Reinventing the Wheel: Cheese Cake
I am reeling from an epic week in England in honor of a dear friend’s nuptials and a startling discovery.
Of paramount importance, Rebecca Guinness married Heron White—but also quite significantly for yours truly, I was introduced to “cakes” made of tiered wheels of cheese! Cakes that don’t require baking, that are colorful and captivating and resplendently un-sweet—for me it was love at first sight. Decorated with posies, sliced in increments and nibbled on all night and the following day, the cheese cakes were ever-admired and a wonderful source of sustenance for the the gaggle of lubricated guests.
As a cheese fanatic who eschews the sweet in favor of the savory, how is it I haven’t encountered these stinky piles of deliciousness before? Rudimentary research shows that the majestic yet simple notion of “cheese cakes” has not attained the appropriate amount of stateside attention. The tasty tiers of locally made cheese at this wedding were assembled by The Cheese Shed, who even have an absolutely brilliant Cheese “Cakebuilder” application on their site. American wedding caterers and cheese aficionados take note: this is the future.
For tradition’s sake, the new Mrs. White did have a modest but elegant single-tiered carrot cake small enough to fit in a freezer, perhaps so that she and her husband may enjoy it à deux on their first anniversary.
While the bride and groom have committed to each other for richer or poorer, in sickness and in health, my vow is to have (not to hold) tiered towers of cheese at shindigs for the rest of my days—and to spend more of those days laughing with friends in London.
Post Script: Apologies for the mediocre at best photography. Being confronted by the first cakes that I’ve ever truly loved made my hands a little shaky (that and copious amounts of Champagne and Guinness).
For more on my reluctant sweet tooth click here.
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