The perfect centrepiece for Christmas celebrations, comprising three cheeses traditionally eaten during the festivities. 1/3 Whole Stilton PDO 2.5kg A young Stilton has a crumbly texture and a highish acidity. With maturity the texture becomes creamier and the flavour more mellow. Stilton in prime condition will have a grey, wrinkly crust and the interior will be creamy yellow with an even spread of greeny blue veins. The flavour will fill the mouth but should not be overpowering; the pleasant, herby tang of the blue veining contrasting nicely with the rich, creamy character of the paste. Stilton comes in a number of “grades”, ours is of the top grade. Paxton's Cheddar Truckle, min wt 1.8kg Pasteurised Cows' Milk, Vegetarian. Made on a farm in Devon that has been making Cheddar for generations, this is a similar version of a traditional Cheddar that would generally be between 20-25kg. Like the larger cheeses, it has been made by hand, coated in lard and bound in cloth for the period of its maturation. Due to its size, the Cheddar truckle will have a slightly dryer texture than cheese cut from a larger size and the flavour will have a buttery and farmy intensity found only in the most mature of farmhouse cheddars. Matured for around 12 months. Mont d'Or PDO min wt 500g Unpasteurised Cows' Milk, Traditional. Commonly known as Vacherin, this cheese is a seasonal treat, only being available through the months of October to March. It originates from the Massif du Mont d'Or on the France/Switzerland border and is sold and presented in a wooden box in which it continues to ripen. The cheese is bound by a band of spruce, called a sangle, the scent of which permeates through and gives a distinct and pleasant aroma to the cheese. The cheese is best enjoyed eaten straight from the box with a spoon when ripe, or covered with foil and melted in an oven to make a mini fondue. NB Decoration not included