Collection: For Him

Four cheeses that have won the Patron's Award for the Best Artisan Cheese presented by His Royal Highness King Charles III. And here they are for you to enjoy.

Five stunning cheeses from renowned cheesemakers of England.

The most requested cheeses: a well-matured, traditional Cheddar; a creamy, spicy Stilton; and a rich and delicious bloomy soft cheese. Together with delicious accompaniments, they make the essential cheeseboard.

The three Kings of Cheese, Keen's Extra Mature Cheddar, Colston Bassett Stilton and Brie Dongé, and their courtiers. Gift wrap available.

No matter the weather, there’s solace to be found in perfect pairings. We have brought together a rich tawny port and expertly chosen artisan cheeses which are sure to comfort, indulge, and delight.

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.

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.

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.

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.

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.

Selected by award-winning affineur Rodolphe Le Meunier, this soft-ripened Camembert is made from pasteurised cow’s milk. Its bloomy rind encases a rich, glossy paste with buttery, earthy flavours and delicate mushroom notes.

Plump and hearty. Salty and 'yeasty'. Made on a family farm with only 200 lively goats, this speciality of the South is aromatised with rosemary oil, then dried and ripened in Rodolphe le Meunier’s caves.

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.

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.)

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.

Moist, fresh, clean and gently garlicy. Made to the same recipe as the original but wrapped in handpicked wild garlic leaves foraged from Cornish woodlands in Spring. Over time, the aromatic leaves influence the young curds, allowing the delicious garlic flavours to permeate the cheese.

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.

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.

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

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

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.

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.

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.

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

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

Oak-smoked Flour and red Chilli Crackers for cheese, pâtés and dips

Seaweed Crackers for cheese, pâtés and dips.

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

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

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

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

Add crunch to a ploughmans, or class to a cheese-board.

Figs in spiced & sweetened cider vinegar. Makes cheddar a new experience.

Crisp and tart baby gherkins.

Crisp, snappable and savoury crackers designed to partner wine.

Crisp, snappable and savoury crackers designed to partner wine.

Buttercrumb Biscuits made with freshly grated Wookey Hole Cheddar.

Buttercrumb Biscuits made with freshly grated Dorset Red.

Buttercrumb Biscuits made with finely crumbled Cropwell Bishop Blue Stilton.

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

Rich dark chocolate shells enclose a soft cocoa cream filling enriched with the fresh citrus flavour of orange.

Intense shells of 70% dark chocolate with a soft filling of 70% dark chocolate cream.

Milk or dark chocolate shells with a creamy and sweet hazelnut filling.

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

Milk and dark chocolates filled with zabiaone, the decadent Italian dessert.

Perfect chocolate treat, a mix of some of Venchi's best pick and mix chocolates.

Rich dark chocolate shells surround a soft, buttery mint filling.

Intense dark chocolate shells encase a rich, aromatic coffee filling.

Milk and dark chocolate shells filled with a smooth, creamy cocoa centre.