As cheese is a major part of our life, we wanted this reflected in our catering on our special day. Will Studd certainly made this possible; flying up to Sydney the majority of the 70kg's of cheese we had on display for our guests on the day.
The Wedding Cheese Cake featured a base of Parmigiano Reggiano from Italy, mounted on top a whole wheel of Brie de Meaux from France. A top of this was a Pastilla Nash Prune and Walnut cake handmade locally in Paddington by Jan Nash before half of a whole wheel of Colston Basset Stilton from England. The top two layers were a wheel of Munster from Alsace and to crown it off was a 2kg wedge of Comte Gruyere from the Franche-Comte region of France.
We had Ivy and fruit accompaniments all around the cheese.
The Wedding Cheese Cake featured a base of Parmigiano Reggiano from Italy, mounted on top a whole wheel of Brie de Meaux from France. A top of this was a Pastilla Nash Prune and Walnut cake handmade locally in Paddington by Jan Nash before half of a whole wheel of Colston Basset Stilton from England. The top two layers were a wheel of Munster from Alsace and to crown it off was a 2kg wedge of Comte Gruyere from the Franche-Comte region of France.
We had Ivy and fruit accompaniments all around the cheese.
No comments:
Post a Comment