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| Ingredients | Allergen Information | |
| Neuf Chatel Heart | Unpasteurised Cows Milk, Salt, Animal Rennet, Starter Culture, Mould Culture. | Cows Milk, Unpasteurised |
| Cornish Yarg | Pasteurised Cows milk, Salt, Nettle leaves, DVI Starter, Culture, Vegetarian Rennet, Calcium chloride, Penicillium Candidum. | Cows Milk, Pasteurised, Suitable for: Vegetarians |
| Old Smokey | Pasteurised Cows Milk, Salt, Rennet, Starter Culture, Natural Smoke | Cows Milk, Pasteurised. Suitable for: Vegetarians |
| French Brie | Pasteurised cow’s milk, salt, cultures, rennet. | Cows Milk, Pasteurised. Suitable for: Vegetarians |
| Blue Stilton | Pasteurised Cows Milk, Salt, Rennet, Starter Culture, Mould Culture | Cows Milk |
| Mature Cheddar | Pasteurised Cows Milk, Salt, Rennet, Starter Culture | Cows Milk, Pasteurised. Suitable for: Vegetarians |
6 layer Penny cheese wedding cake serves 105-150 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 – Old Smokey
Diameter 14cm, Depth 6cm, Weight 1kg
An oak smoked, mature cheddar cheese. Gently oak smoked to develop a subtle smoked flavour and is then coated in black wax.
Fourth Layer – French Brie
Diameter 18.5cm, Depth 3.5cm, Weight 1kg
A mild, mould ripened Brie from Vosges, with a milky flavour and a light hint of hazelnut.
Fifth Layer – Blue Stilton
Diameter 21cm, Depth 5cm, Weight 2kg
A creamy coloured Blue Stilton with distinctive blue veining throughout the whole cheese.
Bottom Layer – Mature Cheddar
Diameter 30cm, Depth 5cm, Weight 5kg
A mature cheddar cut to shape for a wedding cake base
Approx weight 10.2kg
Supplied undecorated