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This wedding stinks 

It's that time of year again: Time for mason jars, burlap, antique lace, perfectly placed lilies, and "tousled up-dos" galore! Yep. It's wedding season across the Central Coast! Just because the wedding magazines like all that aforementioned "bridal" stuff, that doesn't mean your shindig has to be boring or basic. Wedding cakes are notoriously stuffy affairs, with tiers and twists and sculpted "flowers" that kind of taste like packing peanuts. Fear not! There is a way swankier option that can quite possibly transform your vows from sleepy to stinky. And I do mean "stinky" in the best possible sense. Enter: the "cheese wheel" cake (and yes, it's exactly what it sounds like). Imagine a "cake" made entirely out of fine cheese—and try not to pass out from excitement. No, not a cheesecake. Sigh. A cheese. Wheel. Cake. Consider it your "something old" and quite possibly, depending on your funk preference, "something blue."

Fromagerie Sophie in SLO has been making these unique mounds for years, and co-owner Sophie Boban-Doering herself has a few winning tips for a fromage-inspired fête: 1) Take advantage of a cheese tasting to choose your cheese and see how a mock cake will look; 2) think about texture, shape, and colors of the cheeses to fit into overall theme; 3) order extra top pieces so all guests can enjoy them; and 4) consider a cheese wheel cake as a gluten-free substitute to traditional cake, since bread is now, for some reason, the devil. Oh, and there is one final tip. On your wedding day, allow time for the cheese to come to room temperature, avoiding direct sun or warm windows. No one wants a meltdown, bridal or otherwise.

Fromagerie Sophie is located in downtown SLO at 1129 Garden St. Shop hours are Monday through Saturday, 10 a.m. to 6 p.m. and Sunday, noon to 5 p.m.; fromageriesophie.com. Δ

Hayley Thomas Cain was a born Bride-zilla. She can be reached at hthomas@newtimesslo.com.

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