‘Juliet’ – Cheese Celebration Cake
Serve: 40 to 50 pp
Total Weight: 5.7kg
Supply of Cheese Only
- ROND DU CHER
- PECORINO CACIO DI BOSCO WITH TRUFFLE
- DELICE DES CREMIERS
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.
Top Layer: ROND DU CHER
Milk: goat | Type: soft, bloomy rind | Origin: France
The soils of the Cher valley produce a sweet hay that influences the flavours of this small, flat, round goat’s milk cheese. This cheese is traditionally made using raw milk and is called Selle-sur-Cher. This version is made from pasteurised milk and matured in the traditional manner under a coat of sel noir (salted ash). A creamy, white paste, with subtle sweetness and notes of nuts. It is best enjoyed at about 4 weeks old, if kept longer it can become strong and salty.
Second 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.
Bottom Layer: 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.
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