Weddingbee Blog

Mmm. Cheese. Ever since moving to California I have acquired a taste for good cheeses, which goes hand in hand with Mr. Sunbeam’s love of wine. Naturally, we want to include a cheese course in our menu. We have  been to the Cheese School in San Francisco twice, and also conducted a few cheese tastings on our own.

Our photo from the Cheese School

If you’re into cheese and want to pick some yourself for your wedding, I recommend tasting the cheeses along with your chosen wines, because cheese can really effect the taste of you wine.

For instance, we tried an epoisse with a bordeaux and it wiped out the flavor completely! We were shocked. Of course, that cheese is much to strong for a wedding. Here are some of the cheeses we considered:

Cowgirl Creamery - Point Reyes Blue, cow’s milk

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Cowgirl Creamery - Red Hawk, triple cream cow’s milk

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Cypress Grove Chevre - Humboldt Fog, goat cheese (the line is ash)

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Midnight Moon, Firm goat cheese

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Mimolette, hard cow’s milk

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Brillat-Savarin, triple cream cow’s milk

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Roaring 40s, blue cheese cow’s milk

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Blue d’auverge, blue cheese cow’s milk

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Sadly, I do not remember enough details about each cheese to tell you what was good or bad about every single one, but I can tell you about a few. Initially, we were all about Cowgirl Creamery, since it’s a local cheesery, but we weren’t a fan of many of their cheeses! The Brilliat-Savarin is so good. Think cheese in the form of butter. This one is high on our list. The Mimolette was one of Mr. Sunbeam’s favorites because he is a salt dude. It’s a very hard cheese, very salty, but pretty yummy. This one is on the maybe list, because the saltiness might be verging on offensive for the average Joe. The Humboldt Fog is so good. We have wine and cheese sometimes at work, and it’s always a big hit. The only thing is, it’s kinda crumbly, so it can be messy. We also really liked the Midnight Moon. There are so many good choices out there!

We plan to do the cheese course during cocktail hour. We’ve asked the cheese to be portioned and served on cheese plates set at every third person. Oh, it would be helpful if I told you we’re doing long, banquet-style seating. Here are some cheese display inspirations.

(source) A la Mrs. Hydrangea!

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I love the Swiss cheese menu and the little paper basket in the last image. I wonder where Martha got it?! We’ve also tossed around the idea of doing cheese on pieces of slate and writing the types in chalk or putting the cheese on normal white rectangular plates and having little flags with the name of each cheese on them. The details are so hard to decide!

Are you having a cheese course at your wedding? We’ve tasted a lot of cheeses in our day, but are there any dreamy cheeses you want to recommend?