Collection: Best Sellers

The pick of our maturing rooms. A selection of cheeses in peak condition, chosen by our experienced cheesemongers. Bursting with flavour, they won’t wait. So why would you?

A thin and wrinkled rind, an earthy fragrance, and a vegetal flavour. Described by Raymond Blanc as “the best Camembert in the world”, but the quality of the cheese will convince any Frenchman that it was made on his terroir.

Full-flavoured, with a hint of sweetness. A sweet and tangy Cheddar cheese with a particularly creamy texture and an occasional crystal caused by long maturing.

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.

Extra-Virgin Olive Oil and Sea Salt, Fig, Honey and Extra-Virgin Olive Oil, and Rosemary and Extra-Virgin Olive Oil crackers for cheese, in one box.

A crunchy cracker for any hard cheese.

Sweet and fruity.

All-butter Bath Oliver-style crackers. Crisp, unsweetened and made with the finest British butter, they are sublime carriers for cheese.

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

A beautiful selection box containing three of our popular Toast for Cheese flavours: Cherries, Almonds & Linseeds, Apricots, Pistachios & Sesame Seeds and Dates, Hazelnuts & Pumpkin Seeds.

Full-flavoured, a hint of sweetness, and a subtle smokiness. A mature, West Country Farmhouse Cheddar, with a delicately smoky flavour and tangy bite. Cold-smoked over real oak chips to give a natural flavour with no harsh notes.

A crunchy cracker for any blue 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.

Sweet and intense.

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

A crunchy cracker for any goats’ milk cheese.

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.

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

A crunchy cracker for any Ewes’ milk cheese.

Membrillo is a firm and fruity quince paste. Perfect with sheep’s milk cheeses such as Manchego, Pecorino and Berkswell.

A crunchy cracker for any soft cheese.

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.

Fruity, smooth, mellow and nutty. Made in a small, village-based co-operative called a fruitière. At a few weeks' old, this Comté then enters Marcel Petite’s maturing rooms where it is regularly turned, brushed and rubbed.

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

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

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.

A gluten-free crunchy cracker for any hard cheese.

Moist and nutty. A mellow and slightly sweet Cheddar, hand-made from goats’ milk in Dorset, and matured for around six months.

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.              

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.

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

Soft and creamy with a wrinkled rind. More buttery in winter, and more vegetal in summer. Julie Cheyney told us this cheese was named after the patron saint of lost causes. Clearly St. Jude was listening; this cheese is heaven-sent.

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

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

Individual Crackers for Individuals. Always fresh and ready to eat.

Dense and savoury. A traditional, cloth-wrapped, unpasteurised Cheddar cheese, made in Somerset by Jamie Montgomery. * Typically made with raw milk but may occasionally be made with pasteurised milk. Your piece of cheese will be clearly labelled.

Fabulous with Foie Gras. Perfect with Pâté Slim and ultra-crispy, for spreading, or nibbling.

Blissful with Brie. Breathtaking with Blue Cheese. Slim and ultra-crispy, for spreading, or nibbling.

All-butter charcoal crackers, with a crumbly texture and delicate flavour. A stylish partner for cheese.

A crunchy cracker for any strong cheese.

Glossy, yielding paste. Gently sweet and buttery. Originally made with Guernsey milk from the nearby Duke of Wellington’s estate, home to the family since it was acquired by the first Duke, a few years after the battle of Waterloo in 1817.

Powerful and tangy. At least an extra six months spent in the family's maturing rooms gives this Cheddar even more stunning complexity and richness. * Typically made with raw milk but may occasionally be made with pasteurised milk. Your piece of cheese will be clearly labelled.

Fruity Toast particularly delicious with cheese.

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.

A crunchy cracker for any mild cheese.

Smooth, supple and buttery. Pungent from a cider wash.

Beetroot, Potato and Spinach Crackers for cheese, pâtés and dips

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

Tangy and crunchy.

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

A taste as dark as molasses, with a liquorice - like intensity.

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.

Awarded 'Best Traditional Cheddar' and 'Best Cheddar' at The British Cheese Awards 2025, and'Best Traditional Cheddar' again in 2026 . Meaty and succulent. An artisan Somerset Cheddar made by Todd and Maugan Trethowan, just seven miles from Cheddar Gorge. Moist and succulent in texture, it is full-flavoured with a hint of tropical fruit.

Refined, all-butter biscuits, particularly good with Earl Grey.

