Our beautiful Slieve Commedagh Celebration Cheese Cake is a fabulous tower of the best of artisan Irish Cheese. And is Laura’s pick of the bunch. Not only does it dress beautifully, but it also provides a perfectly balanced selection which is makes a superb cheeseboard!
With six layers combining to make a well balanced and luxurious artisan Irish cheese board – this celebration cheese cake is one of our most selected.
Not only does it work well as a replacement for the traditional cake – it’s also perfectly geared towards being an impressive second cake for your evening event. We love it as a feature on a grazing table. Meaning you don’t have to worry about your night time nibbles getting cold before your guests get hungry. The cheese actually improves in yumminess as the night proceeds – perfect for midnight snacking!
How Many People Does The Slieve Commedagh Celebration Cheese Cake Serve?
This beautiful celebration artisan Irish cheese cake comfortably serves between 150 – 200 guests. And works well as a cheese course during your wedding meal – or as a wonderful source of snacks for your evening do. Or part of both!
What Does It Look Like?
The cheese is supplied to you as stunningly textured whole rounds. Ready for stacking and decorating on location. The examples you see here have been decorated by a fabulous florist. And your wedding florist will also offer this service – this means you can match you cheese to the other elements of your big day!
We also offer a delivery on day, build and decor service to weddings within 20 miles of our Comber store. We dress the cake with season greenery – which may include white flowers, and fruit. Depending on the time of year and availability. Photographs are available on request. For more details please get in touch.
Tell Me About The Cheese!
We’ve picked six of our favourite, crowd pleasing, cheese’s for the Slieve Commedagh Celebration Cheese Cake. Providing a balanced cheeseboard – with something for everyone.
Kearney Blue is a deliciously creamy and sharp blue from cheesemaker Paul McClean at Farmview Dairies in the Castlereagh Hills outside of Belfast. From its origins being hand made in a kitchen pot, Kearney Blue has grown into a multi-award-winning cheese including an impressive gold medal in the international cheese awards.
A truly local cheese, Kearney Blue was inspired by the beautiful Belfast landscape with its speckled paste evoking images of the stone farm walls of the Ards Peninsula. It is made from milk taken from cows grazing on a select group of farms within five miles of Farmview Dairy. Sourcing the milk from within a close radius to the dairy allows Kearney Blue to be made with only the freshest morning milk.
Kearney Blue is creamy and a little bit salty with a pleasant spice on the finish. Enjoy with a fruity red wine, a box of crackers and dollop of chutney…delicious!
Circular Dimensions: 10cm (W) x 6cm (H)
Smoked Drumlin is a robust raw milk cows cheese smoked from beech and oak by Corleggy Cheeses in Belturbet. At Corleggy every cheese is made by hand with production not exceeding 10 tonnes per annum between Goats, Sheep & Cows’ milk cheeses. Tom & Silke Cropp collect all their milk from three neighbouring farms using just that morning’s milk for production.
Drumlin is a hard cow’s cheese matured for a minimum of 2 months. Drumlin at 2 – 3 months has a smooth taste and a slight nutty flavour. The smoke is from beech and oak and compliments the cheese rather than overpowers.
Circular Dimensions: 13cm (W) x 4cm (H)
15 Fields Cheddar
The combination of great raw milk from the Lonergan farm, Eamonn’s skills as a cheesemaker and the maturation in the microclimate maturing room produces a cheddar style cheese that has a compact but not overly dry texture and a clean long flavour, incorporating gentle acidity, with earthy and sweet, sometimes light pungent flavours and aromas. 15 Fields combines all of the elements which we feel are of upmost importance in farmhouse cheesemaking. With raw milk from a single farm created by a great cheesemaker. The cheddar takes on flavours and aromas unique to its environments in production and maturation.
Young Buck cheese is brought to you by our friend and neighbour, Mike’s Fancy Cheese. MFC is proud to be creating a new tradition of raw milk cheese making in Northern Ireland.
The man behind Mike’s Fancy Cheese, Mike Thomson, went from cheese enthusiast at Arcadia Deli in Belfast to cheese making student at the School of Artisan Food, Nottinghamshire. Upon graduating he gained experience from some of the UK leading artisan cheese makers, before going on to be head cheese maker at Sparkenhoe Farm. With the desire to produce his own cheese within Northern Ireland Michael turned to crowdfunding platform, seedrs. Supported by friends and backed by 98 investors, he is now operating out of Newtownards, buying milk from a single herd and is supplying Northern Ireland with its first raw milk cheese: Young Buck.
Young Buck cheese has a delicate tropical and salty flavour with peppery spicing towards the blue end. It is made in the Stilton style, but as a younger version – hence its name. The sublime and wonderfully creamy texture is the result of a highly skilled cheese maker combined with a quality material: raw, unpasteurised cow’s milk. Young Buck cheese has a characteristic knobbly crust with a central, smooth, creamy blue-veined paste which becomes chalkier and slightly crumbly towards the edges.
Wicklow Bán Brie
Wicklow Bán brie is a full fat cow’s milk cheese made by John and Bernie Hempenstall on their farm at Curranstown in Co Wicklow. The cheese takes its name from the Irish word bán, meaning white. All the milk used comes from the Hempenstall’s own herd of 60 pedigree Fresians. Wicklow Bán is a sister cheese of John’s popular Wicklow Blue brie, which he has been making since 2002, although he has only had his own cheese making facilities since February 2005. The herd calves twice a year ensuring that the Hempenstalls have plentiful supply of quality milk no matter what the season.
Wicklow Bán brie is a double cream cheese with a fat content of 65-70%, meaning that additional cream is added to the milk thus ensuring a fuller flavour. This open textured, bloomy rind cheese has a wonderfully full, creamy flavour with a mild, rich finish. David is cautious to avoid over-salting his cheese, which may explains how he has achieved creaminess without the overly buttery notes often associated with other double and triple cream cheeses.
Circular Dimensions: 20cm (W) x 4cm (H)
Wild Garlic and Chilli Drumlin
At Corleggy every cheese is made by hand with production not exceeding 10 tonnes per annum between Goats, Sheep & Cows’ milk cheeses. Tom & Silke Cropp collect all their milk from three neighbouring farms using just that morning’s milk for production.
Drumlin is a hard cow’s cheese matured for a minimum of 2 months. Drumlin at 2 – 3 months has a smooth taste and a slight nutty flavour, it is delicate though and best served in slices paired with a rich Cabernet Sauvignon. Drumlin comes in traditional, Drumlin Wild Garlic & Chilli, Drumlin Cumin and Drumlin Green Peppercorn, all of which allow the base cheese to be enjoyed before the herbaceous characters of the additions come through…yum!
Circular Dimensions: Various
What Else Do I Need?
That’s entirely up to you! But we can provide incredible local chutneys, and hand crafted crackers and biscuits to complete the offering if you’d like!
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