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 are also perfect for the time of year you are getting married.
CHOOSE YOUR SEASON, PICK YOUR PACKAGE, ENJOY YOUR CHEESE
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Summer
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Autumn
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Winter
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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
Richard III Wensleydale
The best in the biz. This Wenselydale is light, milky, zingy and even slightly nutty sweet
Keen's Cheddar
Perl Wen
Cornish Blue
Ever wanted the texture of a Stilton, but the mildness and sweet nuttiness of a Gorgonzola? Enter Cornish Blue, a World Champ, a hard, dry, crumbly but mild blue
option 02
vegetariAN
Cornish Yarg
Pretty as a peach, all wrapped up in nettles (hand applied we should add). These provide just the right level of mushroom earthiness to the fresh cheese
Barber's 1833 Vintage
Delectable crunch is the clue to the 2yr ageing, it is amazingly balanced for such mature cheese, sweet, buttery smooth but with a nice punch
Perl Wen
Brie-style, and is creamy but with a fruity, citrus twist and far less of the traditional earthy mushroom...a very clever cheese!
Cashel Blue
option 03
CLASSICS
Keen's Cheddar
Solid. A real on point cheddar. It’s grassy, really herbacious made down in Somerset with raw milk. A safe bet for all the family
Comte 24mth
An Alpine crowd pleaser. It’ll make you feel like you’re eating dessert - fudge, butterscotch and toasted hazelnuts. The ultimate indulgence. You’ll also get that trademark Comte crunch
Perl Wen
Brie-style, and is creamy but with a fruity, citrus twist and far less of the traditional earthy mushroom...a very clever cheese!
Cornish Blue
Ever wanted the texture of a Stilton, but the mildness and sweet nuttiness of a Gorgonzola? Enter Cornish Blue, a World Champ, a hard, dry, crumbly but mild blue
option 04
MODERN CLASSICS
Rachel
Smooth, buttery, supple and nutty with just a slight goaty tang
Spenwood
Perl Wen
Brie-style, and is creamy but with a fruity, citrus twist and far less of the traditional earthy mushroom...a very clever cheese!
Cornish Blue
Ever wanted the texture of a Stilton, but the mildness and sweet nuttiness of a Gorgonzola? Enter Cornish Blue, a World Champ, a hard, dry, crumbly but mild blue
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
Wyfe of bath
Supple, springy, buttery and nutty with a sneaky grassy fragrance
Hafod
Oh Hafod. Chief of cheddars. He’s rich, think butter melted on toast, perfectly balanced farmy tang with a smooth finish
Tunworth
Camembert conqueror that’s from Hampshire! This is a world beater...mushroom, butter, hint of cabbage...try with some truffle honey and you may not need a main course
Young buck
A Stilton-style cheese, but made in N Ireland, it is aged 12-15wks and has a lovely rounded, balanced spice with a long smooth finish
option 02
vegetariAN
Cornish Yarg
Pretty as a peach, all wrapped up in nettles (hand applied we should add). These provide just the right level of mushroom earthiness to the fresh cheese
Barber's 1833 Vintage
Delectable crunch is the clue to the 2yr ageing, it is amazingly balanced for such mature cheese, sweet, buttery smooth but with a nice punch
cornish brie
Cashel Blue
We call this a 'blue for doubters'. It’s delicate, creamy and with a quiet sharpness. You’ll get the sweeter, honey vibes rather than the nutty saltiness you get with Stiltons
option 03
CLASSICS
cheshire
Cheshire has a twang. It’s has definite acidic, lactic sharpness. Balancing this is its moist, crumbly texture and mild finish
hafod
Oh Hafod. Chief of cheddars. He’s rich, think butter melted on toast, perfectly balanced farmy tang with a smooth finish
Baron bigod
The UK's only raw milk farmhouse Brie-style cheese. It never gets some of the harsh flavours mainstream Bries get, it is creamy, decadent, smooth and so perfectly balanced.
cashel blue
We call this a 'blue for doubters'. It’s delicate, creamy and with a quiet sharpness. You’ll get the sweeter, honey vibes rather than the nutty saltiness you get with Stiltons
option 04
MODERN CLASSICS
Wyfe of bath
Supple, springy, buttery and nutty with a sneaky grassy fragrance
truffle pecorino
Nutty milk, like what is left in your cereal bowl (no other way to describe it), bordering on sweet caramel, with an earthiness emphasized by the truffles
baron bigod
The UK's only raw milk farmhouse Brie-style cheese. It never gets some of the harsh flavours mainstream Bries get, it is creamy, decadent, smooth and so perfectly balanced.
young buck
A Stilton-style cheese, but made in N Ireland, it is aged 12-15wks and has a lovely rounded, balanced spice with a long smooth finish
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
Montgomery's Cheddar
Top Cheddar! So good, the grandparents may not share. It’s crumbly, hard, dry, grainy, aromatic and strong with a long finish
Sparkenhoe red leicester
The only remaining raw milk, farmhouse Red Leicester made in the world! A stunning red, he’s smooth, nutty and buttery. Traditional cheese at its best.
baron bigod
The UK's only raw milk farmhouse Brie-style cheese. It never gets some of the harsh flavours mainstream Bries get, it is creamy, decadent, smooth and so perfectly balanced.
