Wedding Blog

Maybe you could do a cheese and fruit tray, with fruits that complement your cheeses and wines (apple slices, grapes, etc.) and put it at the bar (or wherever guests will get the wine). Then it wouldn’t look so out of place on the dessert buffet.

I think it’s a great plan! I second Leslie’s idea of placing it near the bar. Isn’t there something about sugar that messes with the way that our bodies process alcohol? (Or am I just making this up?) Anyways, it would be some nice “real food” for your guests so they can counteract the sugar overload.

I would say leave well enough alone. But I see where you are coming from so keep it minimal. No meat. have like 4 or 5 cheeses. Brie is always a good choice. I love smoked gouda but I know not everyone likes it.

Cheese works. If you are trying to keep the all-desserts theme, it would be cool as the “cheese course.” Found some good websites:

http://www.npr.org/templates/story/story.php?storyId=4865689

http://seattletimes.nwsource.com/html/homegarden/2002825069_askmarthacheesecourse25.html?syndication=rss

Nothing wrong with an all-sweets reception, tho offering cheese provides a non-sweets alternative and if there is anyone who arrives hungry they can have something substantial before launching into sugar. Or maybe some guests can’t have sugar or dairy… well, can’t please everyone!

What about sweet and savory versions of seasoned nuts? Figs or dates (or other dried fruits)?

ps - some of my favories are..
brie, camembert, & goat cheese..a sharp cheddar would be nice too..

I agree w/ LS - definitely check out BJ’s, Costco, Sam’s Club, etc for the best bang for your buck!
You can always swing by your local gourmet foodstore to try samplings of diff. cheese as well~

i agree with LS, in many upscale restraunts i have been to a cheese plate is offered on the dessert menu. also, we are having a very similar reception (i.e. desserts only with MANY varied desserts) and we will be serving cheese and crackers as a savory option. go for it!

Check into a place like Central Market (don’t know if you have those) because they are a regular grocery store but they have a whole cheese department with wall to wall cases of cheese. My favorite cheese is bleu, followed by medium cheddar and mozzarella.

As Jenn mentioned, Whole Foods cheese selection is awesome and they can help you with wine/cheese pairings. You can also check out other cheese specialty shops in your local area. I don’t think you need meats. I think just cheese or cheese with some nice crackers will be great. Instead of crackers, you can put bunch of tall crunchy bread sticks (like those served in Italian restaurant) in a glass jar or other neat containers, place it in the center with different cheese around it. Along with all the different cheese mentioned above, stilton with fruits, I’ve tried apricot and blueberries, is deeelicious as well. I think your reception will be wonderful!

Miss Blueberry I think this is a great idea! This might be a little extra work but I think one easy way to get around the deli meat and crackers is to provide small squares of cheese with little toothpicks so that you don’t need a cracker as a vehicle for the cheese, you can just use the toothpick. If you do this, it would probably not work for softer cheeses like brie or goat cheese though.

When I went on a winery tour in the fall, one of the cheeses they served with the wine was a smoked gouda and while it is a stronger flavour, it was absolutely fabulous with the wine. I would recommend it! An aged cheddar would also be lovely. You want to try to offer a variety of colours and flavours, so definitely go for a white aged cheddar, the smoked gouda is a yellow-ish colour, find one that’s bright orange, and one with a milder flavour also.

If you’re doing a dessert reception, it might be a good idea to offer a dessert wine or ice wine in addition to regular wines - they will pair better with the sweets.

I love a nice mild to medium chedder with fruit like apples and grapes…so nice, sweet, and filling too! And healthy

yes, skip the crackers. But then make sure that the cheeses are firm enough for people to pick up with their fingers or a toothpick or something. Brie is often very creamy and might not make it from the platter to the mouth without some mess. The cheeses should be strong enough to stand up to the dessert wines or deep reds.

If you want something a little bit fancier and well worth the price, look for Old Dutch Masters or Old Amsterdam gouda. It is an amazing, slightly piquant lighter cheese, which holds up on it’s own. It is also INCREDIBLE with apple slices too–I am actually eating Old Amsterdam with a Pink Lady as I write them. SOOOO good. I probably go through at least a pound of this a month. At least.

CHEDDAR, BRIE AND GOUDA! *drool*

Great idea, even witout crackers and meat. My suggestions: GRUYERE (mild but a very distinct taste, my favorite!), gouda, some blue chese, and a goat’s cheese.

Europeans often have a cheese plate for dessert and I think it is so amazing (delicious). If you serve the cheese with fruit (figs, apple, etc.) it fits right in with the desset theme and then you do not need crackers or cold cuts. Brie is a must and there is this really good, buttery one similar to brie called St. Andre. Mmmmmmmmmmmm!

Thanks for your responses, everyone! I’ve actually never tried most of the cheeses you suggested; but we’ve got this great cheese shop down on the plaza called the Better Cheddar or something like that; I’ll have to go give their samples a whirl before hitting up Sam’s Club for the real deal You’re all so wonderful and helpful!

marvil–We put a note at the bottom of the invitation, worded like this: “Reception, dessert, and dancing to immediately follow”. We didn’t say “massive dessert buffet” but you know what? We also didn’t NOT say it That way, guests will know to eat dinner beforehand, and they’ll be pleasantly surprised at the massive spread o’ food before them And our reception is starting at 7pm Here in the midwest, I think people dine earlier than on the coasts. So for guests to eat dinner before the 6:30 wedding won’t be too unusual for most of them

Amy–I’m not, despite what my family would have you believe. My dad cooks a lot of Greek food, and kourambiedes have been my favorite dessert since, like, forever. We’re just very much into Greek food and culture

kp–the wine will be served at a bar area we’re setting up (ie a table in the corner). So it wouldn’t be any trouble at all to place the cheese (and figs and apricots! I love that idea!) tray there.