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!
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.
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.
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.
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.
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.
Aged for three months and made with unpasteurised goat's milk by Finca El Campillo, in Murcia, Spain. This firm cheese is creamy and crumbly with a yoghurty, slightly salty flavour and a fruity, acidic kick.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
