Richemont Wedding Cheese Cake
£260.00
A marriage of Yorkshire and the Continent this features a taste of Swaledale along with Manchego, a French soft and a goats cheese topper.
Richmont was the original name for Richmond and derives from the French “riche” and “monte” meaning “strong hill”.
The Richemont contains the following:
Bottom Tier:
Swaledale Blue - a Stilton style blue cheese produced by The Swaledale Cheese Co.
Creamy complexity.
3kg - Cow, Pasteurised.
Second Tier:
Manchego - From La Mancha in Spain this hard ewe’s milk cheese has notes of almonds and sweetness.
2.5kg - Sheep, Pasteurised
Third Tier:
Chaource - Lactic, bloomy-rinded soft cheese produced in the Champagne region of France. First created by the monks in the middle ages it has a creme fraiche flavour when young which develops into more buttery and vegetal as it matures.
500g - Cow, unpasteurised
Top Tier:
Dorstone - a turret-shaped goat’s cheese made by Neal’s Yard Creamery in Herefordshire. Rolled in edible vegetable ash it develops a thin mould rind during maturation. Flavours of citrus.
180g - Goat, Pasteurised.
Serves 60 - 70 people.
Quantity:
A marriage of Yorkshire and the Continent this features a taste of Swaledale along with Manchego, a French soft and a goats cheese topper.
Richmont was the original name for Richmond and derives from the French “riche” and “monte” meaning “strong hill”.
The Richemont contains the following:
Bottom Tier:
Swaledale Blue - a Stilton style blue cheese produced by The Swaledale Cheese Co.
Creamy complexity.
3kg - Cow, Pasteurised.
Second Tier:
Manchego - From La Mancha in Spain this hard ewe’s milk cheese has notes of almonds and sweetness.
2.5kg - Sheep, Pasteurised
Third Tier:
Chaource - Lactic, bloomy-rinded soft cheese produced in the Champagne region of France. First created by the monks in the middle ages it has a creme fraiche flavour when young which develops into more buttery and vegetal as it matures.
500g - Cow, unpasteurised
Top Tier:
Dorstone - a turret-shaped goat’s cheese made by Neal’s Yard Creamery in Herefordshire. Rolled in edible vegetable ash it develops a thin mould rind during maturation. Flavours of citrus.
180g - Goat, Pasteurised.
Serves 60 - 70 people.
A marriage of Yorkshire and the Continent this features a taste of Swaledale along with Manchego, a French soft and a goats cheese topper.
Richmont was the original name for Richmond and derives from the French “riche” and “monte” meaning “strong hill”.
The Richemont contains the following:
Bottom Tier:
Swaledale Blue - a Stilton style blue cheese produced by The Swaledale Cheese Co.
Creamy complexity.
3kg - Cow, Pasteurised.
Second Tier:
Manchego - From La Mancha in Spain this hard ewe’s milk cheese has notes of almonds and sweetness.
2.5kg - Sheep, Pasteurised
Third Tier:
Chaource - Lactic, bloomy-rinded soft cheese produced in the Champagne region of France. First created by the monks in the middle ages it has a creme fraiche flavour when young which develops into more buttery and vegetal as it matures.
500g - Cow, unpasteurised
Top Tier:
Dorstone - a turret-shaped goat’s cheese made by Neal’s Yard Creamery in Herefordshire. Rolled in edible vegetable ash it develops a thin mould rind during maturation. Flavours of citrus.
180g - Goat, Pasteurised.
Serves 60 - 70 people.
Please contact us to discuss delivery requirements. We normally ask for two weeks notice as some items are pre-order.