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From Charles Martell, Laurel Farm, Dymock, Gloucester. The rind is washed in perry made from pear juice. The pear variety is "Stinking Bishop"! Soft, sticky, pungent cheese with an aroma worse than its bite. -
A washed rind cheese from Val Taleggio. The paste is creamy and supple. The aroma is earthy and more pungent than its flavour which is mild and fruity when young, deepening as it ages becoming plumper and more aromatic.
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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The Yorkshire classic from Wensleydale Creamery, Hawes. Made to a traditional recipe originated by the Cistercian monks who settled in Wensleydale. A lightly pressed chalky, crumbly cheese, a favourite of Wallace & Gromit.
Minimum Order 250g
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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
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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.
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A soft cow's milk cheese that is brie-like in texture with a sweet, smooth taste. Mellow and fruity becoming more peppery with age. Made with Guernsey milk from cows grazing near Henley. Produced by Village Maid, Reading.
Minimum Order 250g
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Traditional Wensleydale from Hawes. Mild and crumbly. Each sealed in wax.
200g
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Real Yorkshire Wensleydale from Hawes with the addition of apricots.
Minimum Order 250g
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Real Yorkshire Wensleydale from Hawes with the addition of juicy, plump cranberries.
Minimum Order 250g
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Real Yorkshire Wensleydale from Hawes with the addition of stem ginger.
Minimum Order 250g
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A fresh white Stilton from Long Clawson Dairy in Leicestershire. The sweetness of the mango and the spiciness of the ginger marry really well together.
Minimum Order 250g
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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.
Minimum Order 250g
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From Shepherd's Purse Dairy, Thirsk. A soft, creamy blue veined cheese made from local cow's milk. Mellow at first with a slightly salty bite.
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 by Jonathan and Duclie Crickmore of Fen Farm Dairy in Suffolk. Smooth, delicate, silky texture and complex lasting flavours. Similar to a "Brie de Meaux".
Minimum Order 250g
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Made by the Fergusons on their farm in West Cork. Washed-rind, semi-soft cheese, creamy, nutty with a hint of mushrooms.
Minimum Order 250g
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Produced by Simon and Tim Jones on their dairy farm on the eastern edge of the Lincolnshire Wolds. Cheddar in style but slightly open textured. Rich herbaceous notes, fruity and nutty.
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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Windsor Red Produced by Long Clawson in Leicestershire. A cheddar with added Port and Brandy....a crowd pleaser fit for a King!
Minimum Order 250g
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The Queen of cheeses Created by Cryer and Stott Cheesemongers to celebrate the Queen’s Platinum Jubilee Matured and graded at 70 days to represent each of the Queen’s years on the throne. Then matured up to 84 days for the perfect 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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Produced by the Reids at Sgriob Ruardh on the Isle of Mull. The cheese has a creamy, rounded full flavour, not dissimilar to a Stilton. Striking blue veins
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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.
01423 508837 | info@thecheeseboard.net
Order by 10am Monday – Thursday for next day delivery. Friday and weekend orders will be posted out on Monday
