Collection: Fine Cheese B2C

Made with the finest dark Belgian chocolate. Baked short and slow for the perfect texture.

The muddy banks of the Mississippi river gave this famous dessert its name, and our recipe is overflowing with chocolate goodness, including milk chocolate chunks and fine cocoa powder.

Amarena e Peperoncino (cherry & chilli) Panforte for Cheese combines a fruity sweet intensity with a chilli kick that pairs well with blue cheeses.

Our take on a cracker made with 33% fresh Roquefort AOC. Distinctly European with a touch of cool Britannia.

For salad dressings, or drizzle over mashed or boiled potatoes.

These refined crisps are flavoured with the most famous Ligurian sauce. The essence of basil, Parmigiano Reggiano, Pecorino and olive oil come together in a light crisp. Perfect for an aperetif!

A rich and concentrated dessert wine that has luscious character, intense flavours of caramelized fruits, pear melon and almond, and is rounded and balanced by good acidity on the finish. You must be over the age of 18 to place an order for this product.

Complex and fruity. Unpasteurised Parmigiano Reggiano, matured until it is 30 months old for an extra flavour dimension. The cheeses are chiselled in the maturing rooms, and immediately packed to preserve their taste and texture.

New York’s ‘Big Apple’ has become the ‘Big Strawberry’ for this fruity and creamy cookie with a long-lasting flavour. Made with golden syrup and real strawberry juice, they’re so nice you’ll want them twice.

Rich, velvety, and spoonably soft, Vacherin Mont d’Or has a luscious, buttery texture with deep savoury notes and a gentle, resinous aroma from its spruce bark.

Rich and heady. Jonny Crickmore combines his cultured double cream with Tartuflanghe summer truffle cream from The Fine Cheese Co. and places them in the centre of a Baron Bigod. *A whole Truffled Baron Bigod weighs approximately 1kg. 250g and 500g are a cut of a whole cheese.

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

Toast for Cheese or All-Butter Crackers. Illustrated by John Broadley

Lean, soft and delicate, with hints of spices and herbs. Typical of the northern region of Italy.

The milk chocolate filling also contains candied Sicilian orange peel for a real zesty hit, and the cigar is covered in two layers of Venchi chocolate.

Drape with Prosciutto di Parma and serve with a chilled glass of Prosecco for the perfect Aperitivo to any Italian feast.

An aromatic, chunky sauce made with chopped tomatoes, fresh herbs and garlic.

Intense flavours of blackberry, cherry and autumnal fruits mingle with grilled meats, mineral and leather. Well structured with the medium body supported by subtle tannins and fresh acidity. You must be over the age of 18 to place an order for this product.

Sweet, tart and thicker than most nectars.

The dark-chocolate lover’s cigar. An extra dark chocolate filling is covered with two layers of Venchi chocolate.

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

Bright and lactic at the centre with a savoury note of mushrooms near the rind. 'Super Gold' Winner for two years in a row at the World Cheese Awards (2022-2023). Gorwydd (pronounced 'GOR-with) is Welsh for 'edge of a forest'. The judges saw the wood for the trees., Bright and lactic at the centre with a savoury note of mushrooms near the rind.

The arabica beans bring finesse and flavour, and the robusta beans bring strength, depth and crema.

Salchichon derives from the word salchicha, meaning sausage.This version is made with a combination of lean cuts and fat, and is seasoned with black pepper, garlic, nutmeg and coriander. Textured, aromatic, sweet.

If you can't decide between a white, milk or dark chocolate drunken cherry, why not have them all?

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!)

Our take on a cracker made with freshly grated Gruyère, Emmental and a dusting of seasalt. Distinctly European with a touch of cool Britannia.

A classic pesto, made with Genovese basil. Thick in consistency and full in flavour.

Low water' aromatic ham from Emilia-Romagna. It is characterised by the soft pink colour of the slices, a particularly delicate perfume, a velvety texture, and a sweet flavour.

Enhance your dishes with the taste and the flavour of the black summer truffle.

Burrow hill farm pressed Somerset cider-medium dry.

An intensely fruity sauce made with Italian tomatoes, salt, basil, garlic and extra virgin olive oil.

A carefully seasoned, spicy arrabbiata, with a hint of basil and a gentle chilli kick.

Deep brown in colour with an intense nose of molasses, dates and prunes. The palate is full and sweet with flavours of treacle, raisins, candied peel and figs. Well structured and velvety in the mouth. You must be over the age of 18 to place an order for this product.

