Collection: Best Sellers

Smooth, milky and delicate. This is a washed curd cheese, which means that a proportion of whey is substituted with water during the make. This enhances the smoothness of the texture and the gentle delicacy of the flavour.

At first fresh and citrusy, but maturing to minerally with a snowkissed appearance. Neal’s Yard Creamery is not in London. Newly independent, 30 years ago it settled in a beautiful location on Dorstone Hill, overlooking the River Wye in Herefordshire. The cheese takes its name from this rural idyll.              

All-butter Wheat Rounds. Sweet and delicious whole wheat crackers, especially good with cheese or a cup of tea.

Soft, silky and creamy. When a cheese is eaten as freshly and as simply as mozzarella, it has to be perfect. Our mozzarella is made from 100% buffalo milk to provide a silky, soft texture and a delicate creaminess.

A velvety-soft texture and a rich tangy flavour. Handcrafted the traditional way, using a recipe passed down through three generations of the Skailes family. Unlike the rest of their production, this traditional rennet Stilton is hand-ladled, producing a cheese that is richer and creamier, with a deep and complex flavour.

Tangy and crunchy.

Soft and yielding, with a creamy flavour. The cheese of choice for Admiral Lord Nelson and his family, having frequent references in their correspondence. The original recipe recommended using a feather to apply salt to the surface.

A handsome baker that fits a classic French Camembert. Bring on the new potatoes or the crusty bread.

A sweet accompaniment for smooth, hard-pressed cheeses. Perfect with Comté or Beaufort. Delicious with Gouda.

Three of The Fine Cheese Co.'s popular crackers for cheese, made to gluten-free recipes.

Rich, ice cream texture. Buttery, with crème fraiche notes maturing to meaty ‘mushroom’. The Lincet family have been making cheese in Burgundy for the past 125 years, and this utterly decadent triple cream is a speciality. The smaller cheeses have a marvellously thin geotrichum rind, while the larger cheeses pick up the spicier flavours of a downy white penicillium coat.