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An aged Gouda made for an extra 4 - 6 months by Caron Lodge, making it extremely aged with flavours of caramel and bonfire toffee. -
From Wensleydale Creamery, Hawes. A creamy Cheddar with the addition of caramelised onions which gives it a sweet, tangy flavour.
Minimum Order 250g
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Likened to a French Morbier but produced in the rolling hills of the Cotswolds. Smooth and supple with a striking line of aah running through it. Flavour has rich notes of hazelnut.
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Made on the farm in Ditcheat, Somerset for six generations using traditional starter cultures, rich milk from their own cows, and always matured for at least 24 months. A deliciously creamy cheddar with both savoury and naturally sweet notes.
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
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Made by Jonathan and Duclie Crickmore of Fen Farm Dairy in Suffolk. Smooth, delicate, silky texture and complex lasting flavours. Similar to a "Brie de Meaux".
Minimum Order 250g
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From the Snowdonia Cheese Company. An extra mature cheddar, very creamy and a delicious sweet aftertaste. The crunchiness of the calcium lactate comes through giving it a lovely texture.
Minimum Order 250g
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A collaboration from Alex James and Shepherds Purse Cheeses. Complex and creamy with bold cracks and streaks of blue. Spicy and sweet with an underlying savouriness.
Minimum Order 250g
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Made by Riauridh Stone of the Highland Fine Cheese in Tain. It truly screams "Blue Murder!" Complex and creamy laced with bold cracks and streaks of blue. Spicy, steely and sweet.
Minimum Order 250g
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Produced in the Yorkshire Dales. A hard blue goats cheese with a beautiful tangy flavour. Encased in blue wax to keep it moist as it matures. Ribblesdale provide award winning artisan sheep and goat cheeses which have a reputation for quality and nutritional benefits.
Minimum Order 250g
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Produced at Wensleydale Creamery in Hawes. A milder choice to a Stilton with the crumbly texture of white Wensleydale. Supreme Champion at the British Cheese Awards 2012.
Minimum Order 250g
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Produced by Shepherds Purse Artisan Cheeses in Thirsk using milk from a British, single herd of Italian water buffalo. herd. A well balanced blue flavour, which is complimented with a velvety, unctuous texture.
Minimum Order 250g
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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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A cream enriched rennet-free cheese produced in the Ross-shire Highlands in Scotland. Rolled in pinhead oatmeal. The dense paste is a pale primrose colour, rich and buttery.
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From the Cheddar Gorge Cheese Company, this is the only Cheddar made in the Cheddar Gorge. Robust & strong.
Minimum Order 250g
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The first ALL BLACK Cheddar! Deliciously creamy and mature. Blended with Charcoal. Definitely a talking point on your cheese board!Available in waxed 200g '"lumps of coal" as Plain, Smokey or Chilli.
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The village of Colston Bassett lies near the Nottinghamshire/Leicestershire border, in an area known as the Vale of Belvoir. Many villages in this area had small Stilton dairies in the nineteenth century, most of which have now disappeared. Colston Bassett Dairy has been making Stilton for almost a century. Rich, strong and creamy, our best selling Blue Stilton.
Minimum Order 250g
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An award winning cheese from Lynher Dairies, the producer of Cornish Yarg. Kern means round in Cornish – an apt name for a round (and well-rounded) cheese. Hard, slightly flaky texture with a buttery, caramel flavour.
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Handmade at Lyburn Dairy, Cornwall. Like the Cornish Yarg except the cheese is wrapped in wild garlic leaves which infuses the cheese with their flavour.
Minimum Order 250g
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Handmade at Lyburn Dairy, Cornwall. A light textured, creamy, crumbly mould-ripened cheese, wrapped in nettle leaves which looks very attractive. The paste is dense and creamy near the rind becoming light and chalky to the core.
Minimum Order 250g
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Originally produced by Joan Cross of Quarry House Farm in Co. Durham. Now made by her son Gordon. Handmade cheese, delicate in flavour and texture. One of only a handful of traditional types of Dales cheese still in existence. Fresh, citric, lemony flavour with a moist, crumbly texture.
Minimum Order 250g
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Produced in Lancashire. Rich and creamy with a buttery flavour and sharp, citrusy afterbite.
Minimum Order 250g
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Made by Cropwell Bishop Creamery. Matured for up to 12 weeks, it has a rich tangy flavour, and a velvety-soft texture that melts in the mouth.
Minimum Order 250g
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The Yorhsire French Cheese! Originally produced to celebrate the Queen's Golden Jubilee and to celebrate the Tour de France in Yorkshire.Creamy and Complex, fruity and soft.
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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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A Yorkshire cheddar – style cheese which is produced from Jersey and Guernsey milk to give it a rich, buttery texture. Creamy with full flavour.
Minimum Order 250g
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Produced by Kevin and Alison Blunt on their farm in East Sussex. Using milk from their herd of goats a mixture of British Saanen Toggenburgh and British Alpine Goats. This young cheese is rolled in ash and matured for a couple of weeks. A firm, silky texture with a fresh citrus flavour.
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Gained a SUPER GOLD at the World Cheese Awards 2019! Produced by Todd Trethowan near Weston-Super-Mare, Somerset. Flavour is fresh and richly lactic at the centre; closer to the rind it becomes mushroomy, savoury and earthy.
Minimum Order 250g
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Made by Snowdonia Cheese Company. A mature cheddar with the addition of garlic and garden herbs.
Minimum Order 250g
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From Shepherd's Purse Dairy, Thirsk. A soft, creamy blue with a slight peppery, rather than salty, bite. Coloured with annatto to give it a bright golden paste.
Minimum Order 250g
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Produced by the Reids at Sgriob Ruardh on the Isle of Mull. The cheese has a creamy, rounded full flavour, not dissimilar to a Stilton. Striking blue veins
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Made by their own herd of predominantly Friesian cows, but also from the odd Jersey and Ayshire cow, on a small family farm situated on the beautiful Isle of Mull, in the Inner Hebrides, off the West Coast of Scotland.Traditionally made Scottish cloth-bound cheddar matured for not less than 18 months. A pale ivory colour with an excellent creamy texture and robust, sharp flavour.
Minimum Order 250g
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Made by Shepherd's Purse Cheeses in Thirsk. Lavender is added to the sheep's milk to allow the flavour to infuse resulting in a delicate fragrant taste combining with a meadowy sweetness of the sheep's milk.
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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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Produced by Wensleydale Creamery, Hawes, Kit Calvert is a lovingly handcrafted buttery, creamy textured cheese. A cheese celebrating the father of Wensleydale cheese ‘Kit Calvert’, who helped to save the Wensleydale Creamery from closure in 1935.
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
