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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. -
An aged Gouda made for an extra 4 - 6 months by Caron Lodge, making it extremely aged with flavours of caramel and bonfire toffee.
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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 in the Yorkshire Dales. A hard blue goats cheese with a beautiful tangy flavour. Encased in blue wax to keep it moist as it matures. Ribblesdale provide award winning artisan sheep and goat cheeses which have a reputation for quality and nutritional benefits.
Minimum Order 250g
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Made by Shepherd's Purse Cheeses in Thirsk. Lavender is added to the sheep's milk to allow the flavour to infuse resulting in a delicate fragrant taste combining with a meadowy sweetness of the sheep's milk.
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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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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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The fruity, tangy Gruyere is a genuine classic among Swiss hard cheeses. Attentive care and the ageing process in the sandstone caves of Kaltbach are what give this cheese its unmistakable rustic brown patina. Maturing for at least 12 months, 3 months in the dairy, and for at least 9 months in the caves, it turns into a very special cheese. This is evident from both its appearance and its substance: the crumbly body and the lingering after-taste without bitterness will win over any cheese lover. Only the very best Gruyere is chosen to mature in the Kaltbach caves, so the result is the best of the best aged Gruyere on your plates! Delicious on a cheese board or melted in fondues, or on top of fish pie!
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Produced by King Stone Dairy in Chedworth, Gloucestershire. David Jowett wanted to create an Alpine style cheese to showcase the aromatic, herbal flavours of the farm, using as much grass-fed Summer milk as possible to create a fruity, nutty cheese, with aromas of pineapple and flavours of charred roast onions
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Launched in 1997 by Judy Bell of Shepherd's Purse Dairy, Thirsk. A strong flavoured, ewe's milk, creamy blue, not unlike a Roquefort, with a slightly salty tang.
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
01423 508837 | info@thecheeseboard.net
Order by 10am Monday – Thursday for next day delivery. Friday and weekend orders will be posted out on Monday
