top of page
Cake 5

100 - 140 guests 


Approximately 12.8kg 


Tor - 200g: A beautifully crafted fresh lactic goat’s cheese formed in a pyramid shape, compressed in texture. It has a unique geotrichum rind and is lightly coated with ash to add a very subtle peppery undertone along with a combination of lemony flavours and a typical goat’s cheese ‘tang. Made using unpasteurised milk and vegetable rennet.


Baby Baron Bigod - 250g: Handmade at Fen Farm from grass-fed Montbeliarde cow’s milk. This cheese has warm milky flavours, notes of mushrooms, earth, and farmyard with a nutty rind. Made using pasteurised milk and animal rennet.


Yarg - 900g: Cornish Yarg is a nettle wrapped semi hard cheese made from grass rich Cornish cow’s milk. Slightly crumbly in the core, Yarg is fresh, lemony, and creamy under its beautiful rind. Made using pasteurised milk and vegetable rennet.


The English Pecorino - 1.8kg: This creamy textured, semi-hard ewe's milk cheese has a beautifully well-rounded and subtle nutty flavour (mild in comparison to many of our cheeses) and an eye-catching yellow rind. Made using unpasteurised milk and vegetable rennet.


Sparkenhoe Blue – 2.3kg: Handmade on our own farm using our own cow’s milk, Sparkenhoe Blue has a dense and creamy texture, a mellow blue flavour, with a savoury finish. This taste is reminiscent of the old Leicestershire blue cheese. Made using unpasteurised and animal rennet.


Bosworth Field - 2.2kg: Handmade on our own farm using our own cow’s milk. Bosworth Field is a mould ripened cheese, semi-soft with a white crumbly centre getting softer towards the grey mould. Its delicate flavours are creamy and citrusy. Made using unpasteurised milk and animal rennet.


Sparkenhoe Red Leicester – 5kg: Sparkenhoe Red Leicester is England’s only unpasteurised Red Leicester Cheese. We make it on the farm using traditional methods, bounding it in muslin cloth and maturing it for 6 months on beach shelves. This cheese is creamy and mellow, with a nutty, sweet, and citrus finish. The addition of natural annatto gives this hard cheese and deep orange - red colour. Made using unpasteurised milk and animal rennet.

Cake 5


On the "my cart" page could you please state in the notes section what day you would like your celebration cake delivering (this is before the checkout page).

Please make sure, that you arrange the delivery to yourself or the venue/caterers to be at least three days before the event (and not a Friday) to allow for contingencies.

The cheese will then need to be kept refrigerated until the event and will want to be brought up to room temperature before consumption.

bottom of page