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A white bloomy-rinded cheese from the Champagne region in France. When young it is firm with a creamy taste, which becomes soft and oozing as it matures, with a slightly salty aftertaste. -
A bloomy-white mould goat's milk log. Ideal for grilling on French bread.
Minimum Order 250g
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Alpencheddar Albert Kraus, from Algau in Germany, has created a cross-channel collaboration with Mary Quicke from Devon. An unusual blend of a British Farmhouse Cheddar and an Alpine style cheese. It has a distinct sweet, nuttiness, from the Alpine cheese, paired with the acidity of the cheddar, which leads to a tangy finish and flavours of hazelnut and sweet apricot.
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Artisan made in small batches in the mountains of "Picos de Europa". Blue cheese hand wrapped in maple leaves. One of our strongest blues with a piquant, salty 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 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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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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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 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
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From Venezia in Italy. Rather like a springer, younger Emmental. The cheese has scattered holes through a pale creamy paste and a lovely light nutty, milky aroma. The taste is fresh and milky. Delicious in salads or melts well too.
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The fruity, tangy Gruyere is a genuine classic among Swiss hard cheeses. Attentive care and the ageing process in the sandstone caves of Kaltbach are what give this cheese its unmistakable rustic brown patina. Maturing for at least 12 months, 3 months in the dairy, and for at least 9 months in the caves, it turns into a very special cheese. This is evident from both its appearance and its substance: the crumbly body and the lingering after-taste without bitterness will win over any cheese lover. Only the very best Gruyere is chosen to mature in the Kaltbach caves, so the result is the best of the best aged Gruyere on your plates! Delicious on a cheese board or melted in fondues, or on top of fish pie!
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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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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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Made in the Champagne region. Washed in Champagne, giving it a complex, fruity flavour which melts in the mouth.Most cheese is usually flipped to have two flat sides, but Langres is left on one side, which creates a natural dip in the top.It's traditional to pour Champagne into the cheese - a truly celebratory cheese!
Minimum Order 250g
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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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A typical Upper Normandy cheese in the shape of a heart. A white, bloomy rinded cheese which has a creamy, yet slightly granular texture. Legend has it that maidens would produce and give this cheese to their loved ones as a sign of their affection as the men went off to war.
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
