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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. -
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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A Yorkshire cheddar – style cheese which is produced from Jersey and Guernsey milk to give it a rich, buttery texture. Creamy with full flavour.
Minimum Order 250g
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A mountain cheese made from raw milk within the Val D’Aosta, Italy. The texture is tight and dense with a few holes. The flavour is sweet, butternut honey with a trace of acidity. Great for melting.
Minimum Order 250g
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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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From Epoisses, which is in the Cote d'Or region of France. Strong flavour which matures during frequent washing's of Marc De Bourgogne - one of our strongest and most pungent soft cheeses!
Sold as 250g
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Produced by Cryer & Stott in Wakefield. Soft and bloomy cheese which has been soaked in Yorkshire Tea infused Gin. Clean flavour, slightly salty, with a hint of juniper. It's named Endeavour after Captain Cook's famous ship that was moored off Botany Bay.
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Produced by Errington Cheese in Lancashire. Raw goats milk log rolled in ash. Matured for 2 - 3 weeks. Becomes soft and springy as it matures outside.
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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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The Yorhsire French Cheese! Originally produced to celebrate the Queen's Golden Jubilee and to celebrate the Tour de France in Yorkshire. Creamy and Complex, fruity and soft.
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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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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
01423 508837 | info@thecheeseboard.net
Order by 10am Monday – Thursday for next day delivery. Friday and weekend orders will be posted out on Monday
