Port & Cheese Hamper
Cheese Subscription
For cheese lovers everywhere, this is the most perfect subscription and it means you will always have cheese to enjoy. Sign up for a monthly delivery of Artisan British Cheese direct to your door. The cheese will be carefully selected by our cheesemongers each month to ensure you have a superb selection to enjoy.
Then it is up to you ~ to share or not to share!
Included in your subscription
- 4 Artisan British Cheeses with tasting notes
- 1 Chutney
- 1 Crackers
- Shipping included
Barbaresco, Produttori del Barbaresco, Piemonte
In 1958, the priest of the village of Barbaresco, recognizing that the only way the small properties could survive was by joining their efforts, gathered together nineteen small growers and founded the Produttori del Barbaresco. The first three vintages were made in the church basement, and then in the winery built across the square from where the Produttori is still located. United once again, the small growers continued the work started by Domizio Cavazza, producing only Barbaresco wine and enhancing both the reputation of the wine and the village.
The Produttori del Barbaresco now has 50 members and 100 hectares (250 acres) of Nebbiolo vineyards in the Barbaresco appellation, which amounts to almost a sixth of the vineyards of the area. The most important thing, however, is that quality is always the highest priority and in Aldo Vacca, they have one of the World's most respected winemakers.
We buy this wine every year and it never disappoints; every vintage is different, reflecting the year itself, but has the hallmark of class and quality. The thing I like most about this is the amazing perfume; great Nebbiolo has a unique nose that is hard to beat! These wines age gracefully for decades and really represent great value in the context of Piemonte's top producers.
A great wine for the cheeseboard but also, venison and duck; when young the tannins are firm, so the food does need some richness and fat. As they age, the tannins soften but strong, hard cheeses (Old Winchester, Double Barrel, Cornish Kern...) are still my favourite match.
British 5 Cheese Selection
Cropwell Stilton 200g – Nottinghamshire, made by Robin Skales
Cropwell Bishop Stilton is the ‘king’ of blue cheese and surprisingly Cropwell Bishop is still the only Stilton maker to produce a certified organic Stilton. The organic cows’ milk gives a mellow flavour with the same strong blue veins expected in any Stilton. It is rich and masterful, what is not to love! Like all Cropwell Bishop Stilton’s their organic Stilton is matured for 12 weeks. Delicious at Christmas, but in our view a stunning Stilton for any time of the year.
St Jude – Made by Julie Cheyney in Bungay, Sulfolk
A lactic style cheese with a wrinkled, mould ripened rind & a smooth paste. Usually eaten between 2-5 weeks old. St. Jude develops from a young, fresh & creamy cheese to more complex flavour leaning towards a buttery, vegetal & grassy profile in the winter when the cows are out to pasture.
Lincolnshire Poacher 200g – Lincolnshire, made by Simon & Tim Jones
Lincolnshire Poacher is a hard, mature cheese that is somewhere between a Cheddar and a Swiss mountain cheese. This award-winning Supreme Champion cheese is a hard pressed, full-fat cheese – cheddar in style, but slightly open in texture. Rich herbaceous notes linger on the palate.
Witherage in Hay – Made by Rose Grimmond in Oxfordshire
An alpine style hard cheese made at Nettlebed Creamery near Henley, using pasteurised but unhomogenised milk, which is key to her 3 cheeses made on site. Rose even grows the hay she rolls the Witheridge cheeses in herself. Ageing Witheridge in hay develops a light, fruity flavour to the cheese, which varies from year to year depending on what flowers and grasses have grown in the hay field. A local favourite and with just 22 miles between cow, creamery and No2 Pound Street this super local cheese is great for reducing your food miles and supporting two local businesses at the same time.
Driftwood – Made by Roger Longman in Whitelake, Somerset
As it’s age increases, Driftwood develops more intense & tangy flavours and can be enjoyed both young and mature. Driftwood is just one of a number of goats milk cheese made by Roger who is an expert in this field
Cartology 2022, Alheit Vineyards
90% Chenin Blanc/10% Semillon
Cartology has become one of South Africa's most iconic wines and tiny amounts are available on allocation...we have a few bottles left!
