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Cheese pairings with Moscato?

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conway314 Jan 21, 2012 03:48 PM

Hello everybody -

I've got a Moscato from California in my wine rack (St. Supéry Moscato 2009) and I wanted to drink it with some friends and a bit of cheese...the question is, which cheese? My first thought was something like mascarpone, but I'd like some other ideas! Thanks in advance.

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    Brad Ballinger RE: conway314 Jan 21, 2012 07:48 PM

    Not mascarpone. A mild, creamy bleu cheese would be good. Also, a mild brie or aged soft goat cheese (like Boucheron).

    1 Reply
    1. re: Brad Ballinger
      Bill Hunt RE: Brad Ballinger Jan 22, 2012 07:40 PM

      Bleu would be my choice, as well.

      Enjoy,

      Hunt

    2. ellaystingray RE: conway314 Jan 21, 2012 07:56 PM

      I was writing a very similar reply to Brad but he got to it before I did. +1

      1. sunshine842 RE: conway314 Jan 22, 2012 04:18 AM

        Me, too....

        1. k
          kagemusha49 RE: conway314 Jan 22, 2012 09:06 PM

          I agree that mascarpone would not be appropriate but I also think that most blue cheeses would not work either, I'm thnking of something like Gjetost, Havarti, Gruyere or Cheddar, You need a hard cheese for texture and something to complement the sweet moscato. Blue cheese sounds like a good complement but I think in actuality it would be quite an unpleasant tasting combination.

          1 Reply
          1. re: kagemusha49
            sunshine842 RE: kagemusha49 Jan 23, 2012 12:50 AM

            try it -- bleu cheese with sweet white wine is food of the gods.

          2. ChefJune RE: conway314 Feb 1, 2012 01:32 PM

            I wouldn't do macarpone UNLESS... I had Mozzarella Co's Mascarpone Torta with Praline! Oooh Baby!!!

            Otherwise, if you want to match terroir, we like St. Sup's Moscato very much with Point Reyes Blue.

            1. perk RE: conway314 Feb 2, 2012 06:35 PM

              Just saw Giada do a fun little appetizer on her Food Network Show. Grapes rolled in walnuts and blue cheese. I'm sure the recipe is on the website. That sounds like it could work.

              1 Reply
              1. re: perk
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                wally RE: perk Feb 2, 2012 09:42 PM

                That goes back to Martha Stewart in the 80"s.

              2. Delucacheesemonger RE: conway314 Feb 3, 2012 08:24 AM

                Just picked up a perfect Red Hawk at Cowgirl Creamery at the Ferry building, would also be great.

                1 Reply
                1. re: Delucacheesemonger
                  ChefJune RE: Delucacheesemonger Feb 3, 2012 01:17 PM

                  Stop, DCM! you're making me both hungry and jealous!

                2. v
                  viggianoa RE: conway314 Feb 4, 2012 08:37 PM

                  I was told by a cheese monger that a wine should be paired with a cheese from the same region where the wine was made. I suggest looking into finding a cheese that was produced relatively close to the winery and see what turns up.

                  1 Reply
                  1. re: viggianoa
                    sunshine842 RE: viggianoa Feb 5, 2012 12:20 PM

                    or from a similar climate, if you can't find something from the same region....

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