Small Cheese Celebration Cake

• ½ Devon Blue 
• ½ Cornish Yarg 
• 1 x Tunworth - Handmade in Herriard, Hampshire by Stacey Hedges and Charlotte Spruce. From the first ladle of milk from the local farm to the paper wrap and box packaging, every cheese is made by hand, using traditional methods and in French-style ‘bassines’, with expert skill and true passion. 
• 1 x Dorstone - Charlie Westhead is one of Britain’s pioneering cheesemakers, leading the way in the renaissance of farmhouse production. After working for Neal’s Yard Dairy in the 1980’s, Charlie evolved from cheesemonger to cheesemaker. This particular cheese, Dorstone, is named after the picturesque village that overlooks the River Wye in Hereford. It is made with pasteurised goat’s milk and takes the shape of a turret. Charlie tastes and selects each batch that ends up in our cheese counter, after being carefully matured by Neal’s Yard Dairy in Bermondsey.

Medium Cheese Celebration Cake

• ¼ Ring Colston Bassett Stilton - Billy Kevan is just the fourth cheesemaker since 1913 to make Stilton in the village of Colston Bassett, Nottinghamshire. Over this time, little has changed. Every day, milk from a small cooperative of dairy farmers within 1.5 miles of the creamery is traditionally hand ladled to create the most intense rich and creamy cheese with a velvety texture and well-balanced flavour. We source this cheese from Neal’s Yard Dairy, for whom Billy makes an exclusive ancient recipe. This particular cheese is made with an animal rennet, which naturally coagulates the milk and has a resounding effect on its texture. It is also pierced later and less, allowing the flavour of the milk to overcome the intricate blue veining. If you haven’t had Colston Bassett, you haven’t had Stilton.
• 1 x Sharpham Elmhirst - On the glorious Sharpham estate, nestled amongst the banks of the River Dart near Totnes, Mark Sharman and his team add double cream to their fresh raw milk from their herd of Jersey cows to make this mould ripened triple cream cheese. Elmhirst is pure dairy opulence; rich and mousse like when young, developing into a full bodied, decadent and gooey experience when ripe… delicious with a fresh, warm baguette. Mark often joins us here at Darts Farm to share his knowledge and passion for artisan cheese and English wine.
• 1 x Godminster Cheddar - For over 25 years Richard Hollingberry and his family have been producing this multi-award winning Vintage Organic Cheddar. Made using traditional methods and a 90-year-old family recipe, this cheddar is matured for up to 12 months.
• 3 x Dorstone - Charlie Westhead is one of Britain’s pioneering cheesemakers, leading the way in the renaissance of farmhouse production. After working for Neal’s Yard Dairy in the 1980’s, Charlie evolved from cheesemonger to cheesemaker. This particular cheese, Dorstone, is named after the picturesque village that overlooks the River Wye in Hereford. It is made with pasteurised goat’s milk and takes the shape of a turret. Charlie tastes and selects each batch that ends up in our cheese counter, after being carefully matured by Neal’s Yard Dairy in Bermondsey.

Large Cheese Celebration Cake

• 1 x Cornish Kern - From their small rural dairy in near Truro, Cornwall, Catherine Mead and the team at Lynher Dairies handcraft their incredible Kern using the rich and creamy milk from their own herd of Ayrshires; bringing seasonal flavour at different times of the year. It is gently heated at low-pasteurisation temperature and Alpine cultures—savoury, buttery, grassy nutty—are added to develop its character and burnt caramelised notes are created through scalding of the curds. Once the moulds are in presses, pressure is gradually increased to force out the whey and fifty hours in a briny bath adds the salty taste. The cheese is then painted in a breathable black wax coating and left to mature for 16 - 18 months. The result is an amazing hard farmhouse cheese with a rich buttery taste and caramel notes - it is no wonder that Kern was crowned Supreme Champion at the World Cheese Awards 2017.
• ¼ Ring Colston Bassett Stilton - Billy Kevan is just the fourth cheesemaker since 1913 to make Stilton in the village of Colston Bassett, Nottinghamshire. Over this time, little has changed. Every day, milk from a small cooperative of dairy farmers within 1.5 miles of the creamery is traditionally hand ladled to create the most intense rich and creamy cheese with a velvety texture and well-balanced flavour. We source this cheese from Neal’s Yard Dairy, for whom Billy makes an exclusive ancient recipe. This particular cheese is made with an animal rennet, which naturally coagulates the milk and has a resounding effect on its texture. It is also pierced later and less, allowing the flavour of the milk to overcome the intricate blue veining. If you haven’t had Colston Bassett, you haven’t had Stilton.
• 1 x Sharpham Elmhirst - On the glorious Sharpham estate, nestled amongst the banks of the River Dart near Totnes, Mark Sharman and his team add double cream to their fresh raw milk from their herd of Jersey cows to make this mould ripened triple cream cheese. Elmhirst is pure dairy opulence; rich and mousse like when young, developing into a full bodied, decadent and gooey experience when ripe… delicious with a fresh, warm baguette. Mark often joins us here at Darts Farm to share his knowledge and passion for artisan cheese and English wine.
• 1 x Godminster Cheddar - For over 25 years Richard Hollingberry and his family have been producing this multi-award winning Vintage Organic Cheddar. Made using traditional methods and a 90-year-old family recipe, this cheddar is matured for up to 12 months.
• 3 x Dorstone - Charlie Westhead is one of Britain’s pioneering cheesemakers, leading the way in the renaissance of farmhouse production. After working for Neal’s Yard Dairy in the 1980’s, Charlie evolved from cheesemonger to cheesemaker. This particular cheese, Dorstone, is named after the picturesque village that overlooks the River Wye in Hereford. It is made with pasteurised goat’s milk and takes the shape of a turret. Charlie tastes and selects each batch that ends up in our cheese counter, after being carefully matured by Neal’s Yard Dairy in Bermondsey.