Adam Balic

However, her Roquforte blew my Lanark Blue out of the water. p.s. Bought my wine in Harvey Nicks, if you are interested in trying it. You will notice that the Lanark Blue didn't get into our top cheese list. In fact, if I remember rightly, it didn't get anywhere near. I'm very boring and only buy wine I don't have to carry home: from The Wine Society and bbr.com, but will keep an eye out for the riesling/traminer combo. v

I think that a cheese/wine thing in London would be an interesting exercise, depending on what people though. Vanessa - that is a lot of cheese. Considering how I felt after eating 14 cheeses, the mind boggles at how you felt after that load. Interesting cheese though. I would like to try 'Stinking Bishop', as I enjoy stinky, wash rined cheeses.

the lustau i've had with cheese was rich/sweet. very nice, actually, but not for cheese! You forgot to add 'In my opinion'. Sounds like you had a PX, which may be to sweet for many cheeses. I dunno, these people and their sweeping generalizations about food and wine matching, without reference to the type of wine they where drinking or the type of Cheese they were referring to. Tourists.

Actually, the wine was vey good, better them my wife's (which was also an Australian botrytis sticky), as it had more acid/sugar balance. However, her Roquforte blew my Lanark Blue out of the water. p.s. Bought my wine in Harvey Nicks, if you are interested in trying it.

Oraklet - when you say "Lustau", which sheery do you mean? Lustau is a sherry producer/distributer and their products range from bone-dry flinty Finos to rich/sweet PX's.

OK, had the cheese and wine tasting on Friday. Fourteen cheese and wine combination, wine tasted blind and the identity of the cheeses un-known. Notes were taken on each wine and cheese combination, points given for best cheese, wine and wine and cheese combination. Interestingly the major conclusion for the evening was that it was very difficult to match wine and cheese, especially dry red and cheese. The cheeses were one Brie, two goats cheeses (one ash coated, one made as a Camembert style), numerous farm house cheddars (including two Isle of Mull of different ages) and three blue cheeses. The wines were one NZ Sav. Blanc, numerous dry red all clarets, except for one St. Joseph, three sweeter wines. Best cheese went to a French Farmer washed rind cows milk, brought over from Condrieu by a French chap who was at the tasting. This was matched with a 1999 St. Joseph, which was a lovely wine, but a poor match with the cheese. Best wine was a sweet Juracon, really a lovely wine. This was matched with a French cows milk, un-salty blue cheese, again the combination did not work. Best combination was a Roquefort with an Australian botrytis Semillion/Rhiesling blend (note that neither cheese or wine by themselves won any votes, but as a combination they recieved 12 out of 14 votes). Sadly, this combination was won by my wife who, as I mentioned in my first post, stole this idea from me. Damn her. I won no votes.

Sorry you got this bit wrong. You are describing a flaw of the taster, not the quality of the thing he is tasting. Unless your taster can control his parasympathetic nervous system (he can't) then he can't control whether he salivates or not. Idiot, haven't you heard of 'Plotnicki's Dog'? Famous set of experiments in which very clever middle-class dogs were taught not to salivate in response to food, no mater how it was plated up.

I have used them, they are fun. Picked a bag full of them last time I was in Chianti. If you put a toothpick through them it makes them easier to fish out at the end of cooking. Have used them in choucroute and baekhoffe (sp?), also in the ED recipe that the Prof. mentioned and for making terrines.

OK, I have now have my wine to taste with the blue cheese, 'JOSEPH RIESLING-TRAMINER SOUTH AUSTRALIA LA MAGIA, 1998'. I think that it should have enough acid and sweetness to contrast with the salty blue cheese, but I will see and report back on what I thought and also what other people thought of the combination.

Silly duffer, there is a vital ingredient missing from this thread for the 'three people arguing about the "right" way to do X' to take off.

Strangely I was speaking to two French friends of mine about cheese and wine matching and they both suggested Pineau d’Aunis as an excellent choice. Sadly, it isn't availible in Edinburgh to my knowledge.

It would seem that you putative-sister-in-law ( ) isn't lactose intolerant. Sheep/goats/cows milk have the similar amounts of lactose. She may be allergic to proteins/carbohydrates in cows milk, which are not present in Sheep milk. Here is good link to some information: Milks

Best thing to happen to Brie was Marie Harel.

Yawn, ah but this tourist would never make such a sweeping generalisation as: Brie is for tourists. Horrid generic pap for the most part. Give me Epoisses/Munster/Livarot or give me death .

My intention was to drop one of several suggested dry tannic red in favour opening up a different wine/cheese combination catorgorie. I would be interested to see how a X sweet+acid wine pairs with Blue cheese in comparison to Y Dry red tannic wine. I am guessing that some people will find that in the latter case the blue cheese will bring out a bitter/metallic flavour in the red wine. But, we will never know unless we make a comparison.

I think that there needs to be a wine that have more residual sugar then any of the wines metioned. Need not be white at all. Since we plenty of suggestions of dry reds, I would be in favour of dropping a Syrah or cabernet in favour of a Port/Banyuls etc.

FG FYI you forgot the link that has all the missing Info. that explains your pithy, mysterious, and yet, completely uninformative sentence.

Sometimes that stuff is made from processed calf stomach (tripe I guess) protein. Australia had an export of calf bits in the 1980's going to Japan for 'crabification' then from there to the USA.

i thought the idea was to ban all americans. Nah, not all Americans. It would be like a Sicilian Vespers thing. Eg. Do you like peanut butter based deserts? A: No = Welcome friend. or A: Yes = Banned.

of course ban them This site is about extremes Perhaps I should have added cheese in America as well as American cheese S How about cheesy ex-pats in America?

Added sugar or natural peanut sugar?

Could we please include a sweeter wine, nothing on this list of wines has significant amounts of residual sugar (yes, I know Spatlese blah, blah). What about a Sauternes/Port/Sherry (sweet style)/Banyuls/Australia Fortified/Maderia etc? Epoisse - you just reminded me of my "random meeting with crazy person" for the day. Sitting in bus stop, reading something, with my Lanark Blue clutched in my hand. Lady, mid-thirties comes up to me and said "Ah, I can smell that you have cheese". Me: "Yes, It's Lanark Blue, a British cheese", Her: "...." Tedious ramble about how French cheeses are far better then any other cheeses. Me:"..." Tedious small talk. At this point she suddenly leans over me and says, "You know, it's a pity that you cheese isn't 'Epoisse', as that smells naughty- like sex". Me:"!?...................?......., Oh, look my bus."

I noticed that the peanut butter in the USA tasted quite sweet, is this usual or is it just that I tried some cheap ass brand (which I can't recall). In Australia there is "Smooth", "Crunchy" and "Regular" or "Tradional". I like the latter, is like smoother then "Crunchy", but not as smooth " as Smooth", plus it has large chunks of peanut throughout.

'Specially if that Macon Village is Chardonnay. Then the labels could say "Chardonnay (Chardonnay)"...

Now you tell me! ..................