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 |
