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Cake Builder

Welcome to our Cakebuilder. It’s very easy to use. Simply click the ‘add cheese’ button and find the cheese you like.
You can choose up to 9 layers. Have fun!

Mini Maida Vale (180g)V
4x4 cm
180g
Aged for four weeks and made with unpasteurised cow’s milk by Jake Wigmore in Berkshire, England. This cheese is meaty with light tropical notes and a pleasant bitter finish.
Dorstone
6x8 cm
200g
Aged for two weeks and made with unpasteurised goat's milk by Charlie Westhead in Herefordshire, England. This cheese has an ice-cream like texture, and a mild fruity and lactic flavour.
BlackmountV
8x6 cm
200g
Aged for two to three weeks and made with unpasteurised goat's milk by Selina Cairns in Lanarkshire, Scotland. This cheese is soft and creamy with a pleasant tart flavour that builds, and foundations of fresh milk.
Highland HeartPV
8x10 cm
200g
Delicate, pasteurised curds are hand-ladled into a heart-shaped mould. This nutty and mushroom-y brie-style cheese makes a perfect celebration cake topper. Please note that the Highland Heart is made to order and requires at least 10 days of notice between the order date and requested delivery date.  
Selles Sur Cher
10x3 cm
200g
Aged for four weeks and made with unpasteurised goat's milk by Fromagerie P.Jacquin y Fils, Loire, France. Silky smooth with a lingering floral yet earthy taste. Pairs beautifully with Chenin Blanc or another Loire Valley white wine.
Wee ComriePV
10x4 cm
200g
Aged for three weeks and made with pasteurised cow's milk by Pierre Leger at Strathearn Cheese in Comrie, Perthshire. This cheese is fresh and bright with a slightly sweet and buttery flavour. It’s a favourite on the Mellis family cheeseboard.
Mellis Camembert
11x4 cm
250g
Aged for three to four weeks and made with unpasteurised cow's milk by Pierre Marty and Beillevaire in Normandie, France. This cheese is rich and creamy, aromatic and mushroom-y, with vegetal flavours of cabbage. Marty is one of the last two artisan and independent Camembert de Normandie PDO makers, and are honoured to be part of the restrictive club of cheese makers striving to keep the traditional French cheese making alive.
Brillat SavarinP
13x6 cm
500g
Aged about two weeks and made with pasteurised cow's milk by Fromagerie Delin in Normandy, France. This cheese is a triple-cream, with a delicate, yet decadent and oozy texture, and notes of fresh cream and mushrooms.  
Reblochon Chaudron
14x3 cm
500g
Aged for 4-5 weeks and made with unpasteurised cow's milk by Croix de Sulens in Savoie, France. A decadent melting cheese, Reblochon is earthy and pungent with flavours of butter and cured meat. Try this cheese on your tartiflette recipe.
Golden CrossV
16x8 cm
800g
Aged for three weeks and made with unpasteurised goat's milk by Kevin and Alison Blunt in Somerset, England. This cheese is mild and lactic with citrus notes, and pairs perfectly with most chutneys. About 200g
Manchego Iniesta
16x10 cm
2kg
Aged for six months and made with unpasteurised ewe's milk by Felix Iniesta in La Mancha, Spain. This cheese is sweet and sheepy with a sharp, grippy tang on the end.
Murcia Al VinoP
17x10 cm
2.5kg
Aged for three months and made with pasteurised goat's milk by Queseria Villa Vieja in Murcia, Spain. This firm cheese is creamy and crumbly with a yoghurty, slightly salty flavour and a fruity, acidic kick.
Tomme de Savoie
18x5 cm
1.4kg
Aged for 3 months and made with unpasteurised cow’s milk at the La Savoyarde Dairy in Sainte-Hélène-du-Lac, Savoie, France. This cheese changes seasonally, expect light fruitiness in the summer and robust flavours in the winter. Nutty with a hint of cracked black pepper.  
Auld Reekie
18x6 cm
1.6kg
Aged for eight months and made with unpasteurised cow's milk by Alex Reid in the eastern Cairngorm mountains in Scotland. This cheese is smoked over whisky barrel shavings, giving it an oaky, smoky flavour with a hint of whisky and a tangy finish.
Farmhouse Wensleydale
19x12 cm
3.5kg
Aged for two to three months and made with unpasteurised cow's milk by Tom and Clare Noblet at Whin Yeats Farm in Carnforth, England. This Wensleydale-style cheese made with a traditional recipe is mild with buttery flavours and hints of mushroom and lemon, and has a pliant texture.
Baron BigodP
19x4 cm
1kg
Aged for five weeks and made with unpasteurised cow’s milk by Jonny Crickmore in Suffolk, England. This cheese is milky, grassy and creamy with flavours of sautéed mushrooms and butter.
Lanark BlueV
20x11 cm
3kg
Aged for three to four months and made with unpasteurised ewe's milk by Selina Cairns at Errington Cheese in Lanarkshire, Scotland. In winter, this flaky cheese is punchy and boozy, and in spring, flavours are more mild and saline.
Lanark BlueV
20x5.5 cm
1.5kg
Aged for three to four months and made with unpasteurised ewe's milk by Selina Cairns at Errington Cheese in Lanarkshire, Scotland. In winter, this flaky cheese is punchy and boozy, and in spring, flavours are more mild and saline.
DurrusP
20x5 cm
1.3kg

