-
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. -
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
-
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
-
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
-
From Alsop & Walker from East Sussex. A lightly smoked semi-hard cheese with natural eyes and buttery, sweet, nutty taste. Aged for 5-7 months.
Minimum Order 250g
-
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
-
-
Produced for Cryer and Stott in Wakefield. A Yorkshire Red mature cheddar with the addition of Yorkshire Henderson's Relish. A delicious combination!
Minimum Order 250g
-
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
-
From the Wensleydale Creamery in Hawes. Light textured, crumbly cheese matured for nine months.
Minimum Order 250g
-
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.
-
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.
01423 508837 | info@thecheeseboard.net
Order by 10am Monday – Thursday for next day delivery. Friday and weekend orders will be posted out on Monday
