The Wine and Cheese thread

[Brazil]

As we have seen recently, it appears that people like talking about their favorite cheese. There is a beer thread so why not a cheese one ?

I declare myself as I'm THE specialist about cheese like Avante declared himself being THE specialist on weight lifting, track field records, music and soldier life during a war.

Now as we are all living in a free world and board, you all are allowed to derail this thread at anytime to speak about whatever you want, I promise I won't be mad. Xmas is welcome here to talk about Kyle Anderson and the Spurs, chump can talk about D league, Blake can talk about divorce, Mouse can talk about alternative design, Avante can go ahead with the top 50 musician born and raised in Texas, Mystix can threaten people to break their nose or take legal actions against owners of this site....

[leemajors]

My lady is a cheesemonger and gets 50% off shop prices, it's pretty badass. Plus if anything passes the sell by date in the walk in there is a good chance it will be in my fridge the next day :lol

[Brazil]

Here is my top 10 of the French type of cheese:

1. L'epoisses (see the Kyle Anderson thread)
2. Le Beaufort (great cheese for savoyarde fondue in particular)
3. Le Camembert (of course)
4. Le Roquefort (my favorite is the brand papillon.... delicious)
5. Le Rocamadour (goat cheese absolutely divine... best is hot served with a nice salad with nuts)
6. Le Saint Nectaire (strong and smelly cheese)
7. Le Maroilles (speciality of North of France)
8. Le Comte (unavoidable)
9. La Fourme d'Ambert (just the name is awesome)
10. Le Pont l'Eveque (another French classic)

[Brazil]

My lady is a cheesemonger and gets 50% off shop prices, it's pretty badass. Plus if anything passes the sell by date in the walk in there is a good chance it will be in my fridge the next day :lol

:lol you have a great lady tbh :tu

[Proxy]

babybel :lol

[Brazil]

babybel :lol

:lol this is bad son

you just mentioned the worst one

well you also the vache qui rit

http://fr.openfoodfacts.org/images/products/307/780/591/591/front.3.400.jpg

[baseline bum]

I do not get the love for expensive stinky cheese at all. Now queso fresco I could eat all fucking day.

[Blizzardwizard]

http://blog.timesunion.com/savings/files/2014/01/babybel.jpg
http://static.produits-laitiers.com/wp-content/uploads/2004/06/mini-babybel-1.jpg

[Proxy]

:lol this is bad son

you just mentioned the worst one

well you also the vache qui rit

http://fr.openfoodfacts.org/images/products/307/780/591/591/front.3.400.jpg

ah yeah, that's the cheese I pair with my yellow tail moscato. Only for super fancy nights though :lol

[Brazil]

I do not get the love for expensive stinky cheese at all. Now queso fresco I could eat all fucking day.

:lol that's a cultural stuff

To appreciate these stinky cheese you need to be born and raised in Europe or being open minded and very curious about food and gastronomy.

nothing wrong btw with queso fresco, I do like some queso fresco. After a while in US I even get used to Chedar... Wisonsin has some awesome cheese for instance

[Brazil]

ah yeah, that's the cheese I pair with my yellow tail moscato. Only for super fancy nights though :lol

:lol

funny part is that vache qui rit is the French cheese most exported in the world and in the US in particular. Late nineties or something it was trendy to eat vache qui rit in US, a pasteurized cheese with low carb, quite healthy but taste is meh

[leemajors]

comte is delicious

[Brazil]

comte is delicious


http://memecrunch.com/meme/3AFLN/my-nigga/image.jpg?w=600&c=1

[Leetonidas]

MERICAN cheese son. Can't you taste the freedom??

[Brazil]

MERICAN cheese son. Can't you taste the freedom??

