Cheese board for wedding
We are getting married in October, and had the idea of including a cheese board as part of the appetizer course (we are doing a whole pig roast for dinner). We need help picking what cheeses should go on the board. I love runny oozy smelly cheese, while the fiancee likes goat cheeses and hard salty cheeses. Unfortunately, we are more adventurous than some of our family (who would rather eat yellow cheddar), and I don't want anyone to be offended by the smell of some of the more delicious varieties. Any suggestions?
Also (if it helps), we live in Canada and the one cheese that I insist should be on the board is Grey Owl from Quebec. That stuff is yummo.
Do you really want a smelly cheese at your wedding? I love some smelly cheeses too, but would not offer them at a wedding.
From Quebec you may want to also consider Oka Classic and St. Honoré.
For a really nice oozy cheese that spreads like butter, I would go for Prestige de Bourgogne.
Balderson in Ontario makes some really nice aged cheddars for the cheddar lovers, but they are expensive. There is also applewood smoked cheddar, which is great.
I've found that turning the girolle on a Tete de Moine cheese is a great conversation starter; bonus is that it is a nice cheese.
There was a similar thread about a week ago. The OP was also Canadian. In case you didn't see it, here's the link:
I see from your profile that you live in Toronto, where you have access to many of Canada's best cheese shops. My advice would be to visit one or two of them and ask for their help in putting together a cheese board for a wedding. A good shop will have had experience with this, and you'll also be able to sample different cheeses and choose what you like best. Of course, if you are giving a shop your business, they will be more likely to spend a lot of time with you than if they think you are just pumping them for information and will buy elsewhere.
It's your big day, so you shouldn't have to give up all of the cheeses you and your fiance love, just because of some family members whose palate is limited to supermarket cheddar. You can include both on your board--maybe even a better quality cheddar. Quebec produces several excellent aged cheddars and there's an awesome one--Avonlea--from Prince Edward Island (not to mention the wonderful farmhouse cheddars from England). If you're putting out a large cheese board rather than plating individually for guests, you don't have to have the same quantity of each cheese. If you think that relatively few people will go for the stinky cheese or for a blue cheese (if you have one), just buy less of it.
IMO you should aim for the cheeses that your guests will want. The reason is, is that during a wedding you and SO will be very busy and barely will get to eat anything. However I would get some of the cheese and a bottle of wine for after the wedding for a snack, because you will be hungry later.
I didn't suggest that she ignore her guests' preferences, only that she not feel like she has to cater to the least adventurous palates among them. In any case, it's very difficult to determine what people want when the guest list is large, as their tastes will run the gamut. Personally, I see nothing wrong with including a cheese or two that the bride or groom particularly loves, unless it's something that they know almost no one else will eat.
The cheeseboard has multiple cheeses no? If you get a variety, there will be something for everyone. I wouldn't sweat it.
Soft, hard, salty, tangy.
Smelly? Maybe. I'd shy away from the Limburger myself. That stuff could knock a buzzard off a shit wagon.
Also consider some nuts, lavash, olives, cippolini onions and the like to give a bit of a departure from cheese cheese cheese.
I've got plenty of squeamish family and I've made many successful cheese trays for them. I always include a triple cream like St. Andre or even Cowgirl Creamery Mt. Tam, a medium aged, buttery tasting cheese of cow's milk like Coolea from Ireland or sheep's milk like Manchego or Iberico or even a good Basque one from the Pyrenees and a harder aged cheese like an aged gouda, it all gets eaten.
If you get stuff that's been treated right from a reputable seller, you can then put together a cheese sampling that's both complex and accessible. It's all the better if you can get good advice about what's in stock that's good.
Side note: I save my favorite, more adventurous choices like gooey washed rind varieties and intense blues to enjoy on my own.