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Produced in North Holland using traditional methods. Aged for an anazing 1000 days! Flavour is unique. It has a deep, orange colour with delicious nutty, deep caramel flavours with a long finish. There is also a hint of sweetness and subtle crunch of salt crystals making it exceptionally robust and irresistible! -
An award wining sheep's cheese by Alsop & Walker from East Sussex. This sheep's cheese has a moist and yielding texture, it offers a lingering flavour with a pleasing buttery and nutty sweetness in a roughened red rind. Matured for 16-20 weeks - it's a must try!
Minimum Order 250g
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Produced by Alsop & Walker in E.Sussex. Fluffy white rind with a smooth interior. Mellow flavour with a hint of nuttiness. Subtle tones of fresh mushrooms with a creamy and smooth finish becoming stronger and softer as it matures.
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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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 by Shepherds Purse Artisan Cheeses in Thirsk using milk from a British, single herd of Italian water buffalo. herd. A well balanced blue flavour, which is complimented with a velvety, unctuous texture.
Minimum Order 250g
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An organic brie made by Connage Dairy in Inverness. Wonderfully creamy texture with a surprisingly floral flavour. Clava is named after a bronze circular burial cairn near the farm.
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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 fresh lemony goat's milk log from Clare in Ireland. Fruity and fresh flavour with a smooth and velvety texture. Ash coated to give it a more prominent flavour
Minimum Order 250g
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Made by Shepherd's Purse Cheeses in Thirsk. Lavender is added to the sheep's milk to allow the flavour to infuse resulting in a delicate fragrant taste combining with a meadowy sweetness of the sheep's milk.
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This celebrated cheese has won many international awards including super gold at the 2014 world cheese awards. Produced by the Stone family at Highland Fine Cheeses in Twin, Scotland. Continental in style, rich, full and creamy. Slightly Salty to start with a peppery finish.
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A raw milk Wensleydale. Typically matured for 3 months by Carlew Dairy in Leyburn. Smooth buttery with an lingering flavour.
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A fresh and lemony raw goat’s milk log from Clare in Ireland. Fruity and fresh flavour with a smooth and velvety texture. Ash coated to give a more prominent flavour.
Minimum Order 250g
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Irish Farmhouse cheese produced in the valley of Comkeen, West Cork. Semi-soft, washed rind. Mild and creamy when young, stronger and fruitier as it matures.
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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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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Real Yorkshire Wensleydale from Hawes with the addition of stem ginger.
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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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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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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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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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 blue-veined, cylindrical creamy cheese from the Auvergne region. Creamy textured with a sharp, slightly salty flavour.
Minimum Order 250g
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Its name literally means "sweet milk". Smooth creamy, mild blue-veined cheese. It was originally produced by Galbani for the British market as a milder, softer version of Gorgonzola.
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
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Established since 1985 by Jane Grubb in County Tipperary. A world class Irish blue cheese with a melt in the mouth creaminess. Ripened for about 2 months - the flavour strengthens with age.
Minimum Order 250g
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A bloomy-white mould goat's milk log. Ideal for grilling on French bread.
Minimum Order 250g
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Produced by the Swaledale Cheese company at Metcalfe Farm in Leyburn. A stilton-style cheese with grassy and nutty tones, a perfectly balanced creamy cheese.
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
