Design your own cheese wedding cake
Choose from the following selection of individual cheeses, in order to build and design your own personal cheese wedding cake.
The following list will start with the largest diameter cheeses at the top.
If you wish to use a cheese that is not listed below then just give us a call and we will do our best to source the cheese for you.
When designing your own cake there will be an additional postage and charge dependent upon weight and location. Please call or email your enquiry.
Coeur de Neufchatel hearts:
Neufchatel is a traditional, soft-white, table cheese, originating from northern Normandy. It has aroma and taste of mushrooms. The rind of this cheese is dry and velvety, while the pâte is firm but supple. Unlike other soft, white-rinded cheeses, Neufchatel has a grainy texture. Some lovers of this cheese prefer it when it has been kept until rind develops reddish pigmentation. Unpasturised, cow’s milk cheese
£5.00 each sold in 3’s
Sparkenhoe Red Leicester:
14 inch diameter by 6 inch depth (10kg)14 inch diameter by 3 inch depth (5kg)
Sparkenhoe Red Leicester is known for its rich buttery flavour and deep orange colouring. This quality cheese, made from their pedigree Holstein Friesian herd's milk, is unpasturised and has the open texture and 'nutty' taste of classic Red Leicester cheese. It's a sure winner! Unpasteurised - not suitable for the elderly or pregnancy
Cost £17.00 per kg
Quicke's Cheeses: an award winning, high quality cheddar
13 inch diameter by 3 inch depth (4 x 1.5-1.8 kg)
These "quarters" slot together to form a wheel to make an excellent base (4 needed).
Quickes Traditional Cheddar is matured in a muslin wrapped truckle for a year and matured on a single farm. This produces the deep, rich flavour unique to cheeses made on Quickes Farm. Every cheddar is hand made by one of nine skilled cheese makers on the farm. ONE OF THE BEST CHEDDARS EVER
Loads of Awards eg. - Devon County Show(1st & 4th), Royal Bath & West Show(2nd), Great Yorkshire Show (Gold), Taste of The West(Bronze), Nantwich Show(Gold), Frome Show(1st), British Cheese Awards(Bronze)
The cheeses available to make up this wheel (where you can use one single cheese
or a combination of cheeses are mature, extra mature, smoked, herb, Goats (please ask for specific quote), red Leicester and double Gloucester.
Pasteurised. Not suitable for vegetarians.
Cost depends on cheese(s) selected approx £22.00 - £27.00 per kg,
Westcountry Brie: try this delightful cheese to add to your board
Available in:3kg 13 inch diameter by 1 ½ inch depth
1kg 8 inch diameter by 1 ½ inch depth
A delicious mild, smooth and creamy Brie, handmade in Cornwall. It has a beautifully rounded flavour, which is reminiscent of rich, lush Cornish pastures. Cornish Brie has a rich and buttery texture. Each cheese is hand wrapped in Brie paper and individually boxed. Shelf life: Maximum 4 weeks
Due to Brie being a soft cheese, it is not recommended that it is used as the base of your cheese wedding cake unless pegs are put in place to support the cheeses above it. It may be used as an accompaniment to a buffet.
Cost £14.00 per kg
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Brie de meaux: tasty and delightful brie
13inch diameter by 1 ½ inch deep (3kg)
Brie de Meaux is one of the “kings of cheeses” and stands out with its smooth, voluptuous, but not quite runny texture and its creamy taste. Like fine wine, Brie de Meaux owes its complexity and inherent character to the unique combination of climate and micro-flora of the region in which it is produced – Ile de France. The paste has a glossy straw colour which deepens to warm ivory and which at its peak should bulge but not run. The taste is complex with a nutty, fruity flavour. An amazingly tasty and delightful cheese.
Due to Brie being a soft cheese, it is not recommended that it is used as the base of your cheese wedding cake unless pegs are put in place to support the cheeses above it. It may be used as an accompaniment to a buffet.
Cost £23.00 per kg
(up)
Cornish yarg: attractive and unique cheese from Cornwall
10 inch diameter by 3 inch depth (3 - 3.5kg)
Cornish Yarg is really lovely; everything you expect from Cornwall - great cheese with a creative, hand applied covering of nettles on the outside producing a distinctive rind. Natural grey, white and green moulds often present due to natural mould ripening during maturation process.
The flavour is mellow, buttery, creamy with a slight sharpness combined with a unique background flavour, originating from the moulded nettle wrap.
Cornish Yarg is a pasteurized cheese made from cows milk and is a semi hard cheese, but slightly crumbly with a slightly open texture. The cheese has a fresh, creamy taste. A great-looking, great-tasting and, one more time, a unique cheese. Base or mid layer
Suitable for vegetarians. Also available with months of notice to be made in a heart shape but costing three times the amount per kilo as hand made to order!
Cost £24.50 per kg
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Cornish Blue Ring: Won best product made in West Country - delicious
10 inch diameter by 2 ½ inch depth(3kg) Baby 5 inch diameter by 3½ inch depth (1.2kg)
A young, blue cheese with a unique taste and character made by hand by Cornish Cheese Company’s skilled cheese makers.
This delightful blue veined cheese is hand produced by Phillip and Carol Stansfield at Liskeard in Cornwall. It is matured for twelve weeks to develop a full flavour. The rich, creamy texture and mild flavour reflects the high quality of the milk. As the cheese continues to mature the taste and texture develop to give a tangy finish.
