Favourite wine and cheese pairing

D

Departed

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So we have this guy who does some odd jobs for us who is also a cheese maker at this small dairy in our area. Only he ages his own cheese in his basement. He has a 7 year cycle going. Anyway, every once in a whild he brings a slab over for us, and I mean a slab, and we put a big dent in it with some serious wine intake. After all, there is nothing quite like being constipated with a killer headache.

So I can say with certainty, 7 year old bootleg Canadian Cheddar with a hearty California Cab is at the top of my list.
 
While I DO like good old Canadian Cheddar, it is a bit on the strong side sometimes for me, I mean, it has a great flavour and has been one of my favourites for years and will remain so I'm sure.

I like a mature English Cheddar that is a bit on the dry side and with a good Syrah (Shiraz), great (but not too cheap a wine, although most Syrah's are good, like all wines, some of the cheaper ones lack that smack of class).

Sometimes a smaller and much thinner slice (a shaving) of Parmesan can be better than a cheddar to give the flavour but not the milky bulk that can sometimes spoil the flavour/texture combination. A good Leerdammer alternatively, can be good with Syrah or a Cheshire cheese maybe for a drier taste.

OR, to really bring it home, how about a nice slice of good old Welsh CAERPHILLY cheese?

Are we just talking cheese and wine or cheese and bread (or crackers) and wine? If we're talking bread as well, which is more traditional, then I would go for a sourdough (or French batch), cooled just baked bread with small pieces of mature English cheddar coupled with a good Syrah.

 
I think 'DarthCrooks' has a contribution for us but you have to go to the AWOLDADO thread to read it.
 
You may all like to take a stroll through this website. 'Pity you can't taste them on the net.... maybe someday.

http://www.cheese.com/alphabetical/?i=a
 
Love Cashel Blue. A blue cheese from Tipperary, Ireland. Of course goes down well with a nice port or chateauneuf du pape.

Failing this, I like all good strong cheddars (Canadian included), goes a treat with the best ciders in the World produced down here in the West country.
 
A packet of Lineker's cheese & onion, washed down with a lovely lukewarm can of Special Brew. Delicious!
 
How about.....?
Roquefort, a dry cracker like a water biscuit and a white dryish, crisp Californian wine or a slightly sharp Hock?
It all about personal taste though. There aren't rules really.
 
How about.....?
Roquefort, a dry cracker like a water biscuit and a white dryish, crisp Californian wine or a slightly sharp Hock?
It all about personal taste though. There aren't rules really.
 
Mmmm, never tried Coleraine Cheddar. So are you from Londonderry with a suggestion like that 'meee93'? With Bucks Fizz(?) though? not so sure about that. Although a different approach can often be welcome.
 
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