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Supreme Champion at the International Cheese Awards 2011. A German blue cheese produced by Kaserei Champignon. Soft fresh and creamy. -
Made by the Montgomerys in Somerset with milk from their own herd of 200 Freesians. A farmhouse mature Cheddar with a deep, rich nutty flavour.
Minimum Order 250g
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From the village of Morbier in the Franche-Comté region of France. Soft, supple and sweet with a vegetarian black dye stripe in the middle, which used to be a layer of ash to divide the morning milk from the evening milk.
Minimum Order 250g
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Inspired by Tomme cheeses but made by David Jowett at King Stone Dairy, Chedworth in Gloucestershire. Named after the local village Moreton-in-Marsh, site of the source of the River Evenlode. Luxurious, buttery texture with a clean, spritzy acidity.
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The Appleby's make the last traditional Cheshire in England - the only authentic English farmhouse Cheshire cheese left in the world. Coloured with annatto to give it a pale orange paste which is crumbly in texture and clean and zesty on the tongue followed by a rich mouth watering finish, which lingers in your mouth.
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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Mrs Ruth Kirkham began making Lancashire Cheese at Beesley Farm over 30 years ago. This was a skill she had been taught by her own mother, making her the third generation of cheese makers in her family. An award-winning mature Lancashire with a well rounded, creamy flavour.
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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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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From Wensleydale Creamery in Hawes. A naturally oak smoked cheese with a delicate smoky flavour and crumbly paste.
Minimum Order 250g
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A washed-rind cheese produced in Somerset. Similar to Raclette. Supple texture and full earthy flavor.
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A taste of Gigha. Handmade smoked mature cheddar from Inverloch Cheese Company. A smooth, creamy golden-brown paste full of smokiness.
Minimum Order 250g
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A superb hard cheese aged for 16 months. A crumbly texture with a nutty, browned butter taste and pronounced tang. The crunchy texture is similar to parmesan.
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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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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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 Champagne region. Strong and spicy cheese, shaped like a sunken drum. A tradition is to pour Champagne into the "drum" of the cheese before eating it. Washed in brine and annatto to give it its orange colouring.
Minimum Order 250g
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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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Literally translated means "scraper". A rich, buttery cheese with a pale golden paste and a golden orange rind, the flavour being full and fruity. Traditionally sliced and cooked before an open fire or on a Raclette machine, then scraped off onto hot potatoes or pickles and served with dry, cured meats.
Minimum Order 250g
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From the Snowdonia Cheese Company. A guest cheese of Red Leicester with added chilli and crushed pepper. Spicy!
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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Produced by Cryer & Stott in Wakefield. A creamy, crumbly Wensleydale with the addition of Yorkshire rhubarb and vanilla. A delicious combination which is subtle and not too sweet.
Minimum Order 250g
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Made at Ashes Farm in Settle using local goat's milk. Creamy, crumbly blue cheese with a delicious salty bite.
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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With a firm body and traditional flaky texture, Butler's Farmhouse Red Leicester has a sweet butterscotch flavour and subtle aftertaste.
Minimum Order 250g
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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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Produced for Cryer and Stott in Wakefield. A Yorkshire Red mature cheddar with the addition of Yorkshire Henderson's Relish. A delicious combination!
Minimum Order 250g
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A traditional, European style semi-hard cheese. A seasonal cheese produced from February to September and aged for a minimum of six months. Complex flavour with savoury yet gentle sweet notes.
Minimum Order 250g
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Produced in small batches in Skipton using organic milk from Acorn Dairy. Rich, buttery, salty with a real depth of flavour which lingers and melts in the mouth
Minimum Order 250g
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A superb creamy alternative to a Blue Stilton. Coloured with annatto to give it a colourful orange paste which adds colour to any cheese board. Produced by Cropwell Bishop in Nottinghamshire.
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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From Alsop & Walker from East Sussex. A lightly smoked semi-hard cheese with natural eyes and buttery, sweet, nutty taste. Aged for 5-7 months.
Minimum Order 250g
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The only Red Leicester made in Leicestershire. Handmade using traditional rennet and unpasteurised milk, by Jo and James Clarke. Smooth and creamy with a full flavour, cloth bound and matured for 6 months on beech shelves.
Minimum Order 250g
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From the Wensleydale Creamery in Hawes. Light textured, crumbly cheese matured for nine months.
Minimum Order 250g
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Made by Village Maid, Berkshire. Inspired by the local pecorino in Sardinia. Hard Pressed ewe's milk cheese with a well developed nutty flavour.
Minimum Order 250g
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A young Gouda spiced with cumin seeds.
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
