200 - 240 guests 
 
Approximately 15.8kg 
 
Michael's Mount - 130g: Made with a rich goat’s milk, this is a soft lactic cheese with a delicately fresh flavour when young, becoming more robust with age. Made with unpasteurised milk and vegetarian rennet.
 
Solstice - 180g: Made from rich Guernsey cow’s milk, this cheese has a golden hue and creamy flavour; washed in Somerset Cider Brandy and matured for approximately 4 weeks. This is a washed curd cheese similar to something you may find in the Champagne region of France.  Made using unpasteurised milk and vegetable rennet.
 
Sheep Rustler– 950g: This is a semi-hard ewe’s milk which is aged for approximately 3 months. With a wonderfully orange/brown rind and a medium yet mellow nutty flavour and a hint of caramel. Made with unpasteurised milk and vegetarian rennet.
 
Baron Bigod – 1kg: Handmade at Fen Farm from grass-fed Montbeliarde cow’s milk. This cheese has warm milky flavours, notes of mushrooms, earth, and farmyard with a nutty rind. Made using pasteurised milk and animal rennet.
 
Sparkenhoe Blue – 3.5kg: Handmade on our own farm using our own cow’s milk, Sparkenhoe Blue has a dense and creamy texture, a mellow blue flavour, with a savoury finish. This taste is reminiscent of the old Leicestershire blue cheese. Made using unpasteurised and animal rennet.
 
Mrs Kirkham’s – 5kg: This Lancashire cow’s milk cheese is 3 + months old as its name states it's tasty! but still has a rich buttery crumble texture and delicious yogurt flavours. Made using unpasteurised milk and animal rennet.
 
Sparkenhoe Red Leicester – 5kg: Sparkenhoe Red Leicester is England’s only unpasteurised Red Leicester Cheese. We make it using traditional methods, bounding it in muslin cloth and maturing it for 6 months on beach shelves. This cheese is creamy and mellow, with a nutty, sweet, and citrus finish.  The addition of natural annatto gives this hard cheese and deep orange - red colour. Made using unpasteurised milk and animal rennet.