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Different Seasons for Cheese Making

As with fruits and vegetables, cheeses are best enjoyed when nature intended them to be – in season. Just like how an apple won’t taste as crunchy and as sweet in February as it will in September, a fresh young goat cheese will taste dramatically different when scoffed April than in December.

The fact that cheeses are seasonal isn’t common knowledge in our modern supermarket-loving and ready-meal-eating era. Many people don’t realise that cheeses can taste dramatically different depending on the time of year they were produced.

Before we delve into the details, bear in mind that the seasons hardly affect mass produced commercial cheeses. For the sake of your health, your taste buds and the animals making the cheese, we would always recommend avoiding commercially made cheeses. Start spending your cheese money on better quality artisanal cheeses and we promise you wont look back – even if you cant afford quite as much cheese as before, you will enjoy it twice as much!

Different Seasons for Cheese Making
Different Seasons for Cheese Making – how they influence the flavour of the cheese

How Do The Seasons Affect The Taste of the Cheese?

It makes sense that the flavour of cheese is closely linked with the soil the animals graze on. Cheese is produce after all, just like the strawberries in your fridge or the sweet potato in your cupboard. All influenced by the land.

There are hundreds of different types of cheese and each one will differ slightly in flavour and texture. Lots of factors influence the flavour – the type of milk used, the breed of animal the milk has come from, the content of the soil that the animal grazes on, the method of drainage and the time of year the cheese is produced. The latter can make a surprising difference to the flavour of the cheese, even if all the other factors remain exactly the same.

The fact that some cheeses are only available at certain times of the year goes some way to show how influential the seasons are on the flavour of the cheese.

For example, some of the best goats’ cheeses in the world are produced in the flora rich fields on the mountains of the Alps and the Pyrenees in Spring and Summer. The unique climate produces abundant wild herbs and lush grasses which the goats graze on, which help to produce a flavour incomparable to mass produced goats cheese where they are fed hay year round.

Traditionally made, fresh artisan Goats cheese is produced in Spring. Compared with mass produced goats cheese, you get a much richer flavour and more enjoyable experience because the latter is produced with milk from hay fed goats that are kept indoors rather than pasture fed goats who live outside. (I expect the goats are happier living outdoors too!)

Goat Cheese is best enjoyed in Spring and Summer
Goat Cheese is best enjoyed in Spring and Summer

No Milk = No Cheese

The other factor that makes cheese seasonal is that goats and sheep aren’t producing milk year round because they aren’t breeding year round. They only produce milk from early spring until late summer, which means that ‘fresh’ goats cheese available in the winter months will be made from powdered or frozen milk. This extra processing has a negative impact on the flavour of the cheese.

Even though cows can produce milk throughout the year, April to October is also generally the best time to enjoy cows milk cheese because of what they get to graze on during these months. Think the luscious green grasses of spring, the beautiful wild flowers and abundant wild herbs in summer and even the second growth of new grasses in late summer and early Autumn. This all impacts the flavour of the cheese enormously.


Spring and Summer

Cheeses produced in Spring and Summer is the perfect period for most cheeses because the animals have been grazing on spring pastures including rich grasses, flowers, clover and herbs. Fresh, un-aged Goats cheese and Ewes cheese are best enjoyed during April to July because this is when they produce the richest milk.


Autumn and Winter

Just like us, most animals prefer a warm and comfortable environment in the winter. This means that they are moved indoors and often fed on a silage-based diet. (Silage is a type of fermented conserved grass, gathered in the summer). Naturally, this change in diet affects the flavour of the milk that the animals produce. It tends to produce a slightly sweeter yet more robust cheese.

Cheese produced during this time can still be enjoyed but it may not present an optimal flavour.

Stilton is best enjoyed around Christmas
Stilton is best enjoyed around Christmas as it is aged for 3-5 months

Aged Cheese

It still pays to enjoy an aged cheese at the right time – you just need to do a bit of maths! For example a cheese made in August but aged for 6 months will still taste very good in February.

Aged cheeses are less susceptible to changes in the seasons than fresh or young cheese, so these are a safer bet during the cold winter months for optimal taste and enjoyment.


Which Cheeses Should I Eat When For Optimal Flavour?

  • Spring: Fresh Goat and Ewes Cheese
  • Summer: Soft Bloomy Rind Cheeses
  • Autumn: Blue veined cheeses
  • Winter: Stilton and Vacherin Mont D’Or!

