Serve: 20 to 30 pp | Total Weight: 2.6kg | Supply of Cheese Only

Please see the detailed flavour profile below. We suggest you pre-order your Cheese Celebration Cake at least four weeks before your event.

Top Tier: Le Conquerant Camembert

Milk: Cow | Type: Soft, Bloomy rind | Origin: France

Le Conquérant Camembert is a close cousin of Camembert de Normandie. Its solid aromatic hints of wet straw, brassica and apples are a reminder of why this authentic cheese has become a proud symbol of French cheese-making skills. The traditional wooden poplar box and wax-paper wrap create a microclimate that encourages the chalky heart of a young cheese to slowly break down over three to four weeks, eventually becoming deliciously soft and fudgy by the use-by date.

Second Tier: Warrnambool Vintage Cheddar

Milk: Cow | Type: Semi-hard | Origin: Queensland

This is the one to include on your cheeseboard, to use in appetizers, or simply to indulge in when you want that classic taste. As its name suggests, 'Vintage' is the oldest cheddar style, matured for up to 24 months to achieve its distinct sharp flavour. It has a robust and characteristic cheddar taste with a slightly crumbly texture. Warrnambool Vintage cheddar can also be used as a substitute for parmesan. It's great when added to pasta, a white sauce, or to mashed potatoes for an extra kick of flavour.

Third Tier: Adelaide Hills Double Cream Brie

Milk: Cow | Type: Bloomy rind | Origin: Adelaide

Creamy and indulgent, extra cream is added to the curd to make this white mould surfaced-ripened cow’s milk cheese. It is made in the Adelaide Hills and has a rich buttery flavour and melt-in-the-mouth texture. This Brie is perfect as an appetiser or as an hors d’oeuvre at cocktail parties. Enjoy it with a softer red like Merlot or Pinot Noir or a beer like a Pilsner or Pale Ale.

Bottom Tier: Adelaide Hills Ash Brie

Milk: Cow | Type: Bloomy rind | Origin: South Australia

Created using the award-winning handmade Triple Cream Brie, Adelaide Hills Ash Brie is carefully rolled in ash and repeated during maturation. The result is a cheese with a striking black and white appearance in addition to the rich and creamy centre of Triple Cream Brie. Ash has been a traditional covering on brie cheese since medieval times. This process adds a delicate smokiness and a hint of mushroom to the white mold flavour. The Ash also infuses through the white mould to create a thin black rind that is a striking addition to any cheese platter.

'Zagara' - 4 Tiered Cheese Wheel Cake and Tower