Aged for six weeks and made with pasteurised cow's milk by Jeffa and Sarah Gill in Co. Cork, Ireland. When young, flavours are mild, sweet and grassy, and then savoury and earthy after some time in our maturing rooms.

SpenwoodV
20x8 cm
2.2kg
Aged for about six to eight months and made with pasteurised ewe’s milk by the Wigmore Family in the Berkshire, England. This is a crumbly, hard cheese with flavours of salted nuts and sweet cream. A perfect crowd-pleasing layer for a celebration cake.
Campoveja Trufado
20x9 cm
2.5kg
Aged for five to six months and made with raw ewe's milk and natural truffle by the Sanz family in Valladolid, Spain. Flavours of fresh cream and butter are followed elegantly by truffle and cracked black pepper.
Hebridean Blue
20x12 cm
3.25kg
Aged for six months and made with unpasteurised cow's milk by the Reade Family on the Isle of Mull. This cheese is slightly boozy and saline with a hint of piquant spice from the thorough blueing.
Blue Stilton - Colston BassettPV
22x12 cm
4kg
Aged for four to six months and made with pasteurised cow's milk by Billy Kevan in Nottinghamshire, England. This cheese has a rich, crumbly texture and has deep umami flavours. Equally sweet and salty, Stilton is the ultimate pairing cheese.
LaganoryV
23x8 cm
4kg
Aged for four months and made with unpasteurised cow's milk by David and Wilma from the Ethical Dairy near Dumfries. This cheese is a tomme-style hard cheese with slightly higher acidity which adds a nice crumbly texture and fruity finish.
Moliterno al TartufoP
25x6 cm
3kg
Aged for eight to nine months and made with pasteurised ewe's milk by Formaggi Centrale in Sardinia, Italy. This cheese is creamy and crumbly with flavours of cracked black pepper, truffle and mushroom.
Gorwydd Caerphilly
25x9 cm
4kg
Aged for four months and made with unpasteurised cow's milk by the Trethowan Brothers in Somerset, England. This cheese is crumbly, in the centre with flavours of citrus. As you work your way toward the rind, the paste breaks down to become smooth, creamy and mushroomy.
Ossau IratyP
25x10 cm
4kg
Aged for six to seven months and made with pasteurised ewe's milk by Fromagerie Macaye in Northern Basque Country, France. This cheese ranges from lactic and salty to sharp and tangy with age.
Landana RossoPV
27x6 cm
4kg
Aged for six months and made with pasteurised goat's milk by Landana Creamery in Bodegraven, Holland. This cheese has a close, creamy texture and a milky, nutty flavour.
Alp Blossom
30x9 cm
6kg
Aged for five months and made with unpasteurised cow's milk from the Sennerei Huban Dairy. Alp Blossom is pressed with local wildflowers and herbs that the cows graze on, giving the cheese vibrant flavours of garlic and roasted almonds, with floral undertones.
Alp Blossom
30x4.5 cm
3kg
Aged for five months and made with unpasteurised cow's milk from the Sennerei Huban Dairy. Alp Blossom is pressed with local wildflowers and herbs that the cows graze on, giving the cheese vibrant flavours of garlic and roasted almonds, with floral undertones.
St Andrews Farmhouse Cheddar
30x4 cm
3kg
Aged for 12 months and made with unpasteurised cow's milk by Jane Stewart of St. Andrews Farmhouse Cheese, Anstruther, Fife. This cheddar is creamy, tangy and savoury with notes of fresh grass and tropical fruit.
