A six-tier cheese wedding cake with something for everyone: a fruity Brie, a fresh and clean tasting Yarg, an earthy Tomme de Savoie, a sweet and gentle blue, a rich triple-cream and topped off with a voluptuous delicacy from the Champagne region of France. Serves 95 to 140 People.
180g - Cow, Thermised
An aromatic cheese from Champagne. Only turned once to form the crater at its centre, the cheese is washed to create Langres’ characteristic surface and voluptuous interior.
500g - Cow, Pasteurised
Made by the Rouzaire Family. It is lusciously creamy and sinfully rich. The classic and original triple-cream cheese. Invented in the late 19th century, and named in homage to the late, great gastronome Jean Anthelme Brillat- Savarin.
1kg - Cow, Pasteurised, Vegetarian
Rich, buttery, sweet and gentle. The cheeses are hand-pierced to allow small pockets of blue to form in the creamy paste, and tiny blue veins to appear through the spaces between the curds. Claire Burt’s skill in creating a tiny blue cheese is not easily matched.
1.5kg - Cow, Raw Milk
Xavier collects his St. Nectaire cheeses at two or three days’ old and matures them in his cellars, where the natural mould forms and the flavour develops. The finished cheese has a creamy, supple to soft texture, and a distinctive ‘earthy’ flavour.
3.5kg - Cow, Pasteurised, Vegetarian
Invented in 1984, Yarg has gone on to become a modern classic in British cheese. Loosely based on a Caerphilly recipe, the cheese is wrapped in nettle leaves to preserve its fresh, bright, lactic taste.
BRIE DE MEAUX
3kg - Cow, Raw Milk
Made since 1930 by the undisputed kings of Brie de Meaux: Family Dongé, one of the last seven producers of this cheese. Rich and powerful in flavour, with ‘mushroomy’ notes. The promise of soft riches that glide down the tongue, as the cheese eases away from its crust, makes it irresistible.
|Diameter of Base (approx)||35.0cm|