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‘Sophie’ – Cheese Celebration Cake

$950.00

Serve: 90 to 100 guests

Total Weight: 10.25kg

Supply of Cheese Only

 

  • ROND DU CHER
  • BRILLAT SAVARIN
  • HOLY GOAT BRIDGE’S WELL
  • DELICE DES CREMIERS
  • CORNISH KERN
  • FROMAGE DE MEAUX
  • GODMINSTER CHEDDAR

 

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: ROND DU CHER

Milk: goat | Type: soft, bloomy rind | Origin: UK

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 Tier: BRILLAT SAVARIN 

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

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 Tier: HOLY GOAT BRIDGE’S WELL:

Milk: goat | Type: soft, bloomy rind | Origin: Australia

Brigid’s Well is a goats cheese, lightly ashed and surfaced ripened with geotrichum, which give this cheese it’s distinct wrinkly exterior. Runny inside the rind, curdy and smooth in the centre, this cheese is delicate,nutty with an amazing depth of flavour.

Fourth 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.

Sixth Tier: CORNISH KERN:

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

Cornish Kern is a hard cow’s milk cheese inspired by Gouda, with added Alpine style starter cultures which encourage the sweet, bright and nutty flavours to come through.  Kern is the Cornish word meaning “round”. Made by Catherine Mead and Dane Hopkins at Lynher Dairies near Truro, West Cornwall.  The cheese is covered with an edible food safe black paint, which tends to develop a white bloom, giving the cheese a soft grey appearance. The texture is hard and waxy and the flavour rich, sweet, nutty.

Bottom Tier: FROMAGE DE MEAUX

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

Fromage de Meaux is the pasteurised version of the raw milk one Brie de Meaux which is not available in Australia. Fromage de Meaux has a full, round flavour with well-developed mushroomy and yeasty notes. Under the rind the texture is gooey and it’s a beautiful must have cheese for any selection.

Additional: GODMINSTER CHEDDAR 

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

The classic and highly popular flavour of Godminster in an individual heart shaped wax – a perfect gift and a fun addition to your cheese board. Godminster is a firm pressed, distinctively waxed cheddar with a rich, mellow, full lingering flavour. Handmade in Somerset, UK from the farm’s own cattle, this vintage cheddar has a memorable and exceptionally creamy full flavour.

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