Lesley Waters, who selected the 2006 Taste of the West Champion Product from the eleven Best of Category winning food and drink products, said, “It is creamy, with a beautiful flavor but isn't too strong. The Cornish Blue is a shining example of the very best produce from the South West.”
The Cornish Cheese Company produces this farmhouse blue veined cheese from its own herd of pedigree Friesians.
Awards: Best Blue Cheese and Best English Cheese at the 2006 British Cheese Awards, Winner of the coveted 2006 Taste of the West Champion Product Award.
(Pasteurised and suitable for vegetarians. )
Cost £22.50 per kg / baby 28.00 per kg
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Mrs Kirkham's Lancashire:
10 inch diameter by 2 inch depth (2.5kg)
The Kirkahm family have been making traditional farmhouse Lancashire cheese for the past 25 years. They have achieved numerous awards, the most prestigious being 'Supreme Champion' at the British Cheese Show. They use only their own milk to produce a selection of individually handcrafted unpasteurised cheeses.
Cost £30.00 per kg
Cambozola:
10 inch diameter by 2 inch depth (2.5kg)
Cambazola is a modern, creamery, blue cheese made from cow's milk. It has a flat round shape with penicillin rind. The cheese was created in 1970's. The texture is smooth and rich and the taste is spicy and slightly sweet-sour. Will need to be pegged to support cheeses above.
Cost £21.00 per kg
Bath Brie:
10 inch Diameter by 1 1/2 inch depth (1.7kg)
“this perfectly made Brie…..has an authentic mix of creaminess and a delicious rind….as good as anything from Meaux.” Sunday Telegraph
An award winner at the Nantwich International Cheese Show 2009.
Cost £20.00 per kg (v)
(V)
Gorwydd Caerphilly:
9-10 inch diameter by 4 inch depth (4kg)
Trethowan`s Gorwydd Caerphilly is a mature Caerphilly made to a traditional recipe, using raw unpasteurised milk and traditonal rennet. Gorwydd Caerphilly has a fresh lemony taste with a creamy texture to the outer and a firmer but moist inner. The cheese has that familiar crumbly texture yet the taste is fresh and creamy with an earthy mushroomy sublime flavour.
Gorwydd Caerphilly has been recognised by the cheese industry with many awards at both the British Cheese Awards and the World Cheese Awards. These include:-* Best Welsh Cheese * Best British Territorial Cheese * Best Caerphilly cheese * Best British Traditional Cheese In March, 2005, at the World Cheese Awards, Gorwydd Caerphilly won not only the Gold Award for Caerphilly cheese and the Best Welsh Cheese but, in competition with all other British cheeses, the title of THE BEST BRITISH CHEESE.
Cost £29.00 per kg
Chaumes:
9 inch diameter by 2 inch depth (2kg)
Chaumes is a mild, soft cow’s milk cheese from Dordogne with a gold-yellow washed rind and the creamy, solid consistency with a mild buttery flavour. It is based upon traditional Trappist-style cheeses and the rind appears after several washings, along with brushing with some ferments. It takes 4 weeks to mature.
Cost £26.00 per kg
Applewood:
9 inch diameter by 3 inch depth (3kg)(2 x 1/2 moons)
Smoked Applewood Cheddar cheese is blended with a natural smoke flavour, and the surface dusted with paprika. Like all cheddar cheeses, Applewood smoked cheese is made from pasteurized cow's milk. Suitable for vegetarians
Cost £18.00 per kg
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Black bomber:
8 1/2 inch diameter (3kg)
Black bomber - Extra mature Snowdonia cheese matured in black wax, with a sweet, strong, creamy taste. A beautifully textured cheese, perfect for the cheeseboard.
Also available in Red Devil (Red Leicester, chillies & peppers), Grenn Thunder (Mat cheddar garlic & herbs), Ginger Spice (Med mat cheddar & ginger), Pickle Power (Mat cheddar & pickled onions), Bouncing Berry (mat cheddar & cranberries)
Pasteurised, Vegetarian
Cost £60.00 each £20 per kg (picture is a mini)
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Wife of Bath:
8 1/2 inch Diameter by 3. 1/2 inch depth (2.7kg)
Succulent, nutty and creamy. This semi-hard cheese is redolent of buttercups and summer meadows. It is made by placing the curd in cloth lined baskets, it retains the basket shape and has a soft light caramel colour.
Wyfe of Bath takes its name from Chaucer’s Canterbury Tales and, like the tale, when you cut into a Wyfe of Bath you will get a taste old England.
Cost £22.00 per kg
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Grandma Singleton's Lancashire:
8 1/2 inch diameter by 2 1/2 inch deep (3.3 - 3.5kg)
Named after the founder of Singleton’s Dairy; Grandma Singleton's is the strongest Traditional Lancashire available and is aged for a minimum of ten months. It is semi-soft in consistency and slightly crumbly with rich yellow colour and a strong, tangy flavour. A favourite for lovers of strong cheese.Comes in half moon’s you will need two to fit together.
Pasturised, Vegetarian
Cost £18.00 per kg
Oxford blue:
8-9in diameter by 3-3 1/2 inch deep (2.5 - 3kg)Baby 4 inch diameter by 1 1/2 inch deep (320g)
A creamy full fat soft vegetarian cheese which is well veined. It is made from pasteurised milk and has a distinctive tang of blue and an aromatic and spicy flavour with a hint of tarragon.