I was surprised by Wisconsin cheese tbh

I remember tasting a Fontina from there absolutely delicious.... and yeah you can feel freedom

[Brazil]

Saying that French cheese >> Murica tbh fwiw

[leemajors]

Saying that French cheese >> Murica tbh fwiw

Here are the top 3 cheeses from the ACS (American Cheese Society) for 2014 (using Murray's site since they have everything) :

#1 http://www.murrayscheese.com/spring-brook-tarentaise-aged.html

#2 https://www.pointreyescheese.com/point-reyes-bay-blue

#3 - Tie
http://culturecheesemag.com/cheese-library/eden
Oakdale Aged Gouda

[DJR210]

I honestly feel that Kyle Anderson will be a great addition to the Spurs. Give him some time to learn the system, and he should be able to help fill the void when Manu retires.

[Brazil]

I honestly feel that Kyle Anderson will be a great addition to the Spurs. Give him some time to learn the system, and he should be able to help fill the void when Manu retires.

He is becoming severly underated... he did not play a game and yet that people are starting to say he is the new Manu...

[gnsf0946]

GOAT goat cheese?

[Brazil]

GOAT goat cheese?

Depends if you go the "melted one" or what we call in France "Pate Dure"

For the melted one I'd go with the rocamadour:

http://www.quiveutdufromage.com/data/fromage/rocamadour-220x220.png

or the pate dure Ossau Iraty

http://www.pressealpesmaritimes.com/wp-content/uploads/2014/05/Affiche-Ossau-Iraty-B%C3%A9arn-Pays-Basque.jpg

best brand being Agour imo

[The Gemini Method]

Awesome thread--I don't know very much about wine and I would like to see what the board sommeliers recommend and the cheesehead as well...

[xmas1997]

:lol that's a cultural stuff

To appreciate these stinky cheese you need to be born and raised in Europe or being open minded and very curious about food and gastronomy.

nothing wrong btw with queso fresco, I do like some queso fresco. After a while in US I even get used to Chedar... Wisonsin has some awesome cheese for instance

Stinky cheese, while having a rank smell, has super excellent flavor and really tastes great with a good wine some good summer sausage and on a trisket cracker.

Makes a great substitute dinner when you aren't very hungry.

My fave is limburger, stinks like hell but is oh so delicious.

A great red wine from France only sold during the Holiday Season is "beaujolais nouveau" of almost any brand name, but it has to be drunk within about three months of buying otherwise it is only good for salad dressing as it will turn to vinegar.

[mrsmaalox]

Yes these are great opinions to consider----I was up waaay late researching some of the stuff you guys talked about in that fantastic Anderson thread. What about beer/cheese combos? And chocolate/wine pairings? I can't drink wine anymore but sometimes I get a mad craving for some strong chocolate, like I've had at wine pairing parties, and wish I had paid more attention to it. I would risk a sip or 2 of wine for a nibble of chocolate :eyebrows

[it's me]

My favorite wine types;

Reds--- Cabernet Sauvignon and Malbec, ocationaly a Pinot Noir.
Whites ---Chardonnay, Moscato and Pinot grigio.

[Brazil]

Yes these are great opinions to consider----I was up waaay late researching some of the stuff you guys talked about in that fantastic Anderson thread. What about beer/cheese combos? And chocolate/wine pairings? I can't drink wine anymore but sometimes I get a mad craving for some strong chocolate, like I've had at wine pairing parties, and wish I had paid more attention to it. I would risk a sip or 2 of wine for a nibble of chocolate :eyebrows

Wine and chocolate are great combination

Key point here is the quality of the chocolate, you need a pure chocolate at least 50%, from 70% chocolate is more used on desert but some people like eating it too.

For me best pairing is red wine, a strong one preferably like Cahors to use a French reference or if you go South America a Carmenere (some wine from Chile are great). All in all I like a wine with a touch of spice with chocolate

[DisAsTerBot]

dark chocolate with sea salt and a nice pinot noir

[it's me]

dark chocolate with sea salt and a nice pinot noir

This nigga knows.

