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A British tour-de-force that is perfect for all palates, but especially so for vegetarians, as this cheese wedding cake is completely vegetarian. Featuring a fresh and crumbly Yarg, a creamy British Brie, a classic Stilton and a light and crumbly sheep’s milk cheese. Serves 60 to 85 People.
300g - Sheep, Thermised, Vegetarian
Made in the Chew Valley and named after a cavern in the nearby Mendip Hills, Lamb Leer is a delicate sheep’s milk cheese. The bloomy white coat conceals an intriguing interplay of textures. The paste just under the rind becomes supple as it begins to break down, while the core remains crumbly. The flavour is a delicate balance of sweetness with a hint of almonds and a fruity acidity.
HALF COLSTON BASSETT BABY STILTON
1.1kg - Cow, Pasteurised, Vegetarian
Colston Bassett Baby Stilton is an intensely rich and creamy cheese, which is produced by hand-ladling. Its flavour is deep, lingering and complex, with a smooth, velvety paste. The ‘Baby’ version is made to the same exacting standards as their big brothers, with the same rich and full flavour.
1.2kg - Cow, Raw Milk, Vegetarian
A Devon Brie, made from raw Jersey milk by Mark Sharman and Debbie Mumford at the Sharpham Estate. Rich, yet delicate and creamy, with an unctuous texture.
3.5kg - Cow, Pasteurised, Vegetarian
Invented in 1984, Yarg has gone on to become a modern classic in British cheese. Loosely based on a Caerphilly recipe, the cheese is wrapped in nettle leaves to preserve its fresh, bright, lactic taste.
|Diameter of Base (approx)||25.0cm|