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Loughborough LE11 5XS

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Nutrition Information
 IngredientsAllergen 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 YargPasteurised Cows milk, Salt, Nettle leaves, DVI Starter, Culture, Vegetarian Rennet, Calcium chloride, Penicillium Candidum

Cows Milk, Pasteurised. Suitable for: Vegetarians

Colston Basset Baby StiltonPasteurised 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

Joanne Cheese Wedding Cake

Description

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