Sophia Cheese Wedding Cake

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
BABY WIGMORE
375g - Sheep, Thermised , Vegetarian
Made by Anne and Andy Wigmore, this is a gentle, delicate washed-curd cheese with a smooth texture. Complex and fruity, rich and unctuous, its heavenly texture and delicacy of flavour make this a cheese of real refinement.

Third tier
TOMME DES PRAIRIES DU FOUZON
1kg - Goat, Raw Milk
A rare, soft, cutting goats’ milk cheese from master cheesemaker Pascal Jacquin, whose family have been making the famous goats’ cheeses of the Loire since 1947. The cheese has the texture of a lightly whipped mousse, encased by an ash-sprinkled, velvety coat. 

Fourth tier
COLSTON BASSETT STILTON
2.6kg - Cow, Pasteurised, Vegetarian
One of the last remaining hand-ladled Stiltons. Hand-ladling produces an intensely rich and creamy cheese, and the Colston Bassett flavour is deep, lingering and complex, with a smooth, velvety paste and a full, well-balanced flavour. Slightly sweet, with a ‘mineral-y’ tang.

Fifth tier
STÄRNÄCHÄS
6.5kg - Cow, Raw Milk
Produced at the foot of the Säntis mountain near Appenzell.
The texture is slightly supple and smooth, with only the occasional crystal and a few small holes found within the paste. With a subtle underlying sweetness and a rich, deep flavour, it is decidely more-ish. 

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.