[xmas1997]

Of the local U.S. reds I really like Merlot, or Pinot Noir. The Red Zinfandels are a little too bitter for my taste, while if you like a sweet pink wine then you can't ever go wrong with Beringers White Zinfandel from California.

And I love chardonnay, a dry white wine, and one I particularly like is Lindemans Bin 65 from Australia.

A great red wine from France only sold during the Holiday Season is "beaujolais nouveau" of almost any brand name, but it has to be drunk within about three months of buying otherwise it is only good for salad dressing as it will turn to vinegar.

The great thing about wine and cheese is that with each sip of wine, it wipes the palette clean of your last taste of cheese so that each new bite of cheese tastes like the first one all over again, the palette never gets dull.

By the way, do not discount how good Texas wines are, they recently won most wine categories in the latest wine contests nationwide.

[Brazil]

Awesome thread--I don't know very much about wine and I would like to see what the board sommeliers recommend and the cheesehead as well...

Difficult topic but let me talk about the greateast in France.

From Bordeaux you have the famous wine of the 1855 selection. You cannot wrong here, these are the top of the top.

The 5 1er crus (First Growths):

Chateau Lafite from Pauillac
Chateau Latour also a Pauillac
Chateau Margaux from Margaux
Chateau Haut Brion from Pessac it's what we call a grave
Then Chateau Mouton, the famous Mouton Rotshild again a Pauillac

On that you can add the king of French wine

Chateau Yquem from Sauternes (drink a glass of Yquem and die)... one of the most expensive wine in the world


Then you have Bourgogne, they have some of the finest wine in the world:

Romanee Conti
Clos de Vougeot
Corton

and in white you have the great Puligny Montrachet, Chablis, Corton Charlemagne

[xmas1997]

Difficult topic but let me talk about the greateast in France.

From Bordeaux you have the famous wine of the 1855 selection. You cannot wrong here, these are the top of the top.

The 5 1er crus (First Growths):

Chateau Lafite from Pauillac
Chateau Latour also a Pauillac
Chateau Margaux from Margaux
Chateau Haut Brion from Pessac it's what we call a grave
Then Chateau Mouton, the famous Mouton Rotshild again a Pauillac

On that you can add the king of French wine

Chateau Yquem from Sauternes (drink a glass of Yquem and die)... one of the most expensive wine in the world


Then you have Bourgogne, they have some of the finest wine in the world:

Romanee Conti
Clos de Vougeot
Corton

and in white you have the great Puligny Montrachet, Chablis, Corton Charlemagne


I have tried Clos de Vougeot, excellent wine.
Do you get any of the beaujolais nouveaus when they are sold here seasonally?

[Brazil]

Of the local U.S. reds I really like Merlot, or Pinot Noir. The Red Zinfandels are a little too bitter for my taste, while if you like a sweet pink wine then you can't ever go wrong with Beringers White Zinfandel from California.

And I love chardonnay, a dry white wine, and one I particularly like is Lindemans Bin 65 from Australia.

A great red wine from France only sold during the Holiday Season is "beaujolais nouveau" of almost any brand name, but it has to be drunk within about three months of buying otherwise it is only good for salad dressing as it will turn to vinegar.

The great thing about wine and cheese is that with each sip of wine, it wipes the palette clean of your last taste of cheese so that each new bite of cheese tastes like the first one all over again, the palette never gets dull.

By the way, do not discount how good Texas wines are, they recently won most wine categories in the latest wine contests nationwide.

I also like a lot some clean chardonnay for aperitive. Great combination between dryness but with a taste of fruit.

It is extremely difficult to find some reasonably good Beaujolais... Beaujolais is all about marketing and sales. Typically you use so so grapes that you cannot work a lot with and you create indeed a young wine very straight very raw. Perfect to have a good headache :lol

[Brazil]

I have tried Clos de Vougeot, excellent wine.
Do you get any of the beaujolais nouveaus when they are sold here seasonally?

