Which cheeses w/red wine(s)?

[Jeff Grossman]

originally posted by Karen Goetz:
...its structure sags gently near the outer perimeter against its crust of cinders...

Selles-sur-Cher

Saint-Maure de Touraine (a log-shaped chevre)

Usually has a straw down the center of it.

...And there are certainly chevres from this continent which are lovely and would make good partners with Loire cab francs.

My lastest find is Lazy Lady "Bonaparte", an excellent New World valencay.

--
And, I know everyone knows but things are always better when explained: crottin de chavignol is a goat's milk cheese but if you buy something simply labeled "crottin" you are likely getting a sheep's milk cheese.

 

[Karen Goetz]

originally posted by Jeff Grossman:

originally posted by Karen Goetz:
...its structure sags gently near the outer perimeter against its crust of cinders...

Selles-sur-Cher

Saint-Maure de Touraine (a log-shaped chevre)

Usually has a straw down the center of it.

...And there are certainly chevres from this continent which are lovely and would make good partners with Loire cab francs.

My lastest find is Lazy Lady "Bonaparte", an excellent New World valencay.

--
And, I know everyone knows but things are always better when explained: crottin de chavignol is a goat's milk cheese but if you buy something simply labeled "crottin" you are likely getting a sheep's milk cheese.

I'm with the goat when it comes to Chinon/Bourgueil.

 

[Jonathan Loesberg]

originally posted by Karen Goetz:

originally posted by Jeff Grossman:

originally posted by Karen Goetz:
...its structure sags gently near the outer perimeter against its crust of cinders...

Selles-sur-Cher

Saint-Maure de Touraine (a log-shaped chevre)

Usually has a straw down the center of it.

...And there are certainly chevres from this continent which are lovely and would make good partners with Loire cab francs.

My lastest find is Lazy Lady "Bonaparte", an excellent New World valencay.

--
And, I know everyone knows but things are always better when explained: crottin de chavignol is a goat's milk cheese but if you buy something simply labeled "crottin" you are likely getting a sheep's milk cheese.

I'm with the goat when it comes to Chinon/Bourgueil.

What a great pun!

 

[robert ames]

originally posted by Jeff Grossman:

originally posted by Karen Goetz:
...its structure sags gently near the outer perimeter against its crust of cinders...

Selles-sur-Cher

Saint-Maure de Touraine (a log-shaped chevre)

Usually has a straw down the center of it.

...And there are certainly chevres from this continent which are lovely and would make good partners with Loire cab francs.

My lastest find is Lazy Lady "Bonaparte", an excellent New World valencay.

--
And, I know everyone knows but things are always better when explained: crottin de chavignol is a goat's milk cheese but if you buy something simply labeled "crottin" you are likely getting a sheep's milk cheese.

and of course crottin means horse turd.

 

[robert ames]

[No message]

 

[MLipton]

Just curious whether you think Banon would function in the same capacity. Here in the hinterlands one can get O’Banon, an homage to Banon made in S Indiana using the leaves from one of the few remaining American Chestnut trees. It taint at all bad neither.

Mark Lipton

 

[Karen Goetz]

originally posted by MLipton:
Just curious whether you think Banon would function in the same capacity. Here in the hinterlands one can get O’Banon, an homage to Banon made in S Indiana using the leaves from one of the few remaining American Chestnut trees. It taint at all bad neither.

Mark Lipton

It sounds like a wonderful work of cheese, Mark Lipton, and please let me know what you think after you give it a go.

 

[Peter Creasey]

Cheeses suggested elsewhere for consideration:

> Gouda - CNdP
> Gruyere - CNdP

> Camembert - Pinot
> Cantal - Pinot
> Epoisses - Pinot
> Langres - Pinot
> Manchego - Pinot
> Morbier - Pinot
> Reblochon - Pinot
> St. Nectaire - Pinot
> Tomme de Savoie - Pinot

> Beaufort - Pinot & CNdP
> White Cheddar - - Pinot & CNdP
> Fontina - Pinot & CNdP
> Lancashire - Pinot & CNdP
> St. Marcellin - Pinot & CNdP
> Tarentaise - Pinot & CNdP

Some are more appealing than others in this case.

. . . . . Pete

 

[georg lauer]

originally posted by Peter Creasey:

Cheeses suggested elsewhere for consideration:

> Gouda - CNdP
> Gruyere - CNdP

> Camembert - Pinot
> Cantal - Pinot
> Epoisses - Pinot
> Langres - Pinot
> Manchego - Pinot
> Morbier - Pinot
> Reblochon - Pinot
> St. Nectaire - Pinot
> Tomme de Savoie - Pinot

> Beaufort - Pinot & CNdP
> White Cheddar - - Pinot & CNdP
> Fontina - Pinot & CNdP
> Lancashire - Pinot & CNdP
> St. Marcellin - Pinot & CNdP
> Tarentaise - Pinot & CNdP

Some are more appealing than others in this case.

