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FREE CHEESE AND WINE PDF Janet Fletcher | 144 pages | 01 Nov 2007 | CHRONICLE BOOKS | 9780811857437 | English | California, United States How to Pair Wine and Cheese | Food & Wine Wine and cheese can form a perfect union when adequately combined. Don't know what to pair with Zamorano or Gruyere? Just browse our extensive list of cheeses to find the winning pairing for your next gathering. Find the best pairings for red and white wines. Leave your comments on what has worked well for you and what has not. There are no hard and fast rules for pairing wines with cheese, but there are two basic guidelines you might consider. For example, Italian Barolo a robust red wine will pair well with good Gorgonzola or Parmesan cheese. Or, on Cheese and Wine other hand, serve a simple Edam cheese with a bottle of Pinot Grigio. These are just guidelines, and sometimes despite these generalities, you can find some good Cheese and Wine that break the rules. The list is presented alphabetically by cheese name. So you can just scroll through the list until you see the cheese you Cheese and Wine then, and the best wine choices will appear on the WINE column. If you want to learn more about the wine, simply click the link and see a Cheese and Wine description. Additionally, you can click the cheese or wine name for more information. Sometimes a specific wine with a specific cheese makes a magical pairing. Here are four traditional, tried and true wine and cheese combinations. If you don't want to even have to think about the right wine and cheese you can't go wrong with these classics. Just add a crusty baguette, some toasted nuts, a few dried dates and you have yourself a Cheese and Wine cheese course. The cheese board is the platform used for presenting the cheese selections as well as the accompaniments. Depending on the setting you may want to offer individual boards if you have them available. The board should be placed in a communal area so that guests can approach the board from any side to allow easy access. Alternately you may want to consider preparing individual cheese plates with a sampling of three or four types of cheeses and accompaniments. This actually makes for a slightly more civilized cheese tasting allowing your guests to focus on the offering rather than making them hover over a communal board. Popular Features: Cooking Videos. Join now! Sign In. View Cart. Wine and Cheese Pairing Guide. Some General Wine and Cheese Pairing Guidelines There are no hard Cheese and Wine fast rules for pairing wines with cheese, but there are two basic guidelines you might consider. Pass around slices of baguette. Ardrahan cheese. Asadero cheese [Ah-sah-deh-ro]. Baby Swiss Cheese. Ballyoak cheese. Banon Cheese [BAN- awn]. Choose lighter wines if the cheese is young, if aged go for the more full bodied wines. Serve with grapes, simple table water crackers or lightly toasted baguette slices. Beaufort cheese. Serve with sliced ripe pears, apples, or muscat grapes and your choice of crackers. Beemster Mustard Cheese. Add grapes, pears, figs or dates to your Beemster Mustard Cheese plate along with pecan Cheese and Wine. Beenleigh Blue cheese. Bel Paese cheese [bell pye-EH-zeh]. For use on your cheeseboard add some nuts, honey, or fresh figs if available. Blue cheese. Boschetto al Tartufo. Boursin cheese [boar-SAHN]. Brick cheese. Brie cheese [BREE]. Bucheron [boo-share-OH]. Bufala Mozzarella. Pair with mostarda di cremona, Italian bread, roasted sweet peppers, sopressata, olives. Pair with simple crackers or baguette along with mixed nuts and a selection of dried fruits. Cambozola cheese. Camembert cheese [kam-um- BARE]. Campo de Montalban Mitica. Cantal cheese [kahn-TAHL]. Chevre Cheese - Goat Cheese and Wine. Colby cheese. Comte cheese [cone-TAY]. Serve with some toasted hazelnuts which pick up the flavor of the cheese or use walnuts if you prefer. Add some dried apricots. A good crusty bread made partially with whole wheat flour so it has some body. Serve honey on the side and slather lightly on the bread Cheese and Wine top with a bit of cheese. Cotija cheese [Ko-tee-hah]. Cream cheese. Creme fraiche. Danish blue. Cheese and Wine Cheese. Double Gloucester Cheese. Dry Jack Cheese. Feta cheese [FET-uh]. Fresh mozzarella. Goat Cheese. Stuff halved, pitted plums with goat cheese, drizzle with honey and serve. Gorgonzola cheese [gor-gohn-ZOH-lah]. Gouda cheese [goo-DAH]. Graddost Cheese. Grafton Cheddar Cheese. Gruyere cheese [grew- YAIR]. Havarti cheese [huh-VAR-tee]. Humboldt Fog Cheese. Kasseri cheese [kuh-SAIR-ri]. Leyden cheese [LIE-dehn]. Limburger cheese. Madrigal Swiss. Manchego cheese [Mahn- cheh-go]. Manouri cheese. Maroilles cheese. Serve with