Bath blue
This farmhouse, hand made blue is so smooth. Never too salty, and perfectly complex. Our favourite moment though is the long, roasted nut finish that just lingers deliciously.
option 02
vegetariAN
Old Winchester
Dry and crumbly, with deep, sharp caramel flavours, finishing with a tangy, slightly salty hit
Barber's 1833 Vintage
Delectable crunch is the clue to the 2yr ageing, it is amazingly balanced for such mature cheese, sweet, buttery smooth but with a nice punch
Cornish brie
Cashel Blue
We call this a 'blue for doubters'. It’s delicate, creamy and with a quiet sharpness. You’ll get the sweeter, honey vibes rather than the nutty saltiness you get with Stiltons
option 03
CLASSICS
Montgomery's Cheddar
Top Cheddar! So good, the grandparents may not share. It’s crumbly, hard, dry, grainy, aromatic and strong with a long finish
Sparkenhoe red leicester
The only remaining raw milk, farmhouse Red Leicester made in the world! A stunning red, he’s smooth, nutty and buttery. Traditional cheese at its best.
brie de meaux
Not often can you justify a big wheel of brie. A wedding is that time. great ooze, and just the right amount of mushroom
cropwell bishop
The King amongst Stiltons. The Bishop brings a nutty, caramel sweetness not present in other Stiltons. With a nice, clean finish, some would say it’s the Stilton slayer
option 04
MODERN CLASSICS
vintage poacher
Technically a cheddar but with Alpine characteristics. Nice and tangy but with a nutty sweetness
old winchester
Dry and crumbly, with deep, sharp caramel flavours, finishing with a tangy, slightly salty hit
baron bigod
The UK's only raw milk farmhouse Brie-style cheese. It never gets some of the harsh flavours mainstream Bries get, it is creamy, decadent, smooth and so perfectly balanced.
bath blue
This farmhouse, hand made blue is so smooth. Never too salty, and perfectly complex. Our favourite moment though is the long, roasted nut finish that just lingers deliciously.
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
garlic yarg
A beauty on a cheese table. Wrapped in garlic leaves, it’s milky, moist and crumbly with citrus vibes and of course that smooth garlic
westcombe
One of the Godfathers of cheddar, a lovely citrus theme throughout, with interludes of hazelnut and caramel
rollright
British alternative to Reblochon. Luxurious, buttery and rich... And don't forget the hints of woodiness thanks to the spruce bark wrap
barkham blue
A real Blockbuster blue. Bob Holness would be proud. Fresh with a mineral twang but minimal saltiness, and a buttery light texture
option 02
vegetariAN
garlic Yarg
A beauty on a cheese table. Wrapped in garlic leaves, it’s milky, moist and crumbly with citrus vibes and of course that smooth garlic
Barber's 1833 Vintage
Delectable crunch is the clue to the 2yr ageing, it is amazingly balanced for such mature cheese, sweet, buttery smooth but with a nice punch
Perl Wen
Brie-style, and is creamy but with a fruity, citrus twist and far less of the traditional earthy mushroom...a very clever cheese!
Cashel Blue
We call this a 'blue for doubters'. It’s delicate, creamy and with a quiet sharpness. You’ll get the sweeter, honey vibes rather than the nutty saltiness you get with Stiltons
option 03
CLASSICS
MRS Kirkham's lancashire
Good old Mrs Kirkham has a cracker here. Crumbly, buttery and slightly nutty with a nice sharp yoghurt tang
Westcombe
One of the Godfathers of cheddar, a lovely citrus theme throughout, with interludes of hazelnut and caramel
truffle pecorino
Nutty milk, like what is left in your cereal bowl (no other way to describe it), bordering on sweet caramel, with an earthiness emphasized by the truffles
barkham blue
A real Blockbuster blue. Bob Holness would be proud. Fresh with a mineral twang but minimal saltiness, and a buttery light texture
option 04
MODERN CLASSICS
Ticklemore
Tickle me more. This guy is mild with a slight milky sourness & savoury tang. Has a harder texture like a Gouda
sheep rustler
Little known fact but it is actually impossible to have only one piece of Sheep Rustler, it’s that moreish. A semi-hard sheep's milk with a hint of nutty caramel sweetness
rollright
British alternative to Reblochon. Luxurious, buttery and rich... And don't forget the hints of woodiness thanks to the spruce bark wrap
montagnolo affine
Luxury. This one will impress the inlaws. It’s a decadent triple cream cheese with just a hint of salty spice running through it's blue veins
Chilled delivery
Delivering cheese is what we do. Sustainable insulation (wool) keeps the precious nectar chilled for 48 hours..and you can select the best day for it to arrive (to you or your venue). All for free
Cheese guide
Your cheese will be accompanied by a guide running through the line up. Your guests will know where the cheese is from, its age, its milk type, what it pairs well with...you'll have a party full of geeks by the end of the day
your day, your cheese
We've put down suggestions here for what we think makes great cheese tables at every time of year. If you're looking for something unique, get in touch at hello@thecheesegeek.com
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!