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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. -
The epitome of traditional, handmade, unpasteurised Somerset Cheddar. The fuller flavour that the 18 months Extra Mature Cheddar brings to the palate is nuttier, the spiciness rises to give a more peppery taste. Slightly drier texture which is to be expected from the length of maturation.
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From Epoisses, which is in the Cote d'Or region of France. Strong flavour which matures during frequent washing's of Marc De Bourgogne - one of our strongest and most pungent soft cheeses!
Sold as 250g
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The Yorhsire French Cheese! Originally produced to celebrate the Queen's Golden Jubilee and to celebrate the Tour de France in Yorkshire.Creamy and Complex, fruity and soft.
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This speciality cheese from Burgundy is made with double cream. It has a smooth, creamy texture, and a white, bloomy rind with a hint of mushroom aroma. It has a mild taste, with a light note of hazelnut and a pleasant after bite. It becomes unctuous and gooey when ripe.
Minimum Order 250g
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A small, hard, goat's milk cheese, the name meaning "dung". This applies to the well-aged, hard, dry, black or grey-brown mouldy rind; sharp and salty when aged. When younger, they are less intimidating and creamier.
Individually Weighs 60g
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Made by Cropwell Bishop Creamery. Matured for up to 12 weeks, it has a rich tangy flavour, and a velvety-soft texture that melts in the mouth.
Minimum Order 250g
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Produced in Lancashire. Rich and creamy with a buttery flavour and sharp, citrusy afterbite.
Minimum Order 250g
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Originally produced by Joan Cross of Quarry House Farm in Co. Durham. Now made by her son Gordon. Handmade cheese, delicate in flavour and texture. One of only a handful of traditional types of Dales cheese still in existence. Fresh, citric, lemony flavour with a moist, crumbly texture.
Minimum Order 250g
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Handmade at Lyburn Dairy, Cornwall. A light textured, creamy, crumbly mould-ripened cheese, wrapped in nettle leaves which looks very attractive. The paste is dense and creamy near the rind becoming light and chalky to the core.
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
