Milk Type: Cow's Milk
Origin: Leicestershire, England
Style: Semi-Hard
Hand-made on a Leicestershire farm, this raw milk Red Leicester is dense, crumbly, and gently sweet with nutty depth.

Region: Nottinghamshire, England
Producer: Cropwell Bishop Creamery / Skailes family
Milk Type: Cow

Creamy, open, velvety

Rich blue, tangy, buttery

The Skailes family have made Stilton by hand in Nottinghamshire for 160 years. Curds are hand-ladled into moulds, delivering the rich, creamy, open-textured paste this PDO classic is revered for.

Milk Type: Cow's Milk (Raw)
Origin: Somerset, England
Style: Clothbound Cheddar
Raw milk Somerset Cheddar, hand-pressed and cloth-bound, with bright acidity, earthy depth, and a satisfying crumbly texture.

Region: Nangis, Seine-et-Marne, France
Producer: Various fermiers
Milk Type: Cow

Pillowy, sticky, yielding

Wet straw, mushroom, bone broth

From the historic Brie country south-east of Paris. When ripe the paste turns sticky and deeply savoury, with delicate mushroom, hay and bone broth notes. A gentle, thoroughly unfussy classic.

Origin: Grand Est, France
Milk type: Cow
Style: Soft, Surface Ripened Brie

Perfectly ripe, these large-format 3 kg wheels are just in stunning condition. They needed a little extra time and care, but responded well to the conditions in the right side of the Cave to turn into something absolutely sublime. 

Buffalo Mozzarella, Baby Bocconcini, Bocconcini, Stracciatella, Buffalo Ricotta

Milk Type: Cow's Milk
Origin: Victoria, Australia
Style: Washed Rind, Spruce Bark Lined
A Victorian cow's milk round, gently washed and spruce bark lined, with a mild, earthy character and supple paste.

Milk Type: Cow's Milk
Origin: Victoria, Australia
Style: Washed Rind
A Victorian washed-rind round, clean and richly flavoured with a satisfyingly textured, supple paste and gentle savoury finish.

Milk Type: Cow's Milk
Origin: Victoria, Australia
Style: Fresh Stretched Curd
A fresh Victorian curd, elastic and floral with a distinctive milking-parlour character that speaks directly of the farm.

Cacio Fuoco
Milk Type: Ewe's Milk
Origin: Amatrice, Italy
Style: Hard, Smoked
Cave-aged and fire-finished from Amatrice, this ewe's milk Pecorino is packed with fresh chilli, smoky, and richly lanolin-laced.

Cacio e Pepe
Milk Type: Ewe's Milk
Origin: Amatrice, Italy
Style: Hard
Ewe's milk Pecorino from Amatrice, studded with whole peppercorns and full-flavoured, peppery, tangy, and enticingly creamy.

Milk Type: Cow's Milk
Origin: Lombardy, Italy
Style: Blue
Lombardy's younger, sweeter Gorgonzola, milky and yielding with a gentle blue tang, soft creaminess, and wholly approachable character.

Milk Type: Cow's Milk
Origin: Alsace, France
Style: Washed Rind
An Alsatian washed-rind classic, powerfully heady on the nose yet rich and silky on the palate with earthy depth.

Milk Type: Goat's Milk
Origin: Loire Valley, France
Style: Soft-Ripened Chevre
A Loire Valley ash-rolled chevre log, lemony, earthy, and milky with a creamy centre and gently crumbly outer edge.

Cacio e Pepe Panettone baked by the legends at Oji House, Preston. Fresh every weekend in May at the shop! Made with the gorgeous Long Paddock Cheese's Granite, aged to perfection in our Cheese Room. 

Muscatels on the vine are premium, hand-picked grapes that are air-dried directly on the stem, resulting in a dark, intensely sweet, and tender raisin-like fruit. They look fabulous on cheese plates and match most cheese styles.

A small pickled cucumber, a traditional condiment match, particularly with cheddar.

Whole Clementines, a variety of seedless tangerines from Calabria, Italy. Ideal for cheese boards, gelato or pastries.

With Valrhona 80%, you can be sure you've chosen the most suitable chocolate for your recipe with the right cocoa intensity. It’s also a truely decadent match grated over triple cream Brie.