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Made by the Montgomerys in Somerset with milk from their own herd of 200 Freesians. A farmhouse mature Cheddar with a deep, rich nutty flavour. -
Like Emmental, Gruyere is a pressed cooked cheese, but with a drier firmer texture and a richer sharper flavour; an excellent melting cheese for sauces and a must with Emmental for fondues.
Minimum Order 250g
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Artisan produced by Igor. This is the first Gorgonzola to be produced back in the 9th century, from the surroundings of Milano and Piedmonte. Creamy and spicy.
Minimum Order 250g
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Waxed Truckle of Godminster Vintage Cheddar in the shape of a heart. An attractive cake topper for a cheese wedding cake.
200g Each
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From Norway. A mixture of cow's and goat's milk. A brown paste and sweet caramel flavour.
Minimum Order 250g
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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 small, hard, goat's milk cheese, the name meaning "dung". This applies to the well-aged, hard, dry, black or grey-brown mouldy rind; sharp and salty when aged. When younger, they are less intimidating and creamier.
Individually Weighs 60g
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Winner of the Supreme Champion Award at the British Cheese Awards. Produced by the Moodys at their dairy in Landford on the edge of the New Forest, rosary is a delectable, soft and fresh cheese. Matured for a matter of days, Rosary is perfect for a Summer cheeseboard. To make it extra special, try it with our Touraine Sauvignon Blanc - an absolute classic pairing.
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Alpencheddar Albert Kraus, from Algau in Germany, has created a cross-channel collaboration with Mary Quicke from Devon. An unusual blend of a British Farmhouse Cheddar and an Alpine style cheese. It has a distinct sweet, nuttiness, from the Alpine cheese, paired with the acidity of the cheddar, which leads to a tangy finish and flavours of hazelnut and sweet apricot.
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From Venezia in Italy. Rather like a springer, younger Emmental. The cheese has scattered holes through a pale creamy paste and a lovely light nutty, milky aroma. The taste is fresh and milky. Delicious in salads or melts well too.
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Retired vets John and Heather set up Wakebridge Manor Farm creamery on their own family farm in Derbyshire. Using milk from their own flock of sheep, they've fulfilled their dream of producing artisan sheep's cheese. Winning two awards - 'Champion UK Sheep Milk Cheese 2024' and 'Best Novice Cheesemaker 2024' in the International Cheese and Dairy Awards. Close textured, creamy and savoury with a hint of sweetness.
01423 508837 | info@thecheeseboard.net
Order by 10am Monday – Thursday for next day delivery. Friday and weekend orders will be posted out on Monday