Chris and Suzaan Alheit started their winery in 2011 and due to their focus on old vineyards and attention to detail at every step, they immediately caused quite a stir; they showed what was capable with Cape varieties from old, dry-farmed vineyards.
"The goal was clear: we wanted to make wines with a clear Cape identity. We wanted to show that the Cape’s vinous heritage is worth celebrating and protecting, that old vineyards and “ordinary grapes” are in fact wonderful, and that we’re only just scratching the surface of what’s possible in the Cape." - Chris Alheit
One of my all time favourite white wines, each vintage is an exciting discovery; the 2019 is a truly beautiful wine. It is a multi-vineyard, multi-regional blend that brings together grapes from unique vineyards across the Western Cape. The nose is complex and intriguing, with aromas of honey, toast and peach mingling to make something really unique. The palate is rich with orchard fruit flavours and has amazingly bright minerally acidity which makes the wine so alive and vibrant.
This wine is young and fresh at the moment but will gain even more complexity if aged for a few years. I have older vintages at home and whenever one is opened, it is such a treat; Chenin has a great ability to age magnificently and this is a prime example.
A fine accompaniment to dishes that are rich and fatty like roast pork with apples (crackling!) or a simple roast chicken. Also, buttery and herby fish dishes work well.
Keen’s Cheddar Truckle
Ataraxia Pinot Noir
Ataraxia was founded by Kevin and Hanli Grant in 2004 near the coastal village of Hermanus in the Hemel-en Arde region.
Hemel-en-Aarde is Afrikaans for “heaven and earth” and the claim is justified. The estate sits on a particularly heavenly stretch of land beneath a lofty peak of the Babylon’s Tower mountain range. In addition to its unrelenting beauty, Ataraxia is home to some of the most spectacular terroirs South Africa has to offer.
Almost two decades on, they are associated with crafting wines of incredible finesse, balance and depth; wines that proudly hold their own on the international wine stage.
This Pinot Noir is my favourite discovery of the year! Perhaps my favourite wine in our range!
The wine has the perfect balance of rich fruit and light structure alongside the most gorgeous perfume.
A stunning wine, that pairs perfectly with soft, mould-ripened cheeses such as Baron Bigod.
Take-away Platter for Two
The perfect sharing board of British cheese and charcuterie!
This delicious selection of cheeses and meats are the perfect way to indulge yourselves. No need for cooking or washing up tonight! We will create your board using the freshest and tastiest of ingredients.
if you have any dietary requirements please add these to the notes section at checkout
please note that produce and presentation may vary in your platter
Please specify your preferred collection date.
**this product is only suitable for take-away collection from shop**
Harrow & Hope Brut Reserve NV
From Marlow, Henry & Kaye Laithwaite make some stunning sparkling wines. This Brut Reserve is a classic Champagne blend which has real elegance and balance. A seriously good fizz that is superior to most NV Grand Marques…and it’s from Buckinghamshire. We love this wine; the quality is amazing, the packaging is beautiful, it makes the perfect gift and is a local business doing a world class job!
Baron Bigod 1kg round
Baron Bigod - Made by Jonny & Dulcie Cricklemore in Bungay, Sulfolk
Treat yourself to a whole, full-sized Baron Bigod. The only traditionally made, Brie-de-Meaux style cheese produced in the UK. Small batches are made in the early morning using fresh, warm cows’ milk from Fen Farm’s own herd of Montbéliarde cows in Suffolk. All the curds are hand-ladled into large brie moulds and then salted by hand and aged for up to 8 weeks.The flavour of the cheese changes with the seasons, with mushroomy and farmyard notes under the rind and occasional hints of citrus or truffle flavours. With full provenance from cow to cheese, this is a true artisan cheese and the raw milk provides for exceptional taste and quality.
