The tasting flight was the highlight of our evening. Every cheese came with a pairing idea, and our guests asked where to buy them.
Priya RamanDinner party host
Cured to orderPancetta, salami and prosciutto, sliced thin.
From our counterSoft cheese, cured slices and warm bread.
About Us
Curated with patience, served with pride.
Maison de Morsel is a specialty cheese and charcuterie counter. We hand-pick every wheel and every cured slice from small makers, so each board you build starts with something worth savouring.
- Hand-picked
- Small-batch makers
- Sliced to order
Aged with patienceHard, soft and blue wedges from small dairies.
Built to shareBoards balanced with fruit, nuts and crackers.
What We Serve
For every table, from two to fifty.
Whether it is a quiet tasting flight or a grand grazing table, we build every spread the same way: hand-picked cheeses, fine cured meats and pairings chosen to suit your guests.
Tasting flight
Grazing table
Tasting flight · 2 to 6 guestsSmall plates, one flavour at a time.
Grazing table · up to 50 guestsA generous spread built for the whole room.
Meet our makers
Working with Small Makers to Build a Better Counter
We visit the dairies and curing houses ourselves, taste every batch, and bring home only what we would serve at our own table. The result is a counter you can trust.
- Visited and TastedWe meet every maker and taste every batch before it reaches the counter.
- Trusted ProducersHonest prices paid directly to small dairies and curing houses.
Craft Is the Key to a Great Board
Patient ageing, careful curing and thoughtful pairing are what turn good ingredients into a board people remember.
Build a Board
What guides us
Our Mission
To put honestly made cheese and charcuterie on every table, and to make choosing, pairing and sharing it simple.
- Celebrate Real CraftWe champion small dairies and curing houses whose methods have stayed patient, honest and unhurried.
- Serve It at Its BestEvery wedge is cut to order, rested to the right temperature and wrapped with care before it leaves the counter.
- Bring People TogetherA good board turns a meal into a gathering, so we help you build one for two guests or for forty.
I stop by every Saturday. The counter team knows what I like and always sets aside something new for me to try.
Daniel MoreauWeekend regularWe ordered a grazing table for forty guests. It arrived beautifully balanced, and not a single board came back full.
Aisha KhanBirthday hostThe gift box looked stunning and tasted even better. My clients are still talking about the blue cheese with honey.
Marcus LeeGift box buyerThe board guide made my first board simple. Now I plan every gathering around what I find at Maison de Morsel.
Sofia AlvarezBoard-building fanWe hosted twelve friends with one of their boards. Nothing was left, and the pairing notes made me look like I knew exactly what I was doing.
Daniel BrooksWeekend host
The patience of cheese
Flavour Is a Matter of Time
Every cheese on our counter has spent days, weeks or years becoming itself. Follow the dial to see how time shapes the taste.
Young curds, eaten within days or weeks of the dairy. Soft, milky and gently tangy.
Pairs with berries and honey
Shop fresh cheeseA white mould rind ripens the cheese from the outside in, turning it creamy, rich and mushroomy.
Pairs with figs and crisp crackers
Shop bloomy rindsPressed wheels rest on cellar shelves for months, building a firm, nutty, caramel-sweet bite.
Pairs with dark bread and pears
Shop alpine wheelsLong, slow ageing concentrates the flavour into deep, savoury notes and a crystalline crunch.
Pairs with walnuts and dried fruit
Shop aged cheeseYour Next Board Starts at Our Counter
Come in for a tasting, send us an enquiry for a party spread, or build your own board with our step-by-step guide. We are happy to help at every stage.
