Build Your Cheeseboard

Intensely spicy, a big beast of a cheese. Cave-aged. Spain's mountain Roquefort.  Matured in our Cheese Rooms  A much celebrated and strictly artisan cheese with a crumbly texture that melts in mouth. Matured in mould rich caves, this beautiful cheese conveys an explosion of intense nuttiness and spiciness. The paste is well streaked with blue veins and cavities. A rich dessert wine, like sweet PX sherry, makes a perfect contrast with this cheese. Perfect accompaniment: a slice of quince paste on top to balance the flavours. "The first notes are an explosion of nuttiness on the tongue that turn to a truffle intensity. Then comes a smokiness and finally the long aftertaste: dense, spicy. This is the cheese of the Gods" Will Self Try our Steak with Cabrales Sauce recipe. Net weight: 150g wedge approx.  

Multi-award-winning Spanish cheese crafted from high-quality Manchega sheep's milk. Springy texture and rich, earthy flavours with hints of mushroom and a balsamic finish. Awards: Winner of Mould-Ripened Cheese in the Gourmet Quesos 2024 Featured in ICEX's Ten Best Cheeses from Spain for Export Awards 2024 Bronze Medal at the World Cheese Awards 2023 Gold Medal at the Mondial Fromage Tours 2023 A 3 - star Great Taste Awards winner in 2025 The name Pi comes from the Greek letter P, which refers to the Penicillium roquefortii on the rind, responsible for the cheese's distinctive appearance. The soft, springy texture is a result of leaving more moisture in the curd grain during production, allowing the cheese to ripen rapidly and develop its full flavour profile. At 45 days old, Pi reaches its peak, offering intense, mushroomy notes and earthy undertones. Pi pairs beautifully with pistachios, red pepper jam, or fresh tomato on toast, making it a perfect addition to any cheese board or tapas spread.

A very special cheese, which can be described as a cousin of Stilton & Gorgonzola. Deep, balanced flavour and a velvety texture, from green Asturian meadows. This creamy and velvety blue cheese is made in Asturias by producers Rey Silo and chef José Andrés. Mamá Marisa is named after the chef's mother, who introduced him to Asturian blue cheeses when he was a child. She would serve apple slices topped with Asturian blue cheese, bringing the flavours of the green valleys of Asturias to their table. The cheese is handcrafted with full-fat cow's milk from a single farm and matured in custom cellars that mimic natural caves for six months. It is produced with a commitment to biodiversity and the Slow Food movement. Combining the best of Stilton and Gorgonzola with hints of Roquefort, its balanced flavours include dairy richness, ripe red fruits, and hints of marine notes. Perfect for cheeseboards, it pairs beautifully with artisanal bread and complements other cheeses.  Net weight: approx. 230g wedge

Crunchy, mature, big flavour. Parmesan meets buttered popcorn. Winner: Super Gold at the World Cheese Awards 2023 A cooked, pressed cheese made in the style of traditional Alpine cheeses. It is made with fresh milk from cows that graze freely in Galician meadows.Its flavour and texture are reminiscent of Parmesan and Grana Padano cheeses.

This freshly made cheese is made with full fat pasteurised goat’s milk and traditional rennet. No preservatives are used in its production. Taste profile: The aroma is clean and lactic, like cooked milk. Soft, moist textured, with a sweet, milky, light taste, with hints of malted cereal. Ideal for breakfast with fresh figs. Delicious on olive oil drizzled toast with avocado and a sprinkle of crushed La Chinata chilli flakes for a healthy, filling snack. The mild taste of this fresh cheese is ideally suited to those who are looking for alternatives to fresh cow's milk cheeses. Learn more about how Elvira Garcia cheeses are made, watch the video here. Net weight: 270g

Made on the Hualdo estate in Toledo, this exceptional Manchego is crafted from the raw milk of the farm's own Manchega sheep. The milk is transformed into cheese within hours of milking, preserving its freshness and allowing the character of the milk to shine through. Aged for 10 months, it develops a firm, slightly grainy texture and a rich, complex flavour. Expect notes of toasted cereals and nuts, balanced by subtle vegetal undertones and a long, gently spicy finish. Its deep, aromatic profile makes it an outstanding example of mature Manchego. Produced entirely on a single estate, Hualdo follows a closed-loop farming system, with careful management of grazing, animal welfare and feed production. This integrated approach results in a cheese with remarkable depth, structure and purity of flavour, reflecting both the traditions of La Mancha and meticulous cheesemaking. Serve with soda bread, fresh pineapple or other sweet fruits, and a glass of well-aged red wine.