Collection: Best Sellers

A crunchy cracker for any Ewes’ milk cheese.

Bath Squares, Charcoal Squares and Wheat Rounds, in one box.

Dark, sticky and rich. Serve with hard cheeses such as Comté, Cheddar and Cantal.

Delicate and milky, but rich. Gently pull this cheese apart, and the liquid cream centre will spill onto your plate. Burrata di Bufala has a delicate milky taste, and just a hint of acidity to freshen the palate.

Thin, light and crisp toast (baked twice like biscotti) and uniquely studded with fruits, nuts and seeds.

A crunchy cracker for any soft cheese.

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.

A gluten-free crunchy cracker for any hard cheese.

Thin, light and crisp gluten-free toast (baked twice like biscotti) and uniquely studded with fruits, nuts and seeds.

A traditional, hand-ladled Nottinghamshire Blue Stilton made with animal rennet. Smooth, creamy and open textured, the cheese is buttery and complex, with a slightly spicy long finish.

All-butter Oatcake Rounds. Course, moreish and made with 100% rolled oats and oat flour.

Rich and velvety smooth. Sweet, with mineral tones and winey spice. Made under the watchful eye of Billy Kevan, only the fourth Head Cheesemaker of the dairy since 1920, and a watchword for consistency. Colston Bassett Stilton is the only remaining exclusively hand-ladled Stilton.