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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. -
Supreme Champion at the International Cheese Awards 2011. A German blue cheese produced by Kaserei Champignon. Soft fresh and creamy.
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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Like Emmental, Gruyere is a pressed cooked cheese, but with a drier firmer texture and a richer sharper flavour; an excellent melting cheese for sauces and a must with Emmental for fondues.
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
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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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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 blue-veined, cylindrical creamy cheese from the Auvergne region. Creamy textured with a sharp, slightly salty 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 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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This speciality cheese from Burgundy is made with double cream. It has a smooth, creamy texture, and a white, bloomy rind with a hint of mushroom aroma. It has a mild taste, with a light note of hazelnut and a pleasant after bite. It becomes unctuous and gooey when ripe.
Minimum Order 250g
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A small, hard, goat's milk cheese, the name meaning "dung". This applies to the well-aged, hard, dry, black or grey-brown mouldy rind; sharp and salty when aged. When younger, they are less intimidating and creamier.
Individually Weighs 60g
01423 508837 | info@thecheeseboard.net
Order by 10am Monday – Thursday for next day delivery. Friday and weekend orders will be posted out on Monday