Luscious, with notes of citrus. A cheese with an ice-cream texture and the richness of a triple cream. The mixed milk adds a pungency of aroma, and depth.

Smooth in texture, with a lemony note in the flavour. Kent’s quarries are known for a hard grey limestone called Ragstone. Charlie Westhead’s first dairy was nearby but thankfully this Ragstone is soft and creamy.

The chutney that beer lovers have been waiting for...

Luxurious, ice-cream texture that matures from crème fraîche to clotted cream. The addition of double cream makes this cheese hard to resist. Made by Rose Grimmond, a relation of Ian Fleming of James Bond fame. But don’t just keep it For Your Eyes Only.

A crunchy cracker for any fresh cheese.

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.

A fabulously full-flavoured Brie-style cheese, hand-made in Suffolk by Jonny Crickmore from the milk of his own herd of Montbeliarde cows.

Dark and crispy gluten-free crackers.

Gluten-Free 'Digestives'. Sweet and delicious whole wheat crackers, especially good with cheese or a cup of tea.

Ivory in colour, mousse-like in texture, and a fresh citrus flavour that develops notes of almonds as it ages. Judged the eleventh best cheese in the world at the 2022 World Cheese Awards, and recipient of the Ann-Marie Dyas Award, sponsored by The Fine Cheese Co., for the World’s Best Artisan Cheese. Winner of Best Goat Cheese at the 2026 Artisan Cheese Awards.

All-Butter Wholemeal crackers, All-Butter Spelt cracker and All-Butter Wheat crackers, in one beautifully illustrated box.

Complex and grassy. Westcombe Cheddar cheese is a traditional cloth-wrapped Cheddar, hand-made in Somerset, with a complex, grassy flavour. * Typically made with raw milk but may occasionally be made with pasteurised milk. Your piece of cheese will be clearly labelled.

Fresh and fruity.

Wheaty and crunchy, all-butter, melt-in-the-mouth crackers. A neutral partner for cheese.

Fruity Gluten-Free Toast, particularly delicious with cheese.

Baby pears in spiced & sweetened white wine vinegar. Makes Brie de Meaux, or Camembert a new experience.

Sticky, savoury and slightly floral. Washed in Marc de Bourgogne, this baby brother of Époisses possesses the same pungent quality but can easily be consumed in one sitting. Helpful for avoiding an ‘aromatic’ fridge.

Made from raw cows' milk, this lightly salted farmhouse butter is rich with complex flavours.

Add crunch to a ploughman's, or class to a cheese-board. In sweetened vinegar, to flatter cheese.

Silky smooth. Washed in brine and cider. Cider from Yarlington Mill apples from Herefordshire has helped David Jowett make a cheese in Gloucestershire, reminiscent of Reblochon from the Haute-Savoie in France. Fromage sans frontières. Reserve Champion and Best Export Cheese at the British and Irish Cheese Awards 2026

Awarded 'Best Soft White Cheese', 'Best Export Cheese' and 'Reserve Champion' at The British Cheese Awards 2025. A firm and silky texture and a fresh citrus flavour when young; and a denser, creamier and deeper flavour as it matures. Kevin and Alison Blunt’s goats feed on a diet of pasture and hay all year round, never silage. This natural diet results in high quality milk and a sublime and complex cheese.

The cracker that beer lovers have been waiting for...

Creamy, and slightly crumbly in the core. The recipe was discovered in an attic by cheesemaker Alan Gray. Spell his surname backwards to see how the cheese got its unusual name. Local, hand-picked nettles provide its beautiful, lace-like appearance.

Moussey and rich. Sweetly herbal. Approachable saltiness With a nod towards the cheeses of Provence, this quenelle of young goats’ cheese is given just a touch of thyme oil. It is then ripened only to the point that the herbal quality lingers without dominating the milky flavour of the cheese itself.

Dark and crisp wafers.

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

Dense, spicy and mouth-filling. First made in the caves of Valassina in Gorgonzola, by travelling cow herders in the 9th century. CasArrigoni select the cheeses that will have a sharper taste and denser consistency than their Dolces, and age them for longer too.

Light and mousse-like, with hints of citrus. An ashed disc with a beautifully thin, wrinkled coat and a dense paste, with a texture reminiscent of the finest ganache. The flavour is every bit as good: nutty, complex and lingering.

