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The trend of last year's weddings may have been cake pops and elaborate dessert tables, but this year we're really hoping cheese cakes catch on. No, we're not talking about sweet stuff from The Factory. We mean giant stacks of California cheese layered to look like a wedding cake.
The California Milk Advisory Board could be on to something. It's a very clever idea, really. In France and other European countries, meals always end with a cheese course.
Here's how it's done, according to the Board. "Use varying size wheels and types of cheese to create a tiered cake," they suggest. "Work with your local cheese buyer to secure uncut wheels or squares of cheese (you can also order directly from the cheesemaker). Think about the layers and how they will look when cut open and, when deciding on the size of cake, and assume one to two ounces of each cheese per guest."
To complete the spread, put out elegant crackers, nuts, fruits, and jams for people to arrange on their plates. When it comes to pairings, they've offered up the following:
·Taste of California Cheese Cake (shown in photo). Top: Whole Milk Basket Ricotta; Middle: Billton Blue Cheese; Base: Nicasio Square.
·Central Valley Cheese Cake. Top: Panela; Middle: California Aged Gouda; Base: Lionza (or other Alpine-style cheese)
·Golden State Cheese Cake. Top: Breakfast Cheese or creamy Blue; Middle: Carmody; Base: Teleme
·Wine Country Cheese Cake. Top: Crescenza; Middle: California Camembert; Base: Dry Jack or Dry Jack Reserve
Sounds pretty freaking brilliant. Besides, wedding cake is normally nasty, with all that hard fondant and dried-out filling. And putting together a even the most elegant cheese cake would be much cheaper than forking over the dough to cake-masterDuff Goldman.
Now if they could only find us a guy who agrees.
