If you wanna turn heads, then creating a magnificent cheese tower centrepiece for your special event, is the thing to do.
Not only are they impressive, but they are surprisingly easy to assemble and once you have displayed and ‘cut the cake’ you can dismantle it onto a cheeseboard to serve as a cheese course. Its’ a great option to a wedding cake, or any celebratory occasion.
Here’s how to create a striking celebration torte:
- Select different types and varying sized wheels of cheese.
- Choose cheese that is close to the Best Before date to ensure it is ripe for serving.
Work with a cheesemonger to order in advance and ensure you are getting cheese that will be mature when you intend to serve it.
- Take care of choosing pungent smelling cheeses which can permeate the room as they warm up and may not appeal to some guests.
- Ensure cheese is refrigerated and well chilled before assembly.
- Aim to assemble the tower as close to presentation time as possible as the cheese should not be kept at room temperature for longer than 4 hours.
- Arrange the cheese wheels on top of each other in order of size. Position similar size wheels off-centre for interest.
- Use thin round cardboard cake boards and plastic dowel rods from a cake decorating supplier between the layers to support the cheese if it is very soft or will be on display for several hours.
- Consider what you will assemble the cheese on such as a cake board, large platter, cheese board or cake stand. Use fabric to drape around the base if desired.
- Decorate with fresh fruit or flowers, depending on the look you want to create. Ensure flowers are clean and insect free and stems have been washed. Secure flowers using florist wire if required. Spray flowers with water before adding to the cheese tower.
- Ribbons, leaves, raffia, fresh fruit or novelty decorations can also be used to add your own personal style.
Below are a two cheese towers I loved designing for King Island Dairy – one that is suitable for a wedding, and the other for Christmas or a birthday celebration, both beautifully photographed by Louis Petruccelli.