The Cheese Press
The Bargate
The Bargate
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The Cheeses
The Cheeses
Bottom Tier — Baron Bigod 1kg
Made by Jonny Crickmore at Fen Farm Dairy in Suffolk, Baron Bigod is a Brie de Meaux-style soft cheese: rich, earthy and creamy with complex, lingering flavours.
Second Tier — Mrs Bell’s Blue 1.4kg
Made in Yorkshire by Shepherds Purse, Mrs Bell’s Blue is a rich and creamy sheep’s milk blue. Often compared with Roquefort, it has a gentler character while retaining plenty of savoury depth and complexity.
Third Tier — Yoredale Wensleydale 1.1kg
Made by Curlew Dairy in the village of Wensley from raw cow’s milk, Yoredale is a traditional Wensleydale with a smooth, creamy texture and tangy, buttery flavours with a distinctive mineral character.
Fourth Tier — Chaource 250g
A soft, bloomy-rinded cheese from the Champagne region of France. Fresh and lactic when young, with crème fraîche flavours that become richer, more buttery and vegetal as the cheese matures.
Top Tier — Dorstone 180g
Made by Neal’s Yard Creamery in Herefordshire, Dorstone is a turret-shaped goat’s cheese rolled in edible vegetable ash. Bright and citrusy when young, it develops a delicate mould-ripened rind and greater depth as it matures.
Size & Servings
Size & Servings
Serves approximately 35–40 people.
Total cheese weight: approximately 3.93kg.
Dietary Information
Dietary Information
Contains milk.
This cake includes cheeses made with cow’s, sheep’s and goat’s milk. Yoredale Wensleydale is made with raw cow’s milk.
Please contact us before ordering if you have a specific dietary requirement or allergy and we’ll be happy to advise.
Storage & Care
Storage & Care
Keep refrigerated. For the best flavour and texture, take the cheese cake out of the fridge around an hour before serving and allow it to come up to room temperature.
Keep any remaining cheese wrapped and refrigerated after serving.
