Celebration cakes made from cheese are becoming increasingly popular both here and in the UK. As we are receiving an increasing number of requests for information on these 'wedding cheese cakes' we thought we would provide a few pointers.

The basic idea is that, either as an alternative or in addition to the traditional cake, the host or hosts, present their guests with various cheeses which have been stacked and decorated to resemble a classic wedding cake. This 'cheesecake' is later disassembled and used as the cheeseboard, an after dinner option which most people prefer to wedding cake anyway.

When putting together a wedding 'cheesecake' there are two golden rules which must be obeyed.

Firstly, the cheeses you choose should be structurally suitable for stacking. Having said this, the necessity of having 'stackable' cheeses needn't overly impinge on your selection. If you really want a particular cheese at your wedding you can always include it on the cheese board afterwards, regardless of structural integrity. Furthermore the actual 'stackability' of any cheese is as dependent on the ingenuity of the person putting the cake together as it is on the cheese itself. Wily use of cakeboards, pillars, empty cheese boxes and various other structural supports mean that all but the runniest cheeses can generally be included in a cheesecake somehow. One couple recently used a ripe brie, an eminently 'unstackable' cheese, as the base of their cake. They managed to include the it by placing a board underneath, cutting holes in the cheese at carefully marked points and placing wedding cake pillars in the holes. The board underneath therefore bore the overall weight of the cake whilst the pill ars carried the next layer. Equally many people include a boxed Camembert Rustique (illustrated) in the cake. The wooden packaging ensures that the cheese stays in one piece whilst the wood adds a rustic to the overall cake.

Secondly, once disassembled, your selection should make a balanced cheeseboard. A good cheeseboard generally includes a number of different types of cheese, classically a hard, a soft and a blue. Since the cheesecake is going to double as a cheeseboard you should bear this in mind when making your selection. As you will probably be catering for large numbers it is also a good idea to go for a relatively conservative selection of cheeses. You may love the farmyard aromas of a ripe Epoisses but Great-Aunt Millicent, and most other guests may be less keen.

Cheeses which work well in 'cakes' are either those cheeses which come in units suitable for stacking, or cheeses which come in cylindrical units from which it is possible to take a stackable slice.
The first category would include cheeses such as Gubbeen (large and small), Durrus (large and small), Tomme de Savoie, Knockanore Smoked, Lavistown, Ossau Iraty, Manchego, Clonmore, Cashel Blue etc.
The second category consists principally of cheddars, Stilton and Shropshire Blue, all of which can be cut into discs and stacked.

You really need at least three tiers to make the 'cake' appear sufficiently layered. However since the 'cake' tapers upwards with every layer it is possible to add extra height above three tiers using mini cheeses for a very little additional cost, say 5% of the three previous layers.

The base of the cake will be usually be the largest piece of cheese. The size of the base will therefore dictate the size of the rest of the cake. A disc of cheddar an inch or two thick makes a good base for a larger cake.

Below are a couple of examples of selections which we feel work well both as 'cakes' and as cheeseboards. All cakes are listed from the bottom layer upwards.

Montgomery Cheddar/ Camembert Rustique/ Stilton/ Tomme de Savoie/ Camembert de Normandie/ Chaource/ Crottin Pasdeloup.
(Large cake, 120-150 people)

Mont Callan Cheddar, Delice de Bourgogne, Fourme d'Ambert, Durrus mini, Langres.
(Medium cake. c100 people)

Stilton, Durrus, Camembert Rustique, Livarot, Crottin Chavignol.
(Smaller cake, c.80 people)

Once you have your cheeses selected you can assemble and decorate them anyway you like. Seasonal fruits are a great way to add the finishing touches to your cake. The pastry chef in the restaurant where the reception is being held will usually be only too delighted to decorate the cake for you.

If you have any further questions regarding wedding cheese cakes, or you would like to arrange a meeting to go through things in more detail, please write to Sarah at sarah@sheridanscheesemongers.com

Call us now to discuss your wedding cheese cake needs in Dublin at 01 679 3143 or Galway at 091 564 829