-
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! -
This iconic heart-shaped cheese crafted by Godminster in the heart of Somerset. A deliciously smooth and creamy cheddar with a punchy flavour. Enrobed in its distinctive burgundy wax for the perfect Valentines gift. Produced to a traditional 90 year old recipe and matured for up to 12 months for its rich depth of flavour.
-
An aged Gouda made for an extra 4 - 6 months by Caron Lodge, making it extremely aged with flavours of caramel and bonfire toffee.
-
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
-
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.
-
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.
01423 508837 | info@thecheeseboard.net
Order by 10am Monday – Thursday for next day delivery. Friday and weekend orders will be posted out on Monday
