Wedding Cheese

wedding cheese

At The Cheese Geek, there is very little we love more than a wedding...cheese being one of them. But then one of the
great things about a wedding is having the chance to put together a lip-smacking, utterly delectable cheese table to wow your guests. Here are some cracking ideas for cheeses that will make for an awesomely balanced selection, look visually great, and is also perfect for the time of year you are getting married.

CHOOSE YOUR SEASON, PICK YOUR PACKAGE, ENJOY YOUR CHEESE

  • Summer
  • Autumn
  • Winter
  • Spring

Happy days, summer is a bloomin’ phenomenal time for cheese! All the cows have been out grazing in their lush pastures, eating fresh grass, and breathing in the sweet summer air. As a result, cheeses that might be heavier in the winter are now lighter, and often have a floral sweetness to them. Also lovely are lighter cheddars and British territorial cheeses, as well as younger soft cheeses that have a lighter fruity zing to them.

option 01

best of british

Kit Calvert Wensleydale

Classic territorial cloth bound Wensleydale. The best in the biz, light, milky, zingy and even slightly nutty sweet

Keen's Cheddar

Strong and tangy traditional Somerset Cheddar made with raw milk and clothbound for at least 12 months
 

Perl Wen

Brie-style, creamy but with a fruity, citrus twist...a very clever cheese!
 

Cornish Blue

Sold out

option 02

vegetariAN

Cornish Yarg

The nettles provide some mushroom earthiness to the creamy cheese

Barber's 1833 Vintage

Perl Wen

Brie-style, creamy but with a fruity, citrus twist...a very clever cheese!

Cashel Blue

Blue for doubters. Delicate, creamy, quiet sharpness. Honey vs nutty stiltons
 
Sold out

option 03

CLASSICS

Keen's Cheddar

Strong and tangy traditional Somerset Cheddar made with raw milk and clothbound for at least 12 months

Comte 24mth

Ultimate indulgence, fudge, butterscotch & toasted hazelnuts

Perl Wen

Brie-style, creamy but with a fruity, citrus twist...a very clever cheese!

Cornish Blue

Sold out

option 04

MODERN CLASSICS

Rachel

Smooth, buttery, supple and nutty with just a slight goaty tang

Spenwood

Pecorino style, balanced and nutty
 

Perl Wen

Brie-style, creamy but with a fruity, citrus twist...a very clever cheese!

Cornish Blue

Sold out

As the nights start getting longer, the leaves start turning red and brown, and there is more moisture in the air, it is time to start digging in to some more hearty cheeses. I love anything that mimics that slightly damp, but still residual freshness that you get with Autumn. Any younger cheeses, or cheeses aged 12-18mths will still benefit from milk that has been produced from cow’s eating fresh grass out in the fields for most of the day. So don’t expect big variations in flavour from the summer milk. Although you may find as the humidity picks up, some of the younger softer cheeses may get that little bit more gooey and ripen that little bit faster. Which for many cheese fans, is a big win. I also love hard cheeses (or soft) that have that slight red or rusty tinge on the rind...it just reflects those wonderful autumn colours on the trees.

option 01

best of british

Kit Calvert Wensleydale

Keen's Cheddar

Perl Wen

Cornish Blue

Sold out

option 02

vegetariAN

Cornish Yarg

Barber's 1833 Vintage

Perl Wen

Cashel Blue

Sold out

option 03

CLASSICS

Keen's Cheddar

Comte 24mth

Perl Wen

Cornish Blue

Sold out

option 04

MODERN CLASSICS

Rachel

Spenwood

Perl Wen

Cornish Blue

Sold out

Winter is all about focusing on those complex, hearty, comforting flavours to help get you through the cold days. Cheeses aged for 6-9 months will still have that freshness of the summer milk, but any younger cheeses and blue cheeses will have a deeper, tangy bite to them. Don’t fight it...winter is a time to be bold!

option 01

best of british

Kit Calvert Wensleydale

Keen's Cheddar

Perl Wen

Cornish Blue

Sold out

option 02

vegetariAN

Cornish Yarg

Barber's 1833 Vintage

Perl Wen

Cashel Blue

Sold out

option 03

CLASSICS

Keen's Cheddar

Comte 24mth

Perl Wen

Cornish Blue

Sold out

option 04

MODERN CLASSICS

Rachel

Spenwood

Perl Wen

Cornish Blue

Sold out

Spring is the perfect time to get back into those super fresh young cheeses that we have missed over the winter months. Goat’s cheese is always a star around this time, as February March is when goat’s naturally bear offspring, and their milk around March is five-star for making cheese.

option 01

best of british

Kit Calvert Wensleydale

Keen's Cheddar

Perl Wen

Cornish Blue

Sold out

option 02

vegetariAN

Cornish Yarg

Barber's 1833 Vintage

Perl Wen

Cashel Blue

Sold out

option 03

CLASSICS

Keen's Cheddar

Comte 24mth

Perl Wen

Cornish Blue

Sold out

option 04

MODERN CLASSICS

Rachel

Spenwood

Perl Wen

Cornish Blue

Sold out

WHY NO CHEESE CAKE?

We know that ‘Cheese Cakes’ are all the rage right now, and we get it...they look ch-amazing, especially if they are instead of a traditional cake (by the way, we salute anyone who chooses cheese instead of cake...you actually automatically become a life-long Cheese Geek groupy). BUT, here at Cheese Geek HQ, we are always about the cheese. No frills, no style over substance, just the awe-inspiring, drop-dead gorgeous cheese. So with that in mind, we slightly part with the trend, and recommend a Cheese Table ahead of a Cheese Cake.

Why? I hear you scream. I WANT A CAKE....MADE OF CHEESE!
Well we hear ya...it’s just that there are some technical issues with a Cheese Cake. These are structural in nature, and detract from the actual functionality of serving up great cheese. You are restricted by what can stack...and you end up with TONS of the bottom cheeses, and only teeny amounts of the cheese on top. Nowhere near enough for all your cheese mad guests to guzzle.

Rather than having to figure out structurally sound combinations of cheese, we like to just pick the best cheese, and then fill a table with it...and don’t worry, it still looks awesome!

#cheesegeekuk