some sweet fresh Cheese and Wine to cut some of the strength of this cheese. Select crisp water crackers or a crusty baguette. Mascarpone cheese [mah-skar-POH-nay]. Mascarpone pairs well with fresh raspberries, blackberries and ripe strawberries. Scoop this soft cheese with thin baguette slices OR Raincoast crisps. Maytag blue Cheese and Wine. Serve with Cheese and Wine water crackers, fresh fruits such as grapes, apple slices or pear. Monterey jack cheese. Morbier cheese [MORE-bee-yay]. Muenster cheese. Panela cheese [Pah-neh-la]. Perfect Wine and Cheese Pairings Wine and cheese is a classic combination, and in this episode of Wine SchoolRay helps Hallie create tasty pairings for a party of one. Ray provides wine-pairing suggestions, and offers a few other Cheese and Wine tips throughout the video as well. Check them out below. First up is the blue cheese. Ray says the classic pairing is port a sweet winebut in this case, he recommends Hallie go with a big robust red—something from Southern Italy, such as a wine from Puglia or Sicily. She picks up a Primitivo, which has a fruitiness that complements the saltiness of the cheese. Hallie chooses a Riesling, and the pairing works well. First, sip the wine to know what it tastes like; then, have a bite of cheese. Ray recommends taking the cheese out of the fridge an hour before serving. Leave white wine out minutes before drinking; as for red, put it in the fridge for 30 minutes before serving. Ray explains that when red wines are right Cheese and Wine room temperature or a little warm, they Cheese and Wine smell a little bit more alcoholic. You ideally want your red wine a few degrees below room temperature, so they taste more refreshing. By Bridget Hallinan July 01, Save FB Tweet ellipsis More. Close Share options. Close Close Login. All rights reserved. Cheese and Wine View image. The Wine and Cheese Place STL: Wine Store, Liquor Store, Craft Beer, Curbside Pickup As with any wine and Cheese and Wine pairingthere are a number of considerations, such as texture, acidity, fat and tannin. Wine and cheese pairing possibilities are endless. To simplify the strategy, cheeses can be divided into six categories. Fresh: Soft and rindless, these can be made with cow, goat or sheep milk. Bloomy: These are named for the bloom of white mold on the outside. They tend to be the richest and creamiest type of cheese, with a soft, spreadable texture. The rind is edible, and it has a stronger, funkier flavor than the interior. Washed Rind: A bath in brine, beer or wine produces a distinct orange rind. They tend to be creamy and fairly mild in flavor. Many are excellent to melt and perfect to slice. Some cheeses like Gouda are semi-soft in younger styles, while when aged, their texture turns hard. Hard: The product of aging, these are quite firm and break into crumbles or shards. They tend to have nutty and complex savory notes. Some are fairly pungent and salty. Blue: Veins of blue mold run through these. They can be soft and creamy, or semi-soft and crumbly. Some Cheese and Wine sweeter and milder, but all pack a good deal of sharpness and tang. Burrata: A mozzarella exterior Cheese and Wine way to a luscious, milky center Cheese and Wine mozzarella scraps mixed with cream. Feta: Brine-cured feta is tangy and assertive in its saltiness. Cheese and Wine should have a foundation of creamy and nutty flavors to back up its salt. All you need to know about Bloomy Cheese Getty Brie: Ultra-creamy and buttery, with hints of fresh field mushroom. Camembert: Very creamy, but with more concentrated earthy flavors and pungency with age. All you need to know about Washed Rind Cheese Getty Fontina: Rules dictate when cows can be milked for this cheese, which ensures enough creaminess to balance its funk. This provides a grassy, herbal tinge that complements its richness. Taleggio: One of the milder washed-rind cheeses. It has a dense, sticky texture, gentle yeast and grassy notes. Gouda: This offers mild, nutty flavors with a bit of tang, along with Cheese and Wine rich, dense texture. Havarti: Creamy and buttery, it gets sharper and earthier with Cheese and Wine bit of age. It gets crumbly, sharper and salty with age. Double Gloucester: Colored orange by annatto seeds, this has apricot and grass notes. Parmesan: This gets better with age, as its grassy, nutty and salty flavors intensify. Pecorino: Made from sheep milk, this has pronounced gamy flavors and tang, balanced by brown butter notes. Danish Blue: Semi-soft and with a good deal of creaminess, this is one of the more pungent options. It delivers a sharp funk from beginning to end. Gorgonzola: Depending on age, this can be semi-soft or firm and crumbly.
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