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Olivia Cheese Wedding Cake

A six-tier cheese wedding cake with something for everyone: a fruity Brie, a fresh and clean tasting Yarg, an earthy St Nectaire, a sweet and gentle blue, a rich triple-cream and topped off with a voluptuous delicacy from the Champagne region of France. Serves 95 to 140 People.

From £360.00

To £364.00

Brie de Meaux Dongé 3kg   + £0.00
Cornish Yarg Whole   + £0.00
Burt's Blue Whole (approx. 1kg)   + £0.00
Brillat Savarin 500g   + £0.00
Langres   + £0.00
St Nectaire Whole   + £0.00

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Need Help? Call 01225 448748

Gift Wrap Available

Product details

Price includes FREE before noon delivery on your chosen date on Tuesdays, Wednesdays or Thursdays.
Please choose a delivery date at least 2 days before your wedding day.

We usually need at least two weeks’ notice to arrange the cheeses for your cake and to make sure that they are perfectly ripe for your big day. If your wedding is less than two weeks away, please call us before placing your order to avoid disappointment. We have been known to work miracles!

Top tier
LANGRES
180g - Cow, Thermised
An aromatic cheese from Champagne. Only turned once to form the crater at its centre, the cheese is washed to create Langres’ characteristic surface and voluptuous interior.

 

Second tier
BRILLAT SAVARIN
500g - Cow, Pasteurised
Made by the Rouzaire Family. It is lusciously creamy and sinfully rich. The classic and original triple-cream cheese. Invented in the late 19th century, and named in homage to the late, great gastronome Jean Anthelme Brillat- Savarin.

 

Third tier
BURT’S BLUE
1kg - Cow, Pasteurised, Vegetarian
Rich, buttery, sweet and gentle. The cheeses are hand-pierced to allow small pockets of blue to form in the creamy paste, and tiny blue veins to appear through the spaces between the curds. Claire Burt’s skill in creating a tiny blue cheese is not easily matched.

 

Fourth tier
SAINT NECTAIRE FERMIER GUILLAUME
1.7kg - Cow, Raw Milk

Supple, creamy, lactic, delicate and gloriously earthy. The search for a perfect Saint Nectaire Fermier took us underground into caves carved into volcanic rock a century ago. We emerged having found something truly special: the hand-wrought affinage of Fromagerie Guillaume.

 

Fifth tier
CORNISH YARG
3.5kg - Cow, Pasteurised, Vegetarian
Invented in 1984, Yarg has gone on to become a modern classic in British cheese. Loosely based on a Caerphilly recipe, the cheese is wrapped in nettle leaves to preserve its fresh, bright, lactic taste.

 

Bottom tier
BRIE DE MEAUX
3kg - Cow, Raw Milk
Made since 1930 by the undisputed kings of Brie de Meaux: Family Dongé, one of the last seven producers of this cheese. Rich and powerful in flavour, with ‘mushroomy’ notes. The promise of soft riches that glide down the tongue, as the cheese eases away from its crust, makes it irresistible. 

 

If you would like more information about this cake, please contact us on 01225 448748 or wedding@finecheese.co.uk.

Price includes FREE before noon delivery on your chosen date on Tuesdays, Wednesdays or Thursdays.
Please choose a delivery date at least 2 days before your wedding day.
Customers in some postcodes in the North of Scotland may incur a surcharge and should choose a delivery date at least 3 days before their wedding date. Please contact us on 01225 448748 or customerservice@finecheese.co.uk to confirm.

Please note that the fruit and flowers used in the photograph are not included.

More Information
Diameter of Base (approx) 35.0cm
Height (approx) 31.5cm
Serves 95-140
Weight (approx) 9.78kg
Suitable For Pregnant Women? No
Ingredients

LANGRES:

Cows' MILK, Cultures, Rennet, Salt


BRILLAT SAVARIN:

Cows' MILK, Salt, Rennet


BURT'S BLUE:

Whole cows' MILK, Starter culture, Penicilluim roqueforti, Rennet, Salt


ST NECTAIRE:

Cows' MILK, Salt, Starters, Animal rennet


CORNISH YARG:

Cows' MILK, Salt, Nettle leaves, DVI starter culture, Vegetarian rennet, Calcium chloride, Penicillium candidum


BARON BIGOD:

Cows' MILK (97.00%), Salt, Starter culture, Geotrichum yeast cultures, Penicillium mould cultures
Nutritional Info (per 100g)

LANGRES:

Energy 1260KJ, 300Kcal | Fat 21g | Carbohydrate 1.5g of which sugars <0.5 | Protein 19g


BRILLAT SAVARIN:

Energy 1454KJ, 352Kcal | Fat of which Saturates 21g | Carbohydrate 3g | Protein 8g | Salt 1.2g


BURT'S BLUE:

Energy 1502KJ, 352Kcal | Fat 30.2g, of which Saturates 19.5g | Carbohydrates 1.2g | Protein <0.1g | Salt 1.28g


ST NECTAIRE:

Energy 1507KJ 360kcal | Fat 29.8g | Of which Saturates 19.8g | Carbohydrates 1.2g | Of which Sugars <0.5g | Protein 21.8g | Salt 1.1g


CORNISH YARG:

Energy 1550KJ, 374Kcal | Fat 31.7g, Of Which Saturated 19.08g | Carbohydrate 0.7g, Of Which Sugars <0.1g | Protein 21.5g | Salt 2g


BARON BIGOD:

Energy: 1510KJ, 365Kcal | Fat: 30.94g, of Which Saturated 22.27g | Carbohydrate 2.13g, of Which Sugars <0.5g | Protein: 20.5g | Salt: 1.7g
Organic? No
Vegetarian No
FREE DELIVERY ON ORDERS OVER £20*
Click here for more information.

What's included

Langres
Langres
x1
0.18kgs
T Thermised

Unctuous under the rind, and a slight acidity of flavour.

Langres has a characteristic dip at the top, which is caused by the fact that the cheese is only turned once during maturation. The dip is not, as some say, intended as a receptacle for Champagne.

Cornish Yarg Whole
Cornish Yarg Whole
x1
0.01kgs
V Suitable for Vegetarians
.
Brie de Meaux Dongé 3kg
Brie de Meaux Dongé 3kg
x1
3kgs
R Raw Milk
.
Burt&#039;s Blue Whole (approx. 1kg)
Burt's Blue Whole (approx. 1kg)
x1
1kgs
V Suitable for Vegetarians
St Nectaire Whole
St Nectaire Whole
x1
0.01kgs
P Pasteurised
.
Brillat Savarin 500g
Brillat Savarin 500g
x1
0.5kgs
P Pasteurised

Lusciously creamy and sinfully rich triple-cream cheese.

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