22a Jubilee Drive

Loughborough LE11 5XS

Mon - Fri: 9:00 - 16:30

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Nutrition Information
 IngredientsAllergen Information
Langres 

Thermised Cows Milk, Salt, Animal Rennet, Starter Culture

Cows Milk, French, Thermised

Manchego

Pasteurized manchega sheep´s milk, salt, rennet, cheese cultures, calcium chloride and lysozyme (from egg).
On rind: E-235 (preservative) y E-150d (colouring). E202 Potassium Sorbate

Pasteurised, Sheeps Milk. Contains: Eggs, 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

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

Neuf Chatel Heart

Unpasteurised Cows Milk, Salt, Animal Rennet, Starter Culture, Mould Culture.

 

Cows Milk, Unpasteurised

Sandra Cheese Wedding Cake

Description

6 layer Sandra cheese wedding cake serves 115-160 guests.

Top Layer – Langres x 2

Diameter 7cm, Depth 4cm, Weight 0.36kg

A soft French cheese with a smooth paste but wrinkly outer texture.

Second Layer – Manchego

Diameter 12cm, Depth 7cm, Weight 1kg

A small cylinder of Manchego cheese from the La Mancha region of Spain. This sheeps milk cheese is very firm with distinctive flavours.

Third Layer – Cornish Yarg

Diameter 13cm, Depth 8cm, Weight 1.7kg

Hand-made in Cornwall and wrapped in nettle leaves. Cornish Yarg is creamy under the rind and crumbly at the core.

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.

Neuf Chatel Heart x 3

Diameter 9.5cm, Depth 3cm, Weight 0.6kg

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.

Approx weight 11.66kg

Supplied undecorated