Cheese & drinks

[cheeseman 1]

I thought this deserved a thread of it's own not just in Cheesesman's Cheese of the Week thread.

 

So cheese and drinks. Lovely. But what cheese goes with what drink.

 

Here is the British Cheese Board Recommended Cheese and Drinks Top 20. What is going on with crumbly lancashire and cola I really do not know but I am going to complain at that atrocity.

 

1. British Brie and brandy

 

2. Mature Cheddar with Guinness

 

3 White Cheshire and Riesling

 

4. Blue Stilton with dark cream sherry

 

5. White Stilton with cranberries and Champagne

 

6. Creamy Lancashire and cola

 

7. Vintage Cheddar with lager

 

8. Shropshire Blue and tea

 

9. Mexicana and dark rum

 

10. Medium or mild Cheddar and fresh English apple juice

 

11. Caerphilly and white Lambrusco

 

12. Traditional Farmhouse Cheddar with strong dry cider

 

13. White Stilton with apricots and medium cider

 

14. Wensleydale and Sauvignon Blanc

 

15. Blue Stilton with sweet white dessert wine

 

16. Yarg and Boddingtons™

 

17. Blended Cheddar with mustard and ale with Shiraz (heavily oaked)

 

18. Crumbly Lancashire and sweet cider

 

19. Hereford Red or Red Leicester with Boddingtons™

 

20. Double Gloucester and Riesling

[thursday 1]

Really, Cheeseman, that is a joke. I would NEVER eat cheese with Champagne.

[66jzmstr 0]

Here's a great article on beer pairings with cheese, and why cheese might just pair better with beer than wine:

 

Beer & Cheese

 

The article features some good, basic info, such as

 

 Quote:

Sharp Cheddar with Pale Ale

 

Feta with Wheat Beer

 

Mascarpone with Fruit Beer

 

American Cheese with Pilsner

 

Colby with Brown Ale

 

Gorgonzola with Barleywine

 

Gruyére with Bock Beer

 

Swiss Cheese with Octoberfest Beer

 

Parmesan with Amber Lager

 

Some tips on serving:

 

Buy raw milk cow, goat (chèvres) or sheep cheeses. Meaning unpasteurized unprocessed whole milk cultures. Pasteurized cheese has many of the country scents and flavours removed, where raw milk cheese is rich, full and complete and supports traditional cheese making. Goat and sheep cheeses are creamy soft cheeses with distinct assertive flavours with considerably less calories and saturated fat over cow milk cheeses.

 

If you are going to use crackers, use something that is neutral like English wafer crackers or flat bread.

 

When serving on its own, always serve cheese at room temperature.

 

Certainly, pairings are not limited to those listed above, as I have paired even plain gouda with a number a different beer styles and had delicious success, but it's a good starting point.

[thursday 1]

I would really have Pamrigiano Reggiano wrapped with parma ham and downed with a bottle of sangiovese. Please don't beer this one up.

[muikabochi 208]

That sounds like a very posh cheese.

[thursday 1]

Parmesan

[Tubby Beaver 209]

Its actually a really nice cheese when you buy it as a block, not that powdered shite that you get in pretend Italian restaurants. Very nice with Proscuitto, olives and salami as an Antipasto.

[thursday 1]

Tubbs, it is a really good cheese. The knock offs from Kraft and the like are just shit and they are not Parmesan but a very poor copy of "Italian Parmesan" which is a total fake.

 

There is so much spice from Pamrigiano Reggiano that it makes my mouth water. And it dribbles down my chin.

[rach 1]

Yes in a block is really good. I love that stuff.

 

Oh I'm really hungry this morning.