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Scottish Farmhouse Cheddar from Tobermory. Rich and creamy matured for at least 18 months. Strong, sharp and earthy. -
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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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
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Produced by Selina Cairns in Lanarkshire. Matured for six weeks. Early season, the cheese has a lingering, sweet flavour, Late season, it becomes punchier and more savoury.
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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!
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Wensleydale made by David Williams of Crewe Hall, with added chunks of real lemon which gives a subtle, fresh, citrusy after 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 Simon and Tim Jones on their dairy farm on the eastern edge of the Lincolnshire Wolds. Cheddar in style but slightly open textured. Rich herbaceous notes, fruity and nutty.
Minimum Order 250g
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Made by Aslop and Walker in Coles Hall Barns, Five Ashes. Creamy, sweet, nutty flavour likened to a Gouda or Emmental.
Minimum Order 250g
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Made by the Montgomerys in Somerset with milk from their own herd of 200 Freesians. A farmhouse mature Cheddar with a deep, rich nutty flavour.
Minimum Order 250g
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Inspired by Tomme cheeses but made by David Jowett at King Stone Dairy, Chedworth in Gloucestershire. Named after the local village Moreton-in-Marsh, site of the source of the River Evenlode. Luxurious, buttery texture with a clean, spritzy acidity.
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The Appleby's make the last traditional Cheshire in England - the only authentic English farmhouse Cheshire cheese left in the world. Coloured with annatto to give it a pale orange paste which is crumbly in texture and clean and zesty on the tongue followed by a rich mouth watering finish, which lingers in your mouth.
Minimum Order 250g
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Launched in 1997 by Judy Bell of Shepherd's Purse Dairy, Thirsk. A strong flavoured, ewe's milk, creamy blue, not unlike a Roquefort, with a slightly salty tang.
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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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 in Hawes. A naturally oak smoked cheese with a delicate smoky flavour and crumbly paste.
Minimum Order 250g
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A washed-rind cheese produced in Somerset. Similar to Raclette. Supple texture and full earthy flavor.
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A taste of Gigha. Handmade smoked mature cheddar from Inverloch Cheese Company. A smooth, creamy golden-brown paste full of smokiness.
Minimum Order 250g
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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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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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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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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
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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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With a firm body and traditional flaky texture, Butler's Farmhouse Red Leicester has a sweet butterscotch flavour and subtle aftertaste.
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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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
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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
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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
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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
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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
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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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From the Wensleydale Creamery in Hawes. Light textured, crumbly cheese matured for nine 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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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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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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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
01423 508837 | info@thecheeseboard.net
Order by 10am Monday – Thursday for next day delivery. Friday and weekend orders will be posted out on Monday
