Celebration Cake Kerry

This cake serves approximately 75 people as evening food or 115 people for after dinner, at £4.24/£2.76 per person. This is a beautiful six-tiered cake for a wedding or party table, and is made up of hard, blue, soft and goat's cheeses from Scotland, England and Ireland, matured by us in Bermondsey.

Minimum weight: 11.3 kg

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

This beautiful celebration cake includes hard, blue, soft and goat's cheeses from across England, Scotland and Ireland, that have been selected and matured by us.

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

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.

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

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.

Tower of whole and cut pieces of Gubbeen semi-soft washed rind cow’s milk cheese, showing the patterned rind and creamy-coloured paste

Gubbeen

milk type
Cow

ingredients
MILK, salt, rennet

coagulant
Animal Rennet

A semi-soft washed rind cheese boasting a medley of savoury, nutty and fungal flavours and a bouncy, pliant texture with a pleasing bite at its pink rind.

Tower of whole and smaller cut pieces of cloth-bound Isle of Mull Cheddar cheese with a firm close-textured paste

Isle of Mull Cheddar

milk type
Cow

ingredients
MILK, salt, rennet

coagulant
Animal Rennet

A hearty Scottish Cheddar with a firm, fondant-like texture that tends to be slightly more compact than the other Cheddars we sell. Flavours range from juicy and zesty to boozy and deeply savoury.

Clothbound with lard.

Ticklemore

milk type
Goat

ingredients
MILK, salt, rennet

coagulant
Vegetarian Coagulant

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

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.

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

A hug in a bowl

This recipe comes from cheesemonger Lydia, and features two cheeses which are tasting especially ...
The Search for Milk: Part 3, producers who become farmers

When we catch up with Martin Gott of St James’ Cheese, he has been four days without heat and pow...
Christmas Delivery Information

Christmas is well under way here in Bermondsey. We have already started to close delivery/shop co...
A virtual farm visit: Appleby's Cheshire

During the pandemic, we haven’t been able to send our teams to visit farms as regularly as we wou...
Five reasons Neal’s Yard Dairy Blues deserve a place on your Christmas Table

We are passionate champions of the cheeses that we sell. Blue cheese has a special place in our h...
Alternatives to Stilton to try this Christmas

We are proud to work with several cheesemakers both established and new who have created blue che...
Blues for Christmas

For many families, the holidays are synonymous with their Christmas cheese, and, more specificall...
Neal's Yard Dairy Fondue

We think there is something utterly luxurious and convivial about serving fondue. When temperatur...
The Search for Milk: Part 2, producers situated on site

“It sounds arrogant. It’s not meant to be – but when you start looking for farms with good milk f...
The Search for Milk: Part 1, producers who buy milk in

It is one thing to be a cheesemaker who has been born into a farming family and grown up with rea...
Herefordshire Frier, Spelt, Leek and Mushroom "Risotto"

When we caught up with Katie Cordle a few weeks ago to interview her for our Producer Profile art...
Producer Profile: Katie Cordle of Long Lane Dairy

We recently caught up with one of our newest suppliers, Katie Cordle. Katie makes Herefordshire F...
Mozzarella in Carrozza from The Female Chef

The Female Chef is a book that celebrates women at the forefront of modern food in Britain and th...
Why do we wash cheese?

When you visit our shops, you will see a veritable mountain range of different cheeses on our cou...
How do you wash cheese?

Following on from our last article about why we wash the rind of certain cheeses, we asked Matt f...
Rinds: a window into the interaction between the cheese and it's environment

“It is not a lot of tools to work with – but it’s enough,” says soft cheese maturer Emi, at the e...
A virtual farm visit: Stonebeck Wensleydale

During the pandemic, we haven’t been able to send our teams to visit farms as regularly as we wou...
A cheesemonger visits Pevensey Blue

Learning about cheese is an integral part of working in Neal’s Yard Dairy. We provide many learn...
Adopt a cheese: Pitchfork Cheddar

To better understand our producers and the cheeses we work closely with, our export and wholesale...
Specialist Cheesemakers Association AGM 2021

The Specialist Cheesemakers Association (SCA) is an organisation for cheesemakers, retailers and ...
Cheese maturation: art or science?

In November 2016 a robot called Tina the Turner burst onto the British cheese scene and – inevita...
Pastures new

Where do new cheeses come from? It’s a question that’s rarely asked – in part because Britain’s b...
From cheesemonger to cheesemaker, the story of Pevensey Blue

Martin Tkalez, former retail manager with us at Neal’s Yard Dairy, jumped from cheesemonger to ch...
Want to become a cheesemaker?

We receive lots of enquiries from farmers and non-farmers alike about resources available for tho...
Custard Tart from Jöro

Jöro is an exciting 12 table restaurant in Sheffield. The restaurant is made entirely from upcycl...
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...
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...