So far 2017 has been all about celebration cheese cakes.  Whether it’s for a wedding, birthday, christening or just a party the must have dessert option is a cheese cake! We’ve seen a big increase in enquires and have had lots of lovely customers coming into the shop for cheese tasting. We are always keen for people to come in and taste any of our 130+ cheeses so that their cake is totally unique and bespoke to them.

 Ali and I had a cheese cake at our wedding – I don’t eat cake or any type of dessert (apart from fruit) so a cheese cake was the obvious solution. It also ultimately led to us running the cheese shop but that’s a whole other story!

 So what makes a good cheese cake? (Although in our opinion any cheese cake is a good cheese cake…!) Rather like a traditional tiered cake you want to start off with a large base and add smaller tiers on top. Soft cheeses can make a great bottom tier as they often come in a box and so can withstand the weight of the cheese. They also work in the middle of the cake to add a bit of support. A popular base with our customers is also a Cornish Yarg. It just looks so attractive in a cake with its fabulous nettle covering. Our Aged Red Leicester works well and gives another splash of colour. A ring of Colston Bassett Stilton is often a favourite along with a Barkham or an Oxford Blue. But each and every cake is special and totally bespoke.

 Our own wedding cheese cake was incredibly indulgent and was a huge hit with our friends and family. Amazingly not all of it was eaten on the day so we froze some pieces (yes you can freeze cheese) and we enjoyed them on our first anniversary. We went for a whole round of Montgomery Cheddar, a ring of Colston Bassett Stilton, 2 Wigmore, a Barkham Blue, a baby Cornish Yarg, an Oxford Blue, a Delice des Cremiers, a smoked Snowdonia Cheddar & a Crottin. 9 amazing cheeses, all with their unique taste!

 This week we’ve also had a run on Scottish cheese with Burns’ night dinners in full flow. There are some fabulous cheeses made north of the border and we’re lucky to have an excellent supplier based in Dunfermline who sources us amazing products. The Caboc is a personal favourite of mine alongside the excellent Barwheys Cheddar which also happens to be made in the same village where Robert Burns’ mother was born.

Why not pop down to Pangbourne and check out our cheeses for yourself?