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This genuine 2 year old Parmesan is a superb grainy, brittle and crumbly cheese with a fruity flavour. Delicious when grated onto salads or sprinkled onto pasta or risotto. Or simply eat it on its own! -
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
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Launched in 1997 by Judy Bell of Shepherd's Purse Dairy, Thirsk. A strong flavoured, ewe's milk, creamy blue, not unlike a Roquefort, with a slightly salty tang.
Minimum Order 250g
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From the village of Morbier in the Franche-Comté region of France. Soft, supple and sweet with a vegetarian black dye stripe in the middle, which used to be a layer of ash to divide the morning milk from the evening milk.
Minimum Order 250g
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Made by Shorrocks cheeses on their farm in Goosnargh, Lancashire. Creamy texture with a strong bite. Presented in a black wax in the shape of a bomb!
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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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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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A white bloomy-rinded cheese from the Champagne region in France. When young it is firm with a creamy taste, which becomes soft and oozing as it matures, with a slightly salty aftertaste.
Minimum Order 250g
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A bloomy-white mould goat's milk log. Ideal for grilling on French bread.
Minimum Order 250g
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Alpencheddar Albert Kraus, from Algau in Germany, has created a cross-channel collaboration with Mary Quicke from Devon. An unusual blend of a British Farmhouse Cheddar and an Alpine style cheese. It has a distinct sweet, nuttiness, from the Alpine cheese, paired with the acidity of the cheddar, which leads to a tangy finish and flavours of hazelnut and sweet apricot.
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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!
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The King's favourite food is mushroom risotto, made using mushrooms from the Balmoral Estate and truffle oil. Taking inspiration, Cryer & Scott have sourced an Isle of Kintyre mature Cheddar and blended it with truffle. Try it melted in risotto or pasta dishes and it's also delicious as it is! Creamy and buttery with a perfect balance.
01423 508837 | info@thecheeseboard.net
Order by 10am Monday – Thursday for next day delivery. Friday and weekend orders will be posted out on Monday
