I had some St. Andre cheese tonight...very smooth and rich, but too smelly for me.

Grunhauser: What goes with Emmenthaler?

Light, red and fruity = beaujolais!

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grun:

That "Danish Blue" I asked about earlier is this (I had to go back and get more): Danish Castello Triple Cream Blue. It's an awesome mix of creamy, beautiful triple cream and a nice, sharp bleu flavor. Very, very good. I highly recommend you find some and try it.

Also tasted: French St. Nectaire. Great, but pretty mild next to the Blue.

quote:

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Originally posted by grunhauser:

The cheese you had was _Cambozola_ from Germany.

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BRR, you obviously missed the memo...are you sure it was Danish Castello?

Sorry to say, but I have never tried this one. And to be honest, I find danish tastes a bit odd and try to stay away from their food imports. But I'll take your word for it, and will give it a try, if I come across it.

...at Del Dotto we have a new venture. We are making port. It is a joint venture with Domaine Charbay. We have 6 different ports, cab franc, cab sav., zin/syrah, syrah, carignane and a blend of all of the above. We are tasting it with everyone and we are pairing it with a really strong blue cheese. It is sooo good.

quote:

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Originally posted by BRR:

Also tasted: French St. Nectaire.

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We had some of this Saturday night with the opening Syrah's. I thought it went well with a Crozes from Yann Chave, but the fruitier California and Aussie one's not as well.

tlily-

I'd agree with that. An earthier wine with less flabby fruit would probably go well with the St. Nectair. My wine was a 1998 WA Cab, so the fruit and faded just a touch (still wonderful) and it worked out pretty well.

grun-

Do try and seek it out. There was nothing but good things about this cheese all around. BTW - I found it a Whole Foods, of course. Did I already mention that? Oh well...

What does Chaumes go with?

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Originally posted by Kath:

This is from the Best of France Cookbook I posted on the Cookbook Thread - its made with goat cheese - the stronger the better. I am not even crazy about goat cheese, but love this dish - as does everyone who I serve it too

Goat Cheese Timbale

1 pound goat cheese such as Montrachet or Boucheron - crumbled
4 eggs


Simplicity rules
Kath

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How 'bout a wine with this?

[QUOTE]Originally posted by grunhauser:
take few slices of rustic bread (levain), cover each slice with two slices of aged goat cheese(log shape), place under the grill for few minutes.
for the dressing comnbine half&half with Dijon, some Sherry vinegar and some walnut or hazelnut oil, whisk and season.
for the salad i usually choose what's the freshest, but my favorite right now is mixed lettuces. drizzle the dressing over your greens, place the grilled bread&cheese on top and sprinkle with chives.

QUOTE]


Sounds Great, what do you recommend for wine? Thanks

Beaujolais.

I had the Chaumes tonight...delicious and easy on the nose.

I've been eating a brick of chaumes over the past week and it is delicious. It is alot like meunster but w/ a little more flavor. And it goes really well w/ syrah....I think.

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TheRik

It's cheese & wine for dinner tonight! Started with Bleu d'Auvergne - excellent. Now I'm following with a cheese from Holland: Arina, which is a hard goat cheese. It's excellent, slightly milder goat than the softs.

Chasing it with a refreshing 1999 Chambolle-Musigny Burgundy

I tried my first Port Salud and boy is it delicious. A bit softer than Chaumes but has more flavor.

Love Port Salud

Thought I'd bring this one back, on account of a GREAT cheese last night (and I hope my spelling is okay):

Declice de Bourgone

We had it with a bottle of Ravenswood Zin (primarily because we were having burgers later), and the pairing wasn't ideal. The CHEESE, however, was to die for!

quote:

Originally posted by BRR:
I hope my spelling is okay

Declice de Bourgone

Delice de Bourgogne

We enjoyed some St Andre with a Ruinart Brute Rose two nights ago. Wonderful.

Big fan of Parrano and 5yr gouda and drink a nice fruity pinot or carmenere from Chile.

Thanks for the correction, ArieS!

I take it you've enjoyed the same cheese before?

Bleu de Basque and a glass '02 Baumard Quarts de Chaume yesterday.

quote:

Originally posted by BRR:
Thanks for the correction, ArieS!

I take it you've enjoyed the same cheese before?

I sure did.
I'm a BIG cheese fan.
Some of my favorites are L'Explorateur, Mont d'Or, Briat Savarin, Crottin de Chavignol, St Marcellin just to name a few

quote:

Originally posted by ArieS:

I'm a BIG cheese fan.

I know it sounds cheesy, but I'M A small CHEESE FAN.