Large Cheese Tower
A 8-tiered cheese celebration tower including a balanced selection of soft, hard, smoked, blue and goats’ cheeses.
The perfect centerpiece for a party or wedding.
Ideal for 100 – 120 people.
Approximately 7kg of cheese.
CROTTIN - 90g
GOATS, UNPASTUERISED, FRANCE
Crottin de Chavignol cheese originates from the Loire, Chavignol in France. It is one of those rarest cheeses that can be eaten at various stages of its maturity. At the start of the maturing process, it has a creamy, nutty taste. As the cheese continues to mature a more pronounced flavour develops, but it never gets sour, and the pate becomes dry and brittle. Its rind develops into a rough and hard layer over a period of time.
BURTS BLUE - 180g
COWS, PASTEURISED, VEGETARIAN, ENGLAND
Made by Claire Burt in Cheshire from local milk, this little blue cheese is creamy in texture, with a sweet tang from the blue veins. The younger cheese has more resistance to the touch and the flavours are more piquant and upfront, as the cheese matures, the flavours become more rounded and the resistance gives ways to a much softer texture.
TUNWORTH - 250g
COW, PASTEURISED, ENGLAND
Created by Stacey Hedges who decided to make a Camembert in a style akin to the traditional French Camembert. Consequently, she set up Hampshire Cheeses, and Tunworth was born (named after the nearby hamlet of Tunworth, near Basingstoke). It has a creamy texture and a thin wrinkled rind with vegetal, truffley, garlicky flavours. The overall flavour effect is long lasting, mouth-filling and harmonious.
BABY CORNISH YARG - 1kg
COW, PASTUERISED, ENGLAND
Made by Catherine Mead of Lynher Dairies traditional nettle wrapped Yarg is a semi-hard cheese, creamy under its natural rind and slightly crumbly in the core. Made using pasteurised cows' milk the cheese is hand painted with nettle leaves and left to mature for 5 weeks. Yarg was first produced thirty years ago on Bodmin Moor by a farmer named Alan Gray who found a seventeenth-century recipe in an attic and decided to give it a go. Yarg comes from the backward spelling of his name.
GODMINSTER - 1kg
COW, PASTEURISED, VEGETARIAN, ENGLAND
Most noticeable is this cheese’s exceptionally rich, full flavour. Initially mellow with a creamy consistency, as it matures the flavour is stronger with a lingering afterbite. Godminster cheeses are made in Somerset from Holstein cows milk; this Godminster Organic cheddar is creamy, moist, full flavoured & less crumbly than most cheddars.
AULD REEKIE - 1.6kg
COW, UNPASTEURISED, SCOTLAND
Created by Alex Reid on his farm in Cambus O’May. Abiding by the Reid family recipe, Auld Reekie is made using raw unpasteurised milk, and then smoked over whisky barrel shavings. The fragrant whisky atmosphere the cheese created led to the development of its name, reminding Alex of the ambience and aroma of the cobbled streets in Edinburgh.
CAIRNSMORE - 950g
SHEEP, UNPASTEURISED, VEGETARIAN, SCOTLAND
Cairnsmore is produced by Galloway Farmhouse Cheese at their Milliaries Farm in Sorbie and is prepared from unpasteurised sheep’s milk. The rind develops a series of wonderful moulds as it matures. Inside, the ivory interior of the cheese is smooth with small holes. Its firm texture is very alike Cheddar but moister. Aromatic and nutty, with the sweetness of caramel and burnt toffee.
BARON BIGOD - 1kg
COW, UNPASTEURISED, ENGLAND
A Brie-style cheese, with warm milky flavours, notes of mushroom and a nutty rind. It’s made by Jonny Crickmore from the milk of his own herd of Montbeliarde cows in Suffolk. It is the only raw milk traditional Brie-de-Meaux style cheese produced in the UK.
COLSTON BASSETT STILTON - 2kg
COW, PASTEURISED, VEGETARIAN, ENGLAND
One of the last remaining hand-ladled Stiltons. Hand-ladling produces intensely rich and creamy cheese. This Stilton is well-balanced with a deep, lingering and complex flavour. Colston Bassett Stilton PDO has had PDO status since 1996, and can only be made in the three adjacent counties of Nottinghamshire, Derbyshire and Leicestershire, where producers have to follow traditional recipes.
- This item should be ordered 10 days days in advance of your celebration to allow for contingencies. The cheese will then need to be kept refrigerated until the event and will have two weeks shelf life from the date of delivery