-
From Shepherd's Purse Dairy, Thirsk. A soft, creamy blue veined cheese made from local cow's milk. Mellow at first with a slightly salty bite. -
A raw milk Wensleydale. Typically matured for 3 months by Carlew Dairy in Leyburn. Smooth buttery with an lingering flavour.
-
Windsor Red Produced by Long Clawson in Leicestershire. A cheddar with added Port and Brandy....a crowd pleaser fit for a King!
Minimum Order 250g
-
Named after the cheese makers, Andy and Anne Wigmore, this cheese is a traditional hand-made ewe's milk cheese matured for six weeks. It has a bloomy rind and the paste is soft and creamy. It tastes milky and floral without being heavy or overpowering.
Minimum Order 250g
-
A fresh white Stilton from Long Clawson Dairy in Leicestershire. The sweetness of the mango and the spiciness of the ginger marry really well together.
Minimum Order 250g
-
Real Yorkshire Wensleydale from Hawes with the addition of stem ginger.
Minimum Order 250g
-
Real Yorkshire Wensleydale from Hawes with the addition of juicy, plump cranberries.
Minimum Order 250g
-
Real Yorkshire Wensleydale from Hawes with the addition of apricots.
Minimum Order 250g
-
Traditional Wensleydale from Hawes. Mild and crumbly. Each sealed in wax.
200g
-
From the Strathearn Cheese Company, this cheese is brined once a week in Comrie, Perthshire. Fresh and right with a buttery flavour
-
A soft cow's milk cheese that is brie-like in texture with a sweet, smooth taste. Mellow and fruity becoming more peppery with age. Made with Guernsey milk from cows grazing near Henley. Produced by Village Maid, Reading.
Minimum Order 250g
-
Camembert style cheese made by Stacey Hedges and Charlotte Spruce in Hampshire using local milk from Holstein cows. Sweet, rich and nutty with a pleasing vegetal, cabbagey flavour.
Minimum Order 250g
-
The Yorkshire classic from Wensleydale Creamery, Hawes. Made to a traditional recipe originated by the Cistercian monks who settled in Wensleydale. A lightly pressed chalky, crumbly cheese, a favourite of Wallace & Gromit.
Minimum Order 250g
-
Produced by Alsop & Walker in E.Sussex. Fluffy white rind with a smooth interior. Mellow flavour with a hint of nuttiness. Subtle tones of fresh mushrooms with a creamy and smooth finish becoming stronger and softer as it matures.
Minimum Order 250g
-
Made in High Weald in Brighton, using organic sheep milk. Matured for 4 months, then coated in edible, organic Safflower and Calendula petals to make a visually appealing cheese. The cheese has a firm, smooth texture. Its delicate flavour - complex and slightly sweet herbaceous has an aroma reminiscent of a summer hay meadow. We think this colourful cheese could brighten anyone's day and it won a silver award at the World Cheese Awards in 2023!
Minimum Order 250g
-
This celebrated cheese has won many international awards including super gold at the 2014 world cheese awards. Produced by the Stone family at Highland Fine Cheeses in Twin, Scotland. Continental in style, rich, full and creamy. Slightly Salty to start with a peppery finish.
-
Handmade in Lancashire by Butlers Farmhouse Cheeses A really delicate, creamy and perfectly rich. The blue bite develops with warmth but soon mellows into a sea of creaminess.
Minimum Order 250g
-
From Charles Martell, Laurel Farm, Dymock, Gloucester. The rind is washed in perry made from pear juice. The pear variety is "Stinking Bishop"! Soft, sticky, pungent cheese with an aroma worse than its bite.
Minimum Order 250g
-
Matured for 12 months and made with unpasteurised cow's milk by Jane Stewart in Anstruther, Fife. Creamy, Tangy and Savoury with notes of fresh grass and tropical fruit.
-
Made by Village Maid, Berkshire. Inspired by the local pecorino in Sardinia. Hard Pressed ewe's milk cheese with a well developed nutty flavour.
Minimum Order 250g
-
From the Wensleydale Creamery in Hawes. Light textured, crumbly cheese matured for nine months.
Minimum Order 250g
-
The only Red Leicester made in Leicestershire. Handmade using traditional rennet and unpasteurised milk, by Jo and James Clarke. Smooth and creamy with a full flavour, cloth bound and matured for 6 months on beech shelves.
Minimum Order 250g
-
From Alsop & Walker from East Sussex. A lightly smoked semi-hard cheese with natural eyes and buttery, sweet, nutty taste. Aged for 5-7 months.
Minimum Order 250g
-
Produced by Jonathan Crump with milk from Gloucester cows on his farm in Standish. Matured for 4-6 weeks, it has a gentle, milky taste with zesty undertones and a clean finish.
Minimum Order 250g
-
A superb creamy alternative to a Blue Stilton. Coloured with annatto to give it a colourful orange paste which adds colour to any cheese board. Produced by Cropwell Bishop in Nottinghamshire.
Minimum Order 250g
-
Produced in small batches in Skipton using organic milk from Acorn Dairy. Rich, buttery, salty with a real depth of flavour which lingers and melts in the mouth
Minimum Order 250g
-
Produced for Cryer and Stott in Wakefield. A Yorkshire Red mature cheddar with the addition of Yorkshire Henderson's Relish. A delicious combination!
Minimum Order 250g
-
Made by Fowlers of Earlswood. Sage leaves have been chopped into the curds before it is left to mature for 9 months.
Minimum Order 250g
-
With a firm body and traditional flaky texture, Butler's Farmhouse Red Leicester has a sweet butterscotch flavour and subtle aftertaste.
Minimum Order 250g
-
Made at Ashes Farm in Settle using local goat's milk. Creamy, crumbly blue cheese with a delicious salty bite.
Minimum Order 250g
-
Produced by Cryer & Stott in Wakefield. A creamy, crumbly Wensleydale with the addition of Yorkshire rhubarb and vanilla. A delicious combination which is subtle and not too sweet.
Minimum Order 250g
-
Aged Red Leicester from the Snowdonia Cheese Company in Wales. Punchy, Flavoursome and creamy. Matured for 18 months.
Minimum Order 250g
-
From the Snowdonia Cheese Company. A guest cheese of Red Leicester with added chilli and crushed pepper. Spicy!
Minimum Order 250g
-
A superb hard cheese aged for 16 months. A crumbly texture with a nutty, browned butter taste and pronounced tang. The crunchy texture is similar to parmesan.
Minimum Order 250g
-
A taste of Gigha. Handmade smoked mature cheddar from Inverloch Cheese Company. A smooth, creamy golden-brown paste full of smokiness.
Minimum Order 250g
-
A washed-rind cheese produced in Somerset. Similar to Raclette. Supple texture and full earthy flavor.
01423 508837 | info@thecheeseboard.net
Order by 10am Monday – Thursday for next day delivery. Friday and weekend orders will be posted out on Monday