This creamy semi-soft blue cheese is made in a Stilton Dairy to precise specifications, and matured and distributed solely by the Oxford Blue Cheese Company Limited.
First introduced in 1995, Oxford Blue has won numerous awards, is widely acclaimed and is in increasing demand. Awards: Oxford Blue was a gold medal winner at the 2001 British Cheese Awards
Cost £30.00 per kg / baby £12.00 each
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Dorset blue vinney:
8 ½ inch diameter by 4 inch deep (3kg)baby 3 ½ inch diameter 2 ½ inch deep (500g)
In 1984, the farmer at this small dairy, resurrected Dorset Blue Vinny Cheese, which had disappeared for nearly half a century. It was once produced in nearly every farmhouse in Dorset. The cream would be removed from the mornings milk to make butter with and the remaining milk would be turned into cheese. Made from their own cow's milk, the cheese taste and texture can be affected by the weather, the cow's diet and even according to the farmer, the colour of the his Dad's socks when milking the cows!
Unpasturised, Not Vegetarian. Unsuitable for pregnant women and the elderly.
Cost £21.00 per kg / baby £23.50 each
(UP)
Shropshire Blue Ring:
8 ½ inch diameter by 2 inch deep (1.5kg)
Blue Shropshire is a full flavoured, un-pressed yellow cheese with distinctive blue veining, the flavour is not dissimilar to Blue Stilton. It is a full fat semi-hard cheese with a smooth texture and an attractive golden russet coat. The orange colouring comes from a vegetable colourant called Annatto. Shropshire Blue is rich and creamy with a wonderful depth of taste that lingers on the tongue. This cheese is said to be the sister of Stilton.
Cost £19.50 per kg
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Blacksticks Blue:
8 ½ - 9 inch diameter by 3 inch deep (2.5kg)4 inch diameter by 2 ½ inch deep (500g)
Deliciously spicy blue cheese Blacksticks Blue is a beautiful sunset colour from annato being added to the milk during the cheese-making process. Named BEST BLUE CHEESE IN THE WORLD at the Nantwich International Cheese Show. Made with cows' milk, pasteurised and suitable for vegetarian.
Not as strong as a Stilton but a brilliant option as your Blue on the cheese board.Creamy soft and beautiful tasting similar to a Blue Shropshire in taste.
Cost £27.00 per kg
Cost 500g £20.00 each
Bath Blue:
8-8 ½ inch diameter by 2 inch depth 2kg
A classic blue veined cheese made on contract from the milk of other organic herds and matured by Bath cheese company in their traditional stone built ripening rooms.
Cost £30.00 per kg
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Stilton Ring:
8 inch diameter by 1.5 inch depth (1.5kg-2.2kg)
Cropwell Bishop's handmade Stilton is a pasteurised cows' milk cheese made with traditional animal rennet. It is strong in flavour yet remains smooth and creamy with distinctive blue veins which become more strongly defined as the cheese matures.
Cost £17.50 per kg
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Stinking Bishop:
8 ½ - 9 inch diameter by 2 inch depth (2kg)
Stinking Bishop is a soft washed-rind cheese produced since 1972 by Charles Martell and Son at Laurel Farm. It is made from the milk of Gloucester cattle, which in 1972 consisted of only 68 Gloucester breed heifers. The colour ranges from white/yellow to beige, with an orange to grey rind.
Stinking Bishop's notorious odour, which is said to be similar to unwashed socks and wet towels, keeps it popular in the UK and abroad. The distinctive odour comes from the process with which the cheese is washed during its ripening; it is immersed in perry made from the local Stinking Bishop pear (from which the cheese gets its name) every four weeks while it matures. As with the French cheese Époisses de Bourgogne, the odour of Stinking Bishop is often found offensive so this cheese is not for the light hearted!
Not recommended except for the Stinking Bishop Fans as will fill your room with the smell of Stinking Bishop! However some clients just love it and can’t do without it!
Cost £45.00 per kg
Hereford Hop:
8 inch diameter by 2 inch depth (1kg) ½ moon
Hereford Hop is a semi hard vegetarian cheese made from cow's milk. The Cheese is coated in hops and is crunchy, with the slightly yeasty taste associated with beer, which contrasts sharply with the mellow, sweet and buttery cheese. It has a natural rind.
Unpasteurised - not suitable for the elderly or pregnancy
Cost £20.00 per kg
Wensleydale & Cranberries:
8inch diameter (2kg)
The cranberries complement the delicate and reserved flavour of the Wensleydale making it a favourite even of those who do not care for cranberries!
Will come in a half moon shape you will need 2 to slot together.
Also available in :
Wensleydale & Apricot, Wensleydale Mango & Papaya, Wensleydale & Blueberries
½ moon 1kg Cost £19.00 per kg
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Port Salut:
8 inch diameter by 2 inch depth (2kg)
Port Salut is a semi-soft pasteurized cow's milk cheese from Brittany with a distinctive orange crust and a mild flavor. Though Port Salut has a mild flavour, it sometimes has a strong smell because it is a mature cheese. The smell increases the longer the cheese is kept — this however does not affect its flavour. The cheese was originally invented by Trappist monks during the 19th century at the abbey of Notre Dame du Port du Salut in Entrammes. A delicious cheese that is now popular.
