100 - 140 guests
Approximately 12kg
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 – 2.3kg: 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.
Bosworth Field - 2.2kg: Handmade on our own farm using our own cow’s milk. Bosworth Field is a mould ripened cheese, semi-soft with a white crumbly centre getting softer towards the grey mould. Its delicate flavours are creamy and citrusy. 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.
Cake 6
Delivery
On the "my cart" page could you please state in the notes section what day you would like your celebration cake delivering (this is before the checkout page).
Please make sure, that you arrange the delivery to yourself or the venue/caterers to be at least three days before the event (and not a Friday) to allow for contingencies.
The cheese will then need to be kept refrigerated until the event and will want to be brought up to room temperature before consumption.