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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. -
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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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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Real Yorkshire Wensleydale from Hawes with the addition of stem ginger.
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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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 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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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
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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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Aged Connage Gouda...produced by Callum and Jill Clarke in Inverness. Matured for 24 months. Buttery, nutty and fruity flavour with a smooth creamy paste.
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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Produced by Burts Cheese in Cheshire. Instead of piercing the cheese during the ripening to produce blue mould for the Burts Blue the cheese is ‘washed’ in Gwatkin Cider, from Herefordshire. A deliciously creamy earthy cheese.
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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 Selina Cairns in Lanarkshire. A mould ripened goat’s milk cheese in the shape of a pyramid. Creamy interior and a salty, earthy flavour
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From the Strathearn Cheese Company, this cheese is brined once a week in Comrie, Perthshire. Fresh and right with a buttery flavour
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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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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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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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Produced by Appleby Creamery in Cumbria. A creamy blue cheese from the milk of Ayrshire cows. Rich and velvety soft with a subtle contrast of flavour from the blue veins.
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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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A washed-rind cheese produced in Somerset. Similar to Raclette. Supple texture and full earthy flavor.
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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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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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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.
01423 508837 | info@thecheeseboard.net
Order by 10am Monday – Thursday for next day delivery. Friday and weekend orders will be posted out on Monday
