150 - 190 guests
Approximately 14kg
Tor - 200g: A beautifully crafted fresh lactic goat’s cheese formed in a pyramid shape, compressed in texture. It has a unique geotrichum rind and is lightly coated with ash to add a very subtle peppery undertone along with a combination of lemony flavours and a typical goat’s cheese ‘tang. 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.
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 milk 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.
Cake 7
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.