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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.

  1. JungMann Oct 26, 2007 07:27 AM

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

    1. MMRuth 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 Oct 25, 2007 05:12 PM

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

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

          I posted the recipe here:

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

          1. re: MMRuth
            SweetPea914 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. tuqueboy 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. h
          hungry_pangolin 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. amopdx Oct 24, 2007 08:43 PM

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

            1. bbbron Oct 24, 2007 01:35 PM

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

              1. amopdx Oct 24, 2007 02:04 AM

                sharp cheddar with apple pie.

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

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

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

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

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