The Full Cheeseboard
The Full Cheeseboard
This plant-based cheeseboard features six award-winning dairy-free cheeses, including Great Taste Award winners, offering an authentic tasting experience that genuinely holds up against its dairy counterparts.
In stock
Dispatched directly by Honestly Tasty from United Kingdom
UK standard delivery typically 1–3 business days
Indulge in the ultimate plant-based cheeseboard, featuring six of the UK’s finest dairy-free cheeses. Handcrafted by award-winning artisans, this selection brings together Great Taste Award winners and bestsellers for an unforgettable tasting experience.
What's Inside?
- Honestly Tasty Blue: A mild and creamy blue cheese alternative with a distinctive bite.
- Honestly Tasty Shamembert: A rich, gooey, and earthy vegan Camembert.
- Honestly Tasty Bree: A creamy, buttery Brie-style favourite.
- Honestly Tasty Garlic & Herb: A smooth, aromatic soft cheese infused with fragrant garlic and herbs.
- La Fauxmagerie Brixton Blue: A robust and creamy blue with deep, savoury notes.
- La Fauxmagerie Shoreditch Smoked: A soft, almost spreadable cheese with a rich, smokey depth of flavour.
Perfect for cheeseboards, snacking, or gifting, The Full Cheeseboard is a must-have for plant-based food lovers and dairy-free connoisseurs.
About Our Brand Honestly Tasty
Most vegan cheeses ask you to compromise. They get close on one dimension — perhaps a reasonable texture, or a passable flavour — and fall short on the other. Honestly Tasty was built specifically because that compromise felt unnecessary. Mike walked away from a corporate career not to launch a food brand, but to fix something that had been bothering him: the persistent gap between what dairy-free cheese promised and what it actually delivered.
What makes Honestly Tasty different is the starting point. Most brands in this category begin with available ingredients and work toward an acceptable result. Honestly Tasty begins with the dairy original — the flavour, the texture, the way it behaves — and works backwards until the plant-based version genuinely holds up. That is a harder brief, and it produces a more honest product. Each recipe is developed until it can stand alongside its dairy counterpart, not just approximate it.
The founder-led origin matters here in a way it does not always. Mike was not filling a market gap identified by a trend report — he was solving his own problem, which means the standard is personal rather than commercial. That distinction shapes everything: which recipes get pursued, which get dropped, and which compromises never get made. It is the kind of quality signal that does not show up on a label but shows up in the product.