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| Ingredients | Allergen Information | |
| Langres | Thermised Cows Milk, Salt, Animal Rennet, Starter Culture | Cows Milk, French, Thermised |
| Cote hill Blue | Unpasteurised Cow Milk, Salt, Rennet, Starter Culture, Mould Culture. | Cows Milk, Unpasteurised. Suitable for: Vegetarians |
| Cornish Yarg | Pasteurised Cows milk, Salt, Nettle leaves, DVI Starter, Culture, Vegetarian Rennet, Calcium chloride, Penicillium Candidum | Cows Milk, Pasteurised. Suitable for: Vegetarians |
| Colston Basset Baby Stilton | Pasteurised Cows Milk, Salt, Rennet, Starter Culture, Mould Culture | Cows Milk, Pasteurised. Suitable for: Vegetarians |
| Godminster | Pasteurised Cows Milk, Salt, Rennet, Starter Culture | Cows Milk, English, Organic, Pasteurised. Suitable for: Vegetarians |
5 layer Joanne cheese wedding cake serves 55-85 guests.
Top Layer – Langres
Diameter 7cm, Depth 4cm, Weight 0.18kg
A soft French cheese with a smooth paste but wrinkly outer texture.
Second Layer – Cote Hill Blue
Diameter 11cm, Depth 4cm, Weight 0.3kg
Cote Hill Blue is a soft blue cheese made with unpasteurised milk. It has a natural rind and contains cows milk,
Third Layer – Cornish Yarg
Diameter 13cm, Depth 8cm, Weight 1kg
A mild, mould ripened Brie from Vosges, with a milky flavour and a light hint of hazelnut.
Fourth Layer – Colston Basset Baby Stilton
Diameter 15cm, Depth 12.5cm, Weight 2.2kg
A rich cream colour with even blue veining throughout. The texture of the cheese is smooth and creamy with a mellow flavour that balances sweet and savoury notes.
Bottom Layer – Godminster
Diameter 15.5cm, Depth 10cm, Weight 2kg
Encased in a burgundy wax, this is a delicious, creamy salty-sweet flavoured organic vintage cheddar.
Approx weight 5.68kg
Supplied undecorated