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‘Grace’ – Cheese Celebration Cake

$699.00

Serve: 60 to 80 pp

Total Weight: 6.7kg

Supply of Cheese Only

 

  • OEN
  • BRILLAT SAVARIN
  • PECORINO CACIO DI BOSCO WITH TRUFFLE
  • CORNISH KERN

 

Please see detailed flavour profile below. We suggest that order your Cheese Celebration Cake least 4 weeks prior to your event to ensure stock availability.

 

Description

Top Layer: OEN

Milk: cow | Type: soft, pinot-washed in vine leaves |  Origin: Australia

OEN (from the word oenology) is a true labour of love; a washed-rind, cow’s milk cheese, washed in Pinot Noir before being wrapped in vine leaves to be carefully matured. The vine leaves protect the cheese and create a moist surface which encourages the flavour development. When mature, OEN’s rind becomes pungent and the texture becomes soft and fudgy.

Second Layer: BRILLAT SAVARIN

Milk: cow |  Type: soft, bloomy rind  | Origin: France

This triple cream white mould was created in the 1930’s by Henri Androuët and named after the renowned 18th Century food writer, Brillat-Savarin who claimed ‘A meal without some cheese is like a beautiful woman with only one eye’. The cheese is mild in flavour when young but as it matures it will develop rich, complex flavours that meld beautifully together. The white velvety mould encases a soft and creamy interior. During maturation the rind may develop small patches of orange mould.

Third Layer: PECORINO CACIO DI BOSCO WITH TRUFFLE

Milk: sheep and cow | Type: semi hard | Origin: Italy 

Cacio di Bosco al Tartufo is one of the finest Tuscan pecorino made from both sheep’s and cow’s milk and has tiny specks dark truffles scattered throughout its friable pate. The taste is a beautiful balance of the sweet, nutty, nearly caramelized pasteurised sheep’s milk against the strong aroma of truffle. The balance of flavour is pleasant, delivering a slightly sour, truffle endowed earthy profile. 

Fourth Layer: CORNISH KERN

Milk: cow |  Type: semi, hard | Origin:  UK

Made by Lynher Dairies Cornish Kern is a hard cheese made using pasteurised cows’ milk. It is firm to cut and slightly flaky in the middle. This buttery cheese comes with caramel notes and a deep savoury aroma. It develops an excellent black wax coat after fully matured for over sixteen months. The cheese is originally derived from a Gouda-style cheese, but with added Alpine starter cultures to give it individuality.

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