A sturdy base for this cake from one of our favourite makers of traditional cheddar: either Westcombe or Quickes.
Tradition then gives way to a modern classic, the nettle decorated Cornish Yarg. The patterns made by the hand-applied covering of leaves are simply stunning.
Sharpham's version of brie is next, made using Jersey cows' milk from their farm by the River Dart.
Cornish Blue won Best English Cheese and Best Blue Cheese in 2006, which is all one needs to say about this sensational blue.
Finally, Graeme Townsend's much-admired Vulscombe tops it all off.
Weighing in at nearly 12 kilos, this would suit 110-120.
Pictured cake decorated by Annie Howes.
Note: Cheddars made in the traditional way sometimes have a few veins of blue present - usually near the rind. This is quite normal and nothing to worry about - it's the cheese equivalent of spots on organic apples!
