Top Tier:Montrachet Fermier, Goat, Unpasteurized, France
Produced by only one farmer, this raw goat’s milk cheese is wrapped in chestnut leaf. It has a fine greyish crust with a dense, snow coloured paste underneath. It has an earthy, herbaceous rind with a tangy, silky interior.
Pairs best with Burgundy whites.
Second Tier: Paillot de Chèvre, Goat, Pasteurized, Quebec
In olden times, cheesemakers used to insert a single piece of straw in the centre of the cheese in order to provide support while transporting it within the province. Based on the same tradition, Paillot de Chèvre is a ripened goat cheese shaped in a traditional log with plastic straws rolled along the length of the thin, bloomy, white exterior. It is white and firm towards the centre but runnier at the edge of the rind. Balanced, flavourful, and acidulous, the cheese is slightly tangy, lactic and goaty with subtle hints of hazelnut.
Pairs best with Sauvignon Blanc, Reisling and Verdicchio.
Third Tier: Saint Angel, Cow, Pasteurized, France
This luxurious triple-creme has a similar shape as square Pont l’Eveque, but Saint Angel is more plump and pillow-like and covered with a fluffy, white rind. Beneath its rind lies an ivory paste with the texture of chilled, whipped butter. Its flavour is buttery, too, with the right amount of salt, a somewhat strong tang (especially by the rind), and a hint of earth and white mushroom.
Pairs best with champagne.
Forth Tier: Foin D’odeur, Quebec
An artisanal cheese, Foin d’Odeur has a pinkish bloomy rind. Its creamy, melty interior boasts cream and mushroom aromas. Its taste goes from mild to strong depending on maturing time, with lactic flavours of cream and fruit. Slightly tangy and well-balanced, it becomes more robust with age. The cheese is named for the sweetgrass that grows abundantly on La Moutonnière lands. Considered sacred, sweetgrass represents Mother Earth’s hair for the Amerindians, which is why it is often found braided. Sweetgrass is also burned like incense.
Pairs best with Gamay or Pinot Noir.
Fifth Tier: Cremeux du Jura, France
The Massif du Mont d’Or, rises to a height of 1,450 meters and lies near the French/Swiss border. Over the years there has been a heated argument who made the Crémeux first, the French or the Swiss. The Swiss have finally conceded that the French were the first. The cheese is always presented in a wooden box and bound with spruce hoops. It is sheer delight to the palate … a taste that lingers, a taste one never forgets….velvety and buttery. The surface of the cheese is moist, with a rind that is golden and slightly reddish. The pate is a soft yellow and creamy.
Pairs best with a Jura white wine.
Sixth Tier: Fromager D’Affinois, France
This French innovation may look like pudgy brie, but it’s actually much creamier. Fromage d’Affinois may remind you of a triple-creme, so loaded it is with silky fat. But that texture is achieved by ”ultra filtration,” which breaks down the fat molecules in the milk in order to further disperse them through the paste. The result is a thick, nearly whipped spread of tangy, milky goodness.
Pairs best with Champagne.
As the top wheels are smaller in format and feed fewer people, additional wheels of the top tier cheeses are available for purchase.
Please call us at 778 – 351 – 3500 to discuss your needs or indicate that you’d like to purchase additional wheels in your checkout notes.
We’ll be in touch.
**Please note, you or your caterer may add risers between cake levels or serve it on a cake stand to achieve more height.
**Cakes must be ordered a minimum of four weeks before wedding or celebration date.
**Cancellations for cakes may be made up until 10 days prior to your event. Cancellations made after that date will owe the entire balance.