This beautiful celebration cake includes hard, blue, soft and goat's cheeses from across England, that have been selected and matured by us.
Colston Bassett Stilton
milk type
Cow
ingredients
MILK, salt, rennet
coagulant
Animal Rennet
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.
Dorstone
milk type
Goat
ingredients
MILK, salt, rennet
coagulant
Animal Rennet
This turret-shaped goat’s cheese combines a light, fluffy texture with bright, citrusy flavours and a gentle acidity.
Minimum: 180g.
Gorwydd Caerphilly
milk type
Cow
ingredients
MILK, salt, rennet
coagulant
Animal Rennet
A densely crumbly centre presenting fresh, lemony flavours gives way to a creamy, more mushroomy layer beneath the edible rind – the happy result of this Caerphilly being matured for longer than most Caerphilly cheeses made today.
Riseley
milk type
Sheep
ingredients
MILK, salt, rennet
coagulant
Vegetarian Coagulant
A washed-rind sheep’s milk cheese with a rich paste beneath a vivid, tacky rind which sometimes has a salty crunch. Flavours are bold and savoury, with occasional hints of smoky bacon.
Tunworth
milk type
Cow
ingredients
MILK, salt, rennet
coagulant
Animal Rennet
A Camembert-style cheese characterised by truffley, garlicky and vegetal flavours and a creamy and unctuous paste.
Minimum: 250g.