Snowshill Cheese Wedding Cake
The Cotswold Cheese Company stock more than 80 different artisan and farmhouse cheeses, with a real focus on local quality producers, followed by British territorial cheese (Cheshires, Lancashires, Caerphilly etc.) and high quality French, Spanish & Italian cheese. The Snowshill wedding cheese cake combines creamy full flavours, and is the ultimate wedding cheese cakes for those with a savoury tooth, buttery textures and earthy mushrooms tones to produce a stunning alternative wedding cake. It’s best for feeding approximately 75 – 100 people. Approximate weight 7.3kg.
Cornish Yarg (Cows, Pasteurised, Vegetarian)
The Cornish Yarg cheese is pressed, brined and then wrapped in frozen nettle leaves. The final product has an attractive, lacy pattern of leaves in blue and green, giving the finished cheese a very unique appearance. As the cheese matures, these edible nettles impart a delicate, slightly mushroom taste.
St Oswald (Cow, Pasteurised)
A local rind washed semi-soft cheese from Gorsehill Abbey. It becomes richer, stronger and more aromatic as it ages. With an orange-brown rind and meaty flavour buttery texture.
Top Tier – St Eadburgha (Cow, Pasteurised)
Similar to a Camembert or Brie, St Eadburgha is a local white rinded cheese. The texture can become quite soft and the flavours are of field mushrooms and clotted cream. St Eadburgha won the best soft white cheese at the British Cheese Awards 2011.
Bottom Tier – Double Gloucester (Cow, Unpasteurised, Vegetarian)
Made from full fat milk from one milking session, as it ages it develops strong yet mellow flavours, with the addition of annatto.
Délice de Bourgogne (Cow, Pasteurised)
Crème fraiche is added twice in the cheese making process to produce a rich, full flavour cheese with a melt in the mouth texture. A French cow’s milk cheese from the Burgundy region of France.