A medium-sized cake of just over 7kg, Cerne would suit a gathering of 70-80 people (not enough? See 'Cerne Giant' below). Quicke's Mature Cheddar forms the base, then the cows' milk Devon Blue from Robin Congdon's Ticklemore Dairy.
Up above that there's Woolsery, a fine goats' cheese from Dorset, and a small black-peppercorn studded organic brie: Black-Eyed Susan.
Topping it all off in fine style is Dorstone, a tiny ash-covered goats cheese from Charlie Westhead of Neals' Yard Dairy.
Once again, the brilliant Annie Howes has decorated this cake for us. You'll need someone to do the same job, but – as I hope this shows – if you have a creative person you can achieve a fabulous result with fairly inexpensive materials.
Cerne Giant
Maybe you like the sound of this but have more people to cater for? The Cerne Giant – with one of two extra bottom layers – might be the answer. Here's the choice:
Cerne Giant 1 adds 6.5kg of Ogleshield. Gary Rhodes and Michael Caines raved abou this when The Cheese Shed was featured on UKTV's Local Food Hero. This gorgeous golden-rinded cheese will add a continental touch and a cake to feed 140.
Cerne Giant 2 adds 3kg of good old Cornish Brie (or a different one if that's too soft) and would do for around 100.
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