Tier 1: Wookey Hole Cave Aged Cheddar

Hand made at Ashley Chase Farm near Bridport, Dorset. The Cheddar is then moved to the caves at Wookey Hole in Somerset for maturing. The texture is firm and the cheese is cream-coloured. The aroma is a complex mix of sweet, creamy, farmy and earthy. The flavours are big, robust and well rounded with competing notes, such as sweet and salty or earthy and tangy. The caves atmosphere bestows the Cheddar with an additional highly distinctive earthy and nutty flavour.

Tier 2: Cornish Yarg

For the base we have a the wonderful Cornish Yarg with its eye catching nettle covering. The original cheesemakers were Alan and Jenny Gray (The name Yarg is actually Gray backwards), and this was one of the first new speciality cheeses to hit the british market around 1980. The original recipe is based on an ancient Caerphilly recipe which the Grays bought with them from their home in Wales. Instead of allowing a rind to form on the outside the cheese is covered in nettles that are found in the wilds of the local cornish countryside.

The nettles impart a lovely citrusy tang to the cheese, which mellows after maturing and the aroma is gentle and subtle.

Tier 3: Colston Bassett Stilton

The best stilton in the world is our opinion here at The Cheese Wedding Cake! Colston Bassett is one of the smallest stilton producing dairies in the United Kingdom and they make their pasteurized cow’s milk Stilton using traditional methods of hand-ladled curds and animal rennet, which sets it apart from every other Stilton maker. The result of these methods gives Colston Bassett Stilton a more luscious texture, creamy and full-bodied and the flavour, more complex and deeper than any other Stilton produced with vegetable rennet.

It has a wonderful, creamy texture with pale, ivory paste that edges onto amber as it gets nearer the rind and an even distribution of blue coloured veins. The beautiful looking rind is amber in colour, speckled with patches of white mould and the flavor of Colston Bassett Stilton is earthy and rich with a good tang of blue mould and a buttery finish.

Tier 4: Baron Bigod

A creamy, white bloomy-rind cheese handmade on the farm by Jonny and the team at Fen Farm Dairy. It has a smooth silky texture and a golden curd, with long lasting warm earth, farmyard and mushroom flavours. It is the only traditional raw milk Brie-de-Meaux style cheese produced in the UK. The cheese is made in small batches, very early in the morning so that the raw milk is still warm, straight from the the cow at the perfect temperature for cheese making. Baron Bigod is a truly unique cheese, its flavours, aromas and characteristics are influenced by the cows milk and the rich variety of grasses and herbs that grow on the land of Stow Fen, completely unique to the Waveney Valley!

Tier 5: 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 6: White Nancy

Made by the legendary cheese maker Pete Humphries at White Lake Cheese near Shepton Mallet in Somerset, White Nancy is a beautifully graceful and decadent goats cheese which we make use of on a number of our cakes here at The Cheese Wedding Cake.

White Nancy is a mild and crumbly unpasteurised goat cheese with a white bloomy rind. The cheese has a semi-soft texture and a slightly sweet, fresh citrus taste. As the cheese matures and softens the flavour becomes richer and creamier. One of their earlier creations, White Nancy is named after a local to home landmark in the village of Bollington, Cheshire near where Pete grew up and worked for many years before he made the move to the glorious South West. And how grateful we are that he did!