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A 24 month matured cheddar produced by Tom and Neil at their dairy in the South Dorset Downs. The name comes from them taking the milking parlour to the cows in the field. Happy cows = delicious cheddar! -
A seasonal cheese made by the Hatton's on their remote farm in Nidderdale. Made Spring to Autumn when their small herd of Shorthorn Cows are out grazing on the diverse pasture and wildflower hay meadows. The result is a rich, complex, multi-layered flavour and a soft yet crumbly texture.
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A hard, raw milk cheese produced between May - September in the Auvergne region of France. Its unique character is partly due to the way it's made, involving the calf suckling before milking which transfers the beneficial bacteria to the milk. Complex, bold and earthy flavour with a buttery texture.
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The epitome of traditional, handmade, unpasteurised Somerset Cheddar. The fuller flavour that the 18 months Extra Mature Cheddar brings to the palate is nuttier, the spiciness rises to give a more peppery taste. Slightly drier texture which is to be expected from the length of maturation.
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Winner of the Supreme Champion Award at the British Cheese Awards. Produced by the Moodys at their dairy in Landford on the edge of the New Forest, rosary is a delectable, soft and fresh cheese. Matured for a matter of days, Rosary is perfect for a Summer cheeseboard. To make it extra special, try it with our Touraine Sauvignon Blanc - an absolute classic pairing.
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Produced by Long Clawson Dairy in Leicestershire & Announced UK Supreme Champion at the 2024 International Cheese & Dairy Awards (beating 4000 other varieties to be named Best in the World). Clawston Farms is 1 of 5 dairies in the world legally able to make Blue Stilton. Creamy and a touch crumbly, it has threads of distinctive savoury blue veining throughout. A must try blue cheese.
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Produced by King Stone Dairy in Chedworth, Gloucestershire. David Jowett wanted to create an Alpine style cheese to showcase the aromatic, herbal flavours of the farm, using as much grass-fed Summer milk as possible to create a fruity, nutty cheese, with aromas of pineapple and flavours of charred roast onions
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The King's favourite food is mushroom risotto, made using mushrooms from the Balmoral Estate and truffle oil. Taking inspiration, Cryer & Scott have sourced an Isle of Kintyre mature Cheddar and blended it with truffle. Try it melted in risotto or pasta dishes and it's also delicious as it is! Creamy and buttery with a perfect balance.
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Beaufort is pale and white when made in winter and pale and yellow when made in summer. It is said that chlorophyll from the grass and carotene from the alpine flowers, gives the cheese its colour and flavour.The aroma of this winter one is of hazelnuts with a fruity flavour.
Minimum Order 250g
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The only Yorkshire brie made by Danny & Carole Lockwood of Shelly near Huddersfield. This creamy and golden texture produced from their meuse-shine-issel cows milk, with a vegetal flavour, likened to a French Brie.
Minimum Order 250g
01423 508837 | info@thecheeseboard.net
Order by 10am Monday – Thursday for next day delivery. Friday and weekend orders will be posted out on Monday
