Collection: Father's Day Gifts

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.

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.

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.

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.

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

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.

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

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.

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.

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.

Tangy and crunchy.

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

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.

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.

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.

Buttercrumb Biscuits made with freshly grated Wookey Hole Cheddar.

Olive Oil & Sea Salt, Rosemary and Chive crackers, in one gorgeous tin

Garbagna cherries macerated in local Piedmont Grappa, then dipped in high quality dark chocolate. An alcoholic, liquid, chocolate experience like no other. (May contain cherry stone!)

Buttercrumb Biscuits made with finely crumbled Cropwell Bishop Blue Stilton.

Creamy yellow, with a rich, buttery-crumble texture. A truly old-fashioned Lancashire made traditionally with a two-day curd recipe. (Curd from a second day’s milk is added to that from the first, to produce a more complex flavour.)

Nicknamed ‘the money muscle’, it is marbled and tender with a full-flavoured taste.

Strong and sublime. A sweet, creamy paste with sharp, mineral pockets of blue. The most acclaimed producer of Roquefort, and the only one to make their own penicillium roqueforti, extracted from rye loaves baked in house. Respect for tradition and quality is at the heart of this cheesemaking family.

Buttercrumb Biscuits made with freshly grated Dorset Red.

Lightly smoked on wood, and aged. Typical of the northern region of Italy.

Classic Tuscan hard biscuits, to serve dipped in Vin Santo. Marabissi Cantuccini are heavily laden with sliced almonds and have a just-baked taste.

Garbagna cherries macerated in local Piedmont Grappa, then dipped in high quality white chocolate. An alcoholic, liquid, chocolate experience like no other. (May contain cherry stone!)

Burrow hill farm pressed Somerset cider-medium dry.

‘Mushroom’ and ‘meaty’ flavours. A rich, firm cheese, made from sweet, Alpine milk. It is traditionally served in shavings cut by a Girolle.

A Belgian Trappist ale with a pale golden color, fruity aroma, and a refreshing, balanced taste.

A Belgian Trappist ale with a deep, dark color, complex flavors of dark fruits, caramel, and a strong, warming finish.

Smoke meets grassy notes to produce an even more complex flavour. The cheese is most smoky near the nose, but the more complex, classic Cheddar flavours and grassy notes become more evident towards the rind.

A Belgian Trappist ale with a rich golden color, malty sweetness, and a smooth, slightly bitter finish.

Satisfying flavour with a gentle kick of heat from the addition of chillies.

This salamino has an intense aroma, with a strong and savoury profile. The defining characteristics of the Salame Toscano are the hints of garlic and black peppercorn, which combine harmoniously with the meat.

A spreadable salame with a fiery kick. Delicious spread on crusty bread or bruschette, topped with honey or moscato grape nectar.

Fudgy and floral. Malty and meaty. A classic Trappist-style cheese with a twist. Cheesemaker Johan Deweer initially washes this cheese in REX Belgian Blonde Ale, letting hints of malt and hops marry with this already funky wheel.

Three perfect neutral, hexagonal wafers in upright boxes.

For fathers who appreciate great food and great company, The Grand Tour is a generous feast of artisan cheeses and carefully chosen delicacies. From delicate and creamy to rich and robust, every element has been selected to create a memorable tasting experience full of character and discovery.

REX beer was developed by cheese affineur Frederic Van Tricht and Brewery Anders, and we picked Drunk Monk, a cheese washed by Frederic in this very ale, and Stichelton , whose malty sweetness and depth of character bring harmony to the threesome. Gift wrap available.

Designed with Dad’s favourite flavours in mind, The Gentleman’s Reserve is a carefully balanced cheese selection bringing together exceptional cheeses rich in character and variety. Combining dependable classics with more distinctive cheeses, it offers something for every palate. Refined, approachable, and full of flavourful conversation starters.

A selection of five cheeses that pack a punch for those who like a little bite on their board. Gift wrap available.

Four fantastique cheeses from the home of fromage. Gift wrap available.

A characteristic cheese from each of England, Ireland, Scotland and Wales. Gift wrap available.

Roll out the red carpet and treat your tastebuds to a special night in. We have chosen the perfect cheese and wine pairings which allow each to bring out the best in the other, so elevating the taste to new heights.  Gift wrap available.