Pre order only
please note, sizes and images are for illustrative purposes only and may vary
A fabulous combination of a traditional Cheshire and the best of luscious French cheeses: a fruity cross between a Brie and a Camembert; a rich, creamy blue, and a light but full-flavoured goats’ milk cheese. Serves 45 to 60 People.
Top tier
Bondon fleur de sel
200g - Goat, soft firm and moussey. Approachable goatiness walnutty with a salty finish
a twist on a classic from Poitou-Charentes, salted by hand, ripened to perfection in caves where they may develop a thin rind with occasional grey green speckling
Second tier
FOURME D’AMBERT
600g - Cow, Pasteurised
A succulent and classic blue from the Auvergne.
The cheese is aged for ten weeks by affineur Xavier Morin, to create the richest creamiest texture. Fourme d’Ambert has a delicate blue flavour, and is soft and smooth.
Third tier
Copys Cloud
700g - Cow, pasteurised A gem of a Norfolk cheese from Mrs Temple , soft and delicate
Bottom tier
APPLEBY’S CHESHIRE
2.6kg - Cow, Raw Milk
Appleby’s Cheshire is a unique, complex cheese, with a crumbly texture and a zesty, full-bodied and tangy flavour. Cheshire is in fact Britain’s oldest cheese, having been made since before Roman times. The Appleby family make traditional, farmhouse, raw milk, cloth-bound Cheshire cheese, the only one of its kind, using milk from their own herd of cows.
| Diameter of Base (approx) | 19cm |
|---|---|
| Height (approx) | 25.5cm |
| Serves | 45-60 |
| Weight (approx) | 4.2kg |