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Encircled in a strip of bark, the brine washed cheese becomes almost liquid when ripe. Delicious baked and eaten as a fondue or simply spoon it out as it is. Seasonal cheese available from mid September to March. -
A goat's milk cheese produced in the Catalonia region of Northern Spain. Semi-soft and compact texture with a light, velvety coating of grey mould. Milky and delicate with a hint of nuttiness.
Minimum Order 250g
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Produced from cow’s milk that have been fed from the rich pastures of the Jura Mountains. Sweet and fruity when made with summer milk and nuttier when produced from winter milk.
Minimum Order 250g
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This is Papillon’s top of the range Roquefort, aged for over 4 months. An exquisite sheep’s milk cheese, creamy, sharp and sweet.
Minimum Order 250g
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It’s a Brie de Meaux sandwiched with a filling of crème fraiche, mascarpone and chopped black truffles. Truly decadent! The truffles bring out the mushroomy earthiness of the brie.
Minimum Order 250g
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From the Gruyere family. Matured for 18 months in the Franche-Jura region of eastern France. Comté has the highest production of all French AOC cheeses, around 40,000 tonnes per year. Fruity and nutty.
Minimum Order 250g
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Or “Summer Beaufort” is a traditional cheese produced in the Savoie region of the French Alps. The texture is slightly sticky and buttery and the aromatic flavour is of fresh milk and meadow flowers.
Minimum Order 250g
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A soft, pungent cheese from Normandy, with a washed rind and assertive flavour and aroma to match. It is at its best from May to September after maturing from 6 to 8 weeks, but it is also excellent from March to December.
Minimum Order 250g
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From Epoisses, which is in the Cote d'Or region of France. Strong flavour which matures during frequent washing's of Marc De Bourgogne - one of our strongest and most pungent soft cheeses!
Sold as 250g
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From Perigord, South West of France. A Trappist style cheese with a soft, smooth pale texture and a full bodied flavour.
Minimum Order 250g
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Made to strict regulations, the Brie de Meaux is considered the "King of all Bries". Farmhouse made, matured for 5-6 weeks with a rich, glossy straw-coloured paste and a snow-white rind. Brie should be full-flavoured, fruity and slightly tangy.
Minimum Order 250g
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A "drunken" cheese produced by La Casearia Carpeneto who specialises in making innovative cheeses. Steeped in red Raboso wine this cheese has a fruity aroma and delicate, slightly spicy flavour.
Minimum Order 250g
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This genuine 2 year old Parmesan is a superb grainy, brittle and crumbly cheese with a fruity flavour. Delicious when grated onto salads or sprinkled onto pasta or risotto. Or simply eat it on its own!
Minimum Order 250g
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From the Vosges region of France, between Alsace, Lorraine and Franche-Comté. Slightly sticky and sweet with a pungent aroma and rich flavour.
Minimum Order 250g
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Beaufort is pale and white when made in winter and pale and yellow when made in summer. It is said that chlorophyll from the grass and carotene from the alpine flowers, gives the cheese its colour and flavour. The aroma of this winter one is of hazelnuts with a fruity flavour.
Minimum Order 250g
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A mountain cheese made from raw milk within the Val D’Aosta, Italy. The texture is tight and dense with a few holes. The flavour is sweet, butternut honey with a trace of acidity. Great for melting.
Minimum Order 250g
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From Norway. A mixture of cow's and goat's milk. A brown paste and sweet caramel flavour.
Minimum Order 250g
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A hard, pressed ewe's milk cheese, aged for 3 months. A substitute for Parmesan for those intolerant of cow's milk but a little more salty.
Minimum Order 250g
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Made in the mountains and pressed to eliminate as much water as possible. Produces a firm and nutty flavour, not too strong, but tasty.
Minimum Order 250g
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From the Auvergne region of France. Supple and silky texture which melts in the mouth. Slightly acidic, it tastes of copper, walnuts and spices.
Minimum Order 250g
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Made by the Pardon family in the Basque-Bearn region in France. A ewe's milk cheese from unpasteurised milk. Complex yet delicately smooth flavours.
Minimum Order 250g
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A majestic cheese is oozing and sumptuous. It originates in the North of Italy in the provinces of Lombardy and Piedmonte. Now made along the River Po Valley.
Minimum Order 250g
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Produced in North Holland using traditional methods. Aged for an anazing 1000 days! Flavour is unique. It has a deep, orange colour with delicious nutty, deep caramel flavours with a long finish. There is also a hint of sweetness and subtle crunch of salt crystals making it exceptionally robust and irresistible!
Minimum Order 250g
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Artisan produced by Igor. This is the first Gorgonzola to be produced back in the 9th century, from the surroundings of Milano and Piedmonte. Creamy and spicy.
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