. . . . . Pete

Anything that coats the tongue with heavy fatty creaminess kills many wines, certainly the reds, imho. Morbier, Fontina, Reblochon, St. Nectaire are in that category.

Generally we try to keep leftovers from as many wines as we can for the cheese course, as what works and what does not is extremely hard to predict. Even the most obvious combo of all, Munster and Gewürz, can go awfully wrong as we learned when we had 5 different bottles of Gewürztraminer on the table.

 

[Jeff Grossman]

originally posted by Peter Creasey:
Some are more appealing than others in this case.

Not a lot of thought put into that list (e.g., tired old tries, bad cheeses, lots of PN when you asked about Ch9).

 

[Peter Creasey]

originally posted by georg lauer: Anything that coats the tongue with heavy fatty creaminess kills many wines, certainly the reds, imho. Morbier, Fontina, Reblochon, St. Nectaire are in that category.

Georg, thanks for heads-up. It is helpful as I was wondering about some of those selections.

. . . . . Pete

 

[Peter Creasey]

Another example of why abbreviations/acronyms can be a pain. The first time I saw "Ch9" I thought it was somehow a reference to Chenin. Now, I'm surmising it instead implies Chateauneuf du Pape.

The Pinot suggestions were probably a result of my known liking of Burgundies.

. . . . . Pete

 

[Jonathan Loesberg]

originally posted by Jeff Grossman:

originally posted by Peter Creasey:
Some are more appealing than others in this case.

Not a lot of thought put into that list (e.g., tired old tries, bad cheeses, lots of PN when you asked about Ch9).

You mean you think they aren't the same.

And now the pedant in me is going to complain about both Pete's abbreviation, CNdP and yours, Ch9. First, Chateauneuf is one word, thus the capitalized N is non-sensical. Second the neuf in Chateauneuf means "new" as in new fortifications, not 9, which is, again, unmeaning--which were the other eight? And why would it not have been called le neuvieme chateau? It should be CdP, please.

 

[Peter Creasey]

Jonathan, way back when, CNdP was commonly used so I developed the habit. As you say, it is not in evidence much any more even though in my mind it is more descriptive. I used the CNdP representation because I didn't want to keep typing out the whole phrase over and over in this case.

. . . . . Pete

 

[Jonathan Loesberg]

originally posted by Peter Creasey:

Jonathan, way back when, CNdP was commonly used so I developed the habit. As you say, it is not in evidence much any more even though in my mind it is more descriptive. I used the CNdP representation because I didn't want to keep typing out the whole phrase over and over in this case.

. . . . . Pete

CdP. It's even shorter. Whether CNdp is still used or not is irrelevant. It is an absurd abbreviation, especially with the capitalized N.

 

[Peter Creasey]

Jonathan, surely the CNdP usage arose because Chateauneuf is the concatenation of two words thereby calling for each word to be represented with its beginning letter.

. . . . . Pete

 

[Jeff Grossman]

Jonathan, it's a rebus: Chateau + Neuf = Ch9

 

[Jayson Cohen]

C9 is sufficient.

 

[Ian Fitzsimmons]

originally posted by robert ames:

originally posted by Jeff Grossman:

originally posted by Karen Goetz:
...its structure sags gently near the outer perimeter against its crust of cinders...

Selles-sur-Cher

Saint-Maure de Touraine (a log-shaped chevre)

Usually has a straw down the center of it.

...And there are certainly chevres from this continent which are lovely and would make good partners with Loire cab francs.

My lastest find is Lazy Lady "Bonaparte", an excellent New World valencay.

--
And, I know everyone knows but things are always better when explained: crottin de chavignol is a goat's milk cheese but if you buy something simply labeled "crottin" you are likely getting a sheep's milk cheese.

and of course crottin means horse turd.

Ish. Well, then ... perhaps a better pairing for southern Rhones.

 

[robert ames]

originally posted by Ian Fitzsimmons:

originally posted by robert ames:

originally posted by Jeff Grossman:

originally posted by Karen Goetz:
...its structure sags gently near the outer perimeter against its crust of cinders...

Selles-sur-Cher

Saint-Maure de Touraine (a log-shaped chevre)

Usually has a straw down the center of it.

...And there are certainly chevres from this continent which are lovely and would make good partners with Loire cab francs.

My lastest find is Lazy Lady "Bonaparte", an excellent New World valencay.

--
And, I know everyone knows but things are always better when explained: crottin de chavignol is a goat's milk cheese but if you buy something simply labeled "crottin" you are likely getting a sheep's milk cheese.

and of course crottin means horse turd.

Ish. Well, then ... perhaps a better pairing for southern Rhones.

it is, i believe, due to similar size and shape, not due to poopiness.