Celebration Cheese Cakes

Celebration Cheese Cakes

Cheese celebration cakes are the perfect way to celebrate in style while getting the chance to share lots of different delicious types of cheese with your friends and family. Whether it be birthday, a wedding or just a long overdue get together, we have a range of sizes and types of cheese to suit you.

TASTING

To try the cheese, its best to make an appointment to visit our shop the Cheese Box in person and speak to one of our experienced Cheese Box team. We can then ensure we have the full range in stock for you to see and taste and make your decisions!

MAKING YOUR CHOICE

As a rough guide, for a cheese board only, allow 60-80g per person and for part of the main buffet 100-120g per person. 

PLACING AN ORDER

If you are after something special, then please get in touch at the events@quickes.co.uk  Ideally at least 3 weeks’ notice should be given for a cheese cake, although we would need more for any special cheese orders. Any issues give us a call on 01392 851 000.

OPTIONS:

THE LARGE ONE

The Large Celebration Cake should cater for approx. 120 guests as part of the buffet and up to 180 guests as a cheese board.  Any more than this, or if the cheese is likely to be carried through from daytime to evening, then increasing the layers or sizes of the layers should be considered.

  TOP LAYER
 EVE
WHITE LAKE, SOMERSET | GOAT | THERMISED (V)
 Cheesemaker Peter Humphries, drew on the character of French Epoisses in devising this cheese. The milk used to create Eve is provided by their own beloved heard of goats. Eve is a cute and meltingly soft goats’ cheese, washed in Somerset Cider Brandy and then wrapped in vine leaves.
FOURTH LAYER 
SHARPHAM BRIE
  SHARPHAM, DEVON | COW | UNPASTEURISED (V)
 Made using their own Sharpham recipe since 1981, cheesemaker Peter Haworth and owner Greg Parsons create this luscious and extraordinary cheese with raw milk from the Sharpham Jersey herd. Luscious, melting, mould-ripened and firm in texture. Rich and creamy when young, softening with mushroom notes and a chicory finish with age.
THIRD LAYER
COLSTON BASSET STILTON
COLSTON BASSET DAIRY, NOTTINGHAMSHIRE | COW | PASTEURISED
Made in Nottinghamshire by a cooperative of residents and using local milk. This is the only dairy that continues to use the traditional process of ladling curds from the vat to the cooling trays entirely by hand. This creates a smooth rich texture. Delicious with a Hanlons
 
FOURTH LAYER 
SMALL CORNISH YARG
 LYNHER DAIRY, CORNWALL | COW | PASTEURISED
 Made with aromatic nettle leaves from the Cornish woodlands, Lynher Dairies Yarg, owned by Catherine Mead, is a semi-hard Cornish cheese. It has an unmistakable lemony flavour and colour with its nettle wrap
BASE LAYER:
QUCKE’S CHEESE
 QUICKE’S, DEVON | COW | PASTEURISED
This layer you can have a choice of either one large ring of Quicke’s cheese/cheddar or 4 X 1.5kg, so you get to have even more variety at your event. There’s a choice of Vintage, Extra Mature, Mature, Buttery, Oak Smoked, Hard Goats, Oak Smoked Goats, Devonshire Red, Double Devonshire or Elderflower.
 

THE MEDIUM ONE

A medium cake would serve 75 guests as part of the main buffet and 100 guests as a cheese board

Medium Celebration Cheese Cake with Flowers

TOP LAYER:
EVE
  WHITE LAKE, SOMERSET | GOAT | THERMISED (V)  Cheesemaker Peter Humphries, drew on the character of French Epoisses in devising this cheese. The milk used to create Eve is provided by their own beloved heard of goats. Eve is a cute and meltingly soft goats’ cheese, washed in Somerset Cider Brandy and then wrapped in vine leaves.
FOURTH LAYER:
TUNWORTH  
 HAMPSHIRE CHEESE CO, HAMPSHIRE | COW | PASTEURISED 
Made in Hampshire by Stacey Hodges, using local milk. A take on Camembert, unlike Normandy Camembert’s, no butterfat is skimmed off the milk, producing a deeply creamy cheese with mushroom vegetal notes.
THIRD LAYER: 
SMALL CORNISH YARG
LYNHER DAIRY, CORNWALL | COW |PASTEURISED
Made with aromatic nettle leaves from the Cornish woodlands, Lynher Dairies Yarg, owned by Catherine Mead, is a semi-hard Cornish cheese. It has an unmistakable lemony flavour and colour with its nettle wrap
SECOND LAYER: 
COLSTON BASSET STILTON
 COLSTON BASSET DAIRY, NOTTINGHAMSHIRE | COW | PASTEURISED       Made in Nottinghamshire by a cooperative of residents and using local milk. This is the only dairy that continues to use the traditional process of ladling curds from the vat to the cooling trays entirely by hand. This creates a smooth rich texture.
BASE LAYER:
MATURE CHEDDAR
 QUICKE’S, DEVON | COW | PASTEURISED
Quicke’s Mature is handcrafted using milk from our grass-fed cows. A rich and buttery cheddar that offers outstanding depth of flavour, which develops as it reaches the back of the palate. Brothy to grassy to caramel notes.

 

THE SMALL ONE

A small cake would serve 35 guests as part of the main buffet and 50 guests as a cheese board,

Quicke's small cheese celebration cake

 

TOP LAYER: 
 EVE
WHITE LAKE, SOMERSET | GOAT | THERMISED (V)
 Cheesemaker Peter Humphries, drew on the character of French Epoisses in devising this cheese. The milk used to create Eve is provided by their own beloved heard of goats. Eve is a cute and meltingly soft goats’ cheese, washed in Somerset Cider Brandy and then wrapped in vine leaves.
THIRD LAYER:
   TUNWORTH   
HAMPSHIRE CHEESE CO, HAMPSHIRE | COW | PASTEURISED    
Made in Hampshire by Stacey Hodges, using local milk. A take on Camembert, unlike Normandy Camembert’s, no butterfat is skimmed off the milk, producing a deeply creamy cheese with mushroom vegetal notes.
SECOND LAYER
QUICKE’S, DEVON | COW | PASTEURISED
 Quicke’s Mature is handcrafted using milk from our grass-fed cows. A rich and buttery cheddar that offers outstanding depth of flavour, which develops as it reaches the back of the palate. Brothy to grassy to caramel notes.
BASE LAYER:
COLSTON BASSET STILTON
COLSTON BASSET DAIRY, NOTTINGHAMSHIRE | COW | PASTEURISED
Made in Nottinghamshire by a cooperative of residents and using local milk. This is the only dairy that continues to use the traditional process of ladling curds from the vat to the cooling trays entirely by hand. This creates a smooth rich texture.

WHAT TO SERVE WITH YOUR CAKE? 

We have a whole range of delicious crackers and biscuits to choose from, the sharing crispbreads from Peters yard are great for any gathering. Or we have a choice of all sorts of delicious flavors from the Fine Cheese Co Olive Oil range. We stock a variety of different jellies and preserves that we can help with pairing suggestions depending on the cheeses you choose. We also have a lovely range of artisan whey butter, in cows, goats and a mixed milk that can make a great addition and add another special touch to your day.

DECORATION IDEAS

Here at Quicke’s we love to keep things seasonal, from conkers and nuts in autumn to flowers and buds, in spring and summer. We can recommend places to source these from to help make your day go smoothly.

SERVING:

We recommend taking the cheeses out the fridge, a minimum of 2 hours before, to allow the large cheeses to come to room temperature. This allows all the aromatics and flavors to be at their best, when your guests try them. The cheese will be fine in a cool place for four to five hours, so you can  

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