Celebration Cake Dairy Shorthorn

This five-tiered cake serves approximately 70 people as evening food or 105 people for after dinner, £4.43/£2.95 per person. It includes hard, blue, soft and goat's cheeses from across England and Ireland, that have been selected and matured by us.

Minimum weight: 10.4 kg

*Online only. Please note that some of the cheeses in this cake aren't typically available in our London shops.

Spend over £29.50 to receive free delivery (England, Wales & Central Scotland)

FAQs

Delivery Information

Standard delivery is free to most postcodes in the UK for orders over £29.50. Click here for a list of postcodes where additional delivery charges apply.

Collection from our London shops is free - choose Shop Collection at checkout.

Select your preferred delivery date at checkout. As we use third party couriers (typically DPD) we cannot guarantee the arrival day of your order but we will do our best to ensure that it arrives as close as possible to your chosen date. To be sure it arrives in time, we suggest choosing a date a couple of days ahead of when you would like to eat your cheese.

If you have ordered a cheese subscription, your second and subsequent deliveries will occur approximately 30 days after your first delivery date.

Find out More

A beautifully displayed variety of cheeses to please the tastes of all your guests.

Towers of smaller and larger cuts, and a whole Colston Bassett Stilton cheese with blue veining and a creamy, buttery paste

Close up of Colston Bassett Stilton cheese showing creamy paste and delicate blue veining

Colston Bassett Stilton

milk type
Cow

coagulant
Animal Rennet

milk treatment
Pasteurised

A blue for those who ‘don’t like blues’, the Stilton we buy from Colston Bassett is made exclusively for Neal’s Yard Dairy. Gentler, sweeter and more balanced than a ‘typical’ blue cheese, it boasts a creamy, buttery paste pierced with the delicate blue veining characteristic of a Stilton.

Small tower of whole and cut turret-shaped Dorstone goat’s cheeses with a mould-covered grey wrinkly rind and light fluffy paste

Dorstone

milk type
Goat

coagulant
Animal Rennet

milk treatment
Pasteurised

This turret-shaped goat’s cheese combines a light, fluffy texture with bright, citrusy flavours and a gentle acidity.

Minimum: 180g.

Tower of whole and smaller cut pieces of Kirkham's Lancashire cheeses showing the lard bound outer-casing and crumbly textured paste

Close up of a cut piece of Kirkham's Lancashire cheese in front of some larger cuts, showing the crumbly textured paste

Kirkham's Lancashire

milk type
Cow

coagulant
Animal Rennet

milk treatment
Raw

Best known for its inimitable crumbly-yet-creamy texture – a texture the Kirkham family call ‘buttery crumble’ – this raw milk farmhouse Lancashire boasts a bright, full flavour finished off by a light, yoghurty tang.

Ticklemore

milk type
Goat

coagulant
Vegetarian Coagulant

milk treatment
Pasteurised

A goat’s milk cheese that doesn’t taste remotely ‘goaty’, the Ticklemore combines light and gently lemony flavours with herbaceous notes that deepen with age, and reveals a firm, chalky texture beneath its stark white rind.

Tunworth

milk type
Cow

coagulant
Animal Rennet

milk treatment
Pasteurised

A Camembert-style cheese characterised by truffley, garlicky and vegetal flavours and a creamy and unctuous paste.

Minimum: 250g.

FAQs

how much cheese to buy?

As a general rule of thumb, we would recommend roughly between 100 and 150 grams per person for after dinner, and a bit more if cheese is the focus of the meal. If you are buying cheese to serve over a couple of days or as part of a buffet, it is advisable to buy a few larger pieces. This will both look better and keep better than many small bits. To help visualise weights, a good tip is to consider that a regular supermarket pat of butter weighs between 200 and 250 grams. If you are at all unsure please give us a call for some advice.

how should i store my cheese?

The best option is to keep your cheese wrapped in its paper within a box in the fridge. This will prevent the cheese from drying out and absorbing other flavours. Your cheese will arrive wrapped in waxed cheese paper, which achieves the best possible balance between maintaining humidity around the cheese and allowing it to breathe. We are happy to provide some free extra cheese paper, just search for "cheese paper" and add it to your basket. We don't recommend cling film or foil as it can cause the cheese to sweat which will negatively affect the flavour.

From The Blog

Fennel and Berkswell Gratin from Towpath

Towpath is a cafe perched along the Regent's Canal in London which regularly features our cheeses...
An Excerpt from "Cheese, Wine, and Bread": Katie Quinn at Sleight Farm

Former NYD cheesemonger Katie Quinn had the unique opportunity to spend time making cheese on Sle...
Westcombe: Returning to the Land

Westcombe is farming in a way that benefits their cheese, milk, animals, and the health of their ...
Intercontinental Cheese

With Brexit leading to calls for us to ‘Buy British,’ what alternatives to our favourite continen...
Irish Soda Bread Muffins

In celebration of St Patrick's Day, our Customer Champion for Retail, Fiona, adapts a recipe by...
A New Shop in Islington

At the start of December 2020, we opened our new Neal’s Yard Dairy shop on Essex Road, Islington....
Women in Cheese, Yesterday and Today

On International Women’s Day each year, we hear inspiring stories of women breaking into and risi...
Eating my Emotions: A Cheesemonger in Lockdown

Our Events Manager and Acting E-comm Manager Ellen reflects on why cheese is more than just a fl...
Navigating Brexit at Neal's Yard Dairy

The first month after the UK officially left the EU was a month of changing regulations, cont...
The Kappacasein Cheese Toastie

Many visitors to Borough Market over the last decade have been drawn to the Kappacasein stall by...
Hindsight is 2020

Searching for a word to sum up the maelstrom of March and April 2020, journalists and politician...
Blue Friday

