Rose Cheese Wedding Cake

Top Tier

CHAOURCE
250g - Cow, Pasteurised

Ice cream texture. Begins fresh and milky, and ripens to earthy and salty. Made in Burgundy since the Middle Ages, this cheese is prized for its snowy texture and trickling cream line. The long, slow set comes from the farmers’ historical habit of leaving their morning milk to rest as they went out to tend to their grapes.

Second Tier

PECORINO AL TARTUFO

Approx. 1kg – Sheep, Pasteurised

Sweet, delicate and aromatic. Fine crumbs and slices of Scorzone and Bianchetto truffles are scattered throughout this supple Pecorino. The cheese’s natural aroma mingles with the heady scent of truffles for an intoxicating mix, and the taste is balanced and beautiful.

Third Tier

PERL LAS
Approx. 2.6kg - Cow, Pasteurised, Vegetarian
Rich, buttery and sweet. ‘Perl Las’, which means ‘Blue Pearl’ in English, was created by Carwyn Adams, following the appearance of a delicious blue vein in a traditional Caerffili.

Fourth Tier

ALP BLOSSOM

Approx. 6kg – Cow, Thermised

With the aroma of mountain meadows, this cheese has a sweet and gentle flavour. Alp Blossom’s simply stunning appearance ensures this cheese will be the belle of the ball on any cheese platter. The rind is coated in a mix of scented flowers and herbs.

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.