Pan Fried Halloumi Recipe with Roasted Sweet Potato Mash

Since we moved into our new home I have been more conscious about food waste. Right before we moved in, we collected all of our tins, spices, fruit and veg from our old house to bring over to our new home. I resisted the urge to go to the supermarket as I didn’t want to throw away any of this perfectly usable food, so I created a few recipes to try and use up as much of the food we already had as possible and this Halloumi Recipe with roasted sweet potato mash was created for this purpose!

We had some sweet potatoes left over and a packet of our delicious Organic British Halloumi cheese so I chucked in some great spices and created a really easy Halloumi Recipe that makes an excellent midweek meal for 2!

As you may have guessed, we LOVE spicy food so the mash has quite a kick. It really balances out the sweetness of the sweet potato but if you aren’t keen on chilli then by all means give it a miss.

Pan Fried Halloumi Recipe with Roasted Sweet Potato Mash
Pan Fried Halloumi Recipe with Roasted Sweet Potato Mash and fresh peas


Halloumi Recipe Ingredients

  • 5 medium sweet potatoes (Approx. 700g in weight), peeled and chopped into 2cm chunks
  • 2 tablespoons olive oil
  • 1 tablespoon of black mustard seeds
  • 1 tablespoon of chilli flakes
  • 1 1/2 teaspoons of cumin seeds
  • 1 packet of our Organic British Halloumi cheese, sliced into 6 equal slices
  • 250g of fresh or frozen peas



Set the oven to 200. Arrange the sweet potato in one layer on a baking tray. Evenly sprinkle over the mustard seeds, chilli flakes, cumin seeds and season with salt and pepper. Drizzle with the olive oil and rub lightly with your hands to ensure all pieces are covered. Place in the oven for 35-45 minutes or until the sweet potato is soft.

When the sweet potatoes have 5 minutes to go, heat a frying pan (no need for oil) over a high heat. When the pan is hot add in the Halloumi slices. The cheese will start to release some liquid. Once most of that liquid has dried up (usually takes a couple of minutes) the Halloumi should have some colour on one side, so flip over and again wait for most of the liquid to dry up. Once both sides are nice and brown, the Halloumi is ready.

Finally put a little water in a pan and briefly boil the peas – I only cook them for a minute so they are still fresh and retain some bite (if fresh, frozen are cooked in seconds!).

Remove the sweet potato from the oven and place into a large bowl. Mash it up with a potato masher, taste and adjust the seasoning if required.

Pop the sweet potato in the middle of the plate, surround it with lush green peas and place the Halloumi on top and you are all ready to enjoy!

Why Not Try Our Different Types of Cheese!

Try Our Cheese TodayTry Our Cheese Today! Fancy having a look around our shop?  Visit here www.thecheesemarket.co.uk to view our scrumptious cheese

Tunworth Cheese Pastry Parcels

I am a bit obsessed with using up leftovers to help avoid food waste. So when I found myself with some leftover pesto from the Mushroom Walnut Parsley pesto recipe I made over the weekend and some perfectly ripe Tunworth Cheese I went on a mission to create a tasty meal out of them.

These Tunworth Cheese Pastry Parcels turned out to be unexpectedly good! I shouldn’t really have been surprised though as, in my humble opinion, there is hardly a better food combination than crisp pastry and hot melting cheese!

These filo pastry parcels are filled with Tunworth cheese, buttery mushrooms, caramelised onions and the walnut parsley pesto.

If you haven’t tried Tunworth cheese yet, you are in for a real treat! For hardcore cheese lovers, you would be hard pressed to find a better British cheese than Tunworth. Made in Hampshire by Hampshire Cheeses, it is a bloomy-rinded, soft cows milk cheese that melts in a magnificent fashion. Ideal for this recipe! When eaten on its own, it has a lovely creamy texture and a long-lasting sweet, nutty flavour. If this hasn’t convinced you to try it, then maybe the fact that it has won Supreme Champion at the British Cheese Awards not once, but twice! If you love cheese but haven’t yet tried Tunworth, I highly recommend it.


