A Cheese and Wine Party
We have a number of friends who similarly enjoy "taste events". Not too long ago we got together for a cheese and wine pairing that we put together. The cheeses ranged from a mild and creamy-textured Fromage De' Pyrenees (a sheep-milk cheese from the Pyrenees region of France) to a French Chevre (a mild goat cheese with an almost yogurt-like tang to it), aged and nutty Garrotxa (an aged sheep-milk cheese from the Spanish side of the Pyrenees), Jarlsberg (a long time favorite of mine) and Farmhouse aged-Cheddar (from England). On the robust end of this cheese spectrum was French Morbier, Italian mountain-style Gorgonzola (an absolutely delicious wedge) and fresh, ripe French Camembert (which by the way was the best I have ever had. The wheel was soft and flexible and the cheese, while always a bit too robust for my palate, was good and "goo-ey").
A successful wine pairing was impossible for one bottle to accomplish,so I chose two. We began with a fruity French Bordeaux and finished with a memorable Spanish Rioja. I discovered Rioja and other Spanish Reds a number of years ago. I find them able to "stand-up" quite well to spicy and flavorful meals.
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