A modest-sized cheese cake to feed 40-50, and featuring relatively equal amounts of the three core cheese types, cheddar, blue and brie.
A Cornish Brie forms the base, with a 1.8kg Quicke's Mature Cheddar on top of that. Two different cheeses make up the the quota of blue - a 1kg wheel of Colston Bassett Stilton and a smaller Cornish Blue. The whole thing is topped off by a tiny little Rosary - in the very pretty version with garlic and parsley.
Around 4.5kg of cheese - feeds 45. Supplied as wrapped cheeses, undecorated. For our photo shoot, the cheese tower was decorated by the British Academy of Floral Art.
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Size: Diameter 22cm, height 26cm
New St Agnes
St Agnes is topped with Rosary with Garlic & Parsley. Rosary is a fresh, creamy goat's cheese with a mousse-like texture and a natural acidity. Recent winner of the Supreme Champion Award at the British Cheese Awards 2014, it is made from pasteurised milk, using a microbial rennet, which makes it suitable for vegetarians. Just enough salt is added to enhance its unique flavour.
Next we have...
Cornish Blue: Based at Upton Cross, on the edge of Bodmin Moor, Cornwall, Philip and Carol Stansfield spotted the gap in the market for a young, blue cheese that could compete with imported blue cheeses. Designed to be eaten as a young cheese, Cornish Blue is a very different product from traditional English blue cheeses such as Stilton or Dorset Blue.
Colston Bassett Stilton: Colston Bassett is made in the heart of 'Stilton country' (stretching
across Nottinghamshire, Derbyshire and Leicestershire): an area famous for cheese for two and a half centuries. The dairy was founded in 1920, and makes one of the most famous Stiltons available today, described as "creamy but not too moist, the blue deep and powerful ... the cheese itself distinctive, with a strong herbal almost spicy flavour."
Quicke's Mature Cheddar (12+months): All Quicke’s cheddar is matured slowly on wooden shelves, wrapped in muslin cloth, to develop a real depth and complexity of flavour. The old fashioned rind that develops using this method is the hallmark of a well-matured traditional cheddar. Made in Newton St Cyres, Devon.
Cornish Brie: Made at Upton Cross on the edge of Bodmin Moor by the same dairy responsible for Cornish Blue, this cheese has a delicious mild and creamy flavour and melting, smooth texture.