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A superb hard cheese aged for 16 months. A crumbly texture with a nutty, browned butter taste and pronounced tang. The crunchy texture is similar to parmesan. -
A taste of Gigha. Handmade smoked mature cheddar from Inverloch Cheese Company. A smooth, creamy golden-brown paste full of smokiness.
Minimum Order 250g
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From Wensleydale Creamery in Hawes. A naturally oak smoked cheese with a delicate smoky flavour and crumbly paste.
Minimum Order 250g
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From the Vosges region of France, between Alsace, Lorraine and Franche-Comté. Slightly sticky and sweet with a pungent aroma and rich flavour.
Minimum Order 250g
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Mrs Ruth Kirkham began making Lancashire Cheese at Beesley Farm over 30 years ago. This was a skill she had been taught by her own mother, making her the third generation of cheese makers in her family. An award-winning mature Lancashire with a well rounded, creamy flavour.
Minimum Order 250g
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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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The Appleby's make the last traditional Cheshire in England - the only authentic English farmhouse Cheshire cheese left in the world. Coloured with annatto to give it a pale orange paste which is crumbly in texture and clean and zesty on the tongue followed by a rich mouth watering finish, which lingers in your mouth.
Minimum Order 250g
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From the village of Morbier in the Franche-Comté region of France. Soft, supple and sweet with a vegetarian black dye stripe in the middle, which used to be a layer of ash to divide the morning milk from the evening milk.
Minimum Order 250g
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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.
Minimum Order 250g
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Supreme Champion at the International Cheese Awards 2011. A German blue cheese produced by Kaserei Champignon. Soft fresh and creamy.
Minimum Order 250g
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Made by Aslop and Walker in Coles Hall Barns, Five Ashes. Creamy, sweet, nutty flavour likened to a Gouda or Emmental.
Minimum Order 250g
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A soft, pungent cheese from Normandy, with a washed rind and assertive flavour and aroma to match. It is at its best from May to September after maturing from 6 to 8 weeks, but it is also excellent from March to December.
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
