It has been exactly one year since Happy Stomachs was born. And what a year! I have met interesting people and made new friends, discovered a few things and changed some others, come up with more ideas and exciting projects – and enjoyed every single step along the way. Thanks to you, my friends in food, who read and support, enjoy and get inspired by, share and comment on my beloved little blog.
You might not be surprised that my cake is a savory rather than a sweet one. To be exact: It is one made of cheeses. I couldn’t help… But I believe that, once you have read the simple instructions, you might be happy to have this ridiculously easy and flexible idea up your sleeve. Use it in the case you have barely any time, need something different – or simply want to change up the usual cheese platter. Or the traditional birthday cake, for that matter.
So here we go: Choose your cheeses depending your and your guests taste buds as well as the number of people the selection should feed. Keep in mind that soft and semi hard cheeses will allow you to cut the cake into wedges, while you will have to disassemble your oeuvre if you incorporate hard cheeses (like Manchego, Gruyère, Cheddar, etc.) before you can enjoy them. Also, the subtler and runnier a cheese, the higher up on the tower it should be placed (in order to have as less as possible other weight on top of it). Pick your accompaniments according the season, your mood, a color or taste pattern or to match the cheeses flavor profiles.
My little cake is built of a French goat Brie (Chèvre des Crèmiers), Munster, Pico (another, smaller and looser goat Brie) and a hunk of an Australian Feta. The accoûtrements are red raspberries, toasted pumpkin seeds and Nasturtiums, a widely available, edible flower with a nice peppery after taste. – A rich, creamy and rather lush affair. But hey, it’s my baby’s birthday after all!