Tier 1: Old Harry

Another cheese made by the wonderful team at Chalke Valley Cheeses in Dorset, Old Harry was the first hard cheese to be added to their range. Named after the famous Old Harry Rocks on the Dorset coast, this farmhouse cheddar-style cheese with its craggy rock looking rind is matured for only 3 months in wonderful small 2 kilo truckles, just long enough to develop a lovely complex mild rounded flavour and smooth texture within the natural rind, which should be trimmed prior to eating.

A really lovely and exclusive addition to any wedding the cheese is made using unpasteurised cow’s milk and traditional (non-vegetarian) rennet.

Tier 2: Crozier Blue

Croizer Blue is a wonderful pasteurised sheep’s milk version of the famous Cashel Blue, made by Jane and Louis Grubb at their farm at Beechmount, County Tipperary. Created in 1993, Crozier Blue is the only blue cheese made from sheep’s milk in Ireland.

Croizer Blue is a naturally-rinded blue cheese made from pasteurised sheep’s milk and vegetarian rennet. It is very similar to Cashel Blue, but with a slighter whiter paste due to characteristics of the sheep’s milk. The taste is rich, creamy and mild with a sweet blue flavour when mature. One for lovers of the French classic Roquefort.

Tier 3: 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!

Tier 4: Tilly Whim

Another Chalke Valley favourite of ours the little Tilly Whim cheese is named after the caves of the same name in Dorset. Tilly Whim is a small semi-soft colourful little cheese with a natural rind and a wonderfully smooth texture. It is ripened for around 8 weeks, during which the rind develops its wonderful distinctive flavour into the cheese underneath. This unpasteurized cow’s milk cheese has won many awards, including a silver medal at British Cheese Awards 2013 and gold medal at World Cheese Awards 2014.

It is the perfect topper to any wedding cake so make sure you buy an extra few so every guest gets to try the wonderful little gem!