Tunworth cheese filled pastry parcels with caramelised onions and mushrooms
Tunworth cheese filled pastry parcels with caramelised onions and mushrooms

Tunworth Cheese Pastry Parcels Recipe

Serves 4 as a starter at a dinner party with a salad or 2 as a weekday supper with buttered baby new potatoes


– 1 medium red onion, peeled + cut in half lengthways and then thinly sliced into half moons

– 2 tablespoons of olive oil

– 1 tablespoon of butter

– 250g chestnut mushrooms, rubbed clean and roughly chopped

– 120g of Tunworth Cheese (You can use more or less depending on how much you like this type of cheese)

– 8 sheets of filo pastry

– 4 tablespoons of the mushroom walnut parsley pesto from our previous recipe


Recipe Instructions

Pre-heat the oven to 190 degrees.

Heat 1 tablespoon of olive oil in a frying pan over a medium heat. Add thinly sliced onion and sauté slowly, stirring often, until they are soft and translucent. Takes around 15 minutes. Set aside.

Heat a tablespoon of olive oil in the frying pan with 1 tablespoon of butter over a high heat. Add chopped mushrooms and sauté until all their liquid has released and evaporated. Takes around 10 minutes.

Lightly oil a baking tray. Carefully separate 2 sheets from the filo pastry. Lay them flat on top of one another on a clean surface (I use a large clean chopping board) and spoon on a heaped tablespoon of the pesto mixture into the middle. Spread into a small circle.

Divide the caramelised onions into 4. Spoon a portion onto the pesto mixture. Repeat with the mushrooms. Slice the cheese in 8 pieces. Add the cheese onto the mushrooms and onions. Taste a small pinch of all the ingredients together to check if it needs seasoning.

Pull the corners of the pastry up over the top of the mixture and pinch together hard about 2.5cm from the top of the pastry to combine, leaving a sealed parcel. Repeat to create the other 3 parcels. Pop in the oven for 15-20 minutes, or until pastry is crisp & golden brown in colour.

Serve with new potatoes or salad and enjoy!

Mushroom Walnut Parsley Pesto Recipe with Goats Cheese

We had a great long weekend here in Sussex and although the sun didn’t shine every day, we had lots of it yesterday to keep us smiling! The cloudy weather was actually a blessing in disguise as it gave me the opportunity to spend time in the kitchen to perfect a recipe that I have been working on for a while now. Here is the recipe for a mushroom-walnut-parsley pesto which I mixed into courgette noodles and then topped with a generous amount of one of my favourite goats cheeses of all time – the Rosary Garlic and Herb Goats Cheese.

This goats cheese is made in the UK and was the Supreme Champion at the British Cheese awards in 2014. It has an exceptional mousse-like soft texture and is subtly flavoured by a bit of garlic and some herbs. I can eat this simply stirred into pasta on its own with just a little olive oil, it is that tasty.

Combined with the earthy quality of the mushrooms and walnuts in this recipe, this cheese really shines and turns this humble dinner into a very special evening meal.

I made this recipe gluten free by using courgette noodles but if you are not following a gluten free diet then you can easily swap these for normal wheat pasta.


Mushroom Walnut Parsley Pesto
Mushroom Walnut Parsley Pesto topped with creamy Rosary Goats Cheese

Mushroom Walnut Parsley Pesto Recipe with Goats Cheese

Serves 2 as a main evening meal. The pesto can be stored in an air tight contained and kept in the fridge to be used within 4 days.



– 2 medium courgettes (or 160g of dried wheat pasta if preferred), sliced into noodles by using a vegetable spiralizer or a vegetable peeler.

– 50ml + 1 tablespoon of extra virgin olive oil

– 2 tablespoons of butter

– 500g of chestnut mushrooms, rubbed clean with kitchen paper + roughly sliced

– 1/4 teaspoon cayenne pepper

– 1 medium clove of garlic (finely chopped or grated)

– 80g of walnuts, raw or toasted – your preference!

– 25g of flat leaf parsley

– 1/2 teaspoon of salt

– 1/2 teaspoon of ground black pepper

– 100g Rosary Goats Cheese, sliced into 4 circles

– 25g of pine nuts to serve


Recipe Instructions

In a frying pan, heat one tablespoon of butter and 1 tablespoon of olive oil over a high heat. Add the sliced mushrooms and 1/4 teaspoon of cayenne pepper and sauté until the mushrooms are cooked through, tender and have released all their liquid. This should take around 15 minutes. Remove from pan and set aside.

Using a blender, add the finely chopped garlic, walnuts, parsley, 50ml of olive oil, salt, pepper, 1 cup of the cooked mushrooms and 2 tablespoons of water and pulse until thoroughly combined.