Cost £17.50 per kg
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Devon Oke:
8 inch diameter by 4 1/2 inch deep (5kg)
A gold award winner at "Taste of the West" Food & Drink Awards 2006, Devon Oke is produced by Curworthy Cheese From Stockbeare Farm in North Devon. This is a full fat hard, brine-washed, pasturised cows' milk cheese based on a traditional 17th Century recipe. It's matured for 5 months, and has a mouldy rind.
The drum-shaped cheese has a buttery taste with a rich, cheesy flavour, but lakcs the acidity associated with cheddar. It has a nutty finish and a salty aftertaste.
Belstone cheese is Curworthy's vegetarian version and there is also a smoked version called Devon Smoke, which is Devon Oke, smoked over oak chippings.
Cost £21.00 per kg
Cornish Organic Brie: delicious creamy brie famous in West Country
8 inch diameter by 1 ½ inch depth (1kg)
Cost £19.100 per kg
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Cornish St. Endellion living brie: a luxury brie competitively priced
8 inch diameter by 1 ½ inch deep (1kg)
A really wonderful, luxury Cornish Brie made with double cream. This cheese has great character and flavour.
The producers of this Brie have won several awards at the annual World and British cheese awards.
(Unpasteurised – not recommended for elderly or leaving out but a very high quality cheese!)
Cost £16.00per kg
(V)
Sharpham Brie: expensive but strong and delicious
8 inch diameter by 1 ½ inch depth
A lovely brie with a bitter finish but gorgeous and delicious. This Brie has lots more flavour than most other Bries which will get even stronger as the cheese matures with even more "ooze" as it sits on the cheese board. A real must - something different if you like stronger Bries.
This cheese is difficult to get and is not always readily available as it is in great demand.
If you would like to use this cheese we would therefore ask that you give us plenty of notice, or be prepared to wait until it is in stock. We will call if supply is interrupted - demand just too great for Sharpham to keep up!
(Suitable for vegetarians but unpasteurised so not suitable for elderly or pregnant women)
Cost £26.50 per kg
(V, UP)
Harlech:
7 ½ inch diameter 2 inch depth (1.5kg)
Harlech, which takes its name from the famous Welsh Warriors of the Middle Ages, is a blend of Welsh Cheddar with chopped horseradish and parsley, coated in an orange wax. Harlech has a unique character with a smooth texture that successfully blends the intense flavour of horseradish and the fresh parsley taste.
Cost £19.00 per kg
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Dunsyre Blue:
7 ½ - 8 inch diameter 2 inch depth (1.6kg)
Baby 4 inch diameter 1½inch depth (500g)
Ayrshire cow’s milk is used to make this rich and creamy textured blue cheese, which is not too aggressive or over salty in taste. Rather more mellow and sharp with a lovely complexity which lingers on the palate. Pale yellow interior, with blotches of blue-green
Cost £34.00 per kg/baby £19
(V, UP)
Danish Blue:
7 ½ inch diameter 2 inch depth (3kg)
Danish Blue cheese, also known as Danablu if it is made in Denmark, is a light, blue-veined cheese. This semi-soft creamery cheese has a white to yellowish, slightly moist, edible rind. Made from cow's milk and aged for eight to twelve weeks.
Before aging, rods are used to pierce the formed curds to distribute the mould (Penicillium roqueforti) evenly through the cheese. The holes can still be seen when the finished wheel is cut open.
Danish Blue was invented early in the 20th century by a Danish cheesemaker named Marius Boel with the intention of emulating a Roquefort style cheese. Danish Blue has a milder flavour characterised by a sharp, salty taste.
Cost £14.50 per kg
Benleigh Blue:
7 1/2 inch diameter by 4 1/2 inch depth (3.5kg)
Beenleigh Blue is made using the milk of Terry Perkins’ sheep farmed just outside Launceston in Cornwall. We make as much Beenleigh as we can and then keep some of it back at a colder temperature so our supplies last almost all year round. The nature of the cheese alters greatly over the season. The first cheeses for sale in June are very light, fresh, and quite crumbly whereas the older cheeses develop significantly greater depth of flavour and become much richer and creamier.
Cost £32.00 per kg
*Seasonal* – may have to substitute
(V,E)
Harbourne Blue:
7 1/2 inch diameter by 4 1/2 inch depth (3.5kg)
Harbourne Blue is made using the milk of Sue and Will Thompson-Coon’s goats farmed at Buckfast on the edge of Dartmoor. The goats free-range the permanent pastures from April to November. Half the herd is kidded every spring with the others milking through, this means there is some milk all year round though significantly less in the winter.
Harbourne Blue is also quite variable over the season, occasionally it can be very strong but more often it has a sweet, clean, fresh taste.
Cost £32.00 per kg
(V,G)
Spenwood:
7 ½ inch diameter 3 inch depth (2kg)
Spenwood is a vegetarian Ewe’s milk cheese. According to its texture it ranks among hard cheeses. The cheese is creamy in the mouth, melting to release its distinct sweet, caramel flavour, which is superbly balanced with acidity.
