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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 -
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
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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
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From the Wensleydale Creamery in Hawes. Light textured, crumbly cheese matured for nine months.
Minimum Order 250g
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A young Gouda spiced with cumin seeds.
Minimum Order 250g
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Matured for 12 months and made with unpasteurised cow's milk by Jane Stewart in Anstruther, Fife.Creamy, Tangy and Savoury with notes of fresh grass and tropical fruit.
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From the Auvergne region of France. Supple and silky texture which melts in the mouth. Slightly acidic, it tastes of copper, walnuts and spices.
Minimum Order 250g
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From Charles Martell, Laurel Farm, Dymock, Gloucester. The rind is washed in perry made from pear juice. The pear variety is "Stinking Bishop"! Soft, sticky, pungent cheese with an aroma worse than its bite.
Minimum Order 250g
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A seasonal raw-milk Wensleydale made by the Hattons in Nidderdale, using milk from their small herd of Shorthorn cows grazing on wild meadows and pastureland.Unlike a traditional Wensleydale, Stonebeck is soft and creamy with a rich layered and complex flavour!
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Made in High Weald in Brighton, using organic sheep milk. Matured for 4 months, then coated in edible, organic Safflower and Calendula petals to make a visually appealing cheese. The cheese has a firm, smooth texture. Its delicate flavour - complex and slightly sweet herbaceous has an aroma reminiscent of a summer hay meadow.We think this colourful cheese could brighten anyone's day and it won a silver award at the World Cheese Awards in 2023!
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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A washed rind cheese from Val Taleggio. The paste is creamy and supple. The aroma is earthy and more pungent than its flavour which is mild and fruity when young, deepening as it ages becoming plumper and more aromatic.
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
