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Made in the mountains and pressed to eliminate as much water as possible. Produces a firm and nutty flavour, not too strong, but tasty. -
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
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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.
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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.
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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 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
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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.
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From Norway. A mixture of cow's and goat's milk. A brown paste and sweet caramel flavour.
Minimum Order 250g
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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
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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.
Minimum Order 250g
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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
01423 508837 | info@thecheeseboard.net
Order by 10am Monday – Thursday for next day delivery. Friday and weekend orders will be posted out on Monday
