We use cookies to give you the best possible experience on our site. Click here to find out more. Allow cookies

arrow Register here

Forgotten password?


  The Chatter Box : Blathering On
Messages 1 2 3 4 5 

French cheese by ev on 7 February 2007 12:12am
Since I've been over here in Germany I've acquired a taste for stinky cheese.. or at least I thought I had until today.. back in Australia I would never touch that stuff with the blue mould in it.. but now I like it..

However this morning I bought some French cheese from the market (just asked for a strong one).. holy crap when I unwrapped it it smelt like a dead wombat..  :-X But I'm staunchly trying to eat it at the moment and trying to keep it in my guts.. can only really eat it with some bread..

What are your thoughts on cheese?
Re: French cheese by kazzzz on 7 February 2007 12:27am
Hi Ev and welcome back!

Cheese, in all it's forms is just ace, except for when the cat's eaten it :( Some people say the blus is caused by penicillin, i've also heard that they use copper wire. Which is it?
Re: French cheese by ev on 7 February 2007 12:30am
Re: French cheese by ev on 7 February 2007 12:34am
I think the French one I tried today (not blue-veined) was called "mayqu wanne spue.." :D
Re: French cheese by kazzzz on 7 February 2007 12:35am
OMG the list of cheeses on there is FANTASTIC! I don't see Venezuelan Beaver Cheese tho, strangely.
Re: French cheese by ev on 7 February 2007 12:38am
'Gippsland Blue' and 'Australian Blue Vein' sound suspiciously like they come from Oz..
Re: French cheese by ev on 7 February 2007 12:39am
.. and I notice 'Lark's Vomit' is also missing..
Re: French cheese by Lounge Trekker on 7 February 2007 12:43am
Then there's the Norwegian Toesmell I had a while ago. It was raunchy to smell, but it tasted OK. Gorgonzola is another one that smells like pulp mill effluent but whose taste is nothing like the smell.

Lounge Trekker
Re: French cheese by ev on 7 February 2007 1:52am
Yeah I tried Gorgonzola for the first time over here too.. very rich flavour.. nice with a bit of red wine..
Re: French cheese by Robron on 7 February 2007 5:26am
An article titled The Myth of Port and Cheese. It may be of interest to you.

I once suggested to a client that the only reason to serve a port with cheese is if you completely detest the taste of cheese. Port and a very strong blue like stilton perhaps, but even that pairing is not the best that I have ever tasted. Wether this is a marketing coup by the Portugese, or simply a case of people believing that if it works with Stilton, then it must be great with all cheese, the reality is that of the thousands of cheeses available, very few are powerful enough to hold their own against such a powerful and sweet wine like port. This is also true of most ‘blockbuster’ red wines. In fact, and this might come as a surprise, but the majority of cheeses tend to work better with white wines. Here’s why.

Cheese is made with milk and usually not of the skim variety. The cream in cheese coats our tongues with fat which impedes our ability to perceive flavours. As well, the proteins found in milk tend to harden a red wine’s tannin and increases our perception of acidity. The end result is a muted, slightly acidic taste that will in fact ruin many a red wine, including port. White wine on the other hand, with its inherent fruitiness will benefit from the saltiness of cheese and bring refreshing fruit and a welcomed acidity to the palette.

This is not to say that you red wine fanatics are completely out of luck. As a general rule the harder and drier the cheese, the better chance it will work in combination with a red wine, as there is less creaminess to interfere with the wine’s fruit. Which one to choose depends on the strength of the cheese but generally look for red wines that put the emphasis on fruit instead of tannin such as Beaujolais, Dolcetto, pinot noir, or a juicy, sun drenched grenache. If you want to put your taste buds through a work-out and have a glass of Aussie shiraz or Amarone left over after dinner, try them with a Parmigiano-Reggiano, a well-aged cheddar or Gouda, or a Gré des Champs from Québec.

For the rest, break out the white and laugh knowingly as your guests ask wether they will get headaches if they drink white wine after red (and no, they really won’t). Now which one to choose depends on the cheese in question.

In general, fresh cheese like goat with it’s naturally high acidity work best with equally high acid whites like Sauvignon Blanc. I have also had some success serving an off-dry white port. Creamier cheeses like Brie, Camembert and Riopelle do well with a richer wine like a subtly oaked Chardonnay, Pinot gris, or even a good mousseux or champagne. As we move into soft and semi-soft cheese like Oka, Victor et berthold, Kenogami or Pied de Vent (why not go for just Quebec made cheese?), try a Riesling, Viogner or for a fortified wine like a Muscat de Rivesaltes or medium bodied sherry.

And finally for Blues, try a rich dessert wine like a Sauterne, late harvest gewürztraminer or riesling, or perhaps a sweet sherry. I freaked some people out at a previous tasting with a Pacherenc de Vic Bihl (a sweetie from the Madiran area). They will fare much better than a red based wine, especially with creamier blues like gorgonzola and Roquefort. The rich sweetness of dessert wines makes them compatible with a wide variety of pungent creamy cheeses and earthy, extra-strong hard cheeses.

The more that I delve into the subject, the more I am convinced that each cheese has it’s viticultural soul-mate, so when putting together a combination of different cheeses, try and choose similar types of cheese (ie. Brie and Riopelle). This will not only make it easier to choose the right wine, but it is interesting to also compare the subtle differences between the cheeses. But if you are going to serve the ‘surf and turf’ of cheese plates or are invited over to a ‘wine and cheese’ party, the safest bets are mildly sweet wines like those from the Jurançon, Alsace or my personal favorite, a slightly sweet sherry.

Then what about you beloved port? The number one mix with port, and in particular, Tawny port, is chocolate. Combine a couple of chocolate truffles with a sofa and a fireplace and you have the perfect end to any soirée.
Messages 1 2 3 4 5 

  Reply to this post:
  Register here


Select a discussion theme.
Register (or log in if you have not yet done so).

To start a new discussion topic:

Write the name of the topic in the 'Subject' box.
Type your message in the larger box to contribute.
Click 'Submit'.

To join a discussion topic:

Click on the discussion topic of your choice.
Type your message in the larger box to contribute.
Click 'Submit'.

To edit your message:

You can edit a message at any time after posting it as long as you're signed in.
Click on the 'Edit your message' link above the message.
Make your desired changes.
Click 'Submit'.

If you find you don't want to change the message after all, click on 'Return without changes'.

To set a chatmark:

Register (or log in if you have not yet done so).
Click on the "Set chatmark" link on the Chatter Box pages. This will set the time at which you have logged in.
Click on the "Go to chatmark" link to see all messages posted since you set your chatmark.

You can set your chatmark at any time and as often as you like.