insideKENT Magazine Issue 89 - August 2019 | Page 68

WEDDINGS SAY CHEESE… IT’S YOUR BIG DAY! WITH OVER 200 CHEESES AT THEIR DISPOSAL, THE TEAM AT MACKNADE FINE FOODS KNOW A THING OR TWO ABOUT CRAFTING THE PERFECT CELEBRATION CHEESE CAKE. THE EXTENSIVE CHEESE COUNTER IS THE FOCAL POINT OF THIS SPRAWLING 10,000- SQFT FOOD HALL ON THE OUTSKIRTS OF FAVERSHAM, WHICH THIS YEAR CELEBRATES 40 YEARS OF RETAILING. From classic farmhouse cheddars to award-winning local cheeses, there really is something for everyone and the possibilities are endless. Cakes can be designed to any budget or number of guests and the experienced team will work with you to make it truly unique. With the rest of the food hall at your fingertips, you can also select all the accompaniments you need including biscuits, chutneys and fruit. The shop is bursting with beautiful produce, so it would be rude not to take advantage! Creating the perfect cheese cake is however no easy task. It is crucial to get the balance of cheeses just right, thinking carefully about the different types, flavours and textures. Above all, there needs to be no chance of collapse… so a soft oozy brie on the base is a definite no-no. This is just a sprinkling of the advice given by the staff at Macknade, who are highly knowledgeable 68 and actively encourage you to taste and discover a variety of unusual cheeses from Kent and afar. These, paired with old favourites like Stilton, are often the foundations of the very best cakes. Neil Armstrong, delicatessen manager at Macknade, is a self-confessed cheese lover and this year gets married himself. Here he recommends his perfect cheese cake: Base tier – half Cornish yarg and half ashmore. One hard and one semi-hard cheese. The yarg is mild and creamy, while the ashmore (made locally in Dargate) is medium in strength and aged for nine months. A great balance! Second tier – Baron Bigod Brie. The UK’s only unpasteurised Brie. Slightly chalky in the middle with a cheddar-like aftertaste. Third tier – Kentish blue. Another local favourite made in Staplehurt. A classic, creamy blue. Fourth tier – crème de chevre It’s over to Switzerland for this tier. Soft, runny and made from goat’s milk. Top heart-shaped tier – coeur de Neufchâtel The finishing touch. This heart-shaped cheese from France is similar to Camembert, but a little richer. To arrange a personalised tasting session with one of Macknade’s delicatessen team, please call 01795 534497, or email [email protected]. All cheese cake orders benefit from a 10 per cent discount.