Cheesy alternative to the traditional wedding cake

Any bridezillas out there who want their wedding cake to be a talking point on their big day could do worse than consider a cheesecake.

Apparently it's quite a trend among those with an aversion to fruit cake or any other of the more traditional wedding cake ingredients.

Of course it's not a conventional cheesecake we're talking about, but something like the creation brought about by the teaming up of Swiss cheese specialists Emmi and master pâtissier Eric Lanlard of Cake Boy boutique in south west London and Channel 4's Glamour Puds series.

The five-tiered wedding 'cake' features whole wheels of Val Poschiavo (2nd tier), Piz Bever (3rd tier), Appenzeller surchoix (4th tier), Berner Alpkase (bottom tier) and Tête De Moine (top tier). The mild, hard Tête De Moine also forms the delicate rosettes used as decoration by shaving it using a traditional girolle.

Lanlard particularly likes the rosettes although he has a warning: "I wouldn't recommend them for a bouquet though - the guests might not be too happy when the bride throws it."