'The Highlight' Celebration Cake (FREE DELIVERY)

'The Highlight' Celebration Cake (FREE DELIVERY)

by The Fine Cheese Co.
Set light to the cheese, instead of the pudding. A stunning centrepiece on anyone’s table, and the 'highlight' of any party.
Serves 20-30 people. Includes indoor sparklers and a ribboned gift box.

Availability: Out of stock

From: £65.00

Price: £65.00

Details

TOP TIER

CHABICHOU *
150g - Goat, Raw Milk
Made with great care and skill by Paul Georgelet, it has a thin, natural wrinkled coat, which may be mottled with yellow or blue moulds, and which protects the smooth, even-textured cheese within.
The taste is delicate and slightly sweet, with a sharper finish as it matures.

SECOND TIER
BABY CURWORTHY
450g - Cow, Pasteurised
Made by Rachel Stephens to a recipe dating back to the Seventeenth Century and even older than Cheddar.
Curworthy is a firm, nutty, mellow cheese with a smooth texture.

THIRD TIER
BRILLAT SAVARIN
500g - Cow, Pasteurised
Made by the Rouzaire Family.
It is lusciously creamy and sinfully rich. The classic and original triple-cream cheese.
Invented in the late 19th century, and named in homage to the late, great gastronome Jean Anthelme Brillat-Savarin.

FOURTH TIER
WATERLOO LARGE
800g - Cow, Thermised
Delicately-flavoured, Guernsey-milk cheese, made by the Wigmores in Berkshire.
Creamy, with a yielding texture.
Anne and Andy wash the curds for this cheese which gives it a gentle, sweet flavour and a texture that is as rich as hollandaise sauce.

* This cheese is made with flavour rather than appearance as the paramount consideration. Because the coat is kept deliberately thin, other moulds can appear. The creamy coloured surface is created by geotrichum and the blue, green and grey spots that can often appear are other wild penicillium. They are perfectly safe to eat and do not mar the flavour of the cheese.

'The Highlight' Celebration Cake (FREE DELIVERY)

'The Highlight' Celebration Cake (FREE DELIVERY) .

  • Price: £65.00 - Out of Stock
    Sold by Fine Cheese Co

TOP TIER

CHABICHOU *
150g - Goat, Raw Milk
Made with great care and skill by Paul Georgelet, it has a thin, natural wrinkled coat, which may be mottled with yellow or blue moulds, and which protects the smooth, even-textured cheese within.
The taste is delicate and slightly sweet, with a sharper finish as it matures.

SECOND TIER
BABY CURWORTHY
450g - Cow, Pasteurised
Made by Rachel Stephens to a recipe dating back to the Seventeenth Century and even older than Cheddar.
Curworthy is a firm, nutty, mellow cheese with a smooth texture.

THIRD TIER
BRILLAT SAVARIN
500g - Cow, Pasteurised
Made by the Rouzaire Family.
It is lusciously creamy and sinfully rich. The classic and original triple-cream cheese.
Invented in the late 19th century, and named in homage to the late, great gastronome Jean Anthelme Brillat-Savarin.

FOURTH TIER
WATERLOO LARGE
800g - Cow, Thermised
Delicately-flavoured, Guernsey-milk cheese, made by the Wigmores in Berkshire.
Creamy, with a yielding texture.
Anne and Andy wash the curds for this cheese which gives it a gentle, sweet flavour and a texture that is as rich as hollandaise sauce.

* This cheese is made with flavour rather than appearance as the paramount consideration. Because the coat is kept deliberately thin, other moulds can appear. The creamy coloured surface is created by geotrichum and the blue, green and grey spots that can often appear are other wild penicillium. They are perfectly safe to eat and do not mar the flavour of the cheese.