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It’s a Brie de Meaux sandwiched with a filling of crème fraiche, mascarpone and chopped black truffles. Truly decadent! The truffles bring out the mushroomy earthiness of the brie. -
Produced by the Northumberland Cheese Company, this gloriously creamy cheese is smoked over oak chippings and has a lovely mellow smoky flavour.
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 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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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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This is Papillon’s top of the range Roquefort, aged for over 4 months. An exquisite sheep’s milk cheese, creamy, sharp and sweet.
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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Produced by Curlew Dairy in the town of Wensley, Wendleydale. Made by hand to a traditional clothbound Wensleydale recipe, then pieced and aged for 3 months. Smooth texture with a mellow spicy blue flavour.
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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.
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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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Produced by Selina Cairns in Lanarkshire. Created in the 1980s this lovely cheese has become a modern classic. This is Scotlands answer to Roquefort, with the rich sheep's milk, complementing the strong blue veining.Matured for six weeksin the early season which has a lingering sweet flavour. Matured for 8 months in the late season, giving it a punchier and more savoury flavour.
01423 508837 | info@thecheeseboard.net
Order by 10am Monday – Thursday for next day delivery. Friday and weekend orders will be posted out on Monday
