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This award-winning cheese has a semi-firm, slightly crumbly texture with a gentle, garlic flavour.
Artisan, raw milk cheese, matured for three months, with a crumbly, slightly citrus centre and a beautiful earthy rind.
A hard cheese, made in a mountainous region from unpasteurised cow's milk and matured for 10 to 15 months to produce a rich but subtle flavour.
A variation of Double Gloucester with chopped onions and chives for added flavour.
A small red-waxed truckle of Cheddar, spiced with chilli and lime.
Parma is a DOP-protected name given only to prosciutto produced in the small area of Parma. It is made by rubbing and massaging the hind legs of pork with salt and is aged for a minimum of 13 months within Parma.
Dry but not sharp, fruit and acidity match perfectly