We tried a cheese from Italy recently that was one of the best we've ever tasted. It's called Cora Ciabot. It's made from unpasteurized sheep and cow milk and is similar to Epoisses with a bit less STANK on it.

I had Saint Agur the other day and it was the best bleu cheese I've ever had. The texture alone is unbelievable. I paired it with Darioush Saphar. Went quite nicely.

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

Fontina and Cab. I like it alone or as an ingredient in an appetizer.

Recently had some Fromage de Clarines (silly good triple cream) with a little grape chutney on crackers with assorted Champagnes. Really tasty.

PH

quote:

Originally posted by PurpleHaze:


assorted Champagnes. Really tasty.

PH

Always!

I fell in love recently...

Trader Joe's sells a Black Truffle cheese ... they don't indicate what type of cheese the truffle flakes are in, but it had the same consistency/firmness as Provolone...heck, it may have been Provolone! The truffle flakes were a marriage made in heaven with the CA Rhone-style blend I was drinking. Had the next evening with a bottle of Dover Canyon's Old Vine Zinfandel from the Benito Dusi vineyard in Paso Robles - also amazing. I have yet to enjoy it with Bordeaux or a Rhone, but my mouth is watering just thinking about!

Is Champagne the only thing that goes well with Brie? Any other suggestions?

The only thing? It's far from the best pairing. Go for most any red, especially ones with some tannin. Big Chardonnays and white Rhone varietals also work well.

I like grenache based wines with gouda and gruyere especially rhone wines.

I bought some St. Andre today, will be having it tommorrow most likely, do you guys heat this up at all or serve it as is?

Take it our of the refrigerator at least two hours before serving.

quote:

Originally posted by Berno:
I had Saint Agur the other day and it was the best bleu cheese I've ever had. The texture alone is unbelievable. I paired it with Darioush Saphar. Went quite nicely.

My Favorite period.

The other night I had a piece of Ossau-Iraty which is Sheep's milk cheese from the Basque region with a bottle of 2005 Grgich Hills fume blanc. It worked perfectly. Hope this helps

Delice Bourgogne:

We had this last night and it was very nice. We enjoyed it with a glass of a inexpensive cabernet. It seemed to go well but wonder if something else is better?

I had some gouda with a 2004 Mitolo Jester shiraz yesterday that tasted well together while I was making dinner.

carr valley can do no wrong as of late. last night we had the cave aged marisa. HIGHLY recommended.

I have three cheeses here...a Parmigiano Reggiano Stravecchio, a Spanish Manchego, and a soft Chevrai.

Any suggestions as to a great wine pairing with each???

Thanks,

Steven G.

Enjoyed a Manchego and Marechal with a 2007 Meerlust Chardonnay.
Surprisingly good. The Manchego enhanced a honey flavor in the Chard.