Origin: Grand Est, France
Milk type: Cow
Style: Soft, Surface Ripened Brie

Perfectly ripe, these large-format 3 kg wheels are just in stunning condition. They needed a little extra time and care, but responded well to the conditions in the right side of the Cave to turn into something absolutely sublime. 

Region: Woerden, Netherlands
Producer: Wijngaard Kaas
Milk Type: Cow

Crumbly, crystalline, firm.

Butterscotch, walnut, cognac.

Three years in the Wijngaard family's century-old warehouse on the Old Rhine. Nature does the work here. Butterscotch depth, walnut complexity and pop rocks crystals that crunch and slowly dissolve.

Lille, France | Cow's Milk

The flavour is butterscotch, caramelised, nutty, with a savoury depth.

Region: Castlemaine, Victoria
Producer: Long Paddock Cheese / Ivan Larcher
Milk Type: Organic Cow

Crumbly, dense, buttery

Earthy, savoury, umami

Ivan Larcher's clothbound Somerset-style cheddar from a single certified-organic Castlemaine farm. The mottled grey-brown rind looks exactly as the name suggests. Inside: deeply savoury, earthy and buttery with real length.

Region: Canton of Vaud, Switzerland
Producer: L'Etivaz Cooperative
Milk Type: Raw Cow

Firm, dense, crystalline

Alpine herb, sweet cream, toasted hazelnut

In 1932, seventy-six Alpine cheesemaking families broke from the Gruyère system. Summer-only, raw milk, made over open wood fires on high pastures. Gruyère as it was made a century ago.

Aged at Cornelius Cheesemongers

Region: Western Tasmania
Producer: Fowlers Cheese / Ian Fowler
Milk Type: Cow

Crumbly, firm, open.

Tropical fruit, pineapple, aged cheddar.

Ian Fowler's multi-award-winning Tasmanian cheddar, finished in our cave at Cornelius. The tropical fruit character that develops here is remarkable, classic cheddar bones with a bright, exotic pineapple finish.

Region: Nangis, Seine-et-Marne, France
Producer: Various fermiers
Milk Type: Cow

Pillowy, sticky, yielding

Wet straw, mushroom, bone broth

From the historic Brie country south-east of Paris. When ripe the paste turns sticky and deeply savoury, with delicate mushroom, hay and bone broth notes. A gentle, thoroughly unfussy classic.

Region: Nottinghamshire, England
Producer: Cropwell Bishop Creamery / Skailes family
Milk Type: Cow

Creamy, open, velvety

Rich blue, tangy, buttery

The Skailes family have made Stilton by hand in Nottinghamshire for 160 years. Curds are hand-ladled into moulds, delivering the rich, creamy, open-textured paste this PDO classic is revered for.

England | Pasteurised Cow's Milk | Traditional West Country Cheddar, 14+ Months Aged

200 g
400 g
2 kg

Sweet and tangy with exceptional creaminess. Those occasional crunchy calcium crystals tell you this cheddar earned its flavour through patient ageing, not shortcuts.

Cacio e Pepe Panettone baked by the legends at Oji House, Preston. Fresh every weekend in May at the shop! Made with the gorgeous Long Paddock Cheese's Granite, aged to perfection in our Cheese Room. 

Muscatels on the vine are premium, hand-picked grapes that are air-dried directly on the stem, resulting in a dark, intensely sweet, and tender raisin-like fruit. They look fabulous on cheese plates and match most cheese styles.

A small pickled cucumber, a traditional condiment match, particularly with cheddar.

Whole Clementines, a variety of seedless tangerines from Calabria, Italy. Ideal for cheese boards, gelato or pastries.

With Valrhona 80%, you can be sure you've chosen the most suitable chocolate for your recipe with the right cocoa intensity. It’s also a truely decadent match grated over triple cream Brie.