THE CHEESE COURSE
A towering beauty dreamt up by La Fromagerie’s Patricia Michelson
For the upcoming Royal nuptials, the perfect cheese ‘cake’ would combine new British classics with American and French influences. Created by enterprising makers from diverse regions, my tower includes Cornish Yarg, which has a crumbly texture like a Caerphilly; a golden-hued Hafod farm cheese with an earthy quality; Baron Bigod, a mellow Brie from Suffolk; Oxfordshire Rollright, with its peachy-apricot hue and sweet woodland aroma; buttery Bix from Nettlebed Creamery; and a mature Bosworth Ash Log goat’s cheese. Offsetting these is the Rogue River Blue from Oregon, a rich and creamy American blue. For a little romance, I’ve added the heart-shaped Coeur Neufchâtel from Normandy, which has a gentle salty tang, and the Etoile de Gatine goat’s-cheese star from Poitou-charentes. Patricia Michelson is the founder of La Fromagerie (www.lafromagerie.co.uk).