Reply to "Reisling classifications"

Did some field research over the weekend (ie. I went to the really good cheese store where you can usually find me on Saturday mornings). The cheeseman suggested a French muenster, which is the classic pairing for Riesling, or another washed-rind cow's milk cheese.

And I just talked with Bruce Sanderson. He echoed the blue theme suggesting a lighter, less-salty Bleu d'Auvergne. And he also liked the soft and ripe, but not too stinky direction of a youngish muenster or perhaps a camembert or brie. (We'll be doing some tests ourselves.)

Looking forward to your report on which cheese you prefer with the wine...

/g
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