150 - 190 guests 
 
Approximately 14kg 
 
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.
 
Sheep Rustler– 950g: This is a semi-hard ewe’s milk which is aged for approximately 3 months. With a wonderfully orange/brown rind and a medium yet mellow nutty flavour and a hint of caramel. Made with unpasteurised milk and vegetarian 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 milk and animal rennet.
 
Mrs Kirkham’s – 5kg: This Lancashire cow’s milk cheese is 3 + months old as its name states it's tasty! but still has a rich buttery crumble texture and delicious yogurt flavours. 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 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.