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Cheese Pairings Answered

This is a branch off from "who likes cheese". For those who like a foreign, unusual, or strongly flavored cheese, which is your favorite? What flavors does it pair well with?

I want to try new cheese, but would love to know what to buy it with.

Thanks, everyone :)

Tags:cheese

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Kiteman
Kiteman

8 years ago

A nice hard, crumbly cheese, in a sandwich with blackcurrant jam, or a lump eaten in the fist with a decent ale.

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scoochmaroo
scoochmaroo

8 years ago

I LOVE CHEESE

but I refuse to try Stinking Bishop. It makes my eyes water while it's still in the wrapper.

I was recently introduced to Cambozola, which is a Gorgonzola/Camembert hybrid and just delightful.

Manchego is nice for a light, salty Spanish cheese. And I can't get enough of Cowgirl Creamery's Humboldt Fog which is a soft cheese with a layer of vegetable ash in the middle. Sounds weird, but totally addictive.

At home when we're having a cheese night (which often replaces dinner. . .) I'll pick up one hard, one soft, and one mid-range cheese. I also like to mix up cow, goat, and sheep. Most of the time I grab one I know I like and ask the person behind the counter to recommend two more to fill out the palate. Then pick up some unflavored crackers, marcona almonds, fig paste (or similar) and as the wine guy for a nice bottle to complement whatever we have going on. So fun!

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Goodhart
Goodhart

8 years ago

My tastes are SO varied it is hard to pick one. I can list a few however:

Gorgonzola
Pont de Solo
Brie
Roquefort
Solferino
and of course:  Gruyere  (my wife calls this stinky feet cheese because of the odor LOL)


But never could quite acquire a taste for: Limburger

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AussieAnglerGal
AussieAnglerGal

Reply 8 years ago

haha our family calls Gruyere stinky feet cheese too!

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Goodhart
Goodhart

Reply 8 years ago

*chuckle*

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Goodhart
Goodhart

Reply 8 years ago

BTW, some of those are quite strong so be sure to find someone to lend you a sample before buying a wheel of it :-) Gorgonzola is a bleu cheese. Oh I forgot my recent encounter with Stilton which I like too. Brie is very soft, although most people do not eat the outer "crust" (mold) becaus of it's bitterness, I like what it adds to a relatively mild cheese. Gruyere is a harder swiss cheese.

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FlatLinerMEDIC
FlatLinerMEDIC

Reply 8 years ago

Try melting gorgonzola in alfredo sauce. Very rich.

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Goodhart
Goodhart

Reply 8 years ago

Sounds great :-)

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garnishrecipes
garnishrecipes

Reply 8 years ago

I've never tasted Pont de Solo, Roquefort, and Solferino. I'm compiling a list to take to my favorite European market this week. Thank you!

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Goodhart
Goodhart

Reply 8 years ago

Just so you know, I have what some would call, "weird" taste buds......A few of those are rather "strong" , compared to swiss, or normal cheeses found on the grocer's

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garnishrecipes
garnishrecipes

Reply 8 years ago

That's okay, I'm up for an adventure. I'm enjoying goat cheese, but it's fairly mild and not the best for my waist line. I'm hoping to find something a little sharper to eat little morsels of, whether plain, or with fruit.

I had previously tasted only Cheddar and domestic Brie until a French cheese tasting. The wrinkled, very-aged chevre wheels served were a bit too much for me. However, I can handle most cheeses between Cheddar and very strong Gorgonzola or bleu.

Thank you for the suggestions, I'll let you know which I try and how I like them. I found out this week that a few of the markets I buy from offer samples- very good news for a curious cheese seeker.

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Goodhart
Goodhart

Reply 8 years ago

Yes, I would love to know how you make out with the taste testing. So far, the only two cheeses I've ever come across that I don't really care for are the Limburger's and "single-udder goat cheese " , the first because it is so pungent and strong tasting, and the latter because of it's looks only.....it honestly has the consistancy of a young person's runny snotty nose discharge. This just doesn't give me any reason to try it :-) even though I love goat cheese (I've had both the mild and the more strong tasing types).

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AussieAnglerGal
AussieAnglerGal

8 years ago

My favourite is Brie
it goes really well with slices of dried apricots

i also like it with fresh tomato

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diyoutdoorsman
diyoutdoorsman

8 years ago

I like havarti and gouda with apples or pears. Brie is quite good with both grapes & figs. Grapes, strawberries, and other fruit are delicious dipped in sweetened mascarpone. Gorgonzola or any other bleu cheese is great mixed in a salad. One of my favorite salads is made with spinach, apples or pears, dried cranberries, and candied pecans or walnuts. Smoked Swiss with summer sausage, crusty bread, and a pint of stout is hard to beat.

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garnishrecipes
garnishrecipes

Reply 8 years ago

Yum! This sounds really tasty. I'm imagining white wine, maybe a Riesling, with these flavors. Now I'm craving a cheese plate...

My family makes a poppy seed dressing that would go well on the salad you described.

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Moem
Moem

8 years ago

I've found that goat cheeses, either mild or strong, generally go well with apple or pear and walnuts.

Pear is good with blue cheeses, too.

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garnishrecipes
garnishrecipes

Reply 8 years ago

Ooh. Pear and bleu is really nice together. I just "pinned" (is it pop-culturally accepted to say that now?) a baked pear stuffed with bleu cheese. I'll have to try it.

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garnishrecipes
garnishrecipes

8 years ago

Yum! Kiteman, that sounds delicious.

Do you have a recommended ale? I can't eat wheat but my friends love trying new brews.

Black currants sound great. I think I've seen dried currants in the bulk-bins at our grocer. Do you think I could re-hydrate them, and make jam that way?

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Kiteman
Kiteman

Reply 8 years ago

I'm in the UK, so any specific recommendation I make will be useless.

However, I will be in San Francisco for all of August - give me a poke at some point, and I'll get out and find a brewery or two to give recommendations.

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garnishrecipes
garnishrecipes

Reply 8 years ago

Hey, thanks :) I hope you enjoy the city. Looking forward to your suggestions.