From Cerny Cheeses, this pretty pyramid goats cheese is covered in a thin vale of edible ash creating a stunning contrast to the milk white cheese. With a only a hint of farm, Cerny Ash is young, fresh and vibrant. A fantastic choice for any cheeesboard or for use in salads and canapes
Upon completion of your order, you will be asked to select a delivery date. We will always work to deliver to you on your date chosen but sometimes delays may occur. We will contact you if a change to the delivery date is required. At check-out, your delivery charge will be calculated.
All our products are packed in Cheese Cuisine boxes (unless you have ordered a giftbox or added a hamper to your order) with filling (bubble wrap where needed) and gel ice packs when required, to preserve the quality of fresh products.
Your cheese will arrive wrapped in speciality cheese paper and we recommend you refrigerate it as soon as it arrives. We recommend using your cheese within five days of purchase, however, many cheeses will last far longer. To serve, take your cheese out of the fridge, unwrap, and let it come to room temperature before serving (about an hour). To see more about taking care of cheese click here.
Wherever possible, we use environmentally friendly packaging, including recycled and compostable material. We are not big on paper waste; all the information on our products can be found on our website. However, if your order is a gift, select the option at check-out to include a personal message on a gift card with information letting the recipient know how they can find out about their products on our website.
Cerney Cheese was started and continues to be run by Lady Isabel Angus. She developed a love of French cheeses whilst living and holidaying in France. Her particular favorite was the Valencay type, which she set about producing. Cerney Cheese and the Pyramid was born in 1983 in North Cerney. The butler’s pantry at Cerney House was the initial production site but as the business grew premises moved to Chapel Farm in the village. This is where the cheeses are still made today by the wonderfully industrious Avril Pratt. We however remain true to the original hand-made recipe and process.
Farm for City Children