Cheese and I go way back.
For as long as I can remember cheese and crackers have been my favorite snack. Even as a kid, I wasn’t often tempted by sweets, but I could never resist a block of Cracker Barrel and a box of Wheat Thins.
You can imagine my delirium when I happened upon this spectacle of dairy a few months ago. Apparently tiered ‘cheese-cakes’ are trending on the wedding reception circuit right now. I have been dying to make this and my sister Allyson’s birthday proved just the special occasion. My siblings love cheese just as much as I do.
I envisioned a three tiered-cake and chose the following:
1. Mitica Drunken Goat (base) – a semi-soft cheese with a sweet, fruity flavor. The rind is soaked in Spanish wine for two to three days and results in a fantastic dark purple finish. Pairs well with a fruity red wine.
2. Brillat Savarin (middle) – a soft cow’s milk triple cream Brie produced in Burgundy and Normandy, France. Pairs well with Champagne. This is one of my favorite cheeses.
3. Harbison (top) – a soft, runny cow’s milk cheese from Jasper Hill Farm in Greensboro, VT. The rind is wrapped in a beautiful thin strip of spruce bark. Pairs well with an IPA.
(These were available at my local Whole Foods.)
I accessorized the cheese with ribbon and blueberries and served with blood oranges, grapes and crackers. The possibilities are limitless, though. Consider incorporating apples, pears, herbs, dried apricots, strawberries, dates, figs, pomegranate seeds, nuts, bread, prosciutto and chocolate.
The cute little heart cake topper is from Lisa Leonard Designs.
Incidentally, I think this would be perfect if you’re hosting an Oscar party this evening.
Happy Birthday to my amazing sister who I couldn’t love more if I tried!