I.J.Mellis Cakebuilder

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!

DorstoneP
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.
Maida ValePV
8x3 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. Weight: 180g
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.  
Selles Sur Cher
10x3 cm
200g
Aged for 4 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.
Epoisses BerthautP
10x3 cm
250g
Aged for four weeks and made with unpasteurised cow's milk by the Berthaut family in Burgundy, France. This cheese is washed in Marc-de-Bourgogne for a boozy, rich, buttery flavour.
Tunworth CamembertP
11x4 cm
200g
Aged for six weeks and made with pasteurised cow's milk by Stacey Hedges of Hampshire Cheese, England. This cheese is delicious baked in an oven with garlic and white wine and perfect for sharing boards.
Camembert Reaux
11x4 cm
250g
Aged for six weeks and made with unpasteurised cow's milk by Fromagerie Reo in Lessay, France. This cheese is rich and creamy with an earthy saltiness, aromatic and mushroom-y.
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.  
Fourme d'Ambert AOC
13x9 cm
1kg
Aged for three months and made with pasteurised cow's milk by Fromagerie Puy in Auvergne, France. Supple and dense, this cheese is cave-aged and boasts fruity and mineral flavours.
Reblochon Chaudron
14x3 cm
500g
Aged for 6 weeks and made with unpasteurised cow's milk by S.C.A les producteurs de Reblochon, Thones, France. A decadent melting cheese, Reblochon is earthy and pungent with flavours of cured meat. Try this cheese on your tartiflette recipe.
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.
Cashel BluePV
16x10 cm
1.3kg
Aged for three months and made with pasteurised cow's milk by Sarah Grubb in Co. Tipperary, Ireland. This cheese has a butter-like texture, and savoury, slightly piquant flavours.
Golden CrossV
16x10 cm
800g
Aged for three weeks and made with unpasteurised ewe's milk by Kevin and Alison Blunt in Somerset, England. This cheese has mild, lactic and citric notes.
WigmoreV
17x4 cm
780g
Aged for six weeks and made with unpasteurised ewe's milk by Jake Wigmore, Berkshire, England. This brie-style cheese is perfect for those who love a delicate and easy eating cheese.
Smoked GubbeenP
17x6 cm
1.2kg
Aged for 3 months and made with pasteurised cow's milk by the Fergusson Family at Gubbeen Farmhouse, Co. Cork, Ireland. Nutty and mushroomy flavour with a semi-soft creamy texture. Smoked over beech wood by the Fergusson Family at Gubbeen Farmhouse Cheese to develop mild layers of sweet smoke.
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.
Tomme de Savoie
18x5 cm
1.4kg
Aged for 3 months and made with unpasteurised cow’s milk by Fromagerie Conus, 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.   Please note that all Christmas orders of Tomme de Savoie will arrive as a 210g mini wheel.
GubbeenP
19x4 cm
1.2kg
Aged for eight weeks and made with pasteurised cow's milk by the Fergusson Family in Co. Cork, Ireland. This cheese has pungent nutty and beefy flavours with notes of mushroom and forest floor.
ValdeonP
19x11 cm
2.7kg
Aged for six months and with a unique blend of cow's and goat's milk by Queserias Picos de Europa in Leon, Spain. Wrapped in vine leaves, this creamy cheese packs a spicy punch, and has a lingering sugary sweetness.
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.
Humo
19x10 cm
2.8kg
Aged for six months and made with unpasteurised ewe's milk by Quesaria Campoveja in Valladolid, Spain. This cheese is smoked over beechwood, for a delicate grassy, nutty and smoky flavour.
SpenwoodV
20x8 cm
2kg
Made in Berkshire by the Wigmore family.Spenwood is a raw ewes milk cheese.Butteryand creamyin texture. A floral and salty flavour makes this a perfect cooking cheese
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.
Durrus OGP
20x5 cm
1.2kg

Durrus Óg is a soft, young cheese that has a thin pinkish rind. The Durrus Óg was created in 2008 while tinkering around with sizes and maturity of the Durrus cheese. Whilst made with the same milk from Sarah's jersey cow's, the final product is very different to Durrus. OG is wrapped in porous paper, allowing the cheese to breathe more. This means the cheese has more of a Reblochon style flavour and finish.

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.
Hebridean Blue
20x12 cm
3.5kg
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 BassetPV
22x12 cm
4kg
Aged for seven 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
3.7kg
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.
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.
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 dense and tart in the centre with a moussey texture. As you work your way toward the stony rind, the paste breaks down to become smooth, creamy and mushroomy.
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.
Clava BriePV
25x4 cm
1.6kg
Aged for six weeks and made with pasteurised cow's milk by Jill and Callum Clarke in Ardersier, Scorland. This cheese has flavours of cabbage and cauliflower, and gets punchier with age.
Aged Shepherd’s StorePV
26x10 cm
4.5kg
Aged for 18 months and made with pasteurised ewe's milk by Sarah Grubb in Co. Tipperary, Ireland. Flavours include a complex mix of both savoury and sweet flavours, including salted almonds and cashews, fresh cream and grassy notes.
Landana Rosso GoatPV
27x6 cm
3.2kg
Aged for three 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
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.
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.
Raclette Savoie
31x7 cm
5.5kg
Aged for 3 months and made with unpasteurised cow's milk by Fromagerie Jean Perrin et Ses Fils, Savoie, France. A classic mountain cheese pefect for melting and scraping onto potatoes and cornichons. Creamy, mild, brothy, and slightly salty.
Morbier AOP
34x6 cm
6kg
Aged for three months and made with unpasteurised cow's milk by Fromagerie Scey in Franche-Comte, France. This cheese is rich and creamy with 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. All Christmas orders of Prima Donna will arrive as a 180g wedge.
Brie de Meaux
35x4 cm
3.2kg
Aged for six weeks and made with unpasteurised cow's milk by the Donge brothers in Triconville, France. This cheese is buttery with flavours of mushrooms and salted cashews and almonds.
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. All Christmas orders of Prima Donna will arrive as a 180g wedge.
Connage GoudaPV
37x4 cm
5.75kg
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 GoudaPV
38x8 cm
12kg
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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