Damn grats for the Clos de Vougeot ! very pricy wine but worth every cent you spend on it.

As I explained in my previous post, I usually try to stay away from Beaujolais :lol especially Beaujolais you find abroad.... you have some gems in Beaujolais but vast majority is too raw and low quality. This does not prevent me from having a party to celebrate the arrival of the Beaujolais nouveau with "charcuterie" and cheese every year.

[xmas1997]

I also like a lot some clean chardonnay for aperitive. Great combination between dryness but with a taste of fruit.

It is extremely difficult to find some reasonably good Beaujolais... Beaujolais is all about marketing and sales. Typically you use so so grapes that you cannot work a lot with and you create indeed a young wine very straight very raw. Perfect to have a good headache :lol

Yes, if you drink too much, for sure. I always share mine and usually with the holiday meals, one or two glasses at the most. It makes a great inexpensive gift to take with you too when you are invited to someone else's house for dinner and you don't want to show up empty handed. By the way, they have been getting better and better each year.
Now if I had Pop's budget, it would be a different story. :lol

[Brazil]

Because I'm living in South America for so long I learned to appreciate a lot Chileneans and Argentinean wines. They have some good stuff.

My favorite house is Rutiny especiall in Malbec.... divine

I confess I'm not that good in American wines, I know California has made tremendous progress over the years. I have been surprised by the quality of some of the ones I tasted like Corison Kronos, Dalla Valle or Quintessa... They have nothing to envy to some great French castles.

[Brazil]

Yes, if you drink too much, for sure. I always share mine and usually with the holiday meals, one or two glasses at the most. It makes a great inexpensive gift to take with you too when you are invited to someone else's house for dinner and you don't want to show up empty handed. By the way, they have been getting better and better each year.
Now if I had Pop's budget, it would be a different story. :lol

Pop is crazy about wine... Parker described some of his bottles in one of his show and it's trully impressive... I remember him having for instance a Chateau Yquem 1964 grand millesime, that's a 2 K USD bottle.

That's Pop who taught Parker a French appreciating wine :lol

[xmas1997]

Because I'm living in South America for so long I learned to appreciate a lot Chileneans and Argentinean wines. They have some good stuff.

My favorite house is Rutiny especiall in Malbec.... divine

I confess I'm not that good in American wines, I know California has made tremendous progress over the years. I have been surprised by the quality of some of the ones I tasted like Corison Kronos, Dalla Valle or Quintessa... They have nothing to envy to some great French castles.

Dude you owe it yourself to try not only the Napa Valley wines which have been kicking Frances butt for years, but also the up and coming Texas wines which have been lately kicking Californias butt.

I don't know much about Argentinean wines but from Chili have you tried VIÑA VIK at Millahue?

[JudynTX]

My favorite wine types;

Reds--- Cabernet Sauvignon and Malbec, ocationaly a Pinot Noir.
Whites ---Chardonnay, Moscato and Pinot grigio.

I've noticed more and more men drinking Moscato. You do know it's like drinking a sugary drink right? :lol

[it's me]

I've noticed more and more men drinking Moscato. You do know it's like drinking a sugary drink right? :lol

Your are right, but I like the taste....my wife loves it and maybe that's why I got to drink it a lot :lol I really like it with salmon and desserts.

[Brazil]

Dude you owe it yourself to try not only the Napa Valley wines which have been kicking Frances butt for years, but also the up and coming Texas wines which have been lately kicking Californias butt.

I don't know much about Argentinean wines but from Chili have you tried VIÑA VIK at Millahue?

I do agree on Californian wines kicking butt but untill we can see a californian wine of 40 y/o with his quality being intact and improved, gap with "great" french like Haut Brion is still important. Take a Yquem 1847 that's one of the most procured bottle in the world and those who tasted it evaluate his quality as off the chart. We are not there yet with California.

Texas has all climatic condition to produce some great wine so I'm not surprised to hear they are growing.

