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cheese pairing

z
zelu koloria Oct 23, 2007 07:12 AM

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.

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  1. Ruth Lafler RE: zelu koloria Oct 23, 2007 09:06 AM

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

    1. s
      shanofnj RE: zelu koloria Oct 23, 2007 09:10 AM

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

      1. amopdx RE: zelu koloria Oct 24, 2007 02:04 AM

        sharp cheddar with apple pie.

        1. bbbron RE: zelu koloria Oct 24, 2007 01:35 PM

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

          1. amopdx RE: zelu koloria Oct 24, 2007 08:43 PM

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

            1. h
              hungry_pangolin RE: zelu koloria Oct 24, 2007 08:45 PM

              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.)

              1. tuqueboy RE: zelu koloria Oct 25, 2007 03:06 PM

                --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.

                1. MMRuth RE: zelu koloria Oct 25, 2007 04:36 PM

                  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.

                  3 Replies
                  1. re: MMRuth
                    SweetPea914 RE: MMRuth Oct 25, 2007 05:12 PM

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

                    1. re: SweetPea914
                      MMRuth RE: SweetPea914 Oct 26, 2007 05:55 AM

                      I posted the recipe here:

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

                      1. re: MMRuth
                        SweetPea914 RE: MMRuth Oct 26, 2007 08:53 AM

                        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!

                  2. JungMann RE: zelu koloria Oct 26, 2007 07:27 AM

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

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