A striking cheese wedding cake made entirely from British cheeses, both traditional and modern. The classic cheeses are: a tangy Lancashire and a rich Stilton, while the modern cheeses include: a powerful British Brie, a creamy sheep’s milk cheese, and a light, delicate goats’ milk cheese. Serves 75 to 110 People.
180g - Goat, Pasteurised
Made by Charlie Westhead. Dorstone is sprinkled with ash, and then ripened. When you cut through the matured cheese, it has faint veining reminiscent of Carrera marble. The curd is snowy-white, the texture ice cream, and the flavour mellow and rich.
375g - Sheep, Thermised , Vegetarian
Made by Anne and Andy Wigmore, this is a gentle, delicate washed-curd cheese with a smooth texture. Complex and fruity, rich and unctuous, its heavenly texture and delicacy of flavour make this a cheese of real refinement.
1kg - Cow, Raw Milk
Baron Bigod is a stunning Brie-style cheese, with a rich, full, earthy flavour and a lingering finish. It’s made by Jonny Crickmore from the milk of his own herd of Montbeliarde cows in Suffolk. Jonny likes the cheese best when its wrinkly coat has broken down the golden, buttery paste under the rind, while a thin line of lactic curd at the centre remains.
COLSTON BASSETT STILTON
2.6kg - Cow, Pasteurised, Vegetarian
One of the last remaining hand-ladled Stiltons. Hand-ladling produces an intensely rich and creamy cheese, and the Colston Bassett flavour is deep, lingering and complex, with a smooth, velvety paste and a full, well-balanced flavour. Slightly sweet, with a ‘mineral-y’ tang.
3.3kg - Cow, Raw Milk
A traditional, raw milk Lancashire, with a wonderfully mellow tang. The last Lancashire made to the traditional two-day curd method, Kirkham’s Lancashire has the desired ‘buttery crumble’ and moist, pressed texture. The cheese is clean and lactic in flavour.
|Diameter of Base (approx)||25.0cm|