Unpasteurised Cows Milk, Salt, Animal Rennet, Starter Culture, Mould Culture.
Cows Milk, Unpasteurised
Pasteurised Cows milk, Salt, Nettle leaves, DVI Starter, Culture, Vegetarian Rennet, Calcium chloride, Penicillium Candidum.
|Cows Milk, Pasteurised, Suitable for: Vegetarians|
|Lincoln Blue||Cows Milk, Salt, Rennet, Starter Culture, Penicillium Roqueforti.||Cows Milk, Pasteurised, Suitable for: Vegetarians|
Pasteurised Cows Milk, Salt, Rennet, Starter Culture
|Cows Milk, English, Organic, Pasteurised. Suitable for: Vegetarians|
Pasteurised Cows MIlk, Salt, Rennet, Starter Culture
|Cows Milk, Pasteurised|
4 layer Hollie cheese wedding cake serves 45-65 guests.
Top Layer – Neufchatel Heart
Diameter 9.5cm, Depth 3cm, Weight 0.2kg
Heart-shaped cheese with a white bloomy rind made in Normandy is sometimes referred to as similar to Camembert, but it has a saltier, sharper taste.
Second Layer – Cornish Yarg
Diameter 13cm, Depth 8cm, Weight 1kg
Hand-made in Cornwall and wrapped in nettle leaves. Cornish Yarg is creamy under the rind and crumbly at the core.
Third Layer – Lincoln Blue
Diameter 14cm, Depth 5cm, Weight 0.8kg
An exceptionally creamy, mature blue cheese, coated in a pale yellow wax to retain moisture.
Fourth Layer – Godminster Cheddar
Diameter 15.5cm, Depth 5cm, Weight 1kg
Encased in a burgundy wax, this is a delicious, creamy salty-sweet flavoured organic vintage cheddar.
Bottom Layer – Gubbeen
Diameter 18cm, Depth 4cm, Weight 1.5kg
Gubbeen with Washed Rinds are pinkish with a white bloom – this rind, or crust, is actually a triple layered bloom of different organisms.
Approx weight 4.5kg