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From Shepherd's Purse Dairy, Thirsk. A soft, creamy blue veined cheese made from local cow's milk. Mellow at first with a slightly salty bite. -
A raw milk Wensleydale. Typically matured for 3 months by Carlew Dairy in Leyburn. Smooth buttery with an lingering flavour.
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Windsor Red Produced by Long Clawson in Leicestershire. A cheddar with added Port and Brandy....a crowd pleaser fit for a King!
Minimum Order 250g
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Named after the cheese makers, Andy and Anne Wigmore, this cheese is a traditional hand-made ewe's milk cheese matured for six weeks. It has a bloomy rind and the paste is soft and creamy. It tastes milky and floral without being heavy or overpowering.
Minimum Order 250g
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A fresh white Stilton from Long Clawson Dairy in Leicestershire. The sweetness of the mango and the spiciness of the ginger marry really well together.
Minimum Order 250g
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Produced in North Holland using traditional methods. Aged for an anazing 1000 days! Flavour is unique. It has a deep, orange colour with delicious nutty, deep caramel flavours with a long finish. There is also a hint of sweetness and subtle crunch of salt crystals making it exceptionally robust and irresistible!
Minimum Order 250g
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Real Yorkshire Wensleydale from Hawes with the addition of stem ginger.
Minimum Order 250g
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Real Yorkshire Wensleydale from Hawes with the addition of juicy, plump cranberries.
Minimum Order 250g
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Real Yorkshire Wensleydale from Hawes with the addition of apricots.
Minimum Order 250g
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Traditional Wensleydale from Hawes. Mild and crumbly. Each sealed in wax.
200g
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- Truckle of Traditional Wensleydale 500g
- Truckle of Fruit Wensleydale 200g
- Traditional Fruit Cake 500g
- Traditional Cheese Knife
- Raydale Wensleydale Cheese Lover’s Caramelised Carrot Chutney
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From the Strathearn Cheese Company, this cheese is brined once a week in Comrie, Perthshire. Fresh and right with a buttery flavour
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A soft cow's milk cheese that is brie-like in texture with a sweet, smooth taste. Mellow and fruity becoming more peppery with age. Made with Guernsey milk from cows grazing near Henley. Produced by Village Maid, Reading.
Minimum Order 250g
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- Truckle of Traditional Wensleydale 200g
- Packet of Scottish Oatcakes
- Rich Traditional Fruitcake
- Jar of Fruit for Cheese
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- Vegetarian Pate
- 100g Blue Murder
- 100g Mrs Kirkham’s Lancashire
- 100g Summerfield
- 100g Rosary
- 1 x Millers Crackers
- 1 x Blueberry Preserves Chutney
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Encircled in a strip of bark, the brine washed cheese becomes almost liquid when ripe. Delicious baked and eaten as a fondue or simply spoon it out as it is. Seasonal cheese available from mid September to March.
400g
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A "drunken" cheese produced by La Casearia Carpeneto who specialises in making innovative cheeses. Steeped in red Raboso wine this cheese has a fruity aroma and delicate, slightly spicy flavour.
Minimum Order 250g
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Camembert style cheese made by Stacey Hedges and Charlotte Spruce in Hampshire using local milk from Holstein cows. Sweet, rich and nutty with a pleasing vegetal, cabbagey flavour.
Minimum Order 250g
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The Yorkshire classic from Wensleydale Creamery, Hawes. Made to a traditional recipe originated by the Cistercian monks who settled in Wensleydale. A lightly pressed chalky, crumbly cheese, a favourite of Wallace & Gromit.
Minimum Order 250g
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Made in the mountains and pressed to eliminate as much water as possible. Produces a firm and nutty flavour, not too strong, but tasty.
Minimum Order 250g
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- The Masterclass Cheese Knife
- Gift of Oil Classic Balsamic Vinegar 100ml
- Rosebud Preserves Chutney
- Fine Cheese Company Heritage Cheese Biscuit Selection
- Wild & Fruitful Marmalade
- Jar of Pickled Walnuts
- Olive Branch Sweet Olive, Fig & Almond Relish
- Kilner Jar of Mixed Olives
- Ballancourt Artisan Hand-Prepared Pate
- 2 Year Aged Gouda 250g
- Waxed Lancashire Bomb from Shorrocks Farm 400g
- Boxed Baron Bigod Brie 250g
- Hafod Cheddar 250g
- Leeds Blue 300g
- Rosary Ash Goats Milk 275g
- Traditional Wensleydale 500g
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- Petit Livarot
- Brie with Truffles 100g
- Vacherin Mont D’Or 450g
- Stichelton
- Old Winchester
- Gorwydd Caerphilly
- Sparkenhoe Red Leicester
- Special Reserve Wensleydale
- Rosebud Preserves Damson Fruit
- Fine Cheese Company Baked Fig Ball
- Fine Cheese Company Moscato Grape Nectar
- Fine Cheese Company Toasts For Cheese
- Stag Seaweed Water Biscuits
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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
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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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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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This celebrated cheese has won many international awards including super gold at the 2014 world cheese awards. Produced by the Stone family at Highland Fine Cheeses in Twin, Scotland. Continental in style, rich, full and creamy. Slightly Salty to start with a peppery finish.
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Handmade in Lancashire by Butlers Farmhouse Cheeses A really delicate, creamy and perfectly rich. The blue bite develops with warmth but soon mellows into a sea of creaminess.
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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- Round Baby Stilton 1kg
- Silver Stilton Scoop
- Lime & Chilli Fruit for Cheese
- Walnut Crackers for Blue Cheese
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A fresh and lemony raw goat’s milk log from Clare in Ireland. Fruity and fresh flavour with a smooth and velvety texture. Ash coated to give a more prominent flavour.
Minimum Order 250g
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A fresh lemony goat's milk log from Clare in Ireland. Fruity and fresh flavour with a smooth and velvety texture. Ash coated to give it a more prominent flavour
Minimum Order 250g
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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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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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A young Gouda spiced with cumin seeds.
Minimum Order 250g
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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
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From the Wensleydale Creamery in Hawes. Light textured, crumbly cheese matured for nine months.
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
