-
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. -
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
-
From the Snowdonia Cheese Company. A guest cheese of Red Leicester with added chilli and crushed pepper. Spicy!
Minimum Order 250g
-
Aged Red Leicester from the Snowdonia Cheese Company in Wales. Punchy, Flavoursome and creamy. Matured for 18 months.
Minimum Order 250g
-
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
-
Made at Ashes Farm in Settle using local goat's milk. Creamy, crumbly blue cheese with a delicious salty bite.
Minimum Order 250g
-
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
-
With a firm body and traditional flaky texture, Butler's Farmhouse Red Leicester has a sweet butterscotch flavour and subtle aftertaste.
Minimum Order 250g
-
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
-
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
-
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
-
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
01423 508837 | info@thecheeseboard.net
Order by 10am Monday – Thursday for next day delivery. Friday and weekend orders will be posted out on Monday
