Bristol Deli Shop

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

A mellow, smooth matured Cheddar made on the edge of the Snowdonian National Park in Wales. It's balanced and creamy and an all round crowd pleaser. Pasteurised and 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

One of the oldest cheeses in the world, this rich blue is spicy, tangy and full bodied. Made with pasteurised 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

As an alternative to Gorgonzola Dolce latte, we’re bring this Nottinghamshire cheese, rich, silky and balanced and spreadable. Pasteurised, not vegetarian.

A bold, firm, yet crumbly textured blue cheese from Tain, in the Scottish Highlands. With sweet and savoury notes and a complex peppery/ spicy finish. For any true lover of blue cheese!

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.

This boozy cheese is aged in red wine- a tradition that occurred accidentally, when farmers hid their cheeses in wine vats during World War 1 to prevent them from being confiscated. This results in a fruity, tangy cheese. Made with unpasteurised cow's milk. Not vegetarian

This classic Alpine cheese is mild, sweet & nutty, melts beautifully and dangerously moreish! From Petit-Fort Saint Antoine, France. Made using raw milk, not vegetarian.

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

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 pasteurised cow's milk. Not suitable for vegetarians

Translating to mean the word 'butter', these individual Mozzarella balls filled with Stracciatella

A triple cream cheese, blended with crème fraiche. It's earthy, salty and savoury with rich buttery notes!! Delicious and totally morish! Pasteurised Cow's milk, vegetarian

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

Mild and creamy in flavour, with a slightly crumbly middle. The most famous goat's cheese, a fantastic addition to many dishes and cheeseboards. Great one to have in the fridge over Christmas! 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 thermised goat's milk. 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

Seasoned with garlic and black pepper then air-dried for a delicate and refined meat, rich with marbling!

Dried Spanish sausage, made with paprika giving it's deep red colour. Slightly sweet and smoky. Great all-rounder, extremely versatile great for adding a pop of colour and flavour diced up in any stew or sliced for charcuterie boards

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, it's decadent and morish, perfect for pizza's and panini's.

The most famous cured meat to come out of Italy; Prosciutto is a dry-aged leg of ham usually aged between 14-16 months. It's rich, light and perfectly balanced- the King of Charcuterie!

A Tuscan speciality, this salami uses finely minced pork with lively fennel seeds, aged for 5 months. Its light, fresh, fragrant and melts on the tongue!

Salami Napoli combines a mix of lean pork meat with spices, it is gently smoked and aged for 5 weeks, a versatile option, great for cooking up, putting on pizza and as part of a charcuterie board.

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. It's rich, decadent and melts in the mouth.