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Christmas Cheese Ordering

Christmas Cheese BristolWhy not pre-order to be assured of having your perfect cheeseboard in time for the festive period.

Just let us know what you'd like using the form below and we will get back to you with a quote.

You can then collect your cheese from our pop-up cheese stand at Averys Wine Cellars (9 Culver St, Bristol BS1 5LD) on Saturday 17th December 2022 (between 11am and 4pm)

We are always happy to make recommendations too so if you are unsure what you would like just let us know the number of people and details of the event and we will happily offer our suggestions.

We’d recommend planning your cheese board on 150g of cheese per person per meal.

Name
Telephone:
Email:
Requirements:

Collection Date

Saturday 17th December 2022

Other Notes
 

Deli Christmas Selection

We will be supplying the following cheeses from our Pop Up shop:-

Name

Source

Pasteurised

Vegetarian

Country

Brie de Meaux

Milk Cow Cheese

Unpasteurised Cheese

non vegetarian cheese

French Cheese

Brie de Meaux is the finest of the Bries and has a smooth runny texture, with a strong yet creamy flavour.  Made with raw milk and it takes about 25 litres of milk to make a single large cheese. 

It’s really important to allow Brie to reach room temperature before eating to ensure the full range of flavours and texture are achieved.

Colston Bassett - Stilton

Milk Cow Cheese

Vegetarian cheese

Vegetarian cheese

english cheese

A mellow and creamy Stilton handmade in Nottinghamshire.  Probably the creamiest of al the Stilton’s and in our view the best.

Goes well with Port but we also love it with a Brown Ale.

Comte A.O.C.

Milk Cow Cheese

Unpasteurised Cheese

non vegetarian cheese

French Cheese

Classic French firm cheese from the Jura mountains.  Great nutty flavour and meaty texture.

Delice des Cremiers

Milk Cow Cheese

Unpasteurised Cheese

non vegetarian cheese

French Cheese

Rich, velvety and creamy cheese from Burgundy, France. Made with Cream, Double cream and creme fraiche. It also has a brie like runniness when ripe with a slight sour edge and goes fantastically well with Champagne.

Wookey Hole

Cheddar

Milk Cow Cheese

Unpasteurised Cheese

non vegetarian cheese

english cheese

Wookey Hole Cave Aged Cheddar is a traditional PDO cheddar made on the Ashley Chase Estate in the heart of West Dorset.
The key ingredient for this unique cheddar is the highest quality rich milk sourced from dairy
cows that graze the lush pastures of the surrounding countryside. The cheese is made to
traditional methods by a highly skilled team of cheesemakers. Each stage of the process is
performed by hand, from the turning of the curds to the wrapping of each truckle in
cheesecloth.

Rachel

Milk Goat Cheese

Unpasteurised Cheese

Vegetarian cheese

english cheese

Semi hard goats cheese from the White Lake Company in Shepton Mallet. The cheese is made with a washed rind resulting in a sweet and slightly nutty taste without a heavy goatie aftertaste.

Great accompanied with a single variety cider or nice white, such as a Sancerre.

Vacherin Mont D’or

Milk Cow Cheese

Unpasteurised Cheese

non vegetarian cheese

French Cheese

The famous runny spooning soft cheese with a washed crust and a superb piney flavour. Available only between October & March this stunning seasonal cheese is made by hand using unpasteurised cows milk from herds which graze the alpine pastures. 

Brie Ermitage

Milk Cow Cheese

Vegetarian cheese

Vegetarian cheese

French Cheese

An extra rich brie which has double cream added to the curd. The result is a French brie
with a silky smooth texture and a mild, buttery taste with little of the strong mushroomy
flavours associated with raw-milk varieties

Wigmore

Milk Ewe

Unpasteurised Cheese

Vegetarian cheese

english cheese

The sheep’s milk used to make Wigmore is thermized prior to the addition of Penicillium Candidum.  The result is a beautiful white cheese which has previously won a gold medal.  It has a mild nutty sweetness with a trace of saltiness.  It has become one of our most asked for cheeses in the Deli.

Munster

Milk Cow Cheese

Unpasteurised Cheese

Unpasteurised Cheese

French Cheese

A superb washed rind cheese with a beautiful succulent texture and fruity finish.
The name Munster is derived from the little town of Munster where Vosgian abbeys and
monasteries used to make this cheese since the Middle Ages.

Godminster Cheddar

Milk Cow Cheese

Vegetarian cheese

Vegetarian cheese

english cheese

Very popular Somerset organic vintage cheddar high in flavour. Higher moisture content than traditional cheddars which the
trademark burgundy wax helps retain until it is cut into.

Single Gloucester

Milk Cow Cheese

Unpasteurised Cheese

Unpasteurised Cheese

english cheese

The original award winning cheese from Charles Martell, the makers of Stinking Bishop.
Hand made in Dymock Gloucestershire using pasteurised milk from the farms own herd of
Old Gloucester dairy cows. This naturally mould ripened semi hard cheese has PDO status
which limits the production area to within Gloucestershire and restricts milk type to the
Gloucester breed. The cheese is rich and creamy in flavour with lingering lactic undertones.

Fourme d'Ambert

Milk Cow Cheese

Unpasteurised Cheese

Unpasteurised Cheese

French Cheese

One of the oldest cheeses in France, dating back to Roman times, from the Auvergne region
in central France. Strong blue taste with a creamy texture. Best described as a Roquefort
crossed with a Stilton.

Port Salut

Milk Cow Cheese

Vegetarian cheese

Vegetarian cheese

French Cheese

A semisoft, velvety French cheese with a mellow, sweet-and-savory flavor. Perhaps the first
cheese made from pasteurized cow's milk, Port-Salut originated in the Loire Valley, in a
Trappist monastery in the Brittany region of France, during the middle of the 19th century.

Stinking Bishop

Milk Cow Cheese

Vegetarian cheese

Vegetarian cheese

english cheese

Hand made on the farm in Dymock, Gloucestershire by Charles Martell. Stinking Bishop is a soft pasteurised cows milk cheese with a very pungent washed rind. It is said that the cheese is based on a recipe once used by Cistercian Monks in the same village. During its 6-8 week maturation period the cheese is washed in pear perry from the Stinking Bishop pear (hence the name). Milk from the Gloucester breed of cows is used to make the cheese which is also suitable for vegetarians

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