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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. -
Made by Cropwell Bishop Creamery. Matured for up to 12 weeks, it has a rich tangy flavour, and a velvety-soft texture that melts in the mouth.
Minimum Order 250g
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Handmade at Lyburn Dairy, Cornwall. Like the Cornish Yarg except the cheese is wrapped in wild garlic leaves which infuses the cheese with their flavour.
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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An award winning cheese from Lynher Dairies, the producer of Cornish Yarg. Kern means round in Cornish – an apt name for a round (and well-rounded) cheese. Hard, slightly flaky texture with a buttery, caramel flavour.
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A washed-rind cheese produced in Somerset. Similar to Raclette. Supple texture and full earthy flavor.
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Produced by Appleby Creamery in Cumbria. A creamy blue cheese from the milk of Ayrshire cows. Rich and velvety soft with a subtle contrast of flavour from the blue veins.
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Produced by Selina Cairns in Lanarkshire. Matured for six weeks. Early season, the cheese has a lingering, sweet flavour, Late season, it becomes punchier and more savoury.
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From the Strathearn Cheese Company, this cheese is brined once a week in Comrie, Perthshire. Fresh and right with a buttery flavour
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Produced by Selina Cairns in Lanarkshire. A mould ripened goat’s milk cheese in the shape of a pyramid. Creamy interior and a salty, earthy flavour
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Produced by Burts Cheese in Cheshire. Instead of piercing the cheese during the ripening to produce blue mould for the Burts Blue the cheese is ‘washed’ in Gwatkin Cider, from Herefordshire. A deliciously creamy earthy cheese.
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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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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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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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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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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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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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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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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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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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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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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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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
01423 508837 | info@thecheeseboard.net
Order by 10am Monday – Thursday for next day delivery. Friday and weekend orders will be posted out on Monday
