Delicious, not to mention fits a rustic theme perfectly, so lets talk about cheese wedding cakes…
No, not cheesecakes, with the biscuit base and thick layer of sweet, creamy, calorific goodness. We mean cheese cakes. You know – those new wedding cake variations that are made entirely from cheese.
As fans of the old fromage, us Wedding Journal ladies love the new trend for wedding cheese cakes and are very excited about the momentum it’s gaining here in Ireland.
A cheese wedding cake can be tailored to fit in with any style of wedding from formal settings to a more rustic, vintage themed occasion. As with a traditional fruit wedding cake, they can be decorated with co-ordinating flowers and ribbons, or for a more laid-back and informal feel, can be served on a log style platter and decorated with various seasonal fruits or even vegetables.
Sheridan’s Cheesemongers have shops in Dublin, Galway, Waterford and Meath. Co-owner, Kevin Sheridan told us “We started making cheese wedding cakes around ten years ago. At first it was just the odd one, but the numbers have steadily increased since then, and now we are doing, on average, a couple every week”.
Stacked wheels of cheese in various flavours can create a truly unique centre-piece, as well as a talking point for your wedding guests. In order to accommodate most tastes, it might be worth trying a selection of cheeses and then choosing a variety of flavours and strengths. Your cheesemonger will be able to advise you on your choices.
In order to create something really unique, couples can opt for cheeses from regions which hold special meanings for them. A cheese from a memorable place visited together, or birth places can be ways of personalising a wedding cake. In some cases, cheese can be imported, but this is something you would need to check with your cheesemonger in plenty of time to avoid disappointment.
In terms of practicality, a cheese wedding cake can double up as a course in the wedding reception and generally works out to be around a third of the cost of a cheese board course. In comparison to a fruit wedding cake, a portion of cheese cake works out around 2-3 euros per head, compared to 7-8 euros upwards for fruit cake.
Alternatively it could be used as the main feature of the buffet at the evening reception (with a couple of other savoury options for those who don’t like cheese), served simply with crackers, chutneys, jellies, jams, fruit and fruit pastes, and of course your choices of wine. This can reduce your cost further without compromising on the overall effect or having hungry wedding guests!
Matching your cheese wedding cake to your wedding wine
Teaming up a cheese cake with some specially selected wines will add an air of sophistication to any wedding.
As with the cheese, it may be possible to buy wine from regions which have personal meaning, but again you would need to discuss this with your wine merchant (and be prepared for substantial expense!). Also bear in mind that it is more important that the wine and cheese complement each other in terms of flavour, than to make choices based on your personal sentiments. Your wedding guests will appreciate your choices in taste, rather than romantic ideas that don’t work!
James Tobin, from O’Briens Wine in Dublin offered the following suggestions for cheese and wine pairings:
“For a strong flavoured cheese, such as Epoisses, a classic choice would be a Sauternes or Barsac such as Chateau Doisy Daene 2006. However, if you didn’t want to go with a sweet wine, I think a really good Chenin Blanc would also work very well. I personally would opt for Langlois-Chateau’s 2005 Saumur Vielles Vignes or Bellow’s Rock 2012 Chenin Blanc from South Africa.
“To accompany an elegant flavoured cheese, such as Brie de Meaux, I would go with a red Burgundy such as Chateau de Savigny Monthelie 2009, or for a treat Champagne would be a great match. My own personal choice would be the Beaumont des Crayeres Grande Reserve N/V.
“For a delicately flavoured cheese, such as goat’s milk, for me a Loire Valley Sauvignon Blanc is the only way to go – either the Sophie Bertin Sancerre or the Robert Cantin Sauvignon Blanc.
“For blue cheese, such as Colston Bassett, the tradition partner is Port, and I really like the Smith-Woodhouse range. I would go with either their Fine Ruby or their 2001 Late Bottled Vintage.”