Penelope Cheese Wedding Cake

Top tier
CHAOURCE
250g - Cow, Raw Milk
From the southern Champagne region, this cheese is made with a long slow set, the result of the farmers’ habit of leaving the morning milk, as they went out to tend their vines. From the last fermier producer, it is creamy and delicate, with an apple-scented flavour and an ice-cream texture.

Second tier
FOURME D’AMBERT
1kg - Cow, Pasteurised
A succulent and classic blue from the Auvergne. The cheese is aged for ten weeks by affineur Xavier Morin, to create the richest creamiest texture. Fourme d’Ambert has a delicate blue flavour, and is soft and smooth.

Third tier
LA OVEJA NEGRA MANCHEGO SEMI CURADO
2.5kg - Sheep, Thermised
Manchego has become such a popular cheese world-wide that its production is increasingly industrial. Ours has a buttery, lanolin scent. Its flavour is nutty, herbaceous, sweet and savoury at the same time, and more complex than mass-produced Manchegos.

Fourth 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.