I will try the Chilean you mentioned

[Brazil]

Your are right, but I like the taste....my wife loves it and maybe that's why I got to drink it a lot :lol I really like it with salmon and desserts.

:lol Moscato is girly but awesome... I'm a fan too

[The Gemini Method]

Difficult topic but let me talk about the greateast in France.

From Bordeaux you have the famous wine of the 1855 selection. You cannot wrong here, these are the top of the top.

The 5 1er crus (First Growths):

Chateau Lafite from Pauillac
Chateau Latour also a Pauillac
Chateau Margaux from Margaux
Chateau Haut Brion from Pessac it's what we call a grave
Then Chateau Mouton, the famous Mouton Rotshild again a Pauillac

On that you can add the king of French wine

Chateau Yquem from Sauternes (drink a glass of Yquem and die)... one of the most expensive wine in the world


Then you have Bourgogne, they have some of the finest wine in the world:

Romanee Conti
Clos de Vougeot
Corton

and in white you have the great Puligny Montrachet, Chablis, Corton Charlemagne

Great knowledge--I think, though, I'll start small first before trying the good good. I also have to be careful as the sulfates in wine sometimes trigger my migraines. But I've always wanted to get on par with some of the wine drinkers at my work and my lady's friends who all seem to have the knowledge. Thumbs up, Brazzy.

[xmas1997]

:lol Moscato is girly but awesome... I'm a fan too

Never tried it, I think it might be a bit too sweet for me.

I have tried some great sweet German wines though that just barely hint of sweetness, tartness, and fruitiness such as a good Auslese being barely sweet, and Spatlese being dryer, whereas a Riesling is sweetly rounded and very fruity IMHO.

To me they are more "dessert" wines the sweeter they get.

[Brazil]

Great knowledge--I think, though, I'll start small first before trying the good good. I also have to be careful as the sulfates in wine sometimes trigger my migraines. But I've always wanted to get on par with some of the wine drinkers at my work and my lady's friends who all seem to have the knowledge. Thumbs up, Brazzy.

Yw

No need indeed to start by the wines I described. If you have some pals who like that that's awesome way to get started.

A fun stuff to do is a blind taste, everybody picks a bottle around a theme like pinot or chardonnay. You blind taste them just on the "I like it from 1 to 5" and establish a ranking then you compare with price or reputation... you will be surprised. It's a good way to share experience on a tasting.

[The Gemini Method]

Yw

No need indeed to start by the wines I described. If you have some pals who like that that's awesome way to get started.

A fun stuff to do is a blind taste, everybody picks a bottle around a theme like pinot or chardonnay. You blind taste them just on the "I like it from 1 to 5" and establish a ranking then you compare with price or reputation... you will be surprised. It's a good way to share experience on a tasting.

We do that with craft beer--didn't give it much thought to doing it with wine. However, I think that'll be what my friends, girlfriend, and I do from now on. Thanks for the recommendation.

[Brazil]

Never tried it, I think it might be a bit too sweet for me.

I have tried some great sweet German wines though that just barely hint of sweetness, tartness, and fruitiness.

To me they are more "dessert" wines the sweeter they get.

Germans white are great tbh

Try the "vendage tardive" = late harvest... heaven tbh

you know your shit about wines props tbh :tu

[Brazil]

We do that with craft beer--didn't give it much thought to doing it with wine. However, I think that'll be what my friends, girlfriend, and I do from now on. Thanks for the recommendation.

you will enjoy it

it's fun also with whysky, you pick a region or a country (Ireland, Scotland) a type (Bourbon etc...) and you do the same blind tasting from 1 to 5

[xmas1997]

Germans white are great tbh

Try the "vendage tardive" = late harvest... heaven tbh

you know your shit about wines props tbh :tu

My last stint in college just before graduating I managed a Dons & Bens liquor store for extra money and wines were my specialty.
I even sold a few bottles to former Spur Dennis Rodman when he played here when he came in a few times and he lived over in Castle Hills with his ex-girlfriend, the one he had before Madonna.
He was super tall and extremely "shy" which was a far cry from his on court/screen persona.

