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Cheese & Wine
Red wine is the perfect partner to cheese.
White wine can also be paired with 70% of French cheeses;
a dry white or even a sweet white wine.
Keep it simple - an oft made mistake is to serve too big
a cheeseboard. You're better off serving one perfect
cheese with a good wine than four or five varieties of
cheese.
Blue Cheese
One of the great wine-cheese partnerships is
Roquefort and Sauternes. The combination of honeyed
sweetness and salty tang is perfect, but you can swap the
Roquefort for any similar blue cheese and replace the
Sauternes with a moelleux wine from the Loire, Bergerac
or Jurançon.
Soft Cheese
Soft cheeses such as Brie, Neufchâtel and
Camembert can be accompanied by a light, fruity red like
a Beaujolais or Loire (Saumur or Touraine). Soft cheeses
also go well with soft, medium-bodied reds like Languedoc
or Vins de Pays d'Oc.
Cheeses with a natural rind such as Crottin de Chavignol
go well with dry and fruity whites like Alsace, Anjou,
Sancerre, and Pouilly-Fuissé and with rosés like Côtes
du Rhône or Rosé d'Anjou.
Semi Hard Cheese
Another great wine-cheese partnership is Cantal
or Raclette with dry whites like Mâcon Blanc, Jura or
Savoie Wine or dry rosés like Rosé de Provence or light
reds like Beaujolais.
Goat's Cheese
Arguably one of the best wine-cheese
combinations is fresh goat's cheese paired with wines
made with the Sauvignon Blanc grape variety - a great
choice for those fashionable goat's cheese and chargilled
vegetable dishes you find in smart restaurants. You could
also try a Chardonnay from South Burgundy.
Above all - enjoy your choice of cheese and wine!
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Gourmet Cheese and Wine, Wine and Cheese
for every occasion
A Distinctive Gift
For the holidays, our fabulous Cheese of
the Month and Tea of the Month plans have become popular
gifts. You may also choose from a selection of
international gift baskets filled with delightful gourmet
foods from Britain, France and Italy. igourmet's
exclusive exotic wood cheese boards, great gifts all by
themselves, also come pre-packaged with some of our
favorite products. In addition, certain items at
igourmet, such as a case of Italian Olio Carli extra
virgin olive oil or a full wheel of English Mature Blue
Stilton, make a great gift on their own.   includes a
personalized note free of charge with any gift purchase
Delicious,nutritious, a great source
of calcium, and hard to get enough of. With its many
tasty benefits, cheese plays a healthy role in your
diet and lifestyle. Even if you’re lactose
intolerant, you can incorporate cheese into your
meals and still feel great. So, do something good for
yourself – have some cheese -- and read more about why cheese is a basic
building block for good nutrition.
 
Hickory Farms Beef 'N Cheese
A Taste of Spain
Manchego
Spain's most famous cheese, Manchego is made from
100%
sheep's milk and has a zesty and exuberant flavor
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Mahon
Produced on the Mediterranean island of Menorca,
Mahon has a bold, magnificent flavor that could
never be called mild.
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Cabrales
This Spanish blue cheese is made from a blend of
cow's, sheep's, and goat's milk and has a very
intese flavor.
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What
kind of cheese person are you? Let the Cheese
Profiler give you the low down on why you crave
the cheeses you do. Take the quiz
Entertaining Assortments at iGourmet.com
 .
Send Prime Wine Fast - Highly Recommended
Any
season is appropriate for a cheese and wine party,
particularly at this time of year where the need for
a fast yet festive food and wine pairing is in order.
But which cheese to serve with which wine?
  .  
view wine cheese and fruit
pairing suggestions
as well as recipes.
 
Find more gourmet cheese recipe's
here
http://www.ilovecheese.com/recipes.asp
Servings:
2 quarts
Ingredient's:
2 cups half-and-half
2 cups milk
fresh white ground pepper
1/2 vanilla bean, split lengthwise
9 egg yolks
1 1/3 cups sugar
2 cups (16 ounces) grated Wisconsin
Aged Cheddar Cheese
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Directions:
Heat the half-and-half, milk, white ground pepper
and vanilla bean in a saucepan over medium heat
to a boil, stirring occasionally to make sure the
mixture doesn't burn or stick to the bottom of
the pan. Turn off the heat and let cool 10
minutes to infuse the flavors. Whisk the egg
yolks and sugar together in a bowl. In a thin
stream, whisk half of the hot milk/cream mixture
into the egg yolk mixture. Then pour the
remaining half in and whisk well. Pour the
mixture back into the saucepan.
Cook over medium heat, stirring constantly with a
wooden spoon. At 160 degrees, the mixture will
give off a puff of steam. When the mixture
reaches 180 degrees it will be thickened and
creamy, like eggnog. Test it by dipping a wooden
spoon into the mixture. Run your finger down the
back of the spoon. If the stripe remains clear,
the mixture is ready; if the edges blur, the
mixture is not quite thick enough yet.
When the mixture is ready, quickly remove it from
the heat. Pour it through a fine sieve into a
bowl. Stir in the grated cheese and whisk to
melt.
Rest the bottom of the bowl in an ice bath. Let
the mixture cool for 2 hours, stirring
occasionally. Then freeze according to the
directions of your ice cream machine. Courtesy
of chef Gale Gand and cheesemaker Joe Widmer
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