For a while I’ve wanted to do an orange/gold themed cheese cake, so here goes! The result (named after the famous ‘Hovis ad’ street in Shaftesbury) has an emphasis on smoked and ‘washed rind’ cheeses (fruity, springy, a bit pungent) so it might be one for the more adventurous among you! Although I was led by the colours required, it’s turned out to have some of our real favourites.
The base is Westcombe Red, the pioneering unpasteurised ‘red leicester’ from Somerset’s great Westcombe Dairy. Then comes Quickes Oak-Smoked Cheddar. The middle layer is something very special: Tornegus, developed by the late James Aldridge. James took a Duckett’s Caerphilly, put it through the special rind-washing process and dusted it with mint. Made today by his partner Pat Robinson, the result is just wonderful in every department.
I try and include a goats cheese in most cakes, and this time we have the excellent Woolsery from Dorset. Finally, Sue Proudfoot’s Keltic Gold tops the whole thing off.
Weighing in at around 11.5kg, this might suit 110-120 or so. Our cake was photographed by top Bovey lensman Bim and decorated by the wondrous Annie. Don’t forget that we only supply the cheese ... so you’ll need a creative person to take on the decorating duties.
