Fine cheeses, meats, antipasti, wines, spirits and tasty treats. And, of course, truffles!
Some of our Favourite cheeses
Truffles stocks a large variety of cheeses with exquisite tastes and textures. These are just a few of our most popular.
Brie de Meaux – this fine Brie is made from unpasteurised cow’s milk and then cave-aged giving it a full clean and lactic flavour. As we bring this cheese to maturity in our own cellars, there should be no chalkiness and the Brie will be perfect to eat on its arrival. Unpasteurised and not vegetarian.
Colston Bassett Blue stilton – the “King of Cheeses”. From the heart of Nottinghamshire, made using milk from the same pastures and the same farms that founded the diary as a co-operative in 1913. Colston Bassett, a rural village in the heart of the English countryside, has become famous to lovers of fine cheese worldwide. Pasteurised and vegetarian.
Délice de Bourgogne - also known as Delice cheese, is a French cow's milk cheese from the Burgundy region of France. The cheese is rich and creamy due to the cheese making process where cream is added twice to the milk during the making of the cheese. This cheese also has a strong pungent aroma due to its ripening process. It has a rind similar to that of Brie.
Gorgonzola dolce - has a fragile rind which may have some powdery patches. The paste is white to pale yellow with greenish-blue veins. The texture is quite creamy; moister than Stilton and more buttery than Roquefort.
Gruyère - is sweet but slightly salty, with a flavor that varies widely with age. It is often described as creamy and nutty when young, becoming with age more assertive, earthy, and complex. When fully aged (five months to a year) it tends to have small holes and cracks which impart a slightly grainy mouth feel.
Manchego - Among our most traditional cheeses, a ewe’s milk cheese prized for its fine flavour.
Montgomery Cheddar – possibly England’s finest cheddar, hand made by James Montgomery near Yeovil, Somerset. Smooth nutty and very complex, matured over a year whilst wrapped in muslin cloths laid on wooden shelves. Unpasteurised and vegetarian.
Parmigiano-Reggiano 24 month - is made from raw cows milk a splendid "table cheese" for eating, not merely for grating. In Emilia-Romagna it is often paired with pears and walnuts and enjoyed at the end of a meal. Many consider it to be at its best at 24 months, when it is still soft and crumby, with tiny crunchy spots from the crystallised salt, yet rich and complex in flavour.
Pecorino Dolce - is a sweet sheep’s milk cheese. The milk comes from sheep raised on inland pastures in Sardinia, which are known for their rich vegetation. The strong aromas of the local herbs are present in the cheese and give it a complex, noble flavour.
Roquefort - the cheese is white, tangy, crumbly and slightly moist, with distinctive veins of green mould. It has characteristic odour and flavour; the green veins provide a sharp tang. The overall flavour sensation begins as slightly mild, waxes sweet, then smoky, and fades to a salty finish. It has no rind; the exterior is edible and slightly salty.
We also stock goats cheeses, smoked cheddar and various Pecorino cheeses, to name but a few.
Cured Meats & Antipasti
We stock a wealth of cured meats and antipasti to go with your wine and cheese, from the classics to something more unusual.
Finocchiona - is a pork salami which originates in Tuscany. The salami is a common ingredient in many Tuscan foods, ranging from appetizer platters to pasta sauces, and is a popular delicacy in the region. Finocchiona gets its name from the fennel seeds, which give the sausage its distinctive flavour.
Mortadella - is delicately flavoured with spices, including whole or ground black pepper, myrtle berries, nutmeg, coriander and pistachio.
Napoli - A coarse Italian Salami, with an unmistakable flavour.
Felino - originating in Felino , near Parma, Italy, salame di Felino is considered one of the finest styles of Italian salami. It is coarsely cut and flavoured with garlic, black peppercorns and white wine.
San Daniele - this ham has a wonderful flavour and texture. Imported from the Friulian town of St Baniele, the purity of the climate and the care in the process of making each prosciutto puts the Prosciutto di San Daniele in a class of its own.
We frequently make our own fresh pasta in-house for you to take home and cook up in seconds. Just ask us for tasty and easy try-at-home recipes for sauces! (Or buy off the shelf if you're not in the mood!)
In season (autumn and winter) we can source whole fresh black or white truffles for you on demand.
The rest of the year, we have an ongoing supply of delicious deli foods containing truffle. These frequently include truffle oil, truffle honey, truffle salt and black truffle Pecorino. We've even been known to whip up our own fresh truffle butter in the shop. Keep an eye on Twitter because it doesn't hang around long!!!
Wines & Sprits
Saving the best for last...!
We stock and serve hand-picked, small producer wines from across the world. Choice is refreshed on a regular basis as we find new bottles that pique our palates. We're really keen to hear your feedback, so we know what to keep in the old favourites section. Since getting our wine licence, we've cultivated quite the little club of imbibers!!
We match cheese and antipasti boards to wines and beers for drinking in the shop, and sell bottles and cases off-licence.
We also sell carefully chosen craft beers and spirits, such as bottles of barrel-aged Negroni and Manhattan.
We stock a range of luxury and artisan chocolates, gifts and treats to suit every taste. We also produce our own range of farmhouse-made jams, chutneys and preserves to brighten any pantry.