Open Vouchers

Looking for a gift?

Rather than specifying a set date for one of our events order Open Date Vouchers and leave it open to recipient to book a date that works best for them

Online Shop

Some of the bestsellers from our online shop:-

Balsamic Vinegars

Keeping in Touch

Email Arch House Deli

Send us your feedback

Register for Deli Mail

Brie de Meaux

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. 

Colston Bassett - Stilton

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.

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

Delice des Cremiers

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

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

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

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

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

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

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

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

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

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

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

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