We hosted a wine dinner here last night and served an Italian Tallegio with a 2004 Kim Crawford SB, not my choice, but a guest requested it. It wasn't a bad pairing, but I'd have have prefered a meatier wine.

Grun;

Where can I find your "encyclopedia of cheese" preferably translated into English and avaliable via internet sales?

Go to Amazon, they have a good selection of books about cheeses.

Had Gorgonzola Dolce yesterday with brandied honey (argentinian honey+english brandy) and Port.

grunhauser...Great thread, I'm off to the cheese store to find some new cheese after this. I also agree, anyone who ever had unpasteurized, cheese, milk, and lets not forget beer are really missing out.

The better half did a pairing at Shafer for a vertical of the HSS and one of the pairings was d'Affinois. I'm hooked on it now and I must say we have it at least once a week.

Vouvray Moelleux and Creamy Bleu Cheese are insane.

Yeah, my name is cheese and I'm very funky.

Artiste, have you tried Bleu d'Auvergne?

My friends, the comissars-cheesemongers at Rainbow, have strange sales every now and then, and it would not be a bother to pick up a wedge of funk for a fellow gourmand. Today, for instance, Taleggio (and St.Andre ) was on sale at $7.00 a lb. Who in their right mind would pass on that? And yet, people were walking by the cheese counter like they had all day. Losers. I, on the other hand, know when to strike.... and so I packed my car with stink and went home a happy man.

Hey, grunhauser:

I had a wonderful cheese this past weekend. I purchsed it at Whole Foods (love that place). It was a Bleu Triple Cream, and I want to say it was from some country other than France. Denmark maybe? Anyway, it was awesome and actually went quite well with a glass or two of 2002 Magnificent Wine Co. 'House Wine.'

Do you have any idea what it was? Gracias.

quote:

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Originally posted by BRR:
Gracias.

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De Nada. Which reminds me, I want to visit Sweden someday.

The cheese you had was Cambozola from Germany. Good stuff.

Tetilla and Tomme Noir de Pyrenees

This message has been edited. Last edited by: grunhauser,

Are you a professional cheese pornographer...I mean cheese photographer or something?

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Originally posted by grunhauser:


(and St.Andre )

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I confess, I love the St. Andre

We're hitting Whole Foods tonight to stock up for lunch in the vineyard tomorrow. Bread, olives, a couple cheeses. What would go good outdoors in the cold this weekend Grun?

Tetilla is a very sensual cheese, but I only like it, I don't love it. As for me, I'm just a cheesy guy with internet access.

Bring a hibachi, and grill whatever you can, man. I haven't been so cold in a long, long time.

In terms of cheese, I'd take a semi-soft kind or one of these local goat cheeses from Laura Chenel in Sonoma. Whole Foods' selection varies from store to store which is good if you hit one with good byer, but not so good if buyer is duffus and stocks up on generic merchandise.

And nothing wrong with liking St.Andre, it is really good actually, i just overate it a decade ago and still can't get over it. I get Pierre Robert instead. Great with Medocs.

We frequently include St. Andre on a cheese course at a wine dinner. Another similar cheese is Explorateur. These are great with aged Bordeaux.

I absolutely second the Bleu d'Auvergne. It is a great cheese. I actually picked up some more of it today after reading this thread. I also tried and bought Cabecou Feuille Armagnac Soreda which I've never seen or heard of before.
This was also a very good cheese. I thought it was kind of strange that it comes wrapped in chestnut leaves though.

Rik
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This is a great thread indeed. Along with wine, cheese has been a major food item on the tables of millions over thousands of years. In a way, it is a testimony to human ingenuity, and tasty one at that.
I absolutely agree, and you may add my vote for Bleu d'Avergne, it's a fantastic cheese.
Another favorite of mine is a Morbier AOC, from the mountains of Jura.

Grunhauser,

Can you suggest me a good semi-soft cheese, that is not too rich but creamy?

I hear Chateau d´Yquem goes nicely with an older gouda, anyone tried that?

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Originally posted by Sapril Nguyen:
Grunhauser,

Can you suggest me a good semi-soft cheese, that is not too rich but creamy?

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Chaubier. You will likey. Do you have mexican quesos in your area? I imagine you should be swamped by them (quesos, notmexicans ). Look for Oaxaca or Chihuahua cheese, they are kind of like american plastic mozarella, but much better and with more flavour. Nice for quesadillas or in omelettes. Yum!

What wine goes well with Chaubier?

Sapril, what wines do you like?

Anything from Cali

A light Pinot noir then, nothing top notch with 300% oak though. I'm sorry, I can't help more, as I rarely drink local wines. If you can find Copain viogner though, you'd be in for a real treat. It should be under $30.00 or so.

But if you want to venture out and try something unsual, look for '02 Pinot from Sancerre, or '02 Gamay from any of the Loire AOCs. You might be pleasantly surprised.
Another good match is a Rose, but you'd have to wait till spring to drink it.