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: Quickes Mature Cheddar Truckle

Made by the wonderful team at Quickes near Crediton, Devon. Led by the Queen of Cheddar making Mary Quicke who’s family have been farming the family estate and making cheese for over 450 years! This superb traditional Cheddar is matured lovingly on original wooden boards for 12 months and wrapped in muslin cloth which gives the cheese a deep and complex flavour. It is a wonderfully rich and buttery Cheddar that offers outstanding depth of flavour, from brothy to grassy to caramel notes.

The 1.8kg truckle uses pasteurised cows milk and vegetarian rennet.

Tier 3: 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 4: Mini Dorset Blue Vinny

The Davies family have been making the famous Dorset Blue Vinny at Woodbridge Farm in Sturminster Newton, Dorset for almost 40 years. This wonderful cheese takes over 24 hours to make after each morning, the fresh milk is taken from the herd of 270 Friesian dairy cows which graze the luscious pastures of the local rolling countryside.
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Once made the cheeses need to be turned by hand every day for the first few weeks and then once a week after that. The cheeses are spiked with long narrow pins to allow air into the cheese which helps the mould grow and flavour to develop. It can take up to 20 weeks for the cheese to mature into the Dorset Blue Vinny that we all know and love.
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These cute 500g mini versions come wrapped in beautiful waxed paper and bound with twine to really complete a lovely looking cake. Be sure to order a few more if you want everyone to try some.