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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. -
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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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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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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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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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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A seasonal raw-milk Wensleydale made by the Hattons in Nidderdale, using milk from their small herd of Shorthorn cows grazing on wild meadows and pastureland.Unlike a traditional Wensleydale, Stonebeck is soft and creamy with a rich layered and complex flavour!
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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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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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A raw milk Wensleydale. Typically matured for 3 months by Carlew Dairy in Leyburn. Smooth buttery with an lingering flavour.
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Produced by Selina Cairns in Lanarkshire. Created in the 1980s this lovely cheese has become a modern classic. This is Scotlands answer to Roquefort, with the rich sheep's milk, complementing the strong blue veining.Matured for six weeksin the early season which has a lingering sweet flavour. Matured for 8 months in the late season, giving it a punchier and more savoury flavour.
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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
01423 508837 | info@thecheeseboard.net
Order by 10am Monday – Thursday for next day delivery. Friday and weekend orders will be posted out on Monday
