Browsing Category: food

Cheese as a Wedding Cake

Recently two good friends of mine asked me translate their entire wedding event into German for the bride’s parents. Although I was honored to do so, I found it a bit daunting as I had not spoken German publicly in about 20 years.

I like to think it went pretty well. The number one compliment – “Haven’t a clue what you were saying but it sounded F***** amazing.”

Being a cheesemaker, I jumped at the challenge to make a quality cheese wedding cake especially for Nick and Nadja’s reception. All six cheeses were made by me within the last few months at Cupitt’s Fromagerie. This delicious creation  is good example that an amazing cheese wedding cake does not have to cost a fortune. 

  1. Top – A 2-month old Caprino Romano (goats milk)
  2. Second: Flor Azul blue (cows milk)
  3. Third: Caciotta with Saffron (goats milk)
  4. Fourth: Lybian rubbed in olive oil (goats milk)
  5. Fifth: Valençay (goats milk)
  6. Six: Croobyar (cows milk) 

This cake of tasty love is just under $200.00 AUS. By adding edible flowers, you can customize your cheese wedding cake to match your colour theme.

I list edible flowers that pair well with cheese in my ebook, How to Say Cheese.

1st Day of Cheese – St. Agur

St. Agur

St. Agur comes from the Auvergne region in central France, it is a soft creamy cheese with a decent amount of blue. The ageing process is about 2 months, then wrapped in foil.12daysofcheeseplatter_day1

 

The amount of blue isn’t overwhelming and I find people are pleasantly surprised when they try it. There is a bit of sweetness that comes from the double cream in combination with a slight mustiness of the blue on the finish. 

Cheese Profile

FLAVOUR Full Flavour
TASTE Rich and creamy balanced with a mild 
 blue bite.
SMELL Spicy and rich with a hint of salt and
sweet tangy finish.
RIND No rind; the foil wrapper stops unwanted mould growth.
INTERIOR Dense yet soft with a bright white paste and many small mouldy caverns.
FABULOUS A soft texture; cavities covered in velvety green and grey moulds.
FAR-GONE Almost liquid texture with extra surface mould; smells like peroxide.

newsletter_BLUECHEESE_salad

Best way to enjoy
Spread on a cracker or add to a blue cheese dressing. Reach the next level of delicious by melting on grilled steak.

newsletter_TEMPLATECheese Info

COUNTRY France
REGION Auvergne
MILK TYPE Cow
RENNET TYPE Animal
AGED 2 Months
PRODUCER Fromagerie Bongrain

 

stagur_platter_sm

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