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Made by Will Clarke and family in Market Barworth, Leicestershire, who product the famous Red Leicester Sparkenhoe. The Clarke family diversified into blue cheese production when their son Will returned to the farm. They have developed this classic British rinded blue akin to the famous blue cheeses produced in the region. Creamy texture, mellow blue flavour and a savoury finish. -
The only Red Leicester made in Leicestershire. Handmade using traditional rennet and unpasteurised milk, by Jo and James Clarke. Smooth and creamy with a full flavour, cloth bound and matured for 6 months on beech shelves.
Minimum Order 250g
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- Order from The Cheeseboard, Commercial Street, Harrogate.
- The perfect gift for all cheese-lovers.
- Makes the ideal stocking-filler.
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A superb creamy alternative to a Blue Stilton. Coloured with annatto to give it a colourful orange paste which adds colour to any cheese board. Produced by Cropwell Bishop in Nottinghamshire.
Minimum Order 250g
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Produced in small batches in Skipton using organic milk from Acorn Dairy. Rich, buttery, salty with a real depth of flavour which lingers and melts in the mouth
Minimum Order 250g
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Produced for Cryer and Stott in Wakefield. A Yorkshire Red mature cheddar with the addition of Yorkshire Henderson's Relish. A delicious combination!
Minimum Order 250g
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Made by Fowlers of Earlswood. Sage leaves have been chopped into the curds before it is left to mature for 9 months.
Minimum Order 250g
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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.
01423 508837 | info@thecheeseboard.net
Order by 10am Monday – Thursday for next day delivery. Friday and weekend orders will be posted out on Monday
