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‘Isabel’ – Cheese Celebration Cake

$649.00

Serve: 80 to 90 pp

Total Weight: 10.2kg

Supply of Cheese Only

 

  • BRILLAT SAVARIN
  • PECORINO CACIO DI BOSCO WITH TRUFFLE
  • DELICE DES CREMIERS:
  • MONTASIO

 

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 Tier: 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. 

Second Tier: 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. 

Third Tier: DELICE DES CREMIERS

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

This decadent triple cream from Burgundy is made with whole milk enriched with extra cream. It’s incredibly rich and has a melt-in-the-mouth texture that delivers creamy flavours and finishes with a mild tanginess. The complexity of this cheese belies its delicious ooziness.

Fourth Tier: MONTASIO

Milk: cow | Type: hard | Origin: Italy 

Montasio is a creamy, unpasteurised cow’s milk cheese originating from the Friuli Venezia Giulia and Veneto provinces of Italy. It was originally a monastery cheese but today it is produced only in a specific region of Italy following age-old traditional methods. The cheese reveals a harmonious, mild flavour heightened by the pleasant aroma.

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