Heat a tablespoon of butter over a medium heat in the frying pan used to sauté the mushrooms. Add the courgette noodles and sauté until just heated through. Stir in 4 heaped tablespoons of the pesto to warm the mixture through. Taste and adjust the seasoning if required.

**If using normal wheat pasta, then cook the pasta according to the packet instructions, drain and then stir the pesto through the hot pasta in the pan. Again, taste and adjust the seasoning if required.**

Spoon the mixture into bowls and top with the remaining mushrooms, the sliced goats cheese and the pine nuts. Enjoy!

How Long Does Cheese Keep For?

How Long Does Cheese Keep For?

There is much confusion surrounding how long cheese actually keeps for. The short answer is that different types of cheese keep for different lengths of time. For example, a hard cheese like cheddar can be kept unopened for months whereas a soft cheese like a goats cheese may only keep in the fridge for a couple of weeks or less. However, the truth about how long does cheese keep for is more complicated than that because how long a cheese keeps for will depend on other factors as well, like where you store the cheese and how well you store it. Here are our top tips and little known facts on how to keep cheese.

Tips + Facts on How to Best Keep Cheese

1. Make sure that you understand the difference between the ‘use by Date’ on the cheese and the ‘Best Before Date’ on a cheese. A ‘Use by Date’ is related to health and safety. It describes the date by which the manufacturers have decided that the item would no longer be deemed safe to eat after this point.

The ‘Best Before Date’ on the other hand is related to product quality.  It describes the date that the food will no longer be at its best. So, the taste may be affected but it should still be safe to eat after this point.

2. Many different types of cheese come with varying ‘Best Before’ dates as the key thing with cheese is that the flavours change and develop with time (hence why some cheddar cheese is matured for several months; to change the flavour).

For example, a cheddar stored in the fridge will often taste very similar if eaten a month before the ‘Best Before’ date or just a couple of days before. Whereas a soft cheese on the other hand is often at its best when it approaches this date. A young Brie like our Godminster Organic Brie,  will be crumbly like feta and mild in flavour before it has had a chance to mature. Most people enjoy Brie which has had a chance to mature and ripen, so eating it at its ‘Best Before’ date is usually the best option (even slightly after this). It really is the perfect time to eat as it will be softer yet fuller in flavour.

Brie Taste Better After it Has Matured
Brie-style cheeses can taste even better once it has had time to mature


3. The majority of our cheeses are small Artisan individual whole cheeses or manufacturer wrapped rather than pre cut wedges. How the cheeses are packaged has an effect on how well they will keep. Whole and/or manufacturer wrapped cheeses will keep longer in the fridge & should arrive with longer ‘Best Before’ and ‘Use By’ dates. The Cheese Market guarantee at least 7 days shelf life on all our cheeses and most of our hard cheeses come with much much longer (weeks and months longer!).

For most hard cheeses & blue cheeses that are already opened or have been pre-cut and wrapped (not fully sealed), if stored correctly will last for 1 week, if not longer. Make sure that you check the individual packaging.

Whole Cheeses Will Keep Longer Than Pre-Cut Wedges
Whole Cheeses Will Keep Longer Than Pre-Cut Wedges


How Long Will Soft Cheese Keep?

Soft cheeses like mozzarella & ricotta are best used on the day of opening but can be stored for up to a couple of days in a sealed contained in the fridge. Just make sure the brine they are in has not been contaminated by anything else like a used spoon.

Maximising The Freshness of Cheese

  1. Wrap cheese in waxed paper rather than Cling Film: This allows the cheese to breath rather than sweat.
  2. Store cheese in the vegetable compartment of the fridge – fridges are slightly too cool & too dry in general for ideal storage of cheese. This will be the warmest part of the fridge normally & if vegetables are present they will add the needed humidity for the cheese.
  3. If the vegetable compartment is stocked to the max already then place the cheese in waxed paper, then into a plastic food tub & partially seal – to keep humidity high.
  4. If a cheese becomes hard it is likely that it’s not being stored in a place with enough humidity to keep it happy. You can still salvage some of the cheese though by cutting off the dry section.
  5. If the cheese starts to develop a thick mould it may be in conditions which are too humid. However if only a slight mould begins to form then this is often part of the natural process. This section can also be removed and the cheese below is good to eat.

Screen Shot 2015-02-24 at 13.34.38Try Our Cheese Today! Fancy having a look around our shop?  Visit here – www.thecheesemarket.co.uk to view our scrumptious cheeses!

