cheese pairing

[zelu koloria]

tell me about cheeses you've had that have gone particularly well with another food, condiment or drink.

mine for now is wigmore (soft english sheeps cheese) with discovery apples.

[JungMann]

No one has mentioned cheese ice cream. Edam, cheddar or mahon are surprisingly good!

[MMRuth]

My latest favorite is Bleu de Gex with a Prune/Pear/Saffron compote that I've been making - with a couple of roasted hazelnuts as well.

[SweetPea914]

OHhh, could you post the recipe? That sounds divine!

[MMRuth]

I posted the recipe here:

http://www.chowhound.com/topics/45429...

[SweetPea914]

Thanks so much, I think I need to make that asap. This would actually be perfect before a family dinner I'm planning for my husband's b-day!

[tuqueboy]

--any mild unripened goat's cheese (i.e. the kind that's the consistency of cream cheese) with a good belgian witbier or german hefeweissen.
--the oldest cheddar you can find with a good IPA (india pale ale)
--a strong, creamy blue cheese such as a roquefort, served with a strong dark belgian ale, such as Chimay Blue, or Unibroue Trois Pistoles.
--a rich, stinky triple cream cheese (a good brie might do nicely) with a Belgian tripel.

[hungry_pangolin]

A strong, pungent, runny, white cheese with sweet white wine. I served a L'Ami de Chambertin, garnished with black berries, with a late harvest riesling. I couldn't imagine a wine better suited to combat with that valorous cheese. It's fruitiness picked up a lot of the nuances of the cheese. I generally don't eat bread with my cheese, but L'Ami's texture and flavour pretty much require it.

A well aged reggiano with Amarone. Or, try an aged Gouda, four or five years old. It is nothing like the Gouda of our childhod, I assure you. It has the saltiness and flalkiness of, well, a good reggiano. The colour is a little more orange-ish.

Well aged cheddar and dark ale. Preferably with a hunting dog snoozing at your feet. (I don't know that one could consider a hunting dog's presence a condiment, though.)

[amopdx]

cream cheese (or queso fresco, queso blanco) with guava paste

[bbbron]

Any soft, cream-tasting brie with melon (honeydew, cantalope)

[amopdx]

sharp cheddar with apple pie.

[shanofnj]

I like a good, sharp 'table' pecorino with a dribble of honey & bosc pears.

[Ruth Lafler]

A good blue cheese with the current walnut bread from the bakery across the street.