Raclette Savoie
31x7 cm
5.5kg
Aged for 3 months and made with unpasteurised cow's milk by Laiterie in La Savoyarde, France. Produced in La Savoyarde, nestled in the Savoie Mountains, our Raclette is made from the unpasteurised cow’s milk collected from the neighbouring farms. It is matured on spruce for at least 8 weeks. The wood gives the cheese a nuttier flavour, and it helps regulate the moisture of the rind. Although perfectly enjoyable when eaten cold, the Raclette cheese truly reveals itself when melted as part of the famous eponymous dish: “Raclette”. It is a traditional Swiss meal cooked by heating the cheese either in front of a fire or by a special machine and scraping (“racler” in French, giving the name raclette) the melted cheese onto potatoes and cured meats. Creamy, mild, brothy, and slightly salty.
Morbier AOP
34x6 cm
6kg
Aged for three months and made with unpasteurised cow's milk by Hervé Poulet, then aged in the Cave de Machecoul  in Franche-Comte, France. This cheese is buttery and elastic with fragrances of hay, flowers and mushrooms, and flavours of butter, asparagus and prosciutto.
Prima Donna MaturoP
35x4 cm
5.5kg
Aged for 12 months and made with pasteurised cow's milk by Landana, Bodegraven, Holland. Prima Donna is a Dutch gouda with traditional caramel and nut flavours, combined with the fruity flavours of Parmigiano Reggiano. This cheese is aged until it reaches a specific flavour profile, meaning that no two Prima Donna wheels may be the same age.
Brie de Meaux
35x4 cm
3.3kg
Aged for eight weeks and made with unpasteurised cow's milk by Fromagerie Beillevaire in Saint-Rémy-de-la-Vanne, France.  Crowned "King of Cheeses" at the Congress of Vienna in 1815. This cheese has rich flavours of butter, mushrooms, and salted cashews and almonds.
CooleaV
35x5 cm
4kg
Aged for 18-24 months and made with pasteurised cow's milk by the Willems family in Co. Cork, Ireland. This cheese has a creamy, toothsome texture and occasional crystals. Flavours include caramel and butterscotch.
Prima Donna MaturoP
36x12 cm
11kg
Aged for 12 months and made with pasteurised cow's milk by Landana, Bodegraven, Holland. Prima Donna is a Dutch gouda with traditional caramel and nut flavours, combined with the fruity flavours of Parmigiano Reggiano. This cheese is aged until it reaches a specific flavour profile, meaning that no two Prima Donna wheels may be the same age.
Connage GoudaV
37x4 cm
5.5kg
Aged for six months and made with pasteurised cow's milk by Jill and Callum Clarke in Ardersier, Scotland. This cheese can be mild, sweet, and nutty, or rich and tangy with age.
Isle of Mull Cheddar
38x4 cm
6kg
Aged for eighteen months and made with unpasteurised cow's milk by the Reade Family on the Isle of Mull. This cheese is rich, creamy and crumbly with flavours of mustard and a slightly boozy tang.
Connage GoudaV
38x8 cm
11kg
Aged for six months and made with pasteurised cow's milk by Jill and Callum Clarke in Ardersier, Scotland. This cheese can be mild, sweet, and nutty, or rich and tangy with age.

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