-
This celebrated cheese has won many international awards including super gold at the 2014 world cheese awards. Produced by the Stone family at Highland Fine Cheeses in Twin, Scotland. Continental in style, rich, full and creamy. Slightly Salty to start with a peppery finish. -
Scottish Farmhouse Cheddar from Tobermory. Rich and creamy matured for at least 18 months. Strong, sharp and earthy.
Minimum Order 250g
-
Produced by Errington Cheese in Lancashire. Raw goats milk log rolled in ash. Matured for 2 - 3 weeks. Becomes soft and springy as it matures outside.
-
Handmade at Lyburn Dairy, Cornwall. Like the Cornish Yarg except the cheese is wrapped in wild garlic leaves which infuses the cheese with their flavour.
Minimum Order 250g
-
From the Auvergne region of France. Supple and silky texture which melts in the mouth. Slightly acidic, it tastes of copper, walnuts and spices.
Minimum Order 250g
-
Made in the mountains and pressed to eliminate as much water as possible. Produces a firm and nutty flavour, not too strong, but tasty.
Minimum Order 250g
-
Produced by Jonathan Crump with milk from Gloucester cows on his farm in Standish. Matured for 4-6 weeks, it has a gentle, milky taste with zesty undertones and a clean finish.
Minimum Order 250g
-
Produced by Appleby Creamery in Cumbria. A creamy blue cheese from the milk of Ayrshire cows. Rich and velvety soft with a subtle contrast of flavour from the blue veins.
-
Matured for 12 months and made with unpasteurised cow's milk by Jane Stewart in Anstruther, Fife. Creamy, Tangy and Savoury with notes of fresh grass and tropical fruit.
-
Made by Aslop and Walker in Coles Hall Barns, Five Ashes. Creamy, sweet, nutty flavour likened to a Gouda or Emmental.
Minimum Order 250g
-
A hard, pressed ewe's milk cheese, aged for 3 months. A substitute for Parmesan for those intolerant of cow's milk but a little more salty.
Minimum Order 250g
-
An organic brie made by Connage Dairy in Inverness. Wonderfully creamy texture with a surprisingly floral flavour. Clava is named after a bronze circular burial cairn near the farm.
-
From Norway. A mixture of cow's and goat's milk. A brown paste and sweet caramel flavour.
Minimum Order 250g
-
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
-
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.
Minimum Order 250g
-
From Shepherd's Purse Dairy, Thirsk. A soft, creamy blue veined cheese made from local cow's milk. Mellow at first with a slightly salty bite.
Minimum Order 250g
-
Irish Farmhouse cheese produced in the valley of Comkeen, West Cork. Semi-soft, washed rind. Mild and creamy when young, stronger and fruitier as it matures.
Minimum Order 250g
-
An award winning cheese from Lynher Dairies, the producer of Cornish Yarg. Kern means round in Cornish – an apt name for a round (and well-rounded) cheese. Hard, slightly flaky texture with a buttery, caramel flavour.
-
Beaufort is pale and white when made in winter and pale and yellow when made in summer. It is said that chlorophyll from the grass and carotene from the alpine flowers, gives the cheese its colour and flavour. The aroma of this winter one is of hazelnuts with a fruity flavour.
Minimum Order 250g
-
Gained a SUPER GOLD at the World Cheese Awards 2019! Produced by Todd Trethowan near Weston-Super-Mare, Somerset. Flavour is fresh and richly lactic at the centre; closer to the rind it becomes mushroomy, savoury and earthy.
Minimum Order 250g
-
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
-
Produced by Selina Cairns in Lanarkshire. A mould ripened goat’s milk cheese in the shape of a pyramid. Creamy interior and a salty, earthy flavour
-
From Shepherd's Purse Dairy, Thirsk. A soft, creamy blue with a slight peppery, rather than salty, bite. Coloured with annatto to give it a bright golden paste.
Minimum Order 250g
-
Wensleydale made by David Williams of Crewe Hall, with added chunks of real lemon which gives a subtle, fresh, citrusy after bite.
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
