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From Wensleydale Creamery, Hawes. A creamy Cheddar with the addition of caramelised onions which gives it a sweet, tangy flavour. -
Aged Connage Gouda...produced by Callum and Jill Clarke in Inverness. Matured for 24 months. Buttery, nutty and fruity flavour with a smooth creamy paste.
Minimum Order 250g
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Likened to a French Morbier but produced in the rolling hills of the Cotswolds. Smooth and supple with a striking line of aah running through it. Flavour has rich notes of hazelnut.
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A two day curd cheese smoked over whiskey barrel shavings, named after Scotlands capital Edinburgh. A fresh and creamy texture with a mild smoky back taste.
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Made on the farm in Ditcheat, Somerset for six generations using traditional starter cultures, rich milk from their own cows, and always matured for at least 24 months. A deliciously creamy cheddar with both savoury and naturally sweet notes.
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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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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Or “Summer Beaufort” is a traditional cheese produced in the Savoie region of the French Alps. The texture is slightly sticky and buttery and the aromatic flavour is of fresh milk and meadow flowers.
Minimum Order 250g
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From the Snowdonia Cheese Company. An extra mature cheddar, very creamy and a delicious sweet aftertaste. The crunchiness of the calcium lactate comes through giving it a lovely texture.
Minimum Order 250g
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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. A mould ripened goat’s milk cheese in the shape of a pyramid. Creamy interior and a salty, earthy flavour
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A collaboration from Alex James and Shepherds Purse Cheeses. Complex and creamy with bold cracks and streaks of blue. Spicy and sweet with an underlying savouriness.
Minimum Order 250g
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Made by Riauridh Stone of the Highland Fine Cheese in Tain. It truly screams "Blue Murder!" Complex and creamy laced with bold cracks and streaks of blue. Spicy, steely and sweet.
Minimum Order 250g
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Produced at Wensleydale Creamery in Hawes. A milder choice to a Stilton with the crumbly texture of white Wensleydale. Supreme Champion at the British Cheese Awards 2012.
Minimum Order 250g
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Produced by Eldwick Creaqmery, a new start-up in Eldwick, West Yorkshire. A soft, rich, buttery brie with the addition of truffle pieces. Delicious and well-balanced flavour.
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Made to strict regulations, the Brie de Meaux is considered the "King of all Bries". Farmhouse made, matured for 5-6 weeks with a rich, glossy straw-coloured paste and a snow-white rind. Brie should be full-flavoured, fruity and slightly tangy.
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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A bloomy-white mould goat's milk log. Ideal for grilling on French bread.
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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A cream enriched rennet-free cheese produced in the Ross-shire Highlands in Scotland. Rolled in pinhead oatmeal. The dense paste is a pale primrose colour, rich and buttery.
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From Normandy this traditional creamy bloomy-white rinded cheese has a pale golden paste with a fruity smell and no trace of ammonia.
Sold as 250g
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Named after the Cantal Mountains in the Auvergne region of France. One of the oldest cheeses in France. Probably the closest equivalent to the English Cheddar with a creamy, nutty flavour.
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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From the Cheddar Gorge Cheese Company, this is the only Cheddar made in the Cheddar Gorge. Robust & strong.
Minimum Order 250g
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A white bloomy-rinded cheese from the Champagne region in France. When young it is firm with a creamy taste, which becomes soft and oozing as it matures, with a slightly salty aftertaste.
Minimum Order 250g
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The first ALL BLACK Cheddar! Deliciously creamy and mature. Blended with Charcoal. Definitely a talking point on your cheese board! Available in waxed 200g '"lumps of coal" as Plain, Smokey or Chilli.
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From Perigord, South West of France. A Trappist style cheese with a soft, smooth pale texture and a full bodied flavour.
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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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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The village of Colston Bassett lies near the Nottinghamshire/Leicestershire border, in an area known as the Vale of Belvoir. Many villages in this area had small Stilton dairies in the nineteenth century, most of which have now disappeared. Colston Bassett Dairy has been making Stilton for almost a century. Rich, strong and creamy, our best selling Blue Stilton.
Minimum Order 250g
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From the Gruyere family. Matured for 18 months in the Franche-Jura region of eastern France. Comté has the highest production of all French AOC cheeses, around 40,000 tonnes per year. Fruity and nutty.
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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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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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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Handmade at Lyburn Dairy, Cornwall. A light textured, creamy, crumbly mould-ripened cheese, wrapped in nettle leaves which looks very attractive. The paste is dense and creamy near the rind becoming light and chalky to the core.
Minimum Order 250g
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Produced by Richard Derbyshire at Atley Hill near Northallerton. A natural-rinded, cloth-bound 5 week old cheese. Spongy, slightly crumbly texture with a subtle flavour. A very fine Yorkshire Dales cheese which is smooth, rich and creamy. More flavour than Wensleydale with a sharp bite.
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
