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Post by gyro on Apr 11, 2009 21:03:42 GMT
One of my all time favourite combinations. But I have questions :
1. Do you have butter on the biscuits/crackers ?
2. Which cheeses and biscuits/crackers are your favourites ?
3. What do you drink with the above ?
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Post by gyro on Apr 11, 2009 21:06:41 GMT
For me :
1. No, NEVER ! ! !
2. Stilton, as strong as possible (or, failing that, any decent blue cheese), a decent traditional cheddar, and some of the sweeter cheeses like Jarlsberg or emmenthal are amongst my favourites.
3. A good port with the stilton, or any cheese if I have no other options. A full bodied, malty strong ale with a decent cheddar. Lager with Jarlsberg, but only if it's a proper European (well, German or Czech) one which has that aftertaste of sweetness. Or maybe a Leffe or something like, come to think of it ..
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Post by Deleted on Apr 11, 2009 21:20:26 GMT
1. Butter with roquefort only
2. Munster, Brie, Gorgonzola
3. Strong red wine
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Post by gyro on Apr 11, 2009 21:22:21 GMT
Not a massive fan of Brie, but I do enjoy a bit of Camembert baked with some white wine.
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Post by gyro on Apr 11, 2009 21:24:12 GMT
I am also prepared to admit that a decent crusty bread/baguette can eat well with most types of cheese. And a good German Schawrzebrot works with some too.
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Post by Jazz on Apr 12, 2009 0:26:32 GMT
1. Never!
2. Chaource, stilton or gorgonzola, and jarlsberg, an old cheddar, or friulani. (this is difficult, I love many cheeses. I usually only serve three at once.)
2. Red or white wine.
I love cheese with a crusty baguette the most, then crackers.
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voy
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Offline
The Lobstah Lady
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Post by voy on Apr 12, 2009 0:34:35 GMT
1. only on plain digestives - with a hard cheese (cheddar or so)
2. Brie, St Andre, cheddar,jarlsberg - Stilton only in england.. it doesn't travel very well
3. seltzer - or.. I know, relax Euros.. Pepsi
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Post by bixaorellana on Apr 12, 2009 4:09:08 GMT
Shouldn't have read this thread. Now I want some nice cheese.  1. No, never! 2. I like really thin, very crisp crackers -- those Norwegian things, or water biscuits. Good bread is great with cheese, too. I don't really like putting cheese on bread or a cracker -- prefer eating them side by side. Stilton, good Manchego, real cheddar, brie and camembert -- love them both either young or old, any decent blue cheese. Love trying cheeses, so this list could go on forever. 3. Robust red wine, cold lager, any stout, water |
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Post by tillystar on Apr 12, 2009 9:42:13 GMT
1. Only with Jacobs crackers and cheddar 2. I prefer bread, not a huge cracker fan. And like Bixa, I prefer side by side... Any cheese, all cheese. I just love it. The stronger the better. I just found a soft cheese at a farmers market (a real one K  each stall had 2 tomatoes and a pepper for sale) in Gernika when we were in Spain. It was sold in little jars with paper handwritten labels We tried some and it was so good I got 4 jars for presents. Really struggling wiht my conscience on giving them away or eating them all  It was 2euros a jar and honestly one of the nicest cheeses I have ever tried. BUt our fridge stinks. 3. Strong Red wine or water. |
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Post by Deleted on Apr 12, 2009 9:50:25 GMT
I should mention of course that crackers are considered to be an abomination in France for use with cheese. We have some pretty good bread for eating with cheese.
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Post by Deleted on Apr 12, 2009 10:25:32 GMT
1. Never
2. Stilton,Brie,Sharp Cheddar.St. Andre
There's an Armenian flatbread that I love Aknok,a real thin Finnish cracker, or a crusty baguette
3. Pelligrino w/lemon
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Post by pookie on Apr 12, 2009 12:34:29 GMT
Never
I like most cheeses.Stilton is a big favourite along with Brie,camenbert and good Cheddar,eaten with crackers or good bread.
I also like to eat nice crisp apple in one hand and a chunk of Cheddar in the other.
Another fav is slice of home made pumpkin fruit cake with a slice of Cheddar.
Who has time to drink when you are stuffing you face!
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Post by pookie on Apr 12, 2009 12:41:01 GMT
Oh and i must agree with Kerouac2. French bread and cheese is the best.
When we were in France a few months ago visiting the bakery early in the morning for bread and buying cheeses and olives and pate for lunch was a highlight for us.
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Post by bixaorellana on Apr 12, 2009 14:36:30 GMT
Another fav is slice of [highlight=Yellow]home made pumpkin fruit cake[/highlight] with a slice of Cheddar. I will be anxiously watching in The Galley for that recipe!  |
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Post by bazfaz on Apr 12, 2009 15:26:18 GMT
I am with Tilly, preferring bread.