Family Vineyards Pinot Noir, Newton Johnson
This family farm was founded in the mid-1990s by Cape Wine Master, Dave Johnson and his wife, Felicity (Née Newton) and within the past twenty years has built a reputation for producing some of the Cape’s best Pinot Noir. Dave’s CWM thesis was on the variety. Add to that one of South Africa’s smartest Chardonnay’s and, more recently a pair of outstanding Rhône style wines. Right from the outset, Dave and Felicity’s offspring were involved and today it is very much Gordon, partnered by his wife, Nadia, who are responsible for the winemaking, with brother Bevan looking after the commercial side.
This is always my favourite South African Pinot Noir, it just has beautiful purity of fruit and perfect balance; some richness but with bright and juicy acidity. It never fails to deliver. This will age and improve for up to 10 years but is delicious now.
One of the New World's best and for a wine of this quality, the price is incredible (compare to Burgundy or California!)
Great with roast lamb or pork, grilled chops, fillet steak, venison...any special meal!
Saint-Joseph, Thomas Farge, Northern Rhone
Made from a selection of old Syrah vines ranging from 40 to 70 years old. Partial oak aging in 400L barrels for 12 months completed by 2 months in tank.
This Saint Joseph is offering bright aromas of dark fruits, black olive tapenade, balsam, and a touch of leather. The palate is supple and well balanced, offering a long finish of dark fruits laced with licorice and minerals.
Big & powerful, this wine needs a bit of time to open up, so do decant for an hour if possible. Deliciously complex, the flavours are perfect for charred but bloody red meat!
Vina Alberdi Reserva, La Rioja Alta
La rioja Alta is one of Spain's most iconic producers, producing some of the country's best wines since 1890.
The Vina Alberdi Reserva is perhaps their most accessible and immediately impressive wine and delivers that quitessential Rioja flavour profile in spades.
Perfect with roast meats and strong hard cheeses, this is drinking well now but will continue to improve for at least a decade.
Terlaner Cuvee, Cantine Terlano
Cantina Terlano is well known in Italian wine drinking circles for producing Italy’s longest lived white wines. Many memorable wines from the 1950s and 1960s, which rank amongst the greatest white wines of the world, were made here.
Located in the heart of the Terlan wine-growing region and founded in 1893, it is one of the oldest Alto Adige cooperatives. At that time, 24 growers set themselves the goal of joint production and sales marketing. Recognition and prosperity blossomed from there. Today Terlano has approximately 100 members, it farms 150 hectares and has an annual production of roughly 1.2 million bottles.
Under the expert eye of winemaker Rudi Kofler, the wines are sold and marketed according to three different quality categories. Furthermore, special older vintages have been stored in the valuable 'vinotheque', so that today roughly 12,000 bottles from 1955 to the present day are stored and some date back to even earlier days. This wine collection of older vintages is absolutely unique in Italy and proves that Terlano’s wines are able to age harmoniously for decades.
Brilliant pale yellow colour with green nuances. On the nose green apple and white peach combine with fine nuances of lemon balm and mint to create the typical aroma of the classic Terlano. On the palate the peach is very strong, too, lending the Terlano its lively but at the same time very mellow character. The multifaceted, well structured flavor derives from an interplay of freshness and minerality and also has a wonderfully persistent finish.
Great now, but this wine will gain richness and complexity with ageing. A perfect match for grilled fish and asparagus but this very food-friendly wine is remarkably versatile and can stand up to strongly flavoured dishes.
Botanica Pinot Noir, Botanica Wines
Botanica Wines was founded in 2009 by owner and self-taught winemaker Ginny Povall, an intrepid American who fell in love with the beautiful Cape winelands She purchased Protea Heights Farm in Stellenbosch’s Devon Valley and relocated to the southern tip of Africa. Established in the late 1940s, Protea Heights was the first farm in South Africa to cultivate indigenous protea flowers commercially. Inspired by this horticultural history, it was only natural that Ginny would choose to develop her wine brands and labels with a botanical flair.
