The Wine and Cheese Thread

Laurie said:
Forget the Canuck wine.

Canucj cheese now! Black Diamond from Ontario, probably the best cheddar in the world!

With an Eiswein from the Mosel, preferably drunk in the vineyard from which it came!
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For sure, our Ontario Black Diamond cheese is very delicious and a favorite of mine, especially with some Australian Pinot Grigio or Riesling.

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I shall endeavour to experiment with both cheese and wine to find the perfect balance needed for inebriation, I mean healthful living! Lol. I admit to suffering from a chronic, probably terminal case of cheeseitis. It runs, (no pun possible here,) in my family. Grooooaaannn! Lol.
 
I prefer not to keep those more delicate textured cheeses at home; I wouldn't be able to stop at one scoop. I do love the hard cheeses as well, they do seem to last longer at home, but their all pretty good, at home I'm more for the colby jacks, cheddars and feta or blue cheeses on salads. I know the ones picture are more what will be served for pairing with wines and that's best where I should leave those cheeses because their textures are so soft and just melt on the tongue.

I'm starting to talk myself into attending the next wine tasting just to have at the cheeses. There's a great cheese section at my supermarket, I might have to stop in just for a whiff this week and samples and maybe a very tiny purchase. Cheese glorious cheese. Now only if it were lactose free.
 
AprilT said:
I'll never forget my first attempt at eating brie, an embarrassing moment for sure, but oh such a delicious cheese.
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Brie is my favourite....with pepper Jatz and a glass or two of Sav blanc. Heaven! In winter Baked Brie with a glass of Hunter Valley Cab Shiraz....or Merlot.

What is your embarrassing story with Brie?
 
mitchezz said:
Brie is my favourite....with pepper Jatz and a glass or two of Sav blanc. Heaven! In winter Baked Brie with a glass of Hunter Valley Cab Shiraz....or Merlot.

What is your embarrassing story with Brie?
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My embarrassing moment was I was trying to cut the outer coating thinking it was part of the good eating, I played it off, this was a long time ago when I was visiting a friend and went to cut into it. We had a good laugh, I might have even managed to cut of a piece and try to bite into it, memory is a bit foggy, I just am trying to forget. But I get a chuckle and a cringe remembering it. It really is one of my favorites though and the first I reach for to spread on a cracker or the small bread pieces.

I'm sure it won't be my last embarrassing moment, I is what I is.

PS, it wasn't just the friend and myself present when I tried to cut the cheese. :D
 
There is one cheese I'm not too fond of and that is goat cheese or maybe it's just some goat cheese but this was at a French restaurant and when I bit into it it tasted like a barnyard would...I had to discreetly spit it I to my napkin, it was so bad.
 
Cookie said:
http://www.wikihow.com/Eat-Brie

The rind of the brie cheese is meant to be eaten, and I always do, it tastes good to me. Above is a site that gives some good eating/serving suggestions. No need to be embarrassed April, you were doing it right.
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well what do ya know, there are various textures and degrees of maturity, so, could that have factored in with most of types served here at the parties I've attended or where I've purchased in the past. I know the coatings can be different. I'm going to take a look at the link you provided.
 
Now I'm really wanting some brie and wine...darn it anyway, and not a morsel of cheese or drop of wine in the house!
 
Dame Warrigal said:
Yep, eat the rind but not the paper wrapper.
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Ha, ha, ha, ha. Seems most the people I know, didn't let the cheese sit at room temperature long enough, because you needed an electric knife to cut through those brie they sat out on the table. And stupid me has been following suit just assuming it was ok and following suit. I seen on the net some people even set in the microwave for a few seconds when in a rush just to let the coating get a smoother texture.

Cookie, I really wasn't doubting you, I was curiously inquiring about the different types and if that made a difference. I've learned something new about one of my favorite soft cheeses.

Oh and people are harsh on these websites I visited where they were discussing the matter. Cracked me up. They were even banting the F word back and forth over cutting the cheese. Also someone said you don't deserve the cheese if you don't eat the coating, something to that effect. LOL.

Well as someone said, more cheese for me. :D

I agree with you on the I'm really wanting some brie now. REALLY! Like right now, but it will have to wait till tomorrow, it's after 10pm here. :(
 
AprilT said:
My embarrassing moment was I was trying to cut the outer coating thinking it was part of the good eating, I played it off, this was a long time ago when I was visiting a friend and went to cut into it. We had a good laugh, I might have even managed to cut of a piece and try to bite into it, memory is a bit foggy, I just am trying to forget. But I get a chuckle and a cringe remembering it. It really is one of my favorites though and the first I reach for to spread on a cracker or the small bread pieces.

I'm sure it won't be my last embarrassing moment, I is what I is.

PS, it wasn't just the friend and myself present when I tried to cut the cheese. :D
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Are we talking the white rind? I always eat that.......didn't know you weren't supposed to :confused:
 
mitchezz said:
PHEW!!.......thanks Dame W.
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You had it right, seems I was doing it right the first time till I let some uncouth folks turn me into an uncouth folk. LOL! I should have known better, but, hey, I can't be perfect at everything. :D:turnaround::nose-pick:I didn't exactly grow up eating brie, it came a bit late to my table.

I'm going to pick some up at the market in the morning and I'll let you all know what I think of that hard rind. I do have an electric knife just in case. :D

Now it's way past my bed time, talk with you all much later.
 
Just leave it out of the fridge so that it comes up to room temperature.
If you enjoy brie, you might also like camembert.

If you ever see the label King Island on cheeses make sure you try it.
King Island is a windswept island in Bass Strait (between Tasmania and mainland Australia) and its cheeses are wonderful.
 
AprilT said:
You had it right, seems I was doing it right the first time till I let some uncouth folks turn me into an uncouth folk. LOL! I should have known better, but, hey, I can't be perfect at everything. :D:turnaround::nose-pick:I didn't exactly grow up eating brie, it came a bit late to my table.

I'm going to pick some up at the market in the morning and I'll let you all know what I think of that hard rind. I do have an electric knife just in case. :D

Now it's way past my bed time, talk with you all much later.
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Always trust your inner voice April.
 
Dame Warrigal said:
Just leave it out of the fridge so that it comes up to room temperature.
If you enjoy brie, you might also like camembert.

If you ever see the label King Island on cheeses make sure you try it.
King Island is a windswept island in Bass Strait (between Tasmania and mainland Australia) and its cheeses are wonderful.
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You're wrong DW.....the cheeses are not just wonderful they are the best. I've heard their beef is the best as well....makes sense.....best cows give the best milk which makes the best cheese.
 

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