I am supposedly not to eat cheese (cholesterol) so I confine myself to when we have guests or go out for dinner. I find I nearly always choose blue - roquefort, stilton, St Agur, bleu des Causses. Writeon brought some good cheddar. I love Beaufort (not from the supermarket). And goat cheese.
I went to the Centenaires in Les Eyzies, a Michelin 2 star place. The wine waiter said that when we had chosen the cheeses he would recommend the wine. In fact it was a dry white burgundy which he said married well with the hard cow's cheeses we had. Normally, if I am having cheese, I just drink red wine.
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Post by Deleted on Apr 12, 2009 15:36:19 GMT
Yes, I find it strange to drink white wine with cheese, but I would go along with 'expert' advice, I suppose.
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Post by auntieannie on Apr 12, 2009 15:45:08 GMT
you make me want to eat cheese, now!
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Post by spindrift on Apr 12, 2009 15:46:08 GMT
I have heard in Switzerland - never drink white wine whilst eating a cheese fondue (which is hot) - the cheese will form heavy blobs in the stomach if you do.
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Post by Deleted on Apr 12, 2009 15:47:28 GMT
you make me want to eat cheese, now! What's wrong with wanting to eat cheese? It's good for you (except for Baz). |
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Post by auntieannie on Apr 12, 2009 16:13:50 GMT
Spindrift, your friends have taught you wrongly. The only drinks you can have with a fondue are:
either white wine (not too cold)
or warm black tea
or (yeech!) a cola without ice cubes in
it is water you cannot drink with fondue, unless you want that big blob of cheese in your tummy.
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Post by bazfaz on Apr 12, 2009 16:30:37 GMT
I rather thought that a cheese fondue actually had wine in it.
Certainly I have drunk wine with it.
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Post by auntieannie on Apr 12, 2009 16:40:34 GMT
I am with the "almost any cheese" clan, and because of my upbringing, prefer bread with it, although I don't mind crackers and other oatcakes.
I must say I was disappointed with one cheese a few days ago. bf wanted to try "smoked bavarian cheese" and it tasted like a solidified version of a disgusting cheese spread we used to eat when I was a child, courtesy of the Gerber cheese factory. yuck!
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Post by Deleted on Apr 12, 2009 16:41:46 GMT
Some cheeses are indeed disgusting. It is always a major disappointment to discover one.
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Post by lagatta on Apr 12, 2009 18:47:48 GMT
One I hated is gjetost - it is actually sweet! And once some students bought me some goat's cheese with HONEY in it. en.wikipedia.org/wiki/Brunost (Hope I'm not offending any nice Norwegians here). I'm somewhat lactose-intolerant and am supposed to avoid cow-milk cheeses, though sometimes I can't resist a bit and take Lactaid pills. I love cheese. Some astringent goat cheeses are actually very good with white wine. |
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Post by tillystar on Apr 12, 2009 19:12:46 GMT
So far I never met a cheese I didn't like. Maybe I have just been lucky as that gjetost sounds bleurgh.
I like goats cheese and honey as a combination but never seen them actaully together in the cheese.
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Post by bazfaz on Apr 12, 2009 20:13:16 GMT
Is that gjetost the brownish cheese that the Norwegians serve at breakfast? I think it is the kind of food/drink that is best consumed in its own country, like retsina.
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Post by gyro on Apr 12, 2009 21:16:55 GMT
Edam is one of my most hated cheeses, yet a local market used to sell smoked Edam which was lovely.
I've also heard that there's nor reason/proof at all of port suiting cheese, but I like it all the same. Or a full bodied red.
But, if I had a choice - obvious English Phillistine that I am - I would choose crackers over bread.
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Post by Deleted on Apr 12, 2009 21:19:57 GMT
I think it's more a question of what one is used to. I have never eaten cheese with Port, but I can sort of imagine an interesting contrast between a sweet wine and non-sweet cheese.
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Post by gyro on Apr 12, 2009 21:28:51 GMT
Well, it not THAT far away from a nice red, is it really ?
I reccommend a nice Ernest & Julio Turning Leaf Merlot.
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Post by bixaorellana on Apr 13, 2009 4:38:30 GMT
A good merlot is a joy! The first time I tried gjetost I recoiled. Have no idea what prompted me to try it again, but now I really like it. It's the surprise of the first taste that's so alarming. After I read Baz's post I was horrified to realize I'd not listed any goat cheeses. I don't think I've ever met one I didn't like. Pookie ~~ Thank you for that great pumpkin fruitcake recipe! (reply #4 in link) |
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each stall had 2 tomatoes and a pepper for sale) in Gernika when we were in Spain. It was sold in little jars with paper handwritten labels We tried some and it was so good I got 4 jars for presents. Really struggling wiht my conscience on giving them away or eating them all 
It was 2euros a jar and honestly one of the nicest cheeses I have ever tried. BUt our fridge stinks.
