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Need suggestions for a 4 cheese course (wedding)

I need to give our venue (Auberge du Pommier) ideas for what cheeses we'd like to serve in a cheese course. We will do it in platters vs individual plates bc we know that cheese tasts differe amongst our guests and we don't want any wasted should someone be served a single portion of cheese they don't like.

We would like to serve up to 4 cheeses. What about a bleu, a brie...and? Something tangy and something hard? Beemster? Asiago? I'm at a loss for ideas. Nothing TOO out there as we want the majority of guests to enjoy them. But nothing too boring either.

Ideas? Thanks!

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  1. My own favourites:
    Comte - a very smooth nutty flavour, semi hard cow's milk cheese
    Mimolette - a hard cow's milk cheese

    1. (Love Beemster! A mild blue might be a cambozola...)

      I know what you mean about not looking for anything "too" out there... How about considering some of the " local" cheeses - a Niagara Gold? semi-hard but it's mild (when it's young - the website says.), chevre from Monforte, or cheddar from Black River ? (I haven't tried anything from Fifth Town - but that's also another option.)
      Oh and before I forget - I once had an amazing triple cream brie (can't remember who made it) I purchased from Vineland estates.... it was mesmerizing.

      1 Reply
      1. re: Apple

        Fifth Town - My favourite cheese in the last few years has been a cheese they produce called "Quinte Crest". It's a semi-hard cow's milk cheese that tastes delightfully nutty and a bit sharp. My favourite cheese are extra-old, extra-sharp cheddars, but this cheese has enough of that sharp and hard texture, while having a very deep flavour, so it won't be so strong that it offends anyone, but if given the time on your palate, you'll love it!

      2. I recently tried, and very much enjoyed, Thornloe's Devil's Rock Blue. It's not too overpowering a blue, and it's nice and creamy. Plus, it's from Ontario.

        I also think checking out Monforte and Fifth Town is a good idea.

        4 Replies
        1. re: torontofoodiegirl

          Thanks for all the susggestions thus far. My mouth is watering. I LOVE strong/stinky/powerful cheeses. I think it'll be okay to have one strong, one mild and then one in between so as to satisfy most people. I'd love to make an effort to tr these suggestions above but not sure where I'd find them . I'm in Vaughan. Where would I have the best success of finding any of the above?

          1. re: amz155

            Replace the usual, and expected, and somewhat tired Brie with the Italian Toma, those who like Brie will marvel at this little known gem. For a stronger cheese with a lot of depth and lingering pleasant taste, add a Talegio to the assortment, you will not be disappointed.

            1. re: ospreycove

              is toma like tomme from france? i had recently tomme de ma grandmere. yummy tang of the goat genre, and super rich and creamy. a decadent cheese.

              for a wedding, i'd go with a very mild blue cheese. i'd like a gorgonzola dolce. have you noticed that on cheese platters in general gatherings that the stilton-like cheeses are always under-eaten. you gotta like blue cheese to like blue cheese, and most people -- i daresay -- don't.

              how about a sharp cheddar (which most people like)? so many nice cheddars are being produced in small farms all over the country.

              and my new cheese love is époisses!

              what about gruyere? not adventuresome? i'd be happy to see it!

              well, i'd be happy to see any cheese plate, for that matter. you are a kind and generous host. ;-)).

              ooh, i left out the spaniards, and they need some help with their national economy: manchego, perhaps?
              ~~~~~~~~~

              there is enough interest for cheese lovers and enough "safety" for "regular" wedding guests. is there enough variety? that is up for debate.

              1. re: alkapal

                Alkapal, I am not sure if it is related; but Toma, a cow's milk cheese, is from the Piemonte regione which also borders France.

        2. the usual pairing for a "general audience" platter is a soft (Brie or similar), a hard (Comte-ish), a bleu, and a chevre.

          I agree that staying closer to the middle of the road on the bleu and the chevre will be safer than some of the more, um, assertive versions of those.

          (Tomme is usually made with sheep's milk -- and yes, it's lovely)

          2 Replies
          1. re: sunshine842

            this tomme de ma grandmere is from goat's milk; http://www.arrowine.com/productinfota... and this is the place i tasted it.

            this tomme is from cow's milk: http://www.arrowine.com/productinfota...

            so…i'm thinking tomme is more a style? according to wiki, ""Tomme is a type of cheese, and is a generic name given to a class of cheese produced mainly in the French Alps and in Switzerland. Tommes are normally produced from the skim milk left over after the cream has been removed to produce butter and richer cheeses, or when there is too little milk to produce a full cheese. As a result, they are generally low in fat."" then it lists it as a cow's milk cheese under their photo. http://en.wikipedia.org/wiki/Tomme

            whether wiki is correct about how it is made, the tomme that i tasted sure didn't taste "low-fat."
            ;-).

            1. re: alkapal

              I don't much like wikipedia's definition. To me, tomme is a generic term applied to cheeses formed as round wheels of medium size, generally with a sturdy rind and semi-firm to firm in texture, although not all cheeses that conform to this definition are called "tommes". A tomme can be made using any type of milk. To be sure, there are sheep's milk tommes, but there are also cow's milk tommes (e.g., Tomme de Savoie) and goat's milk tommes (e.g., Tomme Aydius).

          2. Use to do wedding trays at D & D. Our recommendations were to determine the number of people at each table and have a tray for a table. Try to make the amount commensurate with the number of people or you will have most of the time too much left over. Assuming you are serving after main course/salad if any, usual plan was a cheese like Coulommiers( a 12 oz brie type )or Brillat-Savarin ( 8-16 oz triple creme )or Jasper Hill Farms Constant Bliss( 10 oz round ) all from cow's milk; a gruyere cave-aged or very old comte, as old as you can get ( wedge of 8-12 oz. ) also cow; Capitoul or Istarra, which is a lightly aged sheep's milk from the Pyrenees of France( 8-12 oz.) and is always a crowd pleaser; and a chevre, a Selle-sur-Cher or Ste Maure are small enough for a table. Make sure they are served with something sweet as a fig cake, honey, dried fruits, also grapes or ripe pears, and a dark sweet bread. Murray's in Manhattan ships very well and can accommodate any order.Congrats and have fun.

            1. Something old, something new, something goat, something blue.
              : )

              1 Reply
              1. re: babette feasts

                ROFL -- but yes, actually!

                Oh, Deluca, I'm swooning at those. Yum.