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re: jpc8015
Zin1953 - yep. Enjoy cab with whatever cheese you like. I like cabs and Italian reds... and I pair it with everything....some better than others.
I like Hook's Cheddar (3, 5 or 7 yrs..the 10 yr...whoa...) paste it on your thighs..it's that rich and crumbly. I like basic Oregon Extra Sharp Tillamook (the special reserve).
For Goudas - (sometimes I'll go Gueyere or Comte) but I prefer Goudas...all of these work well - Grand Parano (a little closer to the parm family); Beemster, Roomano, Vincent's, Rembrandt, Mona Lisa (yes, I like them all). Roomano is probably the heaviest and most nutty and draws well with the cab.
For blues/stilton - I like all types. Even American made-Rogue River, Shaft, I tried a Mountain Gorgonzola recently and it was very tasty. My favorite? French-the Bleu D'Avergne.
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re: TonyO
Delucacheesemonger
Jan 6, 2009 04:26 AM
Try istara or other Pyrenese sheep's milk products, region nearby and having been using that pairing for centuries there.
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zin1953 is right on the money....enjoy what you enjoy...especially the company you are sharing it with. Also, George2, that is just your opinion which you are entitled to. There are many great American blues that make European cheese makers something to think about. I witnessed this first hand at the 2006 International Food Show in NYC where a small Farmstead cheese maker from Connecticut got every rep from the European pavillon at his booth wondering how in the world did he make such great cheese.
And in actuality....beer makes a better pairing with cheese...low alc and bubbles, perfect! -
Stilton cheese made in England is not only the best but the only cheese that pairs with cab. Be sure to buy only the Stilton made in Nottinghamshire as the Leicestershire, and Derbyshire Stiltons are far inferior and are a rip off. All inexpensive bleu cheeses are selling you a fantasy that will surely disappoint.
Also, don't drink just any Cabernet, it must be a
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re: george2
Bill Hunt
Jan 6, 2009 06:23 PM
I am sorry, but I have to disagree. While I love various Stiltons, I feel that it is NOT the only cheese that pairs with a Cab. Obviously, our palates differ greatly.
Not sure if you meant to end your post prematurely, but the last line is hanging. What IS your suggested Cab?
Hunt
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goodhealthgourmet
Jan 3, 2009 10:07 AM
could vary slightly depending on the particular Cab, but as whiner said, you can't go wrong with a strong cheddar or aged gouda (like you, 914NYC, i don't know that i'd do a Manchego - that would be better with a Rioja, or an Amontillado sherry).
you could also consider Parm, Gruyere, or Reblochon.
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What Zin said.
However, a good Manchego is an excellent option. Other very good options include strong cheddar and aged gouda. Basically, most medium-strong, preferably aged, hard cheeses are going to pair well.
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re: 914NYC
>>> I've read specifically that you do NOT pair Manchego with a high tannic wine. <<<
Why? What if one LIKES the pairing of Manchego and a young, tannic Cabernet. Are they wrong? Should they be arrested? Shot? Or should they be congratulated for finding a cheese-and-wine pairing that works for them???
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re: 914NYC
Bill Hunt
Jan 6, 2009 06:20 PM
I'm not sure of your source, but I have no problem with this pairing. If you are concerned, serve some walnuts with the cheese. The tannins in the walnuts will make the wine seem "smooth," and virtually tannin free. Or, you could decant the Cab for a while, before serving. This will give the drinker the impression that the wine is less tannic.
Still, I love Manchego with reds, younger or older. Maybe a personal quirk.
Hunt
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re: whiner
Bill Hunt
Jan 6, 2009 06:17 PM
Agree and would add a dry-aged Jack.
I find that most softer cheeses do not do so well with reds. Yes, that is a broad brush, but I'm speaking in broad generalities here.
Keep it hard, and aged, from light to medium-bodied and you stand a good chance of enjoying the pairing.
Hunt
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