Earthy and full-flavoured, with protracted finish. A cheese in the style of Brie de Meaux, made by Jonny Crickmore at Fen Farm. From the cutting of the curds to using the traditional pelle-à-brie ladle, everything is done by hand.

Made by Claire Burt in Cheshire from local milk, this little blue cheese is creamy in texture, with a sweet tang from the blue veins. The paste softens as it matures, but the flavour remains mellow and rich.

Cheese looks so good on blue and white china and John Broadley's charming designs are quirky, original and rooted in the country. *Please note that unfortunately gift wrap is not available for this item*

Crumbly when young. Matures to become richly creamy, ‘honeyed’ and piquant. Cashel Blue is named after the Rock of Cashel, which overlooks the Grubb family farm on the Tipperary plains. Made since 1984, this is Ireland’s most famous blue cheese.

Delicate and creamy. Tradition and milks combine to make this little charcoal cheese. Three separate milks are used, that of cows, goats and sheep, and ash is then sprinkled on the young cheeses to form a stylish and characteristic rind.

Crumbly, with a little acidity. Cheshire is one of Britain’s oldest cheeses, but production almost stopped entirely after WW2. Lucy Appleby brought the cheese back in the 1950s, and it remains the only exclusively raw milk Cheshire.

Add crunch to a ploughman's, or class to a cheese-board. In sweetened vinegar, to flatter cheese.

Tangy and creamy wafers.

Suitable for Coeliacs, these crackers are made to a gluten-free recipe and are made using frehsly grated Wookey Hole Cheddar.

Sweet and slightly nutty, all-butter, melt-in-the-mouth crackers. A neutral partner for cheese.

Soft and silky. Both milky and savoury. For Rodolphe, an AOP status can get in the way of experimenting with a much-loved cheese. This is a Selles-sur-Cher in all but name, yet Rodolphe’s maturation brings balance and greater complexity.

A sweet accompaniment for mild, delicate cheeses. Perfect with goats’ milk, or young ewes’ milk cheeses.

Fresh, decadent and thick. The essence of summer. Perfect on it’s own, but even better with Prosecco.

Made with stoneground wholemeal flour, walnuts, almonds and hazelnuts. Warm and mellow.

An essential luxury for cheese lovers.

Glossy and smooth, with a wrinkled rind, this pasteurised Brie offers a rich texture and a lightly vegetal, mushroomy flavour. Made in small batches by the third-generation Dongé family in Meuse, it is a fine example of French Brie.

Norway's most famous cheese. Dense and fudgy. Flavours of caramel and buttermilk with a lingering cream finish.

Rich and delicately textured, with a subtle, herbaceous complexity. Rodolphe ages his cheeses to the palates of his customers. For us Brits, Rodolphe ensures St. Maure is creamy, savoury and contained by only a wafer-thin rind.

A sweet yet tart accompaniment for crumbly cheeses such as Cheshire, Lancashire and Wensleydale

A sweet accompaniment for powerful, soft cheeses. Damson is a variety of plum. It is delicious with Brie de Meaux, or Camembert.

A natural partner for blue cheeses such as Stilton, Gorgonzola, and Fourme d’Ambert.

Clean and buttery with vegetal and cooked ‘mushroom’ notes. A cows’ milk robiola is a rarity, but this little dollop tempts easily. Made only from the milk of Piemontese herds and spritzed with annatto before ripening, its gently vegetal flavours pair perfectly with the local roasted hazelnuts.

Refined, all-butter biscuits, now suitable for those following a gluten-free diet, this Elegant & English recipe is made with a blend of gluten-free cereals and a touch of refinement.

Ice-cream texture. Begins fresh and milky, and ripens to earthy and salty. Made in Burgundy since the Middle Ages, this cheese is prized for its snowy texture and trickling cream line. The long, slow set comes from the farmers’ historical habit of leaving their morning milk to rest as they went out to tend to their grapes.

Rounded and smooth, rich and buttery, with a refreshing acidity. Made in a micro-dairy in the town of Wensley, this is England’s only raw milk Wensleydale that is actually made in Wensleydale.

Crisp, snappable and savoury crackers designed to partner wine.

Buttercrumb Biscuits made with freshly grated Wookey Hole Cheddar.

Supple and buttery. A sweet milk flavour and a touch of spice. Originally made by monks, and named after a Munster village (from the Latin monasterium). Locals sprinkle on cumin or caraway seeds and enjoy it with a glass of fruity Alsatian white wine.

All-butter, crumbly biscuits made with real cheese.