A lightly smoked Cheddar style cheese, semi- soft and coated in paprika, made with pasteurised cow’s milk. Vegetarian

A Traditional crumbly Cheddar, creamy, sharp and sweet, made with pasteurised cow’s milk. Vegetarian

Cloth bound and made by hand following years of traditions, Complex flavours of caramel, hazelnut & citrus and lasting tangy notes. Made with unpasteurised cow’s milk, not vegetarian

Traditionally made, cloth bound & aged for 12 months, deep rich nutty flavour’s. Made with unpasteurised cow’s milk, not vegetarian

One of the oldest cheeses in the world, this creamy rich blue is delicate, mouth-watering and full bodied. Made with unpasteurised cow’s milk, not suitable for vegetarians

A triple cream, Brie-style, blue cheese. A savoury, nutty flavour with sweet undertones, a perfect introduction to blue cheese. Made with pasteurised cow’s milk, suitable for vegetarians

Traditional blue steeped in traditions, award winning and one of Britains finests cheeses. Crumbly, creamy and complex with lingering flavours, made with pasteurised cow’s milk, suitable for vegetarians

A triple cream, soft blue like no other. Buttery, creamy, sweet with a rich depth and slight acidity. Made with pasteurised cow’s milk, suitable for vegetarians

One of the most famous cheeses to come out of Wales, this organic blue is salty and creamy, golden in colour and a lingering aftertaste. Made with pasteurised cow’s milk, vegetarian

Known as the King Cheese, Roquefort is arguably one of the most famous in the world, aged in caves this cheese is slightly salted, tangy, sharp & powerful. Made with unpasteurised sheep’s milk, not vegetarian

A fantastic Scottish blue with steely, yet sweet flavours. It is creamy and mild in flavour with dark purple-blue streaks running through it, pasteurised cow’s milk. vegetarian

Ireland’s original farmhouse blue, pleasant, firm and creamy with established ‘blue’ characters and mouth-watering tanginess. Made with pasteurised cow’s milk, vegetarian

Sweet, nutty and fruity; this delicate cheese is protected by origin. The impression on the rind is made by traditional grass molds however it is inedible. Made with unpasteurised sheep’s milk, not suitable for vegetarians.

Runny, soft and creamy, this soft-ripened cheese is fruity and nutty in flavour and a must have on a festive cheese board! Best served at room temperature, made with unpasteurised cow’s milk. Not suitable for vegetarians

A creamy mild Swiss style cheese famous for its big holes running throughout. Semi hard with a sweet, nutty flavour. Made with pasteurised cow’s milk. Vegetarian

Wash-rind semi-soft cheese has an earthy aroma and rich hazelnut taste with a pink-gold rind. Made with unpasteurised cow’s milk. Not vegetarian

Sweet, creamy and aromatic with earthy truffle like flavours running through it. Made with pasteurised cow’s milk. Not vegetarian

This complex cheese has nutty and caramel flavours running through it that linger on the tongue. Made with unpasteurised cow’s milk. Vegetarian

Mild and creamy in flavour, with a slightly crumbly centre. The most famous goat’s cheese, a fantastic addition to many dishes and cheeseboards. Made with pasteurised goat’s milk. Vegetarian

This multi award winning cheese has a smooth texture with a sweet, nutty flavour, it is washed in brine giving it a distinct dusky rind often with orange and yellow spots. made with unpasteurised goat’s milk. Vegetarian

Gouda style- Matured for 16 months this cheese is rich and flavourful, nutty and sweet made with pasteurised cow’s milk. Not vegetarian

Multi- award winning creamy under the rind and crumbly in the centre. It has a fresh lemony flavour and distinct with its natural nettle casing, made with pasteurised cow’s milk. Vegetarian

Named after the cut of meat from the neck, Coppa is delicate and refined and with rich flavours.

Dried Spanish sausage, made with paprika giving it’s deep red colour. Slightly sweet and smoky. Great all-rounder!

Locally roasted, traditional English ham joint. Mild, delicate, versatile and an all-round crowd pleaser

Classic Italian pork based sausage, mixed with pistachio’s and black pepper

The most famous cured meat to come out of Italy; Prosciutto is a dry-aged leg of ham usually aged between 14-16 months

A Tuscan speciality, this salami uses finely minced pork with lively fennel seeds, aged for 5 months

Salami Napoli combines a mix of lean pork meat with red chillies and spices, it is gently smoked and aged for 5 weeks

Typical from the Abruzzo region, the sweetly spiced salami uses red chillies and paprika to give it its zingy red colour and spicy kick

Originating from the north of Italy, Speck is a smoked and spiced cured meat, usually with Juniper berries, bay, mixed spices, salt and pepper