a fresh, lemony flavour and a delicate mushroom taste. Complementing these we have Ticklemore, a wonderfully milky and grassy goat’s cheese, plus Wigmore, a Brie-style cheese made from unpasteurised ewe’s milk. This lovely cheese is fruity, complex and sweet. To complete our selection, we have included Ireland’s premier blue cheese, Cashel Blue. This fine blue is characterful but not strong, with a balanced and creamy flavour. Read more
Our European cheese selection contains five of Europe’s tastiest and best-loved cheeses. To add a delightful seedy crunch to these exceptional cheeses, we have included a box of Gourmet Sodabread Gluten Free Multiseed Toasts.
French Comté Vieux AOC is made from the rich milk of Montbéliarde cows. It is matured for twice as long as standard Comté for greater sweetness and depth of flavour. Brie de Meaux is another classic taste of France. Soft and creamy, the flavour is nutty with a hint of mushroom. Our third French choice is Morbier. Originally made from the leftover curds of Comté, the distinctive ash line through the centre of this cheese was added for protection until the next day’s curds could be added to complete the cheese. From Spain, we have Picos de Europa, a semi-soft blue-veined cheese made from a blend of pasteurised cow’s and goat’s milk. This unique cheese is wrapped in maple and chestnut leaves. Monte Enebro, another Spanish choice, completes our selection. This incredible complex soft-ripened goat’s cheese is cave cured with a Penicillium Roqueforti rind. Read more
Winner of the ‘Best Cheddar’ award at the British Cheese Awards 2018, Westcombe Cheddar is one of the three big Somerset Cheddars. Made by a father and son team at Westcombe Dairy near Shepton Mallett, this PDO accredited artisan Cheddar has a fabulous earthy aroma and a deep complex flavour. We love its lingering notes of notes of hazelnut and caramel; its mellow tang; and famously long finish. Read more
Godminster Vintage Cheddar hails from Bruton, Somerset, where it is made with pasteurised cow’s milk from the farm's own organic dairy herd to a traditional 70-year-old recipe. This firm Cheddar is matured for up to twelve months to produce a full, rounded flavour and an exceptionally smooth, creamy texture. Rich and buttery, it has a long finish without the acidity often associated with vintage Cheddars. Encased in distinctive burgundy wax, Godminster Cheddar is shaped in round truckles – and seasonally as pretty hearts. 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
Kirkham's Lancashire is made by third-generation cheesemaker Graham Kirkham on the family farm near Goosnargh. It is said to be the last farmhouse raw-milk Lancashire in the world. We source it from Neals Yard Dairy, whose cheesemongers regularly visit Graham’s farm to select young cheeses to send to their London maturing rooms for extended aging. Mature Kirkham’s Lancashire is aged here for up to 10 months for a deeper flavour and very satisfying tang. The texture, however, remains as buttery and crumbly as younger Lancashires. Read more
Ticklemore is a semi-hard goat’s cheese that is bright white in colour with a distinctive flying saucer shape. The texture is crumbly but firm with little holes. The flavour is grassy and milky with mushroom notes. Ticklemore is handmade by Debbie Mumford and Mark Sharman on the Sharpham Estate near Totnes in Devon. The milk is sourced from a mixed herd of 60 goats that graze nearby on Dartmoor. Read more
Colston Bassett Stilton is handmade in Nottinghamshire, the heart of Stilton country, and has PDO status. Colston Bassett Dairy was established in 1913 and today receives daily milk deliveries from five nearby farms. Fruity and mellow with buttery and earthy flavours, this Stilton has many fans. The paste is a rich cream colour with blue veining spread throughout and the texture is close and smooth. 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
St Cera is a delectable scoopable version of St Jude with a stronger flavour. Both cheeses start the same way at White Wood Dairy at Fen Farm in Bungay, Suffolk. Here, Julie Cheyney handmakes her cheeses using the rich unpasteurised milk from the farm’s Montbéliarde cows. It is their different maturation processes which create the differences between the cheeses. As it ages, St Cera is washed regularly in a brine solution while St Jude develops a white mould ripened rind. Brine washing gives St Cera its orange/pink colouring and distinctive taste. It is a deliciously meaty cheese with flavours reminiscent of bacon. Read more