Unpasteurised - not suitable for the elderly or pregnancy
Cost £43.00 per kg
Vignotte:
7 ½ inch diameter by 3 ½ inch depth (2-2.5kg)
Vignotte is a French cheese made from cow's milk. It has a fresh, creamy, slightly lemony and salty flavour. According to its texture, it ranks among soft cheeses. Mild but firm, triple cream cheese, easy to enjoy on its own or with salad or fruit.
Cost 23.00 per kg
Tomme de Savoie:
7 inch diameter by 2½ inch depth (1.8kg)
Tomme de Savoie is a variety of Tomme cheese from Savoie in the FrenchAlps. It is a mild, semi-firm cow's milk cheese with a beige interior and a thick brownish-grey rind. Tomme de Savoie, like most Tommes, is usually made from the skim milk left over after the rest is used to make butter or richer cheeses. As a result, the cheese has a relatively low fat content (between 20 and 45%). The cheese is made year-round, and typically has a slightly different character depending on whether the cows are fed on winter hay or summer grass.
Cost £20.00 per kg
Devon Meldon:
Available in:
7 ½ inch diameter by 3 inch diameter (2.5kg )
6 inch diameter by 3 inch diameter (1.3-1.5 kg )
4 inch diameter by 2 inch diameter (454 g)
This unique cheese combines fine Curworthy cheese with Chiltern ale mustard, which is a coarsely ground English mustard lightly flavoured with Chiltern ale and spices.
Cost £20.50 per kg
(V)
Curworthy Black waxed:
Available in:
7 ½ inch diameter by 3 inch depth(2.5 kg)
6 inch diameter by 3 inch depth(1.4 kg)
4 inch diameter by 2 inch depth(454g)
A full fat, semi-hard cheese made with cows milk and matured for three months. Light and buttery when young, full flavoured and mellow when aged. It is coated in black wax just before it leaves the dairy.
Cost £19.00 per kg
Y-Fenni:
7 inch diameter by 2 inch depth(1.5kg)
Y-Fenni cheese is made from mature cheddar cheese blended with whole-grain mustard and Welsh ale. Pasteurised cows' milk is used. The mixture is then pressed firmly into moulds and then coated in a pale yellow wax. It has a full tangy mustard flavour, moist texture, pale-yellow colouring speckled with the mustard grains.
Cost £19.00 per kg
(V)
Manchego:
7 inch diameter by 4 inch depth (3kg)
Manchego is produced in La Mancha and is made only from the whole milk of Manchega sheep. The rich, semi-firm product is aged in natural caves for generally 3 - 6 months, which imparts a zest and exuberant flavor. The cheese is pressed using small wooden boards that leave imprints of wheat-ear patterns on the top and bottom of the product, rendering a unique and earthy appearance.
The color of the paste is white or light yellow and the rind is generally somewhere between light brown and dark grey. The taste depends on the maturity: mild, subtle, and fresh; or strong and full-bodied with a tangy farmhouse flavor. The taste is very distinctive, slightly salty but not too strong. It is creamy with a slight piquancy, and with the characteristic aftertaste of sheep’s milk; it tastes very similar to normal feta cheese, though not as salty and with a chewier texture.
Cost £35.00 per kg
(E)
Belstone:
7 inch diameter by 3 inch depth (2.5kg)
6 inch diameter by 2.5 inch depth (1.2kg)
Belstone is the sister cheese to Devon Oke and made with vegetarian rennet at the Curworthy Dairy. It has a firm yet creamy consistency, slightly sweet. and a less concentrated flavour. The semi-hard vegetarian cheese is produced from pasteurised cows’ milk,
Unpasteurised - not suitable for the elderly or pregnancy
Cost £20.00 per kg
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Gubbeen:
7- 8 inch diameter by 2 inch depth (1.5kg)
4 inch diameter by 1 ½ inchdepth (500g)
Gubbeen is vegetarian, semi-soft, table cheese. The terracotta brine-washed rind has fine, white and pale blue moulds. The taste of this dense, full-bodied cheese is rich and savory.
Gubbeen's gentle flavors reflect the great care taken by Tom and Gina Ferguson. Their cheese twice won silver medals at the British Cheese Award.
The cheese ranges from gentle and milky to pungent and savoury depending on its age. Its texture is smooth and pliant - a little like a firm Edam. The rind is a delicate pink and white and the interior is creamy, with an aftertaste of mushrooms and nuts. An oak-smoked version of the cheese is also available, black wax covering.
Cost £35.00 per kg/ 500g£14.00 each
(V)
Quicks Mature cheddar:
6 1/2 - 7 inch diameter by 3 inch depth (2kg)
Traditional mature cheddar matured for a year, cloth bound which produces the deep, rich flavour unique to cheddar made on Quickes Farm. Independently graded.
Loads of Awards eg. - Devon County Show(1st & 4th), Royal Bath & West Show(2nd), Great Yorkshire Show (Gold), Taste of The West(Bronze), Nantwich Show(Gold), Frome Show(1st), British Cheese Awards(Bronze)
Quicke's Traditional Cheddar is matured in a muslin wrapped truckle and matured on a single farm. Every cheddar is hand made by one of nine skilled cheese makers on the farm
Cost £24.00 per kg
Barkham Blue:
6 ½ - 7 inch diameter by 2½ inch depth (1 - 1.3kg)
Barkham Blue has a very distinctive appearance. Made in a 1.2kg ammonite shaped round, it is covered in an attractive natural mould ripened rustic rind. The deep yellow moist interior is spread with dark blue - green veins. It has a rich blue taste, smooth buttery texture with a melt in the mouth flavour, without the harshness associated with some blue cheese.
