Richler seeks out to uncover the eclectic in wedding cakery where Chevalier Mark McEwan of Bymark and North44 offered a recent highlight.
"Actually I did one recently out in Cremore [Ont.] where the bride really didn't want a traditional cake... she's more interested in cheese."
Weird? As asked to the reader....
Not for Cheese Boutique it wasn't and they took on the challenge:
45 kg wheel of Comté
A 6 year-aged raw milk Gouda
4 one kilo bricks of chèvre noir from Quebec
five kilo Migneron de Charlevoix
5 kilorams of two year old Zamarano from Spain
3 kilo Riopelle de l'Isle from Isle-aux-Grues
Goat's milk Garrotxa
2.5 cm thick disc of Membrilla quince paste, La Tur from Peidmont
Caffarel dark chocolate
a topping of Époisses
All this wedding cake talk reminds this Cheese Blogger of the impending ceremony for CheeseB's own cheesekeeper, Afrim Pristine, this coming October. A 15-tiered tower of Cheese is being promised! Should we call Guinness?
Note to attendees: better start hitting the gym now, you only have three months to make room for the cake alone!