A healthy treat that's great in a gin and tonic, or can be used to decorate a cheese wedding cake

Pair with stir fries, meats and roast potatoes.

This is Torres signature oil. Available in 25 cl and 50 cl bottle sizes.

A rich tomato sauce made with olives and capers. Great with pasta and braised beef dishes.

Pair with tomato-based sauces and caprese salads.

Available between January - early May. Supple and mouth-coating. Rich, nutty and even meaty at times. Available in Quarter Cut (approx 250g)

Roasted and salted hazelnuts coated in truffle juice.

Rich pistachio chocolate shells hide a delicious, sweet and savoury pistachio cream inside.

Toasted almonds and hazelnuts in crispy meringue. Hand-wrapped in pairs in signature tissue paper.

Deeply flavourful, with natural sour notes. Perfect with soft cheeses such as Brie de Meaux.

Bella do Cerignola DOP and Coratina DOP olives are cold pressed within hours of harvest. The result: a bright green colour, an intense floral aroma, and a delicate flavour with a slightly bitter aftertaste.

One of Babbi's most iconic creations. Beautifully wrapped, thin waferini layers filled with fine vanilla cream and coated with dark chocolate.

Sweet and luxurious with mild spice notes.

In the north of Madagascar, the plantation of cocoa is surrounded by tamarind trees which give the beans their unique fruity flavour. Very sour a high cocoa content, this chocolate reveals a certain bitterness and fruity, citrus notes.

Elegant and fresh, creamy and fruity and has fine steady bubbles.

Pulpy fruit and juice in balance. Not filaments floating in liquid or suspended in jelly.

The beautiful grain of the wood follows the tortuous way the trees grow, making each board unique. The boards are hard-wearing, and easy to clean.

A delicate, fruit treat that can be eaten at any time of the day

A delicate oil for dressing avocado, beetroot, mâche, or grilled fish.

Succulent and sizeable Bella!

Goccia Nera IGP Balsamic Vinegar (Black Drop)

Awarded 'Supreme Champion' and 'Best Rind Washed Cheese' at The British Cheese Awards 2025. Firm and smooth. A sweet, rich paste edges to savoury flavours at the rind.

Ann-Marie Dyas Award and Best Modern British Cheese Award Winner at The British Cheese Awards 2024. Smooth and succulent. Seasonal semi-firm sheep's milk cheese.Due to the use of ewes' milk, Bibury is only available seasonally - so taste it while you can!

Richly buttery, ‘sashimi’- cut belly slices from the meatiest part of the fillet.

Delicious as a pasta sauce, or when spread on bruschetta.

White Balsamic Vinegar

Simply made for one another. The tart and edgy-acidic quince and the juicy-sweetness of the apple complement one another quite wonderfully. This frucht-secco provides a particularly harmonious partner to salads with walnut oil dressing, or to savoury dishes such as an onion tart.

All the way from Hawaii, this fruit is a one-of-a-kind

Delicate and smooth. Subtle ‘goatiness’ with a nut-shell finish. Named after a rebellious Christian sect from the Middle Ages and decorated with the region’s Occitan cross. Made by the Fricker family in Saint-Félix-Lauragais, and ripened by affineur François Bourgon for the thinnest of wrinkled rinds and the complexity of gentle, sweet milk.

The World Cheese Awards Supreme Champion 2023. Buttery and rich. Gentle and plump when young; yielding, sweet, and spiced when mature.

Goccia Argento IGP Balsamic Vinegar (Silver Drop)

A full-bodied port with luxurious berry notes. This port’s jammy-ness makes it a perfect partner for Blues such as Beauvale or Gorgonzola Dolce.

Unique and aromatic with honeyed notes.

Eat like an Italian, and serve with warm butter and shavings of Parmigiano-Reggiano.

From vintage apple orchards, a blend of juice and Cider Brandy. Matured in oak barrels to produce a full-bodied, honeyed, and warming digestif.

Conspicuous fruit with naturual bright colour. Not mush, not jelly, not gloopy, not runny.

Imagine the fizz of Champagne combined with fresh-pressed local fruit - and no alcohol. Frucht-Secco has arrived!

Aromas of ripe stone fruits, cherry blossom and a touch of fresh raspberry on the nose. The palate is crisp and refined with summer berries and a fresh grapefruit acidity. You must be over the age of 18 to place an order for this product.

