The Wine and Cheese Thread

[seela]

Thanks for the references! I will definitely venture a little further afield in my white quest.

Interestingly, one of the people at the winery told me to steer away from whites aged in stainless steel. Those wines are more acidic, which is apparently what I object too. She deduced this after I likened white wine to cat pee and tequila. A little odd, but, for the moment at least, I'm taking her word for it!

The whites I mentioned are both aged in stainless steel. Nevertheless, I recommend them.

I don't really know anything about wine, other than I like to drink it, so definitely take her word for it.

 

[Collar_N_Cuffs]

I think Georgia has the oldest signs of wine making. They really have unique grapes and make very weird wine. Definitely worth trying, though.



Dunno. Here the selection isn't always that excellent. State owned alcohol monopoly. But at least you can suggest that they order in something and they try to cover many countries. Not necessarily very many wines from all those countries, but at least a few.

I also bought my first Chinese and Indian reds recently, and I noticed Ukrainian wine on the shelf too. Gotta try that, too.

I like to drink my way around the globe.

Of course! To go with your alphabet dinners!

 

[seela]

Of course! To go with your alphabet dinners!

Exactly! I have to get on with the alphabet dinners, but Quatar is proving to be slightly problematic.

 

[Collar_N_Cuffs]

Exactly! I have to get on with the alphabet dinners, but Quatar is proving to be slightly problematic.

Perhaps you should cheat

 

[Endless_Night]

Exactly! I have to get on with the alphabet dinners, but Quatar is proving to be slightly problematic.

Perhaps you should cheat

Why am I not surprised that you would suggest that, Collar?

Seela is far to upstanding to do such a thing! Hmmm. I think we need an angelic icon. Possibly a sarcastic angelic icon.

 

[Collar_N_Cuffs]

Why am I not surprised that you would suggest that, Collar?

Seela is far to upstanding to do such a thing! Hmmm. I think we need an angelic icon. Possibly a sarcastic angelic icon.

Oh, I cheat in cooking all the time!
That's not real life, that's play time

 

[seela]

Seela is far to upstanding to do such a thing! Hmmm. I think we need an angelic icon. Possibly a sarcastic angelic icon.

Would a picture of my face do?

But yeah, cheating has crossed my mind, but dammit, I'm not gonna let Qatar beat me. If all else fails, I'll make hummus and that'll represent Qatar for me.

 

[Endless_Night]

Would a picture of my face do?

But yeah, cheating has crossed my mind, but dammit, I'm not gonna let Qatar beat me. If all else fails, I'll make hummus and that'll represent Qatar for me.

Hehe!

And, agreed! Having made it all the way to Q (impressive btw!) you should not cheat. Well, at least not if there's any other option!

 

[desertslave]

I think Georgia has the oldest signs of wine making. They really have unique grapes and make very weird wine. Definitely worth trying, though.



Dunno. Here the selection isn't always that excellent. State owned alcohol monopoly. But at least you can suggest that they order in something and they try to cover many countries. Not necessarily very many wines from all those countries, but at least a few.

I also bought my first Chinese and Indian reds recently, and I noticed Ukrainian wine on the shelf too. Gotta try that, too.

I like to drink my way around the globe.

We have weird rules in the States about domestic wine and beer. The film Smokey and the Bandit is even about getting a brand of beer into a place where it's not allowed by old laws. I'm not a beer drinker, in general, but there's one from my home state that doesn't travel very far afield. Part of it is limited production, but part of it is those pesky interstate rules.

I like it enough that I'm almost hoping I have to go back home for a court hearing on Mom's estate so I can score some more of it. How dumb is that? (Of course, I'd grab some of the local cheeses, too. )

 

[seela]

We have weird rules in the States about domestic wine and beer. The film Smokey and the Bandit is even about getting a brand of beer into a place where it's not allowed by old laws. I'm not a beer drinker, in general, but there's one from my home state that doesn't travel very far afield. Part of it is limited production, but part of it is those pesky interstate rules.

