Our melty, moreish and oh-so-delicious cheeses are sourced from the world’s best producers by our in-house experts. Why would you go anywhere else to get your fix? Be inspired by our serving ideas and drinks pairing tips
Round off any meal in style with a hand-picked range of the finest cheeses, sourced by our experts from the very best European producers. Choose a selection with a variety of flavours and textures.
Allow around 65g of cheese per person, and let them come up to room temperature before serving to enjoy the flavours at their fullest. Then go all out with crackers, fresh fruit, chutneys and your favourite drinks – check out some of our favourite pairing suggestions below.
Produced at the Davidstow creamery in Cornwall, this cheese has been made to an exclusive M&S recipe. Typically matured for 36 months for a savoury flavour and crunchy lactate crystals.
Try it with: crunchy apples and celery
Crafted in Burgundy, France, this cheese is carefully hand-washed nine times. It’s wonderfully soft and creamy, with a fragrant, savoury flavour.
Try it with: a drizzle of truffle oil
Made in the Lorraine region of north-west France, this award-winning cheese is hand-turned for a full-bodied flavour and irresistibly gooey texture.
Try it with: fresh grapes and figs
Smooth, creamy and with a complex sweet and savoury flavour, our delicious comté has hints of hazelnut and toffee. It’s perfect on crackers, or try using it to make a soufflé, veggie tart or toasted sandwich.
Take the very best mozzarella, combine it with rich cream and what do you get? Our incredible Italian burrata. Made in Puglia from the silkiest mozzarella, this soft cheese has an amazingly creamy centre.
Try some of our tasty ideas:
Discover all our cheeses in store now.
The only thing better than cheese? Wine and cheese, of course. Try these cracking flavour combos from French wine aficionado Fred Sirieix.
The Michelin-starred chef offers his cooking tips and shares some delicious recipes
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Recipe ideas, handy kitchen advice and hints and tips galore from our food editors