Concentrated black fruits and chocolate on the nose. The palate is full bodied with blackberries, black olives, dark chocolate, balsamic and notes of wild herbs. You must be over the age of 18 to place an order for this product.

Babbi turn to the dark side, as their signature waferini has their traditional vanilla cream filling replaced by the most luxurious dark chocolate cream for a real taste of refinement.

A Sancerre with finesse and precision, and that combines a firm structure with an aromatic blackcurrant character. The finish is long and zesty with notes of rich gooseberry. You must be over the age of 18 to place an order for this product.

Made with wild nacional arriba cocoa. Soft and delicate, with notes of jasmine and orange.

Made with the finest dark Belgian chocolate.Baked short and slow for the perfect texture.

Firm bodied but with a rich, creamy mouth feel. Gently sweet with notes of almonds. Hand-made in the style of traditional Cheddar, but with local goats' milk, this cheese is clothbound and matured for around six months to develop a well-rounded character quite unlike other goats’ milk cheeses.

Basil oil is for summer salads, grilled fish, or to add to Gazpacho.

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

A rich blend of natural aromas and flavours. Produced with Marcona almonds and milk chocolate 46% cocoa.

A fresh, slightly citrus flavour that delicately balances the richness of the milk. First hand-made some 40 years ago in the coachyard of the 18th century Sharpham House, from the milk of Jersey cows brought by train from Essex to a valley overlooking the River Dart. From estuary to estuary.

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

Tuck into these thinly sliced fruit crisps for a real taste of the summer

Organic unfiltered (cloudy) juice.

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

Invecchiato IGP Balsamic Vinegar

12 Soft Hazelnut and Almond Pralines Made With Milk Chocolate 36% Cocoa and Hazelnuts or Almonds.

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.

Ideal to season all warm dishes, such as pasta, risotto, meat fillets, eggs and potatoes.

Hind legs are salted and allowed to rest for ten days. Then rinsed, rubbed with fat and seasoned with pepper. Then hung in the naturally ventilated curing rooms for 48 months. Melts in the mouth, with the gentle milky fat contrasting with the rich succulent meat.Hand-carved.

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

Estate-grown and bottled Vinegars

Pair with lamb, roast potatoes and grilled vegetables.

Garlic oil adds umami to grilled meat, and is wonderful in mashed potato.

The chocolate for fans of intensity. Uniquely rounded notes with a warm cocoa taste and flavours of black pepper, nutmeg and cinnamon.

Truffles from Alba have a more delicate flavour with a hint of garlic. Add to pasta, risotto and egg dishes., Truffles from Alba have a more delicate flavour with a hint of garlic. Add to to pasta, risotto and egg dishes.

A classic product from Emilia-Romagna. It is hand-salted, long cured and lightly spiced for a very refined taste.

A gift box with an assortment of nine 'Chocoviar' 'mini-pralines'. Three dark chocolate (75%), three milk chocolate and three créme brûlée.

For slicing or shaving.

Creamy and buttery with a pleasant peppery warmth.

The nose is intense with notes of marmalade, orange blossom and dried fruits. The palate is sweet and well balanced with a fresh acidity and notes of floral flavours, orange, golden syrup and treacle. You must be over the age of 18 to place an order for this product.

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.

Custard-like texture. Lemon and olive flavours. The perfect entry point for anyone yet to try a torta-style cheese. Its Spanish cousins can be pricey and overpowering. Zimbro is approachable and moreish, and comes from Beira Baixa in eastern Portugal.

Crunchy, light and flaky breadsticks, hand made with rosemary.

A vanilla cookie with milk chocolate chips. Fall in love with this classic gluten-free vanilla cookie, flecked with milk chocolate chips and studded with candy-coated chocolate beans.

Toasted notes of caramel blend with acidic red fruits and hints of olive.

A trio of ingredients in three individual, square crackers that move the humble cracker in a new direction.

The iconic Iberian cured sausage: coarse cut Iberico pork, paprika and garlic. Spicy and rich, with a long lingering taste.

Ground Italian coffee that is powerful and unmistakable its aroma, with intense flower and citrus notes and a sweet and determined flavour

Rich and savoury meat is complemented by a seam of buttery, melt in the mouth fat.Hand-carved.

This traditional style of Chablis is made from old Chardonnay vines grown in the prestige Premier Cru vineyard `Fourneaux'. Fresh, floral aromas of apple blossom combine with a creamy texture and distinct mineral complexity. You must be over the age of 18 to place an order for this product.