I like it enough that I'm almost hoping I have to go back home for a court hearing on Mom's estate so I can score some more of it. How dumb is that? (Of course, I'd grab some of the local cheeses, too. )

Interesting. I'll dig up my seela asks stupid question about America thread and ask about the rules.

I love beer too. Or like J puts it, I like alcohol.

 

[La damnee elle la licorne]

 

[seela]

Did you rule out machboos for Qatar, Seela? ( Elle still not G, I have told him of the thread he had not seen it yet....)

I've eaten kabsa, which according to wiki is pretty much the same as machbos, so I'm trying to look for something else. But yes, that's a possibility too.

And to get back on topic of wine and cheese:

There's a documentary about the rise of red wine consumption in China called Red Obsession. It was pretty interesting! Red wines have become something of a status symbol in China and that has affected the prices quite a bit globally.

 

[midwestyankee]

We have weird rules in the States about domestic wine and beer. The film Smokey and the Bandit is even about getting a brand of beer into a place where it's not allowed by old laws.

Just for the sake of clarity and all that: the beer in question in Smokey and the Bandit (1977, dir. Hal Needham) is Coors. At that time, Coors did not distribute its products east of the Mississippi River. Thus the challenge that sets up the movie: drive from Georgia to a Coors distributor in Texas, buy 400 cases of Coors, and return it to Georgia in a span of 28 hours. It's about 1,300 miles round-trip between the two end-points in this trip.

I first tasted Coors in late 1973 when my roommate drove to Denver and returned to Bufalo with a few cases of the beer. It's awful. Makes me echo E_N's "cat-pee" complaint about white wines, only in the case of Coors, the cat is hung over from drinking too much white wine from stainless-steel barrels and eating much too many pesto and manchego cheese sandwiches.

 

[La damnee elle la licorne]

 

[La damnee elle la licorne]

 

[desertslave]

Have I ever shared my super-evil potato & cheese recipe? I know, it belongs in What's Cookin' but here is where I'm posting. So there!

Cook creamer-style potatoes (in the US this would be Red Bliss or fingerling types) until tender. Drain and transfer to a large mixing bowl. Begin to mash them but don't get carried away, lumps are good!

To the potatoes, add:

4 Tbsp butter
1/4 cup cream
4 ounces roughly chopped Huntsman cheese, reserve a few large pieces.
1/4 tsp dried thyme
1/4 tsp fresh grated nutmeg

Stir it all together and transfer to an oven-safe baking dish. Dot with reserved pieces of cheese.

Bake at 350 F for 30 minutes until cheese on top is melted and bubbly.

It's a great side with roast beef or pork.

For those who don't know it or can't find it, Huntsman is a layered cheese (like a torte!) of double gloucester and stilton.

 

[Collar_N_Cuffs]

My name is Gianbattista and I am a cheesaholic.

I cannot be trusted with the stuff. I love everything from melting Mont d'Ors to salty wet Feta, from creamy Chaource to rich blue, sweet Gorgonzola, from a strong, mature Cheddar to supercreamy Burrata, from delicious Parmigiano (which in Italy is far from just a grating-on-pasta cheese, but rather one eats it in scaglie, nice wedges) to salty blue sheeps Roquefort, from rich, large Mozzarelle di Bufala to crumbly Lancashire, from a buttery Double Gloucester to cave aged Pecorino Sardo...but I am far from a cheese snob, or gourmet, as I equally love mini Babybell or a creamy Roule'. I sometimes have to stop myself foistering cheese on strangers, as I did in a bakery recently, when I overheard some Italians, one of whom was saying he didn't like cheese, which, irrationlly infuriated me (in a comedic way, I'll admit), and as I happened to have a Gorgonzola in my bag, I tried to insist they take and enjoy it. They were polite but I think they thought I was crazy and possibly a bit dangerous and kept their distance...i am improving though and becoming more tolerant of cheese non-lovers. I mean it that I cannot be trusted with it and often go weeks without touching the stuff as i stuggle to just have a bit of cheese. If i have some, I generally have to have lots and also lots of types...my previous work did cheese and wine once a month and I got friendly with the caterer who organised it and he would give me the leftovers, which meant huge amounts of lovely, varied cheeses...i would go and eat them greedily until I was fit to burst...oh so delicious...

