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Made by Shorrocks cheeses on their farm in Goosnargh, Lancashire. Creamy texture with a strong bite. Presented in a black wax in the shape of a bomb! -
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
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Aged Red Leicester from the Snowdonia Cheese Company in Wales. Punchy, Flavoursome and creamy. Matured for 18 months.
Minimum Order 250g
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Made at Ashes Farm in Settle using local goat's milk. Creamy, crumbly blue cheese with a delicious salty bite.
Minimum Order 250g
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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
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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
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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
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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
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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
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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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Produced by Errington Cheese in Lancashire. Raw goats milk log rolled in ash. Matured for 2 - 3 weeks. Becomes soft and springy as it matures outside.
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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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A two day curd cheese smoked over whiskey barrel shavings, named after Scotlands capital Edinburgh. A fresh and creamy texture with a mild smoky back taste.
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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.
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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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From the Wensleydale Creamery in Hawes. Light textured, crumbly cheese matured for nine months.
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 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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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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Made by Snowdonia Cheese Company. A mature cheddar with the addition of garlic and garden herbs.
Minimum Order 250g
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Mrs Ruth Kirkham began making Lancashire Cheese at Beesley Farm over 30 years ago. This was a skill she had been taught by her own mother, making her the third generation of cheese makers in her family. An award-winning mature Lancashire with a well rounded, creamy flavour.
Minimum Order 250g
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From the Snowdonia Cheese Company. A guest cheese of Red Leicester with added chilli and crushed pepper. Spicy!
Minimum Order 250g
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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
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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
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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.
Minimum Order 250g
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The Queen of cheeses Created by Cryer and Stott Cheesemongers to celebrate the Queen’s Platinum Jubilee Matured and graded at 70 days to represent each of the Queen’s years on the throne. Then matured up to 84 days for the perfect flavour.
Minimum Order 250g
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Produced by the Northumberland Cheese Company, this gloriously creamy cheese is smoked over oak chippings and has a lovely mellow smoky flavour.
Minimum Order 250g
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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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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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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
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Real Yorkshire Wensleydale from Hawes with the addition of apricots.
Minimum Order 250g
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Produced by Eldwick Creaqmery, a new start-up in Eldwick, West Yorkshire. A soft, rich, buttery brie with the addition of truffle pieces. Delicious and well-balanced flavour.
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Produced by Cryer & Stott in Wakefield. Soft and bloomy cheese which has been soaked in Yorkshire Tea infused Gin. Clean flavour, slightly salty, with a hint of juniper. It's named Endeavour after Captain Cook's famous ship that was moored off Botany Bay.
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Scottish Farmhouse Cheddar from Tobermory. Rich and creamy matured for at least 18 months. Strong, sharp and earthy.
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
01423 508837 | info@thecheeseboard.net
Order by 10am Monday – Thursday for next day delivery. Friday and weekend orders will be posted out on Monday
