Tier 1: Truffle Gloucester

Well what a cheese to start with!

We are as proud as punch to be able to offer this wonderful, opulent cheese to you. Truffle Gloucester has been made in collaboration between two Gloucestershire based artisan food businesses: TruffleHunter, the UK’s leading truffle supplier and respected cheese maker, Simon Weaver from Cotwolds Organic Dairy. This farmhouse, naturally rinded, single Gloucester cheese is made using organic milk solely from the cheesemaker’s single herd of cows, before being infused with TruffleHunter’s Minced Black Summer Truffles (Tuber Aestivum). All of the ingredients used in the cheese making process are vegetarian (including the rennet).

The cheese has a striking line of black truffle running through the middle, which allows both the cheese and the black truffle to express their natural complexities, without overpowering each other. The Cheese is then matured for up to 8 months, allowing the flavours to develop and intensify.

A wonderfully striking cheese which adds a real wow factor to your special occasion and will have people talking about it for weeks after!

Tier 2: Godminster Organic Cheddar

Made in Bruton, Somerset the Iconic Godminster Organic cheddar with its striking burgundy wax coating makes such a brilliant cheese for a celebration cake. This wonderfully creamy cheddar is matured for up to 12 months, at which point only the very best cheeses are selected to be made into the award-winning 2kg truckles. Godminster has a rich depth of flavour without the acidity that is sometimes associated with vintage cheddar, giving it a full and rounded flavour with a smooth and creamy texture.

All of Godminster’s cheeses are certified as organic by the Soil Association and as such contain no artificial preservatives.

Tier 3: Mini Cornish Yarg

Next we have a gorgeous little mini version of Cornish Yarg. 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, which they bought with them from their home in Wales, and combining a nod to cheddar. 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 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.