Can anyone recommend the best kind of cheese to go with wine?

Question

Or any other appetizers or food for that matter! I love full bodied dry wines...especially italian! I am a novice just looking to fully enjoy my new discovery! Thanks so much :)

Answer 1

The first answerer said "Depends on the wine." That is a true answer, so I must guess that the person got a thumbs down because of the lack of depth to the answer. I hope that was why.

The link below is an excellent guide to get you started:

http://www.gourmetsleuth.com/cpairing.ht...

You also need to get this book:

http://www.amazon.com/What-Drink-You-Eat...

Try these links for great info on basic pairings:

http://www.artisanalcheese.com/departmen...

http://www.artisanalcheese.com/departmen...

http://www.artisanalcheese.com/departmen...

My favorite pairing is Manchego- aged at least 12 months (Spanish sheep's milk cheese/my favorite cheese) with a Spanish Rioja Riserva. If you want to splurge, go for the classic: French Roquefort (French sheep's milk bleu cheese) and a Sauternes (sweet French dessert wine from Bordeaux). If you don't like blue cheese it's probably because you tried Kraft's version. Try a real bleu cheese and you'll never be the same. A good Manchego will be almost hard. It will not be very pliable with finger pressure. If it is semi-hard or soft, pass on it.

http://en.wikipedia.org/wiki/Manchego_ch...

http://en.wikipedia.org/wiki/Roquefort

Answer 2

Depends on the wine

Depends on the cheese

generally speaking, soft cheeses with whites

Hard or sharp cheeses with reds

But then you have to tinker, as a sharp chedder may go well with a cabernet, but not so with a merlot

Answer 3

depends on the wine

Answer 4

I always like a nice smoky cheddar with bread or crackers. Most supermarkets or deli will sell a tasting pack or something similar that has a range of different cheeses to try.  

Answer 5

Oaxaca cheese (a white cheese made bands but wrapped into a ball shape) it tastes really good,or danish blue cheese,of course,if you can handle the first sing of stinky breath

Answer 6

Characteristics to complement (both alike) include acidity , spiciness, and sharp, crisp tastes.  This means that sourish cheese (not really sour cheese, mind you, that would be kind of nasty) should go with sour or acidic wines, spicy cheese should go with spicy wines, and 'sharp' cheeses, such as sharp provolone or sharp cheddar, should go with highly tannic wines (the ones that have bite).

On the other hand, you should contrast soft, sweet cheese with dry wine, and sweet wine with hard, non-sweet cheese.  You can also contrast herby cheeses with full-bodied wines.

But above all, mix the cheese you like with the wine you like.  That, more than anything, is the recipe for a good time.

Answer 7

For red wines: Manchego. It's a bit hard to find, but it's incredible with big reds. If you can't find it, or if you're a Merlot fan, I'd go with Gouda.

For fruity red wines: Brie. Any Cab will go great with Brie (or any other really creamy cheese)

For white wines: Swiss with Reislings, cheddar or sharper swiss with Chardonnay.

Answer 8

With white wine,try Camembert or Brie,and if you like it-Caviar.

With red wine, Blue cheese,Stilton, something bitey.Try a few different cheeses,and see what you like.