Snowdonia Beechwood Smoked Cheddar Cheese – Cheese of the Week

Our cheese of the week is the delectably creamy + subtly smoky Beechwood Smoked Cheddar Cheese by the Snowdonia Cheese Company.

Snowdonia Beechwood Smoked Cheddar Cheese
Snowdonia Beechwood Smoked Cheddar Cheese wrapped in a stunning yellow wax

Who Makes This Smoked Cheddar Cheese?

The Snowdonia Cheese Company are the creators of this beechwood smoked cheddar cheese. Based in beautiful rural North Wales & established in 2001, the company has grown to be one of the best cheese producers in the entire country, if not the world. It produces plenty of award winning cheese and is most famous for its Little Black Bomber Mature Cheddar.  They have expanded their range over the years, which now includes 10 truckle cheeses of different flavours.

Taste and Flavour

This cheddar is still beautifully mature and strong flavoured, yet the smokiness is subtle and not overpowering. The cheeses are slowly smoked over sustainably sourced Beechwood, rather than chemically smoked, which is how the more subtle smoky flavour is achieved. We really believe that you can taste the difference between this hand crafted smoked cheese and the commercially produced chemically smoked cheeses. The flavour is without doubt, far superior.

This cheese is still creamy though and totally addictive with its mellow depth + warmth. This was recognised with a Gold Medal at the Global Cheese Awards.

Beechwood smoked mature chedday by Snowdonia
Beechwood smoked mature cheddar – fantastic texture and creamy, subtly smoky flavour

Enjoy Smoked Cheddar Cheese With….

This cheddar is very versatile in the kitchen. Add this smoked cheddar cheese to a ploughman’s lunch to give a twist on the traditional recipe. Grate it into pasta bakes or on top of soups and tomato based stews. This will certainly liven up a green salad too!

Don’t forget that these truckles look stunning on any cheeseboard and the packaging makes them great cheese gifts too.

Warming Roasted Tomato Soup with Quinoa + Smoked Cheddar

I adore this recipe, especially during the cooler seasons – it is simple to make, healthy, filling and very warming! The quinoa and lentils provide protein which keeps you fuller for longer and adds a heartiness that is usually lacking in most soups.

This recipe is also completely gluten free and free from processed sugar too. Very handy for those following a gluten free diet or avoiding limiting their sugar intake.

Not a fan of smoked cheddar? You can easily swap this for normal vintage cheddar or for something different try our Vintage Lancashire Bomb cheese instead.


Roasted Tomato Soup Recipe
Warming Roasted Tomato Soup Recipe with Quinoa + Smoked Cheddar

Recipe Ingredients

  • 800g of tomatoes (ideally vine or plum tomatoes)
  • 2 x red peppers
  • 2 x medium red onions
  • 3 x garlic cloves
  • 1 x teaspoon cumin
  • ½ x teaspoon chilli powder
  • 2 x tablespoons of olive oil
  • 1 x tablespoon of balsamic vinegar
  • 2L of vegetable stock
  • 250g of red lentils
  • 250g uncooked quinoa
  • 50g of smoked cheddar – like this Organic Smoked Cheddar


Godminster Oak Smoked Cheddar
Oak Smoked Organic Cheddar – perfect to grate onto this warming soup

Recipe Instructions

1. Pre-heat the oven to 190 degrees Celsius.

2. Peel and chop the onion into quarters. Remove the stalks from the peppers and cut into large chunks. Chop the tomatoes in half widthways. Arrange everything on one large baking tray (or two medium sized ones if it doesn’t all fit on one).

3. Keep the garlic in their skins and add them in alongside the tomatoes. Sprinkle over the cumin seeds and season with a pinch of salt and a few grinds of black pepper. Drizzle over the balsamic vinegar and olive oil.

4. Place in the oven to roast for 45-55 minutes, or until the tomatoes are nice and soft and have blackened a bit around the edges. Remove from the oven, carefully take out the garlic cloves (remember they will be hot!) and peel off their skins. Add them back to the tomatoes.

5. Whilst the tomatoes are roasting, bring 2L of water to the boil in a large saucepan (do not add the vegetable stock cube or powder just yet). Add the lentils to the water and cook for between 15-20 minutes (or until the lentils are very soft). Now add the suitable quantity of vegetable stock powder or cubes, stir and then turn off the heat.

6. Bring a second pot of water to the boil. Rinse the quinoa under running water and then add to the boiling water. Cook for 12-15 minutes, drain and then set aside.