Gold - British Cheese Awards 200, Gold - World Cheese Awards 2003, Best New Cheese -World Cheese Awards 2003, Gold - British Cheese Awards 2004, Bronze - British Cheese Awards 2006.. The list goes on...
Cost £38.00 per kg
Wigmore:
6 ½ inch diameter by 1 ½ inch depth (1.4kg)
4 ½ inch diameter by 1 ½ inch depth (400g)
Wigmore is an English cheese that comes from Berkshire region and was created by Anne Wigmore. It is a vegetarian cheese made from sheep's milk and belongs to semi-soft cheeses. The curd is washed to remove excess whey, then packed in moulds to drain. The cheese has a fantastic taste, combining floral flavours with burnt caramel, mocadamia nuts and roast lamb. Wigmore constantly wins gold medals at the British Cheese Awards.
Unpasteurised - not suitable for the elderly or pregnancy
Cost £48.00 per kg
(E)
Blue Wensleydale:
6 ½ inch diameter by 4 inch depth (4-4.5kg)
Blue Wensleydale has blue veins and is produced in range of sizes. It is highly flavoured but less salty than the classic British blue Stilton
Cost £19.00 per kg
Keltic Gold:
6 ½ inch diameter by 3 inch depth (1.4kg)
3 1/2 inch diameter by 2 1/2 inch depth (300g)
From Bude, Cornwall, this cheese has real character and quality! It's pungent, earthy and soft, its rind washed with local cider. Semi hard washed rind cheese
Cost £33.60 per kg / baby £15.00 each
Yorkshire Blue:
6 1/2 inch diameter by 1 1/2 inch depth (1.5kg)
Handmade with the finest ingredients, the cheese is matured gently over an 8 week period. Each cheese is individually hand turned every week to ensure the consistent blue-veining and creamy smooth texture. Yorkshire Blue is a fantastic cheese to use as an introduction to blue cheese - as at 8 weeks it is buttery, sweet and mild in flavour. As the cheese ages the flavour becomes more complex, but always remains mild and creamy. Yorkshire Blue is a true favourite.
Cost £24.00 per kg
(V)
Exmoor Blue: one of our favourites - a must you will want to enjoy forever
6 inch diameter by 2 1/2 inch depth(1-1.5 kg)
An amazingly unoffensive blue cheese to suit all tastes. So creamy (not flaky) and delicious! This is one of their most popular cheeses made at the farm. Using rich Jersey cows' milk, Exmoor Blue is a strong tasting, moist but firm-textured blue veined cheese with a buttery taste.
Cost £26.00 per kg
(V,UP)
Waterloo:
6 inch diameter by 1 1/2 inch depth (800g-1kg)
4 1/2 inch diameter by 1 inch depth (350g)
Vegetarian, semi-soft cheese made from cow's milk. It was created by Anne and Andy Wigmore. The cheese has a sweet and smooth taste. When young, it is mellow and fruity, with age the taste changes and it becomes more peppery. Affinage takes four to ten weeks and the cheese has a fat content of 45 per cent. This cheese is very popular in Britain and won a silver medal at the British Cheese Awards.
Cost £39.00 per kg
(UP)
Rochebaron:
6 inchdiameter by 1 ½ inch depth (600g)
Rochebarron is a soft blue cheese made from unpasteurised cow's milk
Cost £20.00 each
Kelston Park:
5 ½ inch diameter by 1½ inch depth (650g)
White mould ripened round in shape. The Cheese takes its name from the parkland where the cows often graze. It’s greater depth ensures that it retains more fruity, lemon and citrus flavours.
Cost £24.00 each
(V,O)
Elmhirst :
5 1/2 inch diameter by 3 inch depth
Elmhirst is a triple cream, mould ripened similar to a "Vignotte." It has a suprisingly light texture and delicate flavour if eaten young (2-3 weeks) but if matured for 4-6 weeks it becomes more rich and full bodied.
Over the last 13 years of production, it has recieved wide acclaim including medals at the major cheese competitions. Devon county show, Royal Bath & west show, British cheese awars, World cheese awards and taste of teh west food awards.
Cost £39.00 per kg
(V,UP)
Miss Muffet:
5 ½ inch diameter by 3 inch depth (1.3kg)
3 ½ inch diameter by 2 ½ inch depth (300g)
Sweet continental style washed curd cheese with a supple texture and nutty creamy flavour – unique pink/grey natural mould rind,
AWARDS
Bronze - World Cheese Awards 2010
Three Star Gold - Great Taste Awards 2011
Silver - International Cheese Show, Nantwich 2011
Cost £30.00 per kg / baby £14.00 each
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Trelawney:
Looks the same visually as Miss Muffet. Naturally mould ripened traditional Cornish farmhouse cheese with a beautifully balanced clean citrus flavour and a creamy texture. Unique pink/grey edible rind.
