- #1
humanino
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I will have to come over with french smelly cheese thenTsu said:humanino -
I ATE your Belgian chocolates.
You waited too long to collect them.
I have a good bottle of yellow wine 1995 here
I will have to come over with french smelly cheese thenTsu said:humanino -
I ATE your Belgian chocolates.
You waited too long to collect them.
humanino said:I will have to come over with french smelly cheese then
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...)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.
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...)
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.
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.binzing said:Though my cheese tasting is unfortunately very limited so far my fav. is Edam.
Cheese and wine are often served together because they complement each other's flavors. The tannins in wine interact with the fats in cheese, creating a harmonious taste experience.
Hard, aged cheeses like cheddar, gouda, and parmesan are great choices to pair with red wine. The bold flavors of the cheese can stand up to the tannins in the wine.
It is generally recommended to avoid pairing strong, pungent cheeses with delicate wines as the flavors may clash. Examples include heavily smoked cheeses with light white wines or blue cheese with sweet dessert wines.
Cheese and wine should be served at room temperature. This allows the flavors to fully develop and be enjoyed at their best. It is also important to pair the right type of glass with the wine, such as a narrow glass for white wines and a wider glass for red wines.
Yes, non-alcoholic beverages such as sparkling water or fruit juice can also be paired with cheese. It is important to consider the flavors and acidity of the beverage when choosing a cheese to pair it with.