7. Add all of the cooked tomatoes, onions, peppers (don’t forget the peeled garlic + all of the lovely juices in the bottom of the baking tray as this all has amazing flavour) to the lentils and stock mixture. Blend the mixture with a stick blender until smooth. Taste and adjust the seasoning if required.

8. Stir the cooked quinoa into the tomato soup. Place into bowls to serve and then grate the smoked cheddar straight on the top.


Cheese Wedding Cakes: Why Your Wedding Needs One

If you spotted a towering cheese wedding cake  at a recent wedding, you are not alone. Although historically these majestic towers of cheese are a fairly new phenomenon for The Big Day, they have recently become a ‘must-have’ for ceremonies across the country. We even went to a wedding recently where the lovely couple didn’t bother with the traditional sweet cake & just had a glorious cheese wedding cake instead! (thanks again for the invite Georgina & Simon!).

Now the time has come to plan your own special day and I bet you are wondering – do we really need a wedding cheese cake? Here are 5 reasons why we believe that a wedding cheese cake is essential for when you say ‘I Do’.

Cheese Wedding Cake
Glorious Cheese Wedding Cake, Topped with Godminster Heart Shaped Cheddar

1. Cheese Wedding Cakes are Perfect for People Avoiding Gluten

A growing food trend that is seeing huge popularity right now is the move to a wheat/gluten free lifestyle. In fact, I bet you can already name at least one friend or family member on your guest list that is avoiding gluten. Most traditional wedding cakes contain flour which isn’t gluten free and gluten free wedding cakes can be up to 50% more expensive.

A cheese wedding cake is perfect for your guests who are avoiding gluten as most artisan cheese (that has as few artificial preservatives as possible and is not washed in beer) is suitable for those following a gluten free diet. You can easily get seed based crackers that are gluten free too, to accompany the cheese. Not forgetting the gorgeous gluten free chutneys that are readily available.

2. They Are a Nice Treat for Those Guests Avoiding Sugar

With a growing body of scientific evidence condemning the vast consumption of processed sugar in our Western Diets, more and more people are looking for savoury alternatives to replace those sugary treats. It is well documented that sugar is highly addictive and people spend months trying to kick their habit (I should know!).

Providing a savoury option for when the other guests are tucking into the traditional cake is a nice and thoughtful gesture for your guests who want to shirk the sugary treats.

3. Less Wastage

Food wastage is a big issue in the UK and if not planned carefully a large wedding can inadvertently add to the problem! A cheese wedding cake can be a great alternative to a traditional cake if you are looking to minimise waste at your wedding. Most cheeses keep very well (much better than cakes, which go stale the next day) and can very easily be used in leftover dishes the week after the wedding. Sadly, traditional fruit cakes often aren’t to many peoples tastes any longer, meaning that quite a bit gets leftover, especially if people have enjoyed a nice sweet dessert.

Got some leftover Rosary Garlic & Herb Goats Cheese? Use this to create our delicious Herby Goats Cheese, Cumin & Tomato Tart.  Or some Organic Smoked Cheddar? Grate this on top of a veggie pasta bake during the last 5 minutes of baking to add an unbelievably smoky flavour.

Going on your honeymoon the next day? I am sure the parents (and new parents-in-law) would appreciate the leftover cheeses!

4. Supporting the Local Community

It is really easy to show support for your local community or your place of birth at your wedding by choosing local cheeses to go in your cheese wedding cake. If the bride or groom were born in or have a love for Devon for example they can include the seriously strong 24 month matured Quickes Vintage Cheddar, which has been made in Newton St Cyres for hundreds of years!

Having your wedding in Hampshire? Then the 2013 Supreme Champion of the British Cheese Awards – Tunworth Cheese – should be a must for your cheese wedding cake. Made in Hampshire, it has a long lasting, nutty and sweet milky flavour, combined with the savoury taste you would expect from a Camembert-style cheese.

There are literally hundreds of cheese makers in Britain, who are some of the finest in the world, making it easy to support your local community at your wedding without compromising on flavour

Rosary Garlic and Herb Goats Button
Rosary Garlic and Herb Goats Button

5. Cheese Wedding Cakes are Still a Novelty + Make Your Wedding More Memorable

Though they have grown in popularity, they are still a novelty and people are always intrigued by the idea of a wedding cake made entirely of cheese!

We would love to help you with your Cheese Wedding or Cheese Celebration Cake! Visit our website for more details – www.thecheesemarket.co.uk