The ultimate wedding cake for those with a savoury tooth. Our Snowshill wedding cheese cake combines creamy full flavours, buttery textures and earthy mushrooms tones to produce a stunning alternative wedding cake.
Feeds approximately 75 - 100 people
Bottom Tier - Double Gloucester (Cow, Unpasteurised, Vegetarian)
Made from full fat milk from one milking session with the addition of annatto. As it ages it develops strong yet mellow flavours.
Délice de Bourgogne (Cow, Pasteurised)
A French cow's milk cheese from the Burgundy region of France. Crème fraiche is added twice in the cheese making process to produce a rich, full flavour cheese with a melt in the mouth texture.
Cornish Yarg (Cows, Pasteurised, Vegetarian)
The Cornish Yarg cheese is pressed, brined and then wrapped in frozen nettle leaves. As the cheese matures, these edible nettles impart a delicate, slightly mushroomy taste. The final product has an attractive, lacy pattern of leaves in blue and green, giving the finished cheese a very unique appearance.
St Oswald (Cow, Pasteurised)
A local rind washed semi-soft cheese from Gorsehill Abbey. it becomes richer, stronger and more aromatic as it ages. With an orange-brown rind and meaty flavour buttery texture. This cheese is so local, we collect it from the farm!
Top Tier - St Eadburgha (Cow, Pasteurised)
Similar to a Camembert or Brie, St Eadburgha is a local white rinded cheese. The texture can become quite soft and the flavours are of field mushrooms and clotted cream. St Eadburgha won the best soft white cheese at the British Cheese Awards 2011.
Approximate weight 7.3kg