AWARDS
Silver - British Cheese Awards 2009
Bronze - International Cheese Show, Nantwich 2011
Cost £30.00 per kg / baby £14.00 each
Cornish Baby Yarg: cute topper
5 inch diameter by 4 inch depth (800g-1.1kg)
Cornish Yarg is really lovely; everything you expect from Cornwall - great cheese with a creative, hand applied covering of nettles on the outside producing a distinctive rind. Natural grey, white and green moulds often present due to natural mould ripening during maturation process.
The flavour is mellow, buttery, creamy with a slight sharpness combined with a uniqu background flavour, originating from the moulded nettle wrap.
Cornish Yarg is a pasteurized cheese made from cows milk and is a semi hard cheese, but slightly crumbly with a slightly open texture. The cheese has a fresh, creamy taste. A great-looking, great-tasting and, one more time, a unique cheese.
Cost £23.50 per kg
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Livarot:
5 inch diameter by 2 inch depth (500g)
Livarot is from the Normandy region, originating in the commune of Livarot. It is a soft, pungent, washed rind cheese made from cow's milk. It is both beloved and reviled for its earthy aroma, which has been described by some as reminiscent of a "barnyard." The lovers of this cheese delight in its strong odor and full flavor.
Orangish rind wrapped in 3 to 5 rings of dried reedmace. For this reason, it has been referred to as 'colonel', as the rings resemble the stripes on a colonel's uniform.
Semi soft cow’s milk cheese
Cost £20.00 each
Coverdale:
5 inch diameter by 3 inch depth (1kg)
Now made in Hawes, this unique cheese is smoother than Wensleydale cheese & has a sharper flavour. Perfect if you like a exceptionally creamy cheese with a bit more bite.
Cost £18.00 per kg
Cashel Blue:
5 inch diameter by 4 inch depth (1.4g-1.6kg)
Cashel Blue is a hand-made, semi-soft, blue veined, medium-strength blue cheese with a creamy texture. Cashel Blue was the first Irish blue cheese, named after the Rock of Cashel overlooking the pastures close to the cheese farm of the family Grubb. It has large blue flecks, made by the action of Penicullium roqueforti . Made in Ireland, this is one of the country's few blue cheeses, made from cow’s milk mostly sourced from the Fresian herd on the farm. Cashel Blue from County Tipperary, Ireland, is a perfect introduction to the world of blue cheese. Cashel Blue is mild, creamy, and somewhat soft. Its ivory-colored paste is laced with powdery blue veins; its caramel and cedary flavors combine to create a heady experience. Left at room temperature, Cashel Blue will become soft enough to spread.
Cost £24.00 per kg
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Celtic Promise:
4 inch diameter by 2 inch depth (500g)
Round-shaped, modern, unpasteurized, vegetarian, semi-soft cheese. This cheese has been introduced only recently by John and Patrice Savage-Ontswedder. The smooth, brine-washed rind ranges from orange to terracotta and has a dusting of moulds. The flavor is smooth, supple and spicy. This cheese is very favorite and won a bronze medal at the British Cheese Awards.
Unpasteurised - not suitable for the elderly or pregnancy
Cost £22.00 each
Chaource:
4 inch diameter by 3 inch depth (500g)
Chaource is a French cheese, originally manufactured in the village of Chaource in the Champagne-Ardenne region.Chaource is a cow's milk cheese, cylindrical in shape. The central pâte is soft, creamy in colour, and slightly crumbly, and is surrounded by a white penicillium candidum rind. Chaource is made from unpasteurised cows' milk. When aged, Chaource becomes very creamy, almost liquid. Chaource smells slightly of mushrooms with a rich, fruity and creamy flavor. Chaource is good to eat at any stage of maturation. When young, Chaource is very smooth. When aged, the cheese is creamy. When fully matured, Chaource is nutty and a little bit salty.
Cost £15.00 each
Oxford Isis:
4 inch diameter by 1 inch depth (200g)
Similar to an Epoisses but a bit gentler on the senses. It's washed in Honey Mead to give it a gorgeous colour and sweet taste. Beautiful. A strong odour and a sticky pale orange rind when ready to eat. Great mushroomy flavour.
Cost £10.00 each
Dalesman:
4inch diameter by 4 inch depth (900g)
Handcrafted and wrapped in muslin cheese cloth, this delicious, creamy white cheese has a mild, fresh clean flavour with a honeyed aftertaste and a crumbly, flaky texture. Suitable forvegetarians.These unique truckles are named after Kit Calvert MBE, the founder of The Wensleydale Creamery, who introduced this small cheese truckle format
Cost £19.00 each
Cooleeney:
4 inch diameter by 1 ½ inch depth (400g)
Cooleeney is produced from the milk of Friesan cows’ by Jim and Pat Maher of Cooleeney in Co. Tipperary. The cheese is soft and mould-ripened, with a beautiful creamy texture and a distinctive aftertaste. The milk from which it is made can be either pasteurised or unpasteurised and is of the Camembert type. Cooleeney gold at the Tipperary Enterprise Awards 2007 and was amongst the eight finalists at the 2008 National Enterprise Awards.
Cost 200g £8.00each
Ansty's Old Worcester White:
2 ½ inch diameter by 3 inch depth (450g)
Old Worcester White Lovely cheddar style cheese with a unique creamy texture that melts in the mouth. Made with pastuerised cows milk.
