Tier 1: Truffle Gloucester

Well what a cheese to start with!

We are as proud as punch to be able to offer this wonderful, opulent cheese to you. Truffle Gloucester has been made in collaboration between two Gloucestershire based artisan food businesses: TruffleHunter, the UK’s leading truffle supplier and respected cheese maker, Simon Weaver from Cotwolds Organic Dairy. This farmhouse, naturally rinded, single Gloucester cheese is made using organic milk solely from the cheesemaker’s single herd of cows, before being infused with TruffleHunter’s Minced Black Summer Truffles (Tuber Aestivum). All of the ingredients used in the cheese making process are vegetarian (including the rennet).

The cheese has a striking line of black truffle running through the middle, which allows both the cheese and the black truffle to express their natural complexities, without overpowering each other. The Cheese is then matured for up to 8 months, allowing the flavours to develop and intensify.

A wonderfully striking cheese which adds a real wow factor to your special occasion and will have people talking about it for weeks after!

Tier 2: Tomme De Savoie

Another French beauty. Tomme De Savoie is the oldest of all the Savoie cheese family dating back to ancient
times.

Tomme, meaning a small and round cheese, is usually always combined with the region or town of origin.
In this case this unpasteurised cows milk cheese is from France’s mountainous eastern region of Savoie in the
Rhone Alpes. It has been lightly pressed for a semi-soft texture and aged from 2-4 months. This light pressing
results in the cheese having lots of little holes or eyelets when finished. The cheese is made from the skimmed
milk left over from butter making and it has a rustic, earthy, simplicity. Expect some tang, along with either a
mushroom or dried fruit aromas depending on seasonal Alpine grazing conditions.

A stunning cheese for any occasion.

Tier 3: Baby Colston Basset Stilton

The best Stilton in the world is our opinion here at The Cheese Wedding Cake! Colston Bassett is one of the smallest dairies in the United Kingdom and they make their pasteurised cow’s milk Stilton using traditional methods of hand-ladled curds and animal rennet, which sets it apart from every other Stilton maker. The result of these methods give Colston Bassett Stilton a more luscious texture, creamy and full-bodied. The flavour is more complex and deeper than any other Stilton produced with vegetable rennet.

It has a wonderful, creamy texture with pale, ivory paste that edges onto amber as it gets nearer the rind and an even distribution of blue coloured veins. The beautiful looking rind is amber in colour, speckled with patches of white mould and the flavour of Colston Bassett Stilton is earthy and rich with a good tang of blue mould and a buttery finish.

Tier 4: Brillat Savarin

Brillat-Savarin is an amazing triple cream cheese that was created by cheese-maker Henri Androuët in the 1930s and was named after the famous 19th century gastronome Jean Anthelme Brillat-Savarin.  A matured Brillat-Savarin has a typical white, bloomy rind with an interior paste that is buttery-white in colour. The texture is dense but light with a luscious creaminess to the finish. It has wonderful flavours of cream with hints of mushroom, nuts and truffles.

We love the decadence of this cheese, perfect for a big celebration!