G

So, crazy man the real question for me is, how do you feel about Limburger?
I am with you all the way on all the cheeses you describe that I am familiar with, and more. But I cannot tolerate Limburger! I have tried a few times, and I just cannot appreciate it.

 

[Endless_Night]

Have I ever shared my super-evil potato & cheese recipe? I know, it belongs in What's Cookin' but here is where I'm posting. So there!

Cook creamer-style potatoes (in the US this would be Red Bliss or fingerling types) until tender. Drain and transfer to a large mixing bowl. Begin to mash them but don't get carried away, lumps are good!

To the potatoes, add:

4 Tbsp butter
1/4 cup cream
4 ounces roughly chopped Huntsman cheese, reserve a few large pieces.
1/4 tsp dried thyme
1/4 tsp fresh grated nutmeg

Stir it all together and transfer to an oven-safe baking dish. Dot with reserved pieces of cheese.

Bake at 350 F for 30 minutes until cheese on top is melted and bubbly.

It's a great side with roast beef or pork.

For those who don't know it or can't find it, Huntsman is a layered cheese (like a torte!) of double gloucester and stilton.

Is it just me or does this sound insanely decadent?

I like it.

 

[DancingSquirrel]

I personally really like red wine the best.

 

[La damnee elle la licorne]

 

[Collar_N_Cuffs]

I have heard of Limburger but have never actually tried it. But I certainly would if given the chance. I adore super stinky cheeses, one of my favourites being Epoisses, which I understand is not permitted on the Metro due to its smell. In fact, I once had one in my luggage on an overground French train and other passengers were furiously sniffing the air to try to identify its location and, I guess, owner. I lay low and they never found it or me...bit of a cheek though on their part, I thought, as it is a French cheese after all and a wonderful one too. It is a washed rind cheese, with Marc de Bourgoigne. It's a cows cheese and tastes very creamy, mature and strong. Not for the feint hearted! The only cheese I am not sure I would ever try is the Sardinian cheese, Casu Marzu, which is swarming with live maggots. Some things are unnecessary.

G

It rather sounds like Casu Marzu should be accompanied by tequila, after you are drunk enough to eat the worm

 

[La damnee elle la licorne]

 

[desertslave]

G says now, that after a glass of wine or two, if it were right there in front of him, now, in Sardinia, he would try it. Pfft. He said he hadn't thought it through or had a little embarrassment about it. I said.....have you seen the stuff people admit on this site? I have seen on other boards here people admit to want to eat stuff worse than even that cheese. .

Elle

LOL quite true!

 

[Endless_Night]

I was curious enough to try this last Sunday. Smooth, with a rich layering of flavor. Extra decadent, with a little tang from the stilton. The richer, dense flavor went well with chicken livers. (I know, not beef or pork, but still a heavy meat and what I happened to be serving.)

It was a hit. I'll definitely be making it again.

Have I ever shared my super-evil potato & cheese recipe? I know, it belongs in What's Cookin' but here is where I'm posting. So there!

Cook creamer-style potatoes (in the US this would be Red Bliss or fingerling types) until tender. Drain and transfer to a large mixing bowl. Begin to mash them but don't get carried away, lumps are good!

To the potatoes, add:

4 Tbsp butter
1/4 cup cream
4 ounces roughly chopped Huntsman cheese, reserve a few large pieces.
1/4 tsp dried thyme
1/4 tsp fresh grated nutmeg

Stir it all together and transfer to an oven-safe baking dish. Dot with reserved pieces of cheese.

Bake at 350 F for 30 minutes until cheese on top is melted and bubbly.

It's a great side with roast beef or pork.

For those who don't know it or can't find it, Huntsman is a layered cheese (like a torte!) of double gloucester and stilton.

 

[La damnee elle la licorne]