|
The base used here was Gorwydd Caerphilly, a Welsh, farmhouse, unpasteurised cheese with a natural, bown rind and a strong, earthy flavour
Vignotte: a triple cream cheese, very rich with a lovely snow-white bloomy rind
Traditional Wensleydale: the most popular Yorkshire Dales cheese to suit all tastes, mild and crumbly
Coverdale: keeping it Yorkshire, very similar to the Wensleydale, but with a creamier texture and a slightly citrusy bite
The cake was decorated with ivy and fruits: raspberries, kiwi, cherries, green grapes, redcurrants, figs and kumquats
|
