The Cheese Press
The Easby
The Easby
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The Cheeses
The Cheeses
Bottom Tier — Baron Bigod 3kg
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 — Cornish Yarg 3kg
Wrapped in edible, hand-picked nettle leaves, Cornish Yarg is a Caerphilly-style semi-hard cheese with a gently crumbly texture and fresh, lactic flavours that become more mushroomy towards the rind.
Third Tier — Ticklemore 1.7kg
Made by Sharpham Dairy in Devon, Ticklemore is a delicate, crumbly goat’s cheese with a fresh, mellow character and gentle notes of lemon.
Fourth Tier — Colston Bassett Stilton 1.1kg
Made by one of the country’s smallest Stilton producers, Colston Bassett Dairy has been making cheese in the Vale of Belvoir since 1913. Smooth and creamy with savoury depth and the characteristic richness of a beautifully made Stilton.
Top Tier — Sinodun Hill 180g
Made by Rachel and Fraser of Norton & Yarrow Cheese, Sinodun Hill is a delicate pyramid-shaped goat’s cheese with a wonderfully light, fluffy texture and fresh herbaceous and citrus notes.
Size & Servings
Size & Servings
Serves approximately 85–95 people.
Total cheese weight: approximately 8.98kg.
Dietary Information
Dietary Information
Contains milk.
This cake includes cheeses made with cow’s and goat’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 cheeses out of the fridge around an hour before serving and allow them to come up to room temperature.
Keep any remaining cheese wrapped and refrigerated after serving.
