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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 -
Made by their own herd of predominantly Friesian cows, but also from the odd Jersey and Ayshire cow, on a small family farm situated on the beautiful Isle of Mull, in the Inner Hebrides, off the West Coast of Scotland.Traditionally made Scottish cloth-bound cheddar matured for not less than 18 months. A pale ivory colour with an excellent creamy texture and robust, sharp flavour.
Minimum Order 250g
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Scottish Farmhouse Cheddar from Tobermory. Rich and creamy matured for at least 18 months. Strong, sharp and earthy.
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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Produced by Wensleydale Creamery, Hawes, Kit Calvert is a lovingly handcrafted buttery, creamy textured cheese. A cheese celebrating the father of Wensleydale cheese ‘Kit Calvert’, who helped to save the Wensleydale Creamery from closure in 1935.
Minimum Order 250g
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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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Made by Shorrocks cheeses on their farm in Goosnargh, Lancashire. Creamy texture with a strong bite. Presented in a black wax in the shape of a bomb!
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Wensleydale made by David Williams of Crewe Hall, with added chunks of real lemon which gives a subtle, fresh, citrusy after bite.
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 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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A soft, pungent cheese from Normandy, with a washed rind and assertive flavour and aroma to match. It is at its best from May to September after maturing from 6 to 8 weeks, but it is also excellent from March to December.
Minimum Order 250g
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Made by Aslop and Walker in Coles Hall Barns, Five Ashes. Creamy, sweet, nutty flavour likened to a Gouda or Emmental.
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
