<?xml version="1.0" encoding="UTF-8"?>
<topic>
  <id>474519</id>
  <title>Pairings for Trappist Monk cheeses</title>
  <published_at>Sun Dec 30 16:55:19 -0800 2007</published_at>
  <post_count>5</post_count>
  <board>
    <id>34</id>
    <name>Wine</name>
  </board>
  <posts>
    <post>
      <post>
        <level>0</level>
        <id>3247915</id>
        <content>I have ordered the following from Gethsemani Farms:
Mild Cheese
Aged Cheese
Smoked Cheese
Pesto Cheese
Please give your best wine recommendations for $20 and under.  Okay maybe $30 if it's really worth it.....thanks and Happy New Year!</content>
        <published_at>Sun Dec 30 16:55:19 -0800 2007</published_at>
        <parent_id></parent_id>
        <user>
          <id>113872</id>
          <name>diablo</name>
        </user>
      </post>
    </post>
    <post>
      <level>1</level>
      <id>3247954</id>
      <content>To get some good replies on this you'll need to post more info on these cheeses. Which "traditional" cheeses are they like? 

To simply say "aged" or "smoked" doesn't give enough info, IMO.  Dig thru the descriptions and see if they have any old-world cheeses that they compare these to.

That said, I'll go way out on a line and suggest Chardonnay for the 'Smoked Cheese' and Chardonnay and Sauvignon Blanc for the 'pesto cheese"...  Richer reds are likely but by no means certain to be the better matches for the "aged cheese".... but we really need more info as to what flavors these cheeses resemble.</content>
      <published_at>Sun Dec 30 17:13:39 -0800 2007</published_at>
      <parent_id>3247915</parent_id>
      <user>
        <id>42549</id>
        <name>Chicago Mike</name>
      </user>
    </post>
    <post>
      <level>2</level>
      <id>3248047</id>
      <content>You are correct, Mike, but I am not really able to give more info.  There is none on the web site.  I dont even know  this is the cheese I think it is.  I'm going out on a limb ordering it, hoping it's a cheese I ate last year at my Mom's.  The mild smells like stinky feet and the aged smells like really stinky feet. 
I guess the smoky and pesto would just have those essences added in to the bouquet.  Sorry.  I really don't mean to be so vague, I am truly ignorant and want to learn in these matters.  Thanks for your help.</content>
      <published_at>Sun Dec 30 17:48:46 -0800 2007</published_at>
      <parent_id>3247954</parent_id>
      <user>
        <id>113872</id>
        <name>diablo</name>
      </user>
    </post>
    <post>
      <level>3</level>
      <id>3248561</id>
      <content>The website says the cheeses of Gethsemani are fashioned after France's Port Salut, another Trappist cheese.  If so, they would be similar to other Trappist cheeses, Oka from Canada and Chimay from Belgium.  Both of those are quite good with . . . surprise, Chimay Belgian beer.  But that's a topic for another board. </content>
      <published_at>Sun Dec 30 21:33:51 -0800 2007</published_at>
      <parent_id>3248047</parent_id>
      <user>
        <id>10039</id>
        <name>Melanie Wong</name>
      </user>
    </post>
    <post>
      <level>4</level>
      <id>3248858</id>
      <content>Thanks Melanie</content>
      <published_at>Mon Dec 31 06:00:43 -0800 2007</published_at>
      <parent_id>3248561</parent_id>
      <user>
        <id>113872</id>
        <name>diablo</name>
      </user>
    </post>
    <post>
      <level>1</level>
      <id>3255826</id>
      <content>trappist monk beer</content>
      <published_at>Wed Jan 02 21:34:49 -0800 2008</published_at>
      <parent_id>3247915</parent_id>
      <user>
        <id>31795</id>
        <name>ibstatguy</name>
      </user>
    </post>
  </posts>
</topic>
