Tier 1: Montagnolo Affine

Montagnolo Affine is a wonderful surface-ripened, triple cream cheese made by Käserei Champignon, in the Allgäu region of Germany. Aged at low temperature, and using a cold-maturation process, it slowly develops an aromatic, consistent and spicy flavour. The wonderfully creamy paste with blue veins has a distinctive beautiful sweet aroma. This rich, buttery and piquant cheese with its stunning velvety grey rind has won virtually every award going including the Supreme Champion award at the 2013 International Cheese Awards and voted Best Cheese in the world at the world cheese awards!

A creamy blue, majestic, modern day classic!

Tier 2: Délice De Cremier

Délice de Cremiers is a rich and luxurious soft-ripened cheese which is made in the Burgundy region of France using the famous triple cream method of cheese making. The cheese curds are first hand-ladled into moulds before cream and creme fraiche are added before being ripened in cellars for at least three weeks, and a further two weeks in the wooden box.

Délice des Crémiers translates to ‘delight of the cheese-maker’ – and it certainly lives up to its name! Under the thin white rind the interior is rich and creamy with a cakey, whipped texture. Beautiful when paired with Champagne and a decadent addition to any wedding cheese board.

Tier 3: Black Bomber

Black Bomber is the multi award winning jewel the from The Snowdonia Cheese Company. The Little Black Bomber is a strong, creamy, extra mature Cheddar cheese that packs a real punch and is a powerful presence on any cheese board with a vintage Cheddar taste.

This cows milk cheese is produced in Snowdonia, where the truckles are coated in a black wax, which retains a moist, smooth texture, distinctive from other traditional Cheddar’s which are usually more crumbly.

The Little Black Bomber cheese won the 2010 Silver at Nantwich International and the 2007 Bronze World Cheese Award. This cheese is suitable for vegetarians.

Tier 4: Vulscombe Goats Cheese

Vulscombe is a soft, handmade, fresh, pasteurised goat’s milk cheese produced near Tiverton by Joyce and Graham Townsend. This delightful artisan cheese is beautifully presented and comes in several varieties. Here we have selected the black pepper variety, other flavours include herbs and sun-dried tomatoes. The cheese makers use the herbs which vary according to the season and are freshly picked from their garden. Since no animal rennet is used, the cheese is suitable for vegetarians.

The milk used in the cheese is from a herd of goats in the stunning upper Exe Valley. Rich, creamy, and mild in flavour, this cheese looks and tastes amazing.