Purple Haze Cake of Cheese

Purple Haze Cake of Cheese

There’s nothing really purple in the Purple Haze Cake of Cheese – even though there are strong Blue and “red” cheeses involved.

But at the top of this cake is Mount Tam cheese, named after the Mount Tam of Marin County, California.  From there, to find the origins of the other three cheeses below, one must look east, through the haze, to Wisconsin, Vermont and Germany.

This cake is a mix of Cambozola, Bayley Hazen Blue, Red Rock, and Mount Tam…and eating each of those leaves one in a delicious purple haze.  Try it.

Note: Fromagination no longer sells cakes of cheese directly from the website.  Call us at 608-665-3363 for information about prices and inventory availability.

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Purple Haze Cake of Cheese

The Purple Haze Cake of Cheese features four outstanding cheeses:

  • Mount Tam is fresh, cow milk cheese made by Cowgirl Creamery in Petaluma, California.  In fact, Mount Tam is a triple-cream, with flavor hints of mushroom, and has won the American Cheese Society awards more than once.
  • Red Rock is a firm, cow milk cheese make by Roelli Cheese Haus in Schullsburg, Wisconsin.  Also, it is a cave-aged Cheddar/Blue mix that has won awards for its creamy texture and outstanding mix of flavors.
  • Bayley Hazen Blue is raw cow milk cheese made by Jasper Hill Farms in Greensboro, Vermont.  Additionally, it is a natural rind Blue cheese, less “hot” and more nutty, aged between 3 and 4 months.
  • Cambozola is made by Käserei Champignon in Heising, Germany.  It is often referred to as a “blue brie,” with a rich, triple-creme consistency and blue mold added to give it a burst of flavor.  In fact, this version is the Cambozola Grand Noir (black label) which is often used on high-end cheese boards.

This cake is approximately 9 inches wide (at its base) and 16 inches tall.  It contains approximately 166 1-ounce servings of cheese.

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