What are the best accompaniments for a delicious cheese and wine pairing?

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Discussion Overview

The discussion revolves around the best accompaniments for cheese and wine pairings, with a focus on various types of cheese, personal experiences with cheese, and the enjoyment of different flavors. Participants share their preferences, recipes, and anecdotes related to cheese, particularly highlighting strong cheeses and their pairings with wines.

Discussion Character

  • Exploratory
  • Debate/contested
  • Conceptual clarification

Main Points Raised

  • Some participants express a fondness for strong cheeses, such as extra-sharp Vermont Cheddar, and discuss their unique local names and preparation methods.
  • There is mention of a specific cheese brand, Tillamook, with varying opinions on its quality compared to traditional French cheeses.
  • One participant shares a recipe for nachos using Tillamook cheese, emphasizing the importance of seasoning and preparation.
  • Another participant humorously critiques Edam cheese, suggesting it lacks authenticity compared to stronger varieties.
  • Some participants share personal anecdotes about cheese tasting experiences and preferences, with varying levels of exposure to different cheese types.
  • There is a discussion about the optimal serving conditions for cheese, such as allowing it to reach room temperature for enhanced flavor.

Areas of Agreement / Disagreement

Participants express a mix of opinions regarding the quality and authenticity of different cheeses, particularly between American brands like Tillamook and traditional European cheeses. There is no clear consensus on the best cheese or pairing, as preferences vary widely.

Contextual Notes

Some participants reference local cheese varieties and their historical significance, which may not be widely known outside their regions. The discussion includes subjective tastes and personal experiences, which may not reflect broader consensus on cheese quality.

Who May Find This Useful

Cheese enthusiasts, culinary hobbyists, and those interested in wine pairings may find the shared experiences and recommendations valuable for exploring different cheese options.

humanino
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Tsu said:
humanino -

I ATE your Belgian chocolates. :approve:

You waited too long to collect them.
I will have to come over with french smelly cheese then :devil:
I have a good bottle of yellow wine 1995 here
 
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humanino said:
I will have to come over with french smelly cheese then :devil:

My cousin lives in France and turns his nose up at just about anything American, but even he was impressed with a local delicacy of ours. You got to love a good strong cheese.

http://www.tillamookcheese.com/files/Images/Products/MainImage/Special_Reserve_XS_2lb_rBST_Main_258.jpg

We don't have yellow wine, but I have seen yellow snow.
 
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Ivan Seeking said:
My cousin lives in France and turns his nose up at just about anything American, but even he was impressed with a local delicacy of ours. You got to love a good strong cheese.

http://www.tillamookcheese.com/files/Images/Products/MainImage/Special_Reserve_XS_2lb_rBST_Main_258.jpg

We don't have yellow wine, but I have seen yellow snow.
I have not see that one, Ivan, but the local Associated Grocers stores get wheels of extra-sharp Vermont Cheddar that is locally called "rat cheese" and they cut it and repackage it for sale. It is the most glorious cheese ever, and I cannot imagine having home-made macaroni and cheese (with Saltine crust) made with anything else. (Actually, I can, but it is not a real happy fantasy...)
 
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turbo-1 said:
I have not see that one, Ivan, but the local Associated Grocers stores get wheels of extra-sharp Vermont Cheddar that is locally called "rat cheese" and they cut it and repackage it for sale. It is the most glorious cheese ever, and I cannot imagine having home-made macaroni and cheese (with Saltine crust) made with anything else. (Actually, I can, but it is not a real happy fantasy...)

I make nachos with Tillamook black label that melt in your mouth. Add lots of red pepper, a light even coating of chili powder, a bit of cumin and oregano, plenty of garlic and onions, and as much salt as the cardiologist will allow. With some dark-yellow tortilla shells cooked just right, it is perfection. It only took twenty years to get it right... and the black label sharp was the kill shot.

I will check-out the rat cheese - got to love a good strong cheese! I think the Tillamook is pretty limited in distribution, but anymore you can get pretty much anything you want online.
 
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We locals call it rat cheese. The AG stores probably call it Vermont extra-sharp cheddar or something similar. They have been getting wheels of this cheese for at least 50 years, and as little as 25 years ago, such wheels were a focal-point of these small stores. You'd park your cart or basket off to the side, pick off the cover of this large room-temperature-stored mass of cheese, pick up the knife on the side and cut off a big wedge of this glorious stuff to take home. No steenkin' deli for us!
 
Haha, french cheese and wine for Tillamook. I mean while Tillamook cheese is pretty damn tasty, I just don't think its fair.
 
binzing said:
Haha, french cheese and wine for Tillamook. I mean while Tillamook cheese is pretty damn tasty, I just don't think its fair.

Oh, I think the black label would be competitive anywhere. Great stuff!
 
Heard at a farm market in Yorkshire
France - there is a decent hard cheese in the whole country!
 
Though my cheese tasting is unfortunately very limited so far my fav. is Edam.
 
  • #10
binzing said:
Though my cheese tasting is unfortunately very limited so far my fav. is Edam.

Edam isn't cheese (apologies to any dutch present) !
It's like saying Hershey kisses are chocolate
 
  • #11
Lol.
 
  • #12
binzing said:
Though my cheese tasting is unfortunately very limited so far my fav. is Edam.
Edam is the one "cheese" that may be approximated by adulturation of tofu (with enough additives to gull the gullible). Crap.
 
  • #13
I didn't think I'd ever eaten a really strong cheese, but I've had extra sharp cheddar. I didn't know that counted. It doesn't smell like feet though so does it count?
 
  • #14
I was checking the Tillamook website and found this, which I promptly ordered; not available until Feb 6th and I would bet it will sell-out fast. I don't know if Tsu will let me make nachos with this one though. :rolleyes:

http://store.tillamookcheese.com/Assets/ProductImages/100th_anniversary_wheel.jpg

Aged three years!
 
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  • #15
BTW Feb 6, when that is available also happens to be my birthday. In case you wanted to send me some nachos.
 
  • #16
We got our cheese yesterday. Wow! That is DEFINITELY the sharpest cheddar that I have ever had. It is wonderful.

Then Tsu discovered that it is best to let the cheese reach room temp before eating it. It helps to make the flavor even stronger.
 

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