Cake of Cheese ~ Bacombe

Categories: Cake of Cheese, Cheese Tags: cake of cheese, celebration cake, cheese stack, cheese tower, wedding

Keen’s Cheddar Truckle

Cheese, Hard Cheese, Cow's Milk

£42.00

The majestic Keen's truckle. Keen's is awesome, this is doubly awesome because it is tightly wrapped in cloth and allowed to age beautifully. When you unwrap this cheese you will feel it come alive. Real cheese, made with love in Somerset. Cow, unpasteurised,

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Lanark Blue 250g

Cheese, Blue, Sheep's Milk

£14.25

Lanark Blue is a classic unpasteurised sheeps' milk blue cheese, with fudge, cream and mineral notes from the bolts of blue running through it. Sadly the original Lanarkshire Blue cheese recipes were lost post-Second World War, so when Selina and Andrew Cairns decided to revive cheese making in Lanarkshire, they had to go to France to learn from Roquefort cheese makers - bringing back blue cheese recipes and creating their own Scottish or Lanarkshire take on blue cheese.

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Golden Cenarth

Cheese, Soft Cheese, Cow's Milk, Organic Cheese

£10.95

Golden Cenarth is an organic cows' milk delicious and punchy cheese with an elegant style, made at the Caws Cenarth dairy by the Adams family in Wales. Great on a cheeseboard or why not warm through with a clove of garlic and rosemary - delish! Golden Cenarth is made with pasteurised milk, with the cheese washed in cider, and has a vegetarian rennet, so is suitable for vegetarians.

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A 250g wedge of Beauvale cheese with a soft, creamy pale yellow interior and a bloomy, slightly wrinkled rind sits on a wooden surface against a dark background.

Beauvale 250g

Cheese, Soft Cheese, Blue, Cow's Milk

£8.75

Beauvale – Made by Robin Skales in Nottinghamshire A soft, smooth blue cheese matured for 7 weeks and during this time it becomes similar in texture to a Gorgonzola Dulce but with the fabouls blue pedigree from its older blue stilton also made by Robin. Beauvale takes its name from Vale of Belboir where it is made and its logo was designed by children at the local Montessori School. This cheese is rich in flavour with savoury tones and a gentle hiny of spiciness.

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A wedge of Hafod 250g yellow cheese with a few cracks sits on a marble surface in front of a rustic green wooden background.

Hafod 250g

Cheese

£9.50

Hafod – Made by the Holden Family in Wales The recipe for the cheese originated locally, from the late Dougal Campbell, a close friend of Patrick’s. Dougal learned to make cheese in the Swiss Alps before moving to West Wales in the early 1980s. Here he started making a cheese called T’yn Grug using milk from both his own herd and ours. Whilst doing so, Dougal trained a number of cheesemakers, including Simon Jones of Lincolnshire Poacher.

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A round wheel of Baby Baron Bigod, a soft, white-rinded cheese, rests on a wooden surface against a dark background.

Baby Baron Bigod

Cheese, Soft Cheese

£12.50

Baron Bigod - Made by Jonny & Dulcie Cricklemore in Bungay, Sulfolk The only traditionally made, Brie-de-Meaux style cheese produced in the UK. Small batches are made in the early morning using fresh, warm cows’ milk from Fen Farm’s own herd of Montbéliarde cows in Suffolk. All the curds are hand-ladled into large brie moulds and then salted by hand and aged for up to 8 weeks.The flavour of the cheese changes with the seasons, with mushroomy and farmyard notes under the rind and occasional hints of citrus or truffle flavours. With full provenance from cow to cheese, this is a true artisan cheese and the raw milk provides for exceptional taste and quality.

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A wedge of Mrs Kirkham's Lancashire 250g cheese stands upright on a wooden surface with a dark background.

Mrs Kirkham’s Lancashire 250g

Cheese, Crumbly, Cow's Milk

£8.75

Mrs Kirkhams – Made by Graham Kirkham in Goosner, Lancashire Mrs Kirkham's Lancashire is a fantastic, a buttery finish and a flaky texture cows' milk cheese, with delightfully lactic flavour. Made on the Beesley Farm in Lancashire to the same recipe Mrs Kirkham first made it in 1978, though the cheese today is now made by Graham Kirkham, her son. This is the only Lancashire still made with unpasteurised cows' milk and hence the only Lancashire you should ever buy.

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Montgomery Cheddar 250g

Cheese, Hard Cheese, Cow's Milk

£8.00

Montgomery – Made by Jamie Montgomery in North Cadbury, Somerset Montgomery cheese has been made within the Montgomery family for over 70 years and great pains are made to ensure that the recipe and quality of the cheese remain the same. So committed to the original production methods, Montgomery Cheddar still uses the traditional source of enzymes used to start the curd, calf rennet – which is one of the reasons why the Montgomery Cheddar Cheese has such character.