Cost £20.00 each
Perl Las:
3 1/2 inch diameter by 2 1/21 inch depth 450g
Perl Las is an organic, cows’ milkcheese produced in Boncath in West Wales. A blue Caerphillycheese, Perl Las has a delicate, salty flavour when young, but becomes golden in colour and stronger and more lemony in taste as it matures. It has a creamy, lingering aftertaste. won several awards, including:
Welsh True Taste 2003 - Gold Award
Organic Food Awards 2002 - Joint Winner
British Cheese Awards 2005 - Best British Blue Export
Royal Welsh Show - Best Farmhouse Caerffili a record number of times
£15.00 Each
Cerney:
3 1/2 inch diameter by 2 inch depth (250g)
Made by hand using unpasteurised goat's milk and vegetarian rennet, the Cerney Pyramid is a full fat Valencay-type cheese made from our unique starter. Shaped like a truncated pyramid and coated with an oak ash/sea salt mix from France. The Pyramid has a fresh mild flavour when eaten at a week but will develop a deeper, fuller flavour as it matures.
Unpasteurised- not suitable for the elderly or pregnancy
Cost £11.00 each
Finn Organic:
3 inch diameter by 1 1/2 inch depth (200g)
Finn is a soft cheese but not runny in the sense that Brie can be. Rather it is firm and soft with a sweet, slightly nutty and mushroomy flavour and a distinctly salty tang. Like the French double cream cheeses 10% additional cream is added to the milk before cheese making starts. Finn is one of the few triple cream cheeses produced in England.
Unpasteurised - not suitable for the elderly or pregnancy
Cost £9.00 each
Langres:
3 inchdiameter by 2 inch depth (200g)
As the name indicates, this cheese originates from the high plains of Langres, in Champagne. The Langres is a farmhouse and unpasteurized, washed-rind cheese. The shape is unusual - a cone or cylinder with a hollow in the top. To form the hollow, the curd is turned only twice during draining. The brightly colored rind is the result of continual washing, orange bacteria grow on the surface as well as some white flora or yeast. During the maturing period which takes 5 to 6 weeks, the cheeses are placed in humid cellars. The cheeses are regularly rubbed with brine, either by hand or using a damp cloth. The cheese is notable for its pungent smoky-bacon aroma. When young, the texture is firm and grainy. With age, the rind starts to break down and becomes smooth and creamy.
Unpasteurised- not suitable for the elderly or pregnancy
Cost £6.00 each
Tomette De Brebis:
2 ½ inch diameter by 2 ½ inch depth (550g)
a natural rind with a luxurious coat of diversely colored molds.
A pressed wheel made with pasteurized milk, Tomette de Brebis offers seductive aromas of buttered toast, butterscotch and warm hazelnuts. The firm, ivory interior has no eyes and is darker and more intense near the rind.
sheep's milk cheese
Can be difficult to get during April/May
£17.00 each
Petit Munster:
2 ½ inch diameter by 1 inch depth (125g)
Munster is a creamery, washed-rind cheese made from cow's milk. It has a round shape with sticky, orange, washed skin. The cheese is very smooth, fairly soft and has a mildly piquant flavor that can become quite pungent with regular washings. Munster is dark yellow with a spicy and tangy, strong flavor. French Munster is one of the few cheeses, which ripen from the inside out.
Unpasteurised- not suitable for the elderly or pregnancy
Cost £5.00 each
Old Smokey:
Top layers
Gevrik Goat's Cheese:
1½ inchdiameter by 1½ inch depth (70g)
Will need to be ordered in quantaties of 5's
Cost £18.00 for 5
Vulscombe Goat's Cheese:
5cm diameter by 5cm depth (180g)
Quite a firm goat’s cheese but delicious.
Available in: Plain, with a bay leaf on top or with crushed pepper cornes on top.
Cost £5.00
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Chatel Brie:
Chatel is a soft, mould ripened cow's milk cheese made in Cornwall. It is made using full fat cows milk produced on Cornish farms. Cornish double cream is added producing a mild and creamy cheese with a soft, melting texture. As the cheese matures it develops its golden straw coloured body and velvety texture. Chatel is Cornish for 'Cattle'.
Cost £4.00
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Capricorn Goats Cheese:
4cm diameter by 5cm depth (80g)
Capricorn has a delicate velvety soft white coat. When young it is mild and crumbly and has a slightly nutty flavour. As it ripens from the outside towards the centre, the white curd becomes softer and creamier, and develops a fuller flavour.
Awards: Nantwich International Cheese Show (2004) Commended, Taste of the West Product Awards (2004) Gold, The British Cheese Awards (2004) Gold award, The British Cheese Awards (2004) Best Export Cheese Trophy & Bronze awards
Cost £3.40
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Somerset Camembert - 200g:
Cost £4.20
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Snowdonian Truckle
Amber Mist 200g
Snowdonian Truckle
Black Bomber 200g
Snowdonian Truckle
Bouncing Berry 200g
Snowdonian Truckle
Ginger Spice 200g
Snowdonian Truckle
Green Thunder 200g
Snowdonian Trucle
Pickle Power 200g
Snowdonian Truckle
Red Devil 200g
Other Popular Choices
Keens Chedder 3.5kg
Cropwell Bishop 2.5kg Colston Basset 2.5kg Long Clawson 2.4kg
Blue Shropshire 2.5kg Somerset Blue 1.5kg Tomette Agour 800g
Cherrywood 2.0kg
Mini English Goat 100g