[DJR210]

He is becoming severly underated...

Yes. Eerily similiar to Muenster cheese.

[xmas1997]

you will enjoy it

it's fun also with whysky, you pick a region or a country (Ireland, Scotland) a type (Bourbon etc...) and you do the same blind tasting from 1 to 5

We did that with single malt scotches, but it got too expensive real quick.

[leemajors]

Two of my lady's faves atm :

http://www.murrayscheese.com/challerhocker.html

http://www.murrayscheese.com/vbc-coupole.html

I've had both, they are excellent, and both best at room temp after sitting out for a bit. The coupole oozes out when the rind is cut :drool

[JudynTX]

Your are right, but I like the taste....my wife loves it and maybe that's why I got to drink it a lot :lol I really like it with salmon and desserts.

Yes, it's a dessert wine. :D Now Red Moscato.......that's some good stuff. :tu

[CuckingFunt]

I like a glass of wine every now and then, but I'm not a big enough fan to take it seriously or to pay too much attention to what I'm drinking.

Cheese I love, though. My current favorite is Delice de Bourgogne. When soft, rested at room temperature. Heaven.

[Brazil]

I like a glass of wine every now and then, but I'm not a big enough fan to take it seriously or to pay too much attention to what I'm drinking.

Cheese I love, though. My current favorite is Delice de Bourgogne. When soft, rested at room temperature. Heaven.

:tu Delice de Bourgogne is good stuff

[RD2191]

Lol cheese. what a bunch of fucking faggots.

[xmas1997]

I like to fry up some quartered corn tortillas, then put on some diced tomatoes, onions, and either seranos or jalapenos with a white cheese all over the top and heat in the oven for ten minutes at 350, mmm good.

[Brazil]

I like to fry up some quartered corn tortillas, then put on some diced tomatoes, onions, and either seranos or jalapenos with a white cheese all over the top and heat in the oven for ten minutes at 350, mmm good.

sounds like a plan tbh

[xmas1997]

sounds like a plan tbh

You won't be sorry you did.

[baseline bum]

I like to fry up some quartered corn tortillas, then put on some diced tomatoes, onions, and either seranos or jalapenos with a white cheese all over the top and heat in the oven for ten minutes at 350, mmm good.

I like queso fresco in a salad with onion, tomato, olive oil, and nopales.

[xmas1997]

I like queso fresco in a salad with onion, tomato, olive oil, and nopales.

All sounds good, but I would substitute avocado for the nopales, I'm not much for cactus.

[baseline bum]

All sounds good, but I would substitute avocado for the nopales, I'm not much for cactus.

The nopales are the main ingredient of the salad man. They're awesome if you just heat them in a hot frying pan and then let them cook in their goo until it all burns off. Then you're left with something like a much better tasting green bean.

Nopales are great. I like making breakfast tacos with nopales, egg, onion, tomato, and a liberal dose of chopped serrano.

As long as you cut it from the little paddles that are nice bright green it's pretty good. If you cut a really big and dry paddle it tastes fucking horrible.

[CosmicCowboy]

The nopales are the main ingredient of the salad man. They're awesome if you just heat them in a hot frying pan and then let them cook in their goo until it all burns off. Then you're left with something like a much better tasting green bean.

Nopales are great. I like making breakfast tacos with nopales, egg, onion, tomato, and a liberal dose of chopped serrano.

As long as you cut it from the little paddles that are nice bright green it's pretty good. If you cut a really big and dry paddle it tastes fucking horrible.

X2

Cut the new pads in the spring right before they make thorns.

[boutons_deux]

FDA restrictions keeping some great cheeses out of stores

http://www.latimes.com/food/dailydish/la-dd-new-fda-regulations-cheeses-20140903-story.html