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

  • 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

Richard III Wensleydale

The best in the biz. This Wenselydale is light, milky, zingy and even slightly nutty sweet

Keen's Cheddar

If you like your cheddar proper traditional, here comes Keens. It's grassy, herbacious, with a beautiful tang. Matured in cloth for 12mths, it's how cheddar should be
 

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

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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

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
 
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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

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option 04

MODERN CLASSICS

Rachel

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

Spenwood

Don’t be afraid of Goat’s cheese, especially not Rachel. It’s smooth, buttery, supple and nutty with just a slight goaty tang
 

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

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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

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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

Soft Brie style soft cheese made with creamy Cornish milk - rich buttery flavours with hints of mushroom
 

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

Sold out

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

Sold out

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

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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.

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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

Soft Brie style soft cheese made with creamy cornish milk - rich buttery flavours with hints of mushroom
 

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

Sold out

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

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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.

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

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

Sold out

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

Sold out

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

Sold out

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

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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!

#cheesegeekuk