Saveur Magazine- December 2025
The saying “have your cake and eat it, too” is usually reserved for sweet confections. But this holiday season, we’re giving you a reason to go savory. Not a cheesecake, but a cake of cheese. If you’ve been to a wedding in the last decade—or even just consumed wedding content on Instagram or Pinterest—chances are you’ve seen one of these beauties. As true turophiles, we say, why stop there? Stack up some wheels for the ultimate holiday party flex—they’ll make a centerpiece so stunning that you can use it as your holiday card photo.
There isn’t a lot of labor involved to make this kind of cake, but it does require some critical cheese thinking to decide what styles to use and how to prep and serve the wheels so they can shine in not just looks but flavor, too. To help tee up your new cheese cakes this holiday season, we asked cheesemongers Shannon Bonilla (American Cheese Society Certified Cheese Professional and Dairy Farmers of Wisconsin cheese marketing manager) and Leah Park (pastry chef and owner of Los Angeles cheese shop Milkfarm) for their key tips for building and breaking down this style of savory cake.