Choosing food and cake for a wedding can be one of the toughest things to decide on especially when you are wanting something that all your guests will enjoy. Who doesn’t like cheese? Cheese is great to pair with an afternoon wedding, even consider serving a red wine to pair with your cheese choices.
1. Blue: The most intense.
Gorgonzola (shown, top left), Cashel Blue, Fourme d’Ambert, Roquefort, Stilton.
2. Semifirm: Subtle but rich.
Manchego (shown, top center), cave-aged Cheddar, fontina, Garrotxa, Saint-Nectaire.
3. Super-aged: Sharp and nutty.
Parmigiano-Reggiano (shown, top right), Asiago, Comté, aged Gouda, aged Gruyère.
4. Pungent: A.k.a. stinky.
Taleggio (shown, bottom left), Èpoisses, Langres, Livarot, Pont l’Évêque.
5. Mild: Soft and creamy.
Fresh chèvre (shown, bottom right), Brie, Camembert, Chaource, Robiola.