It was a real joy when Ginny visited us last year, to share her wines with us and our customers at the shop; her warmth and humour really come through in her winemaking, giving them real personality.
This small production Pinot Noir is considered one of South Africa’s best; lovely perfume and that perfect balance between fruitiness and elegance.
Organic Wine Tasting – Wednesday 15th May
Join us for a fun, informal tasting of some of Mike's new organic wine discoveries
He has chosen a great selection from recent tastings; help us decide which ones should end up on the shelves!
This is an informal 6-wine flight, so no exact start time, just turn up anytime between 6pm and 8pm, grab a glass, taste some wines, have a chat, make new friends….what more could you want?
Mike and Joe will be on hand to talk you through each wine and, of course there will some great cheese to nibble on.
Entry is £25 per person and places must be booked in advance as space is limited.
Tasting will end at 9pm.
Please book online here (choosing ‘collect from shop’ option at checkout), or call 01296 585022. Please make sure you choose the correct amount of tickets required.
Ceresuolo di Vittoria, Gulfi, Sicily
A 50/50 blend of Nero d'Avola and Frappato di Vittoria, which were replanted by Gulfi and trained according to the traditional Alberello system. The Nero d'Avola is harvested at the end of September and Frappato in the first week of October. The two varieties are fermented separately, with a short maceration on the skins. After fermentation, the wines are blended and bottled after two months.
Ceresulo refers to the vibrant colour and perfume of the wines, with cherries bursting from the glass.
Frappato is light, perfumed and light on tannins while Nero d'Avola is richer and more full-bodied. Together they make a really interesting style of wine and Gulfi's is one of the best examples.
A delicious wine that suits outdoor eating; grilled meats from the bbq are perfect, as are cold meats and cheeses.
Pouilly-Fume ‘Pierre-Louis’, Domaine Landrat-Guyollot
Saint-Veran ‘Tradition’, Domaine des Deux Roches
This domaine is based in the village of Davayé, in the Mâconnais, and is jointly owned by Jean-Luc Terrier and Christian Collovray. Their 50 hectares of vineyards largely lie between the twin escarpments of Solutré and Vergisson and showcase the diverse terroirs of this region. The wines of Deux Roches are known for their drinkability and offer great value for money; the domaine is particularly known for its excellent Saint-Véran.
The cuvée Tradition emits a floral scent reminiscent of honeysuckle and acacia flowers. Pear, green apple, peach and apricot, are all well-integrated on the palate and reinforced by creamy notes, and a long floral finish.
Versatile with food but particularly good with roast chicken.
British 3 Cheese Selection
Cropwell Stilton 200g – Nottinghamshire, made by Robin Skales
Cropwell Bishop Stilton is the ‘king’ of blue cheese and surprisingly Cropwell Bishop is still the only Stilton maker to produce a certified organic Stilton. The organic cows’ milk gives a mellow flavour with the same strong blue veins expected in any Stilton. It is rich and masterful, what is not to love! Like all Cropwell Bishop Stilton’s their organic Stilton is matured for 12 weeks. Delicious at Christmas, but in our view a stunning Stilton for any time of the year.
St Jude – Made by Julie Cheyney in Bungay, Sulfolk
A lactic style cheese with a wrinkled, mould ripened rind & a smooth paste. Usually eaten between 2-5 weeks old. St. Jude develops from a young, fresh & creamy cheese to more complex flavour leaning towards a buttery, vegetal & grassy profile in the winter when the cows are out to pasture.
Lincolnshire Poacher 200g – Lincolnshire, made by Simon & Tim Jones
Lincolnshire Poacher is a hard, mature cheese that is somewhere between a Cheddar and a Swiss mountain cheese. This award-winning Supreme Champion cheese is a hard pressed, full-fat cheese – cheddar in style, but slightly open in texture. Rich herbaceous notes linger on the palate.