CELEBRATION CHEESE CAKES
GABI

This is a four tiered cheese cake serving 70-100 people.

The top tier is a Chaurce which is a rich soft cheese from the Champagne region of France. The next tier down is half a Baby Colston Bassett Stilton which is often considered to be the finest Stilton available. It is fabulously creamy with a lingering flavour. The next tier is Vignotte which is an extremely rich triple cream cheese also from Champagne. The final tier is a Cornish Yark which is an English cheese coated in nettles. It is a mild cheese with a fresh taste.   Gabi costs £155

HANNAH

This is a four tiered cheese cake serving 70-100 people.

The top tier is Langres which is a delicious little cheese from the Champagne region of France. The next tier is a Fourme d’Ambert which is a blue cheese from the Auvengne. It is aromatic and creamy. Then we have a Devon Oke. This si made to a 17th Century recipe and is a firm buttery cheese. It is similar to cheddar but creamier and milder. The next tier is a Gorwydd Caerphilly. This is a matured Caerphilly made to a traditional recipe with a full, complex flavour.         Hannah costs £145

CLOVER

This is a four tiered cheese cake serving 80-115 people.

The top tier is Perroche which is a delicate fresh goat’s cheese rolled in herbs with a fresh lemony flavour. This cheese is from Herefordshire. The next tier is half a Baby Colston Bassett Stilton which is often considered to be the finest Stilton available. It is fabulously creamy with a lingering flavour. Vignotte follows which is an extremely rich, triple cream cheese from Champagne region of France. The final tier is Olde Sussex which is a firm cheddar style cheese with mature tangy flavour. Clover costs £165

HEATHER

This is a four tiered cake serving between 80 – 115 people.

The top tier is Dorstone which is a goat’s cheese which is first ashed, then mould resulting if faintviening like Carrera marble. It is mellow & creamy with “ice cream” texture and snowy white curd. The next tier is half a Baby Colston Bassett Stilton which is often considered to be the finest Stilton available. It is fabulously creamy with a lingering flavour. Then comes an Applyby Cheshire which is one of the last unpasteurised farmhouse Cheshire cheeses and is made by Mrs Applyby and her family at Hawkstone Abbey farm on the salt marshes of Shripshire, close to the Cheshire border. It is moist, crumbly and tangy. The final tier is Olde Sussex which is a firm cheddar style cheese with mature tangy flavour. Heather costs £165

OPHELIA

This is a four tiered cake serving between 95 – 135 people.

The top tier is Perroche which is a delicate fresh goat’s cheese with a fresh lemony flavour. This cheese is from Herefordshire. The next tier is Richard III Wensleydale which is a young, crumbly cheese with a slightly tangy lactic flavour. Vignotte follows which is an extremely rich, triple cream cheese from Champagne region of France. The final tier is Mrs Kirkham’s Lancashire which is the last farmhouse unpasteurised Lancashire being made. The cheese is firm and crumbly with a clean lactic flavour.    Ophelia costs £180 or £175 if you would like to replace the Wensleydale Cheese with Colston Bassett stilton.

ROSE

This is a five tiered cake serving between 100 – 140 people.

The top tier is Dorstone which is a goat’s cheese which is first ashed, then mould resulting if faintviening like Carrera marble. It is mellow & creamy with “ice cream” texture and snowy white curd. The next tier is Jean Grogne which is a triple cream cheese from Ile de France made by adding crème fraiche. It is delicate and very rich. The middle tier is a Perl Las which is an organic soft blue cheese from Wales. The next tier is a Cornish Yarg which is an English cheese coated in nettles. It is a mild cheese with a fresh taste. The final tier is a Brie de Meaux. This is the real thing, unpasteurised, fruity and full flavoured.         Rose costs £215