Top Tier
FINN
200g - Cow, Pasteurised, Vegetarian
Based on the classic double-cream cheeses of France, Finn was one of Britain’s first double-cream cheeses. Starting off lactic and creamy, Finn develops light mushroom and walnut flavours, and a smooth ice cream texture.
Second Tier
TICKLEMORE
Approx. 1.5kg – Goat, Pasteurised, Vegetarian
A crumbly goats’ cheese which is supple just under the rind. It has a clean, fresh flavour with hints of lemon and herbs. The cheese itself is named after the street in Totnes where the original cheesemaker, Robin Congdon, had a cheese shop for a number of years.
Third Tier
COLSTON BASSETT STILTON
Approx. 2.6kg - Cow, Pasteurised, Vegetarian
Rich and velvety smooth. Sweet with mineral tones, and winey spice. Made under the watchful eye of Billy Kevan, only the fourth Head Cheesemaker of the dairy since 1920, and a watchword for consistency. Colston Bassett Stilton is the only remaining exclusively hand-ladled Stilton.
Fourth Tier
ST. ANDREWS CHEDDAR
Approx. 4kg – Cow, Raw Milk
A fruity, sharp and tangy farmhouse Cheddar. Jane Stewart’s herd of Friesian Holsteins graze outside near the coast of Fife. The cows my brave the chill blasts from the North Sea but eating the cheese from their milk is heart-warming.
Bottom Tier
BARON BIGOD
Approx. 3kg – Cow, Pasteurised
A stunning British Brie-style cheese, with a rich, full, earthy flavour and a lingering finish. It is made by Jonny Crickmore from the milk of his own herd of Montbeliarde cows in Suffolk. From the cutting of the curds to using the traditional pelle-à-brie ladle, everything is done by hand.