Today is Black Friday, which for many of us is the greatest klaxon that the Christmas period has ...
Reasons to be Cheeseful: the Neal’s Yard Dairy Subscription

Unprecedented. Uncertain. Unstable. Unbelievable. Many adjectives have been used to describe the ...
Cheese Care and Sharing Tips for Your Christmas Cheeseboard

Many of us are looking forward to the tradition of our Christmas cheeseboards. With Covid-19 rest...
Sally Barnes's Wild Atlantic Smoked Salmon

There is a sense of normality and purpose in the lives of true artisans of food, people who have ...
Blue Cheese Shortage at Christmas

The impact of the first national lockdown is still being felt across the British farm-made cheese...
St. Tola Tortelloni with Winter Squash, Sage, and Brown Butter

Cheesemonger and chef Keelan has created a seasonal recipe featuring one of his favourite goat's...
Raw Milk Cheese Appreciation Day | Special Selection

Raw Milk Cheese Appreciation Day is an initiative of the Oldways Cheese Coalition, a US-based non...
Culture Starter

Ask anyone in the UK what food they most associate with lockdown and the answer is likely to be o...
Three outstanding chefs, three outstanding cheeses

August brings us the second Buy British Cheese selection and this month’s cheeses are noteworthy ...
Postcard from The North 

David Lockwood makes a monthly trip to visit farms and select cheese north of London, known at N...
Buy British Cheese Subscription

Despite the tentative reopening of pubs and restaurants, small-scale cheesemakers remain in a hi...
Retailing in Lockdown: A Letter of Thanks to Our Customers

Above: Our Borough Market shop, redesigned to maintain social distancing. Cheesemonger Estelle Re...
Cooking with Cheese: The Chef Series | James Lowe

A good cheese enjoyed on its own or as part of a board is a glorious thing – but that doesn’t mea...
Cooking with Cheese: The Chef Series | Anna Tobias

A good cheese enjoyed on its own or as part of a board is a glorious thing – but that doesn’t m...
Cooking with Cheese: The Chef Series | Jeremy Lee

A good cheese enjoyed on its own or as part of a board is a glorious thing – but that doesn’t mea...
Wheels in Motion

Over the last few weeks, the public have come out in force to support British farmhouse cheesemak...
Rollright Recipe by Steve Williams

Steve Williams, renowned chef of the illustrious 40 Maltby Street has kindly written a recipe for...
Apple, Celery, Stichelton, Walnut & Bitter Leaf Salad by Laura Jackson

Laura has cooked at Towpath Cafe since it opened ten years ago. She is a truly brilliant cook; he...
Ogleshield, Polenta, Courgettes & Herbs by Sam Lowry

Sam Lowry is resident cook at Leila's Shop [something of an institution!]. He has cooked at 40 Ma...
Mushroom & Kirkham's Lancashire Omelette by Laura Jackson

Laura is head chef at Towpath Cafe. She is a truly brilliant cook; her food is nutritious, unpret...
Pea, Ham & Berkswell Lasagne by Anna Tobias

Anna Tobias has cooked at many of our favourite places to eat, from River Cafe to Rochelle Cantee...
How we slice it

Bronwen Percival is Technical Manager and cheese buyer for Neal’s Yard Dairy. Ben Harris is Head ...
Cheese Care Guide

Farmhouse cheese is handmade and thus varies with each day’s production, changing as it matures. ...
How the public rallied to support British cheese

To lose business just from restaurants would be challenging for any cheesemaker. Losing all marke...
Safeguarding the Future of British Farmhouse Cheese

Neal’s Yard Dairy’s role is to select and mature the British and Irish cheeses we like the best, ...
Remaining Open in a Crisis

Neal’s Yard Dairy’s Decision and Our Protocol We’ve had a lot of feedback from customers about o...
Cheesemonger turns cheesemaker at Kirkham's Lancashire

This week's blog comes from cheesemonger Caitrin, who usually works in our Covent Garden Shop. Pr...
Granny's Apple Pie Recipe

Continuing in our theme of Lancashire-centered recipes, we couldn't neglect to include a recipe f...
Food Bigger Than The Plate

This week's blog comes from cheesemonger Sebastian. Prior to becoming a cheesemonger, Sebastian h...
40 Maltby Street's Lancashire Tart Recipe

The Lancashire Tart is an iconic menu item from 40 Maltby Street, and here we are privileged to p...
40th Birthday Cheese Knife - our Collaboration with Blenheim Forge

This blog comes from our colleague Thea, who is part of our Ecommerce team. Thea had the pleasure...
Lancashire 'Pesto' Recipe

For Lancashire Month, we ran a (not very scientific) blind tasting for Neal's Yard Dairy staff of...
Dairy Diaries: Highfields Farm Dairy

This year we are celebrating our 40th birthday! As part of our celebrations, we are of course hi...
Dairy Diaries: Ticklemore Cheese Dairy

This year we are celebrating our 40th birthday here at Neal’s Yard Dairy. As part of our celebrat...
Dairy Diaries: St James

This year we are celebrating our 40th birthday here at Neal’s Yard Dairy. As part of our celebrat...
5p charge halves bag use and funds school farm trip

We started charging 5p for Neal’s Yard Dairy carrier bags back in January 2018. We crossed our fi...
Dairy Diaries: Sinodun Hill

Pictured are our cheese buyer Bronwen and retail managers Amy and Lydia enjoying the company of t...
Dairy Diaries: St Tola

This year we are celebrating our 40th birthday here at Neal’s Yard Dairy. As part of our celebrat...
A Farm Visit to Holden Farm Dairy

Here we share our cheese buyer Bronwen